Modernizing the Marshmallow
Think marshmallows are just fluff? Come watch Pastry Chef Shawn Gawle show off their modern flair, revolutionizing the way the whipped whites are served. From airy citrus sorbets and nitrogenized foams to a creamy toasted garnish, Gawle will demonstrate how marshmallows can fit onto any menu. Armed with inventive flavors, technique, execution, Gawle will dare to re-imagine the marshmallow.
Supported by PreGel America