Hudson Valley Opening Pastry Chef @stissinghouse Flower Arranger.
Ken's Artisan Bakery in Portland, Stissing House in upstate New York and Berkeley’s Chez Panisse: pastry chef Suzanne Nelson has honed her skills at some of the best places and with the best chefs.
While working at Ken’s - owned by Ken Forkish, author of the best-selling artisan bread book Flour Water Salt Yeast - she was lead in the viennoiserie section. During her time there, the bakery was included in Food & Wine Magazine’s round-up of The Best Croissants in America (with special mention for their pistachio frangipane croissants).
Three years at Alice Waters’ Chez Panisse followed, as Suzanne focused on daily changing desserts using the seasonal and local, sustainably farmed ingredients that the establishment is noted for. Most recently, Suzanne moved to the Hudson Valley to work with chef and restauranter Clare de Boer of New York’s King for the opening of Stissing House, garnering press attention for her “modified classics like rum-roasted pineapple with vanilla ice cream,” coconut cake and jumbo rhubarb crumble.
For this class, Suzanne will demonstrate some of her show-stopping dessert classics, teach you how to make the most of seasonal ingredients and explain the best way of improvising when essential components turn up late or unusable.
Guest Chef Suzanne Nelson gave a demonstration on the 4th of March 2023.
We have been honoured to host some of the following guest chefs at Ballymaloe Cookery School over the years.