About this Event
Rise to the occasion in this hands-on workshop focused on mastering the soufflé. You’ll tackle three types—decadent chocolate, zesty lemon, and savory cheese—while learning the science that makes them rise.
Chef-instructor and food writer Shawnie Kelley will guide you through building flavorful bases and whipping egg whites to the right consistency to give your soufflés their signature puff. The base provides the flavor—think chocolate, lemon, or cheese—while the egg whites provide the lift. You’ll explore how to fold the two components together for the best structure and height.
You’ll bake your soufflés in traditional ramekins—those round, fluted porcelain dishes with straight sides that help the batter climb. Shawnie will demonstrate how to prep the ramekins using butter, and in some cases, a dusting of sugar, bread crumbs, or grated parmesan to encourage rise and easy release.
Soufflés are known for their dramatic lift and soft interior, but they fall shortly after leaving the oven. That’s part of the charm. You’ll learn how to serve them immediately, with optional sauces or accompaniments like sorbet or ice cream, and how to plate them so they still wow at the table.
At the end of class, enjoy your rich chocolate soufflé with a glass of wine.
Please note:
- Nuts and other common food allergens are frequently used in our kitchens. If you have a food allergy or dietary restriction, email or call 614-287-5126 as soon as possible. We’ll do our best to accommodate you, but no changes can be made during class.
- You may cancel your booking up to 48 hours before the class for a refund or class credit. If The Mix cancels a class, you’ll be notified and offered a refund or transfer to another class.
- No refunds will be issued after a class has been held.
- Class spots are first come, first-serve, so early registration is encouraged.
- Instructors and class content are subject to change when necessary.
Event Venue & Nearby Stays
Mitchell Hall, 250 Cleveland Avenue, Columbus, United States
USD 102.10
