Fun Pasta Making Class With a Local Chef in Grand Rapids

Crab-filled cappelletti with Hollandaise sauce and chive oil, plated professionally. Sounds ambitious. Chef Jerry will have you pulling it off in a single class. This is the kind of workshop that actually explains the why behind the techniques, why flour ratios change everything, how emulsification works and why plating is less about talent and more about understanding color, height and negative space. By the time it all clicks, you will look at your own plate and wonder when exactly you got this good. The setting is relaxed, the crowd is welcoming and Chef Jerry has a gift for making complex techniques feel completely within reach, even if your current pasta experience begins and ends with boiling water.