Guittard Guest Chef Series
About This Course
Kriss Harvey is renowned in Los Angeles for his beautifully molded and enrobed chocolate creations. His course will focus on caramel techniques and recipes, including air brushing, long shelf-life molded caramel fruit bon bons, salted butter caramel ganaches, long shelf-life coated ganaches with pâte a fruit and praline bases, fresh infusions and a discussion of recipe conversions.
About Chef Kriss Harvey
Kriss Harvey studied under the tutelage of Master Chocolatier Pascal Janvier. With a desire to fine-tune his knowledge in French pastry, Harvey moved to Paris, where he studied with legendary pastry chefs Christophe Felder at the Hôtel de Crillon and M.O.F. Emmanuel Ryon of École Gastronomique Bellouet Conseil. He continued his international experience training with Pastry Chef Oriol Balaguer of El Bulli and Oriol Balaguer Pastry. Harvey also studied with M.O.F. chocolatier and candy maker, Pierre Mirgalet.
Throughout his career, Harvey assumed pastry positions at some of the country’s finest establishments, including The Ritz-Carlton Pentagon City, The Ritz Carlton in Washington, D.C., NoMi in the Park Hyatt Chicago, Bartolotta Ristorante Di Mare at the Wynn Resort in Las Vegas and the SLS Hotel at Beverly Hills before making chocolate his sole purpose at andSons Chocolatier, Beverly Hills, CA.