Montage The Secrets of Mousse

Montage Beverly Hills' Executive Pastry Chef, Richard Ruskell, was crowned champion on  Food Network's "Last Cake Standing" to be named "Best Cake Artist in America." Chef Ruskell is now looking to share his artistry through a series of introductory pastry classes.

Montage Beverly Hills' Executive Pastry Chef, Richard Ruskell, was crowned champion on  Food Network's "Last Cake Standing" to be named "Best Cake Artist in America." Chef Ruskell is now looking to share his artistry through a series of introductory pastry classes that he will host personally at Montage Beverly Hills.

Each class will be an interactive demonstration classes of approximately 15 students at the cost of $50 each. Students will get a copy of Chef's featured recipe in addition to 'seeing' the preparation to better understand what's on the page. And, best of all, the class will get to eat whatever he demonstrates. It's all part of an effort to reintroduce approachability to baking, to take away the fear, and to help make it less of a lost art.

Lesson one: It's mousse. Not moose. Not mouse.  Lesson two: It's chocolate, what more needs to be said? Learn the secrets behind making the perfect mousse at home.