Convection cooking is a bit of a mystery to some. Come to this workshop to learn from Chef Valerie Hanson how to make the best use of your convection oven and/or air fryer. Both of these are types of convection cooking. In this class, learn what can and cannot be cooked using this method; as well as how to decide how to convert baking times from traditional cooking/baking to convection. Participants will be using all three styles (traditional, convection, and air frying) to create the same food and discover the timing differences. Then, snack on the food which is going to be cookie balls and roasted veggies.
