Ever wonder how do they really make that? Can you really make your own yogurt? This is the class to truly answer all your questions and learn to control what goes into your cheese and yogurts. Join Chef August and learn how to make Yogurt, Panir and much more.
August Treu graduated from Grand Valley State College & GRCC Culinary School. Previously employed at Walloon Lake Country Club in Petoskey, Mi. Worked as prep & banquet chef at 616 Restaurant at the JW Marriott. He did a two year stint as pastry chef at Red’s on the River in Rockford, Michigan.
As part of his continuing education, he attended classes offered by Michigan Department of Agriculture & MSU such as, Better Control Processing (Canning Acidified Foods), Sausage Variance Processing, and Seafood HAACCP (Smoking Fish). He is certified to write & supervise the implementation of HAACCP Plans, an advanced procedure for insuring food safety.
Currently owns & operates August’s Kitchen LLC, a take-out bakery licensed by the Michigan Department of Agriculture. August sells his goodies like quiche lorraine, gourmet fudge, sorbet popsicles. sausages & smoked fish at the Fulton Street Farmer’s Market on Saturdays.
More of August’s products can be seen at augustskitchen.com.