**MUST register 1 adult + 1 child per class. Price is per person.**
4-Hands: 1 Adult (ages 17+) + 1 Young Chef (ages 9-16)
Learn how to make Semolina Pasta Dough, Ravioli Fillings: Creamy Lemon Basil, Butternut Squash And Sage, Ricotta & Spinach, Four Cheese & More. Sauces: Beef Ragù and Sage Brown Butter.
Once you eat delicious homemade FRESH pasta- it’s hard to go back to dried pasta. It has a bite and texture that can only be achieved by making the perfect pasta dough- which we will teach your teen chef in this class! We will make fillings and sauces from scratch along with pasta dough to create different ravioli and pasta shapes. Go home with several meals and the recipes. Learn how to make Semolina Pasta Dough, Ravioli Fillings: Creamy Lemon Basil, Butternut Squash And Sage, Ricotta & Spinach, Four Cheese & More. Sauces: Beef Ragù and Sage Brown Butter. Eat some of your creations in class and take the others home to enjoy!
In 2010, she graduated from Louisiana State University with a B.S. in Nutrition. Then in 2011, she graduated from the Art Institute of Colorado with an A.A. in Culinary Arts. While in culinary school, she was able to explore the art of international cuisines and cooking techniques.
After graduating, Kristi worked at a variety of food businesses. But in 2016, she finally found her place in the food industry — here at The French Kitchen.
Kristi is an incredibly valuable member of our team. As chef, Kids’ Program director, and client relationship manager, Kristi loves testing new recipes with Blandine and teaching kids about the joys of French cooking. ``The kids get even more excited about food than me!`` she says, and she wouldn’t have it any other way! As Blandine’s other right-hand man, Kristi brings a lot to the French Kitchen table. Her international perspectives are valuable to Blandine’s French cuisine, and her bubbly personality brings laughter, energy, and creativity to the kitchen on a daily basis.