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🍯🧋 Brown Sugar Boba & Snow Crisps Lab with Chef CameronGrab your seat here>>>>>https://occ.sn/PJZBMQwq
🔥 This January Fan Favorite Is Already Sold Out — We Added a March 6th Class!
Due to overwhelming demand, our Brown Sugar Boba & Snow Crisps Lab filled completely for January, so we’re excited to open an additional date in March for young chefs who didn’t want to miss out.
This is not just a dessert class—it’s a sweet science lab where students explore how ingredients transform through heat, timing, and technique.
🧠 What Makes This Class Special
Students don’t just follow recipes—they learn the “why” behind the process, building real kitchen confidence through hands-on experimentation.
🧋 Brown Sugar Boba Tea Lab
Students will:
Hand-mix and roll fresh tapioca pearls
Cook boba to the ideal chewy texture
Simmer pearls in a rich brown sugar syrup
Balance sweetness, milk, and temperature for a café-quality drink
Kitchen science focus: starch gelatinization, temperature control, and texture development.
❄️ Snow Crisps Candy Lab
Students will:
Cook sugar to precise temperature stages
Practice heat control and timing
Stretch and aerate molten sugar into light, crisp flakes
Observe how sugar structure changes as it cools
Kitchen science focus: sugar stages, crystallization vs. aeration, and thermal transformation.
✨ Why Young Chefs Love This Class
Big visual “wow” moments
Fast-paced, hands-on techniques
Dramatic transformations they can see and taste
Skills that transfer to real baking and candy-making
📅 Class Details
Date: March 6, 2026
Time: 6:00–8:30 PM
Ages: 6–15
Cost: $55 per student
Location: Chefs In Progress Culinary Kitchen
811 SW 44th Street, Suite 3, Cape Coral, FL 33914
We are A Step Up Direct Pay Provider
Grab your spot here>>> https://occ.sn/PJZBMQwq
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811 SW 44th Street Suite #3, Cape Coral, FL, United States, Florida 33914
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