Valentine's Master Class: Cooking with Cocoa
In the spirit of Valentine's Day, we understand that not all sweet tooths (teeth?) are created equal. If you're not one to devour a box of chocolates with your partner in crime on the 14th of February, we're excited to present this opportunity to learn how to cook with cocoa to create a delicious savory dish. Even better if you cook along with your partner for a fun V-day date night experience.
Chef Thiago Silva will teach his Cocoa Spiced Tuna recipe with Carrot Beet Puree and a Citrus Salad, incorporating cocoa into several different elements of the dish.
This recipe is broken down into several components, all of which you will make along with Chef Thiago in real time: cocoa spice blend (for the tuna), carrot beet puree, citrus vinaigrette, beet cocoa gastrique, and an avocado crema.
No previous cooking experience is required and all skill levels are welcome! But to make the most out of our time together please read over the recipe that you will receive prior to class and have all the ingredients measured out and separated by each individual sub recipe.
The essential ingredients you will need for this recipe include: chili powder, cocoa powder, black pepper, garlic powder, onion powder, kosher salt, carrots, beets, onion, celery, garlic, ginger, chicken or veggie stock, butter, extra virgin olive oil, oranges, clementine, lime, avocado, radishes, spring mix, white balsamic, dijon mustard, honey, sugar, white wine, soy sauce, hot sauce, plain yogurt, and tuna (yellowfin recommended).
You will have the opportunity to engage with Chef Thiago throughout class using the Zoom chat box. There will also be time at the end for a formal Q&A.
Hailed for his innovative designs, Executive Pastry Chef Thiago Silva's creations have served as jaw-dropping centerpieces on the tables of such stars as Sofia Vergara, Miranda Kerr, Derek Jeter and Carmelo Anthony. Food Network aired its first all baking Chopped competition, pitting four of New York City's most renowned bakers and pastry chefs in a competition they dubbed "Baker Boys," of which Brazilian-born Chef Thiago took home the win!
Having never attended culinary school, Thiago rose through the ranks of Manhattan's restaurant landscape from the early age of 13, after his mother encouraged him to take his first cake-decorating course. His first experience in a professional kitchen was an internship with Florian Bellanger at Fauchon. He then apprenticed with Alfred Stephens before taking a position at Sant Ambroeus, where he was able to explore his affinity for creating cakes. He worked with ace cake stylist Elisa Strauss of Confetti Cakes and in the kitchen at Atria before starting with EMM Group's flagship eatery, Abe & Arthurs. Thiago rose rapidly from Sous Pastry Chef to Executive Pastry Chef at CATCH and to Corporate Pastry Chef for all of the EMM Group's restaurants.
Thiago now works at Chew Innovation labs, working with top industry scientists to develop CPG products of the future. While at Chew labs, Thiago still keeps in touch with the culinary world by consulting throughout the US and abroad.
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