Join Natasha Capper, CEPC, executive pastry chef at the historic Piedmont Driving Club, as she leads a pastry demonstration featuring Pate a Choux techniques and tips. Used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Parisian gnocchi, dumplings, gougères, and more, Pate a Choux is a skill that all culinarians should have proficiency. Chef Capper talks about desserts, menus, techniques as well as her career and competition experiences in pastry arts. Presented in collaboration with ACF Young Chefs Club and MA ProStart
