Kerry has always enjoyed exploring a variety of aspects of cooking, baking and confectionary. She excels at creating recipes. She has every toy imaginable in her kitchen and is always willing to introduce another.
Kerry's interest in confectionary started in childhood and she has been a candy maker from her very early years. She began working with chocolate about 15 years ago. She has taken a few days of training in chocolate techniques with a Cordon Bleu pastry chef, but remains mostly self taught.
Kerry teaches confectionary classes in a local cooking store and in the LCBO kitchen at the Bayview Village in Toronto. Classes include truffle making, chocolate molding and caramel techniques. Future classes are planned for nougat, marshmallow and pull taffy. She has taught private classes for individuals and groups and several of her students are running successful chocolate businesses.
When not teaching or playing in the kitchen Kerry spends her time working as a family physician - hence The Chocolate Doctor.
Subject: Chocolate 101
Demo class showing chocolate tempering techniques, ganache making for truffles and chocolate centers. The technique of making a molded plate of chocolates will also be demonstrated.
Subject: Christmas Chocolate Ideas - Demo
A series of 15 minute demos throughout the day, suggestions of items that you can make with chocolate for your holiday table, to give as gifts or just to enjoy while curled up in a chair during the cold weather.
Subject: Advanced Chocolate Course
A hands on, advanced course for chocolatiers who already know the basics of tempering. Co-taught with Brian Donaghy, pastry chef at Tomric. We will cover shelf life, decorating techniques, 3d molding, dipping and molding to get a perfectly smooth bottom. Of course we'll make a bunch of centers and provide new recipes for them. Cost $500 US. For more information e-mail me at firstname.lastname@example.org Class limited to 8 participants.
Classes for up to 6 participants can be arranged at my home, or for larger groups in your facility. Small classes can be more hands on for the students. A variety of professional equipment is available for students interested in learning it's use before starting their own chocolate business.