Plated Desserts: Deconstructed Workshop

Publix Aprons Cooking School at Nuckols Place
5400 Wyndham Forest Drive
Glen Allen
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Learn how to deconstruct classic desserts, by using classic desserts and style them into restaurant-quality plate-ups. Our workshop classes are a more immersive that the standard Hands-On class.


  • Roasted Pineapple Compote with Toasted Sponge Cake Crumble & Salted Caramel Gelato from Pineapple-Upside Down Cake
  • Deconstructed Vanilla Mascarpone Mousse with Espresso Gelatin, Sponge Crumble, & Dark Chocolate Truffles from Tiramisu
  • Mascarpone Crème Anglaise with Caramel Apple Compote & Cinnamon Puff Pastry Crackers from Apple Pie a ‘la Mode
  • Whipped Dark Chocolate Cheesecake Puree with Toasted Puff Pastry Crumbles & Toasted Cinnamon Meringue from Mexican Hot Chocolate Cheesecake

What to expect

Workshop classes are completely hands-on and designed to be more in depth than our regular classes. These classes will be technique driven and will take longer than the average 2-hour class.

Time commitment will be 3–4 hours. A short break will be scheduled at the 2-hour mark and we will have a snack available.

We recommend wearing sturdy, comfortable footwear and please come prepared to work standing up alongside our chefs, for the majority of the class.

About the chef / instructor

This class will be led by our expert Aprons staff member.

Other details

Reservations are on a first-come, first-served basis. Cancellations must be made 72 hours in advance of the class for a refund. Full payment for all classes is required at time of registration. Price includes recipes, demonstration, and samples of the food prepared. Wine is provided at most evening classes. You must be 21 years of age or older to drink alcoholic beverages. Drink responsibly. Publix may cancel classes not meeting enrollment standards, in which case any payment remitted will be refunded. Publix reserves the right to change recipes or substitute instructors for any reason.

Aprons Cooking School facilities may contain food allergens including milk, eggs, shellfish, tree nuts, peanuts, wheat, and soy. Cross contamination may occur among food products. Please do not attend Cooking School class(es) if you or your guests have, or have been exposed to, any communicable diseases including cold, flu, etc.