{"title":"Chef Paul Zang","description":"\u003ch2\u003e\u003ca href=\"https:\/\/cookswarehouse.com\/paul-zang\"\u003e\u003cimg alt=\"paul-2022.jpg\" class=\"__mce_add_custom__\" height=\"150\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0788\/4213\/4564\/files\/paul-2022.jpg?v=1779353683\" style=\"float: left; margin: 5px; width: 20%;\" title=\"paul-2022.jpg\" width=\"150\"\u003e\u003c\/a\u003e\u003c\/h2\u003e\u003ch3 style=\"text-align: left;\"\u003e\n\u003cstrong\u003e \u003c\/strong\u003e\u003cstrong\u003eChef Paul Zang\u003c\/strong\u003e\n\u003c\/h3\u003e\u003cdiv class=\"cat-desc\"\u003e\n\u003cp style=\"text-align: left;\"\u003eAn avid lover of cooking and baking, Paul is no stranger to the kitchen. After college, Paul spent 3 years working in a high-end restaurant in Boston run by a James Beard award winning chef. In 2008, Paul decided to make the transition to the housewares industry and settled in Atlanta, his hometown. Paul has spent the past 12 years managing gourmet retail stores and cooking schools in the Metro-Atlanta area, the last five of which have been at The Cook's Warehouse Midtown location. When he's not at the store, Paul enjoys gardening and spending time with his Pomeranian, Thomas. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"jul-25-2026-10-30am-french-macarons-101-hands-on","title":"JUL 25 2026 10:30AM: French Macarons 101 Hands On","description":"\u003cp\u003eDelicate, colorful, and undeniably impressive — French macarons are the crown jewel of the Parisian pastry case. They're also one of baking's most notorious challenges, with a reputation for being finicky, unforgiving, and just out of reach for the home baker. Chef Paul Zang is here to change that.\u003c\/p\u003e\n\u003cp\u003eIn this hands-on class, Chef Paul breaks down the full macaron-making process step by step, using the Italian meringue technique — the professional pastry chef's method of choice for producing stable, consistent shells with that signature smooth top and perfectly ruffled \"feet.\" You won't just follow along; you'll mix, pipe, rest, and fill your own macarons from start to finish, building a genuine understanding of the science and skill behind every step.\u003c\/p\u003e\n\u003cp\u003eYou'll work through two elegant flavor profiles — a bright Lemon shell filled with lemon–white chocolate ganache, and a rich Pistachio shell paired with pistachio–milk chocolate ganache — while Chef Paul guides you through the fundamentals of meringue structure, batter consistency, and the art of the macaronnage. Along the way, you'll learn how to troubleshoot the most common macaron pitfalls, so that when you recreate these at home, you'll know exactly what to look for and how to correct it.\u003c\/p\u003e\n\u003cp\u003eBy the end of class, you'll box up your own handcrafted macarons to take home and share — or keep entirely to yourself. We won't judge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat You'll Learn:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eItalian Meringue Technique:\u003c\/strong\u003e Understand why professional pastry chefs rely on the Italian method — cooking the sugar syrup to the precise temperature that produces a stable, glossy meringue that holds up beautifully through baking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMacaronnage:\u003c\/strong\u003e Master the most critical — and most misunderstood — step in macaron making. Chef Paul will teach you exactly how to fold your batter to the right consistency, so you never over-mix or under-mix again.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePiping, Resting \u0026amp; Baking:\u003c\/strong\u003e Learn the technique behind piping uniform shells, why resting time matters, and how to read your macarons in the oven to achieve that sought-after smooth top and signature feet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLemon Macaron with Lemon–White Chocolate Ganache:\u003c\/strong\u003e Bright, tangy, and unexpectedly luxurious — the lemon macaron gets an elevated twist with a silky white chocolate ganache infused with vibrant lemon. The sweetness of the white chocolate softens the citrus edge just enough to make this pairing completely irresistible.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePistachio Macaron with Pistachio–Milk Chocolate Ganache:\u003c\/strong\u003e Rich, nutty, and deeply satisfying, this flavor combination is a masterclass in complementary pairing. A smooth milk chocolate ganache folded with pistachio creates a filling that's indulgent without being heavy — the perfect match for a delicate shell.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTroubleshooting Common Macaron Challenges:\u003c\/strong\u003e Hollow shells, cracked tops, missing feet — Chef Paul covers the most common macaron mistakes and how to prevent them, so you leave with the knowledge to diagnose and fix problems in your own kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWhether you're a curious beginner or a seasoned home baker ready to finally conquer the macaron, this class delivers the technique, the knowledge, and the hands-on practice to make it happen. Every student leaves with a beautifully packaged box of their own handcrafted macarons.