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December 1: "Decadent Holiday Desserts" with Chef Dana D'Anzi Tuohy

The NOCCA Institute

Saturday, December 1, 2012 at 10:00 AM (CST)

December 1: "Decadent Holiday Desserts" with Chef Dana...

Ticket Information

Ticket Type Sales End Price Fee Quantity
Decadent Holiday Desserts Ended $125.00 $7.87

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Event Details

When people tour NOCCA, their first response is usually, "I wish I could've gone to school here." Well, now they can - at least for one very special afternoon! Join Chef Dana D'Anzi Tuohy for some hands-on work in NOCCA's Emeril Lagasse Foundation Culinary Arts Studio.

Chef Dana is the former Chef de Cuisine at Delmonico Steakhouse, the former Pastry Chef at Emeril's New Orleans Fish House, and the chair of NOCCA's Culinary Arts program. She'll teach you to make two classic holiday treats: 

croquembouche* The Bûche de Noël (or Yule Log) is a flourless chocolate cake rolled with chocolate cream and frosted with chocolate ganache to resemble a snow-covered log garnished with meringue mushrooms. Students will learn to make this dish from scratch under Chef Dana's guidance.
* Croquembouche is a traditional French dessert consisting of caramel-glazed cream puffs piled high on a serving platter. Chef Dana will demonstrate the classic way to make this dish, including its halo of spun caramel.

This class is limited to 15 students. Tuition includes hands-on instruction and a tasting of desserts, complete with a sampling of dessert wines. Students will go home with the Bûche de Noël that they've created in class!

NOTE: Cooking utensils and aprons will be provided. Please come dressed in proper attire, including long pants or a long skirt and closed-toed shoes.


Have questions about December 1: "Decadent Holiday Desserts" with Chef Dana D'Anzi Tuohy? Contact The NOCCA Institute

When & Where

New Orleans Center for Creative Arts (NOCCA)
2800 Chartres Street
New Orleans, 70117

Saturday, December 1, 2012 at 10:00 AM (CST)

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The NOCCA Institute

New Orleans Center for Creative Arts (NOCCA) is a world-class educational institution that has been changing the lives of young people since 1973. Every year, this professional arts training center provides intensive instruction in Classical Music, Creative Writing, Culinary Arts, Dance, Drama, Jazz, Media Arts, Musical Theatre, Theatre Design, Vocal Music, Visual Arts, and academics to students from public, private, and parochial schools across Louisiana. Students attend via schoolday, after-school, weekend, and summer sessions. Admission to NOCCA is by audition, and tuition is free. Find out more at www.NOCCA.com.

The NOCCA Institute provides supplemental funding for NOCCA students and advocacy for NOCCA’s world-class program. With the support of corporations, foundations, and individuals across Louisiana and the globe, the Institute has helped turn NOCCA into a flagship professional arts training facility. Some of the Institute’s more notable endeavors include: the Term-Time Financial Aid Program, the NOCCA Summer Term Financial Aid Program, the Summer Study Financial Aid Program, the Artists-in-Residence Program, the capital campaign for NOCCA’s current home and future capital expansion, and numerous arts programs for the general public. Learn more about the Institute at www.NOCCAInstitute.com.

PLEASE NOTE: Unfortunately, we are unable to offer refunds or exchanges at this time. Please double-check the date and time of the performance before completing your order.

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December 1: "Decadent Holiday Desserts" with Chef Dana D'Anzi Tuohy
New Orleans, United States Events Food & Drink

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