Guittard Guest Chef Series
About The Course
During this two-day course, Bouet will guide students through the science and craft of ganache—an artisanal processes dependent upon chemistry yet ripe for creativity. Explore topics such as shelf-life of different types of ganache and their relative stability over time; managing ingredients across varying recipes and their impacts over time. You will see and taste a variety of ganaches made with alcohol, butter, fruit, hot or tempered process, in squares or overrun.
This two-day course is being offered July 23-24th.
About Chef Régis Bouet
During his 30 year career as a chocolatier, Chef Régis Bouet has held multiple positions throughout the culinary landscape, including the creator and manager of a chocolate and confectionary shop, pastry chef, international demonstrator for several industry sectors, and Research and Development Director within the chocolate manufacturing space. A finalist of the “Meilleur Ouvrier de France (MOF) Chocolatier confiseur” and Vice President of the French Fédération of Chocolate and Candymakers, Bouet now serves as a member of the Guittard Team based in France. While still spending time creating and testing recipes for customers both large and small, Bouet is also a member of the CoEx Technical Committee.