Join Rebecca Millican on November 8th at 2 pm for a chocolate sculpting demo. Rebecca offers her extensive baking expertise, formal culinary education, and years of experience teaching and working in elite pastry kitchens to help you refine your chocolate sculpting skills. She earned her degree from The Institute of Culinary Education (ICE) in New York City in 1991 and spent nearly a decade in pastry roles at top restaurants in New York and New Jersey. Afterward, she taught baking and pastry at ICE for 11 years. Since returning to her hometown in Utah in 2010, Rebecca has collaborated with Amano Artisan Chocolate, La Caille, Park City Culinary Institute, and Salt Lake Country Club. She has also taken part in national competitions and made several appearances on the Food Network.

* Please note this class is nonrefundable or valid for exchanges. For concerns or questions, please email [email protected]