Advanced Pastry Techniques with Heather Moore, CMB

Advanced registration required

RBA Members: $10
RBA Student Members: $0
Non-Members: $15

Certified Master Baker, Chef Heather Moore presents flourless chocolate-raspberry cake with Gianduja crisps, raspberry jam, lemon curd, Chambord cream and high gloss chocolate glaze. Elevate your menu and hone your techniques with this elegant cake.

Chef Heather Moore:
Chef Heather Moore is a Certified Master Baker with the RBA and a chef instructor at Schoolcraft College of Culinary Arts. Chef Moore has been with Schoolcraft since 2009. She has served as a professional cake decorator, pastry chef and sous chef at several restaurants and bakeries in the state of Michigan, including Edward's Cafe & Caterer, Travis Pointe Country Club, Rustique Bakery, Walnut Creek Country Club and The Farm Restaurant of Port Austin. 

About the Washington Red Raspberry Commission:

In the cool, marine climate of the Pacific Northwest, Washington produces approximately 90% of the nation’s frozen red raspberry crop. By freezing raspberries within hours of being picked at the peak of ripeness, Washington raspberry producers preserve the fruit’s integrity, flavor, and nutrition value, for convenience and ease of use year-round.
 
From artisan bread and laminated dough to quick breads and bars, Washington red raspberries can add natural vibrant colors and intense flavors to enhance any bakers or pastry chefs’ creativity. Download the free Baking & Pasty with Washington Red Raspberries toolkit for tips, baking formulas and more.