Taste of OLLI: La Châtelaine Chocolat Co.

Dates: November 14, 2023
Meets: Tu from 11:00 AM to 1:00 PM
Location: La Châtelaine Chocolat Co
Cost:  $25.00

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Date Day Time
11/14/2023Tuesday11 AM to 1 PM

Please note: This course program requires membership in a 2023-2024 OLLI at MSU Membership

Description

La Châtelaine Chocolat was named 2013 Best Chocolatiers and Confectioners in the U.S., featured in Food & Wine, Victoria, Big Sky Journal and numerous other publications, and has won several awards in San Francisco and Seattle. Join us for this semester's Taste of OLLI and learn about the history of chocolates and the beginnings of La Châtelaine, view a demonstration of tempering chocolates, and enjoy irresistible samples.

Scholarships

Apply for a needs-based scholarship to take this offering.

Fee:  $25.00

La Châtelaine Chocolat Co

110 S Rouse Ave
Bozeman, MT 59715
View the location on a map

Wlady Grochowski

Wlady Grochowski began his culinary experimentations in Paris as a young child. He constantly asked his Maman to lick the bowl - especially if it contained chocolate. His Grand-Mère from the Vosges region of France also influenced him. She made a chocolate marquise dessert and a to-die-for flourless chocolate cake. When Wlady turned 10, he received his first livre de cuisine. This cookbook was quite advanced, but it didn't prevent him from experimenting! Wlady studied management at the Sorbonne and attempted a career in auto racing. Upon moving to the U.S. in 1993 in his late twenties, Wlady started selling traditional French cakes through word of mouth. His early frustrations in finding good chocolate led him to a quest to contact professional sources for French chocolates and other great European chocolates. His insatiable passion for great chocolate is forever a pursuit.

Shannon Hughes Grochowski

Shannon Hughes Grochowski trekked out West from the Deep South at the age of 19. After graduating from Montana State University, she could never quite shake what she calls her "Julia Child" impulse. So, she did what Julia did and began spending most of her spare time in the kitchen. Later, a trip to France confirmed that culinary impulse. The patisseries and chocolateries captured her heart - not necessarily la Tour Eiffel. Shannon trains extensively in Paris kitchens every summer with renowned Pastry Chefs, such as Gérard Taurin a Meilleur Ouvrier de France, Pierre Prevost, Sébastien Gaudard and many more.