This virtual workshop will teach participants how to transform cookies and royal icing into edible works of art. Participants will bake their cookies beforehand so the class can focus on making the perfect royal icing and decorating techniques such as the flooding method to create beautiful, professional-style cookies. Ingredients and an equipment list (makeshift options and purchased options available) will be shared with participants at least one week before the class!

Refunds will be issued up to 48 hours before the class.

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.

This workshop is sold out! Please add your name to the waitlist to be notified if tickets become available.

Instructor: Jordan Mason

Jordan recently graduated with a dual degree Masters of Food Studies/MBA from Chatham University. She has over ten years of kitchen experience, a Baking and Pastry Arts degree from Johnson & Wales University, and a Bachelor's in Small Business Management and Entrepreneurship. During her undergrad, Jordan worked at Market Street Pastries in Blairsville, PA, and also owned a side business creating custom cakes, cookies, and pastries for customers in her hometown. 

She then moved to Portland, Oregon for 4 years and quickly became the Pastry Chef for Bon Appetit Management Company at Reed College. Here, she was able to refine her skills and use her creativity to feed several hundred students daily, create desserts for catered events, and even had the opportunity to participate in gingerbread competitions. She led her pastry team to place second in the Oregon Museum of Science and Industry Gingerbread Competition in 2016, and first place in 2017. Although not in a kitchen anymore, Jordan currently works in local food at Harvie Farms Pittsburgh connecting directly with local farmers, makers, and chefs to get their products distributed throughout Pittsburgh.