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Candied Bacon 3 Ways

Maple bacon, chili bacon, and black pepper bacon

Plat du Jour

ClassBento donates with every booking to

1.5 hours

1 to 10 guests

$65

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Overview

Teacher

What you'll do

Get ready for a fun, virtual, interactive, hands-on cooking experience where you’ll take bacon to the next level with three irresistible candied variations. In this class, you’ll learn how to create perfectly crisp, caramelized bacon in three bold flavor profiles: sweet maple bacon, spicy chili bacon, and bold black pepper bacon. We’ll guide you step-by-step through the process of achieving that ideal balance of crisp texture and glossy, caramelized coating, while teaching you how to layer flavors so each version stands out on its own. You’ll discover how heat, sugar, spice, and seasoning transform simple bacon into a show-stopping appetizer or snack. As your kitchen fills with mouthwatering aromas, you’ll gain essential techniques for oven timing, flavor building, and achieving that perfect candied finish every time. Come ready to cook, taste, and have fun—this is an easy, crowd-pleasing class that delivers big flavor in every bite.

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Suitable for

This class is great for team building and other group events.

Your teacher

Plat du Jour

I have been cooking and entertaining for over 25 years. I am excited to share my knowledge and culinary expertise with you. I offer a diverse range of online cooking classes designed for home chefs of all skill levels looking to expand their repertoire and elevate their culinary skills with hands-on guidance. I am a master at creating a warm and welcoming setting for guests, as well as crafting seasonal menus featuring high-quality ingredients. What started out as planning dinners for my family of five has turned into a true passion for cooking. I have created special dishes for my kids (now adults) and unique menus for dinner parties. Plat du Jour, French for “Today’s Special”, is all about creating “special” dishes.

I love to recreate meals from restaurants while adding my own twist. My husband is my guinea pig, my business consultant and my cheerleader. My greatest reward is seeing the reaction on people’s faces after their first bite of my food. For years my friends have asked me to teach them to cook. The gratification I feel when they realize they have made a delicious dish on their own is immeasurable. Having been informally trained through courses at the Culinary Institute of America in Hyde Park, New York and through cooking classes in France, Italy, Spain, China and Vietnam, I look forward to sharing my tips and tricks with cooks of all ages.

I love the beach, fine wine and dinner table conversations.

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