Join   Chef Claire Chapman at the Dessert Trends Workshop in Charleston, October 16-18, in her hands-on session on Savory Desserts

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Desserts do not have to be all about sugar.  In this session, Chef Chapman will delve into blurring the line between sweet and savory by incorporating different vegetables, cheeses, herbs, and salt into composed desserts.

Chapman's grandmother, a wedding cake maker, inspired her to become the advanced pastry chef she is today.  Because her family has always worked in the restaurant industry, she was frequently exposed to a variety of culinary techniques.

Chef Chapman is currently the Executive Pastry Chef at Peninsula Grill, a Charleston fine dining institution where she joined the culinary team in 2008.

Prior to working at Peninsula Grill she was the Executive Pastry Chef at The Sanctuary at Kiawah Island, where she was part of the opening team.

Chapman gained experience as an apprentice with a classical French Pastry Chef, Jean-Luc Barrucand, and worked at the Mobil Five Star and AAA Five Diamond Woodlands Resort and Inn in Summerville, SC.  She has over 20 years of experience as a pastry chef.

Chef Chapman strives to create desserts with a consistent harmony of flavors and textures, because she believes this is the key to any great meal.

For online registration, go to http://cafemeetingplace.com/cafe-events/dessert-trends

Hotel cut-off was extended to September 25th.  Go to  http://cafemeetingplace.com/pdf/events/hotel_charleston15.pdf for more information as well as a tentative agenda.

Attendees will receive ACF continuing education hours as well as a tool kit and chef's jacket and a gift bag full of educational resources.

If you wish to expand your knowledge to artisan breadmaking, there is a one-day workshop preceding the Dessert Trends event hosted by the Culinary Institute of Charleston at Trident Technical College.