Location:The Classroom by La Folie, Shakti Mills Lane, Upper Worli, Worli, Mumbai, Maharashtra, India
Cost:Rs. 4,500.00 per person
About this experience
Feb 9 | 12pm- 5pm | This class is for those that love a rich, creamy hand churned ice cream but can’t be bothered with the fuss of big ice cream churning machines. Chef Sanjana will take you through the process of making various ice cream bases, including tips and tricks on how to customise them to make your own flavours. She will also take fresh fruits and purees to teach you how to make delicious frozen sorbets! What you will learn: Basic custard based ice creams Fruit sorbets Fusion ice creams Vegan ice cream. All ingredients and equipment will be provided.
As the Creative Director and Executive Chef at La Folie, Sanjana helms the luxury chocolate boutique La Folie Du Chocolat and La Folie Lab – the brand’s café bistro in Bandra. Having graduated in Food Management from London and Chocolate Technology in Germany, she was selected at École Grégoire Ferrandi in Paris, a reputed pastry and chocolate art school.
At 22, Sanjana started as an apprentice at Pierre Hermé. After stints with talents such as Jean-Charles Rochoux, Patrick Roger and Olivier Bajard, she donned the role of the Chief of Chocolate Production under Chef Camille Lesecq at Hotel Le Meurice. She moved on to Hotel Plaza Athénée in the Dorchester Collection, under Chef Christophe Michalak and Chef Alain Ducasse. Over the years, she has received national and global accolades. She was crowned India’s Pastry Queen in 2015 and ranked as the 4th Best Pastry Chef globally at the World Pastry Queen Competition in 2016.