Join Chef Joele Pinkerton in this hands-on class for children and their adults VIPs as you explore what makes a breakfast scone so delicious. Working together, you'll make and bake several different scone batters, all with the same light and fluffy texture but wonderfully different flavors. Recipes may include: cranberry and orange, maple oatmeal, cheddar dill, and smoked gouda and bacon scones. Class is limited to 12 students total and every child (age 5 and up) must be accompanied by an adult.
Class Price is for 2 people. Please bring an apron with you to class.
Chef Joele Pinkerton has a lifelong passion for cooking and a love of teaching. She received a bachelor’s degree from Illinois State University in Food Science, Nutrition and Dietetics and a Culinary Arts degree from the Culinary Institute of America in New York where she was classically French trained. Shortly after college, she trained in Normandy France to enhance her love of French cooking. Chef Joele previously taught at Le Cordon Bleu, owned a catering business in St. Louis, MO and was also the food writer for the O’Fallon Weekly. With a thirst for more culinary knowledge, she’s traveled to England, France, Italy and even lived in Bahrain to bring the food lessons she’s learned from her travels into the classroom.