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSign up now — this one is always a sellout!\u003c\/strong\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003eSaturday, July 25th - 10:30am to 2:00pm\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003ePrices are listed per person.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Cook's Warehouse","offers":[{"title":"General Admission","offer_id":51121368825892,"sku":"TS-375593","price":99.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0788\/4213\/4564\/files\/44d4cd30-b7ba-419a-8876-b3eb7c0f6b72.png?v=1784579226"},{"product_id":"aug-2-2026-10-30am-an-introduction-to-sourdough-hands-on","title":"AUG 2 2026 10:30AM: An Introduction to Sourdough - Hands On","description":"\u003cp\u003eThere's something almost magical about turning flour, water, and time into a beautifully risen, crackling-crusted loaf of sourdough bread. In this immersive, hands-on class, Chef Paul Zang pulls back the curtain on one of the culinary world's most rewarding crafts — demystifying the art and science of sourdough baking for beginners and curious home bakers alike.\u003c\/p\u003e\n\u003cp\u003eYou won't just watch. You'll mix, proof, shape, and bake alongside Chef Paul, working with freshly milled whole grains and getting your hands into the dough from the very first minute. By the end of the evening, you'll understand not just how sourdough works, but why — giving you the confidence and the foundation to keep baking long after you leave the kitchen. And yes, you'll be taking home your very own jar of mature starter to get you started.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat You'll Learn:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTerminology, Ingredients, and Tools:\u003c\/strong\u003e Cut through the confusion of baker's jargon and learn exactly what equipment and ingredients you need — and which ones actually matter — before you ever turn on your oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreating and Maintaining a Healthy Starter:\u003c\/strong\u003e Your starter is the heart of every sourdough loaf. Chef Paul will walk you through how to build one from scratch, how to read it, feed it, and keep it thriving for years to come.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnderstanding Baker's Percentages:\u003c\/strong\u003e Unlock the universal language of professional bread baking. Once you understand baker's percentages, you'll be able to read, scale, and adapt any sourdough formula with confidence.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeginner's Sourdough Formula:\u003c\/strong\u003e Put the theory into practice with a approachable, reliable sourdough formula designed for home bakers. You'll mix and work the dough in class and understand every step of the process from autolyse to final proof.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDiscard Recipes — Cheddar-Sunflower Seed Crackers:\u003c\/strong\u003e Good sourdough baking means nothing goes to waste. Learn to transform your starter discard into irresistible Cheddar-Sunflower Seed Crackers — a savory, satisfying recipe you'll come back to again and again.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnderstanding Freshly Milled Whole Grains:\u003c\/strong\u003e Discover why freshly milled grains are a game-changer for flavor, nutrition, and fermentation — and how to incorporate them into your baking practice at home.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEvery student leaves with a jar of mature sourdough starter, a solid grasp of the fundamentals, and the inspiration to keep baking. Whether you've been curious about sourdough for years or have tried and struggled before, this class will give you exactly the foundation you need.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReady, set, bake — grab your spot before they're gone!\u003c\/strong\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003eSunday, August 2nd - 10:30am to 3:30pm\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003ePrices are listed per person.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Cook's Warehouse","offers":[{"title":"General Admission","offer_id":51121035247652,"sku":"TS-3ab6e2","price":109.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0788\/4213\/4564\/files\/0e3063a2-8e75-40d1-b849-91a61799c793.jpg?v=1784584926"},{"product_id":"sep-26-2026-10-30am-an-introduction-to-sourdough-hands-on","title":"SEP 26 2026 10:30AM: An Introduction to Sourdough - Hands On","description":"\u003cp\u003eThere's something almost magical about turning flour, water, and time into a beautifully risen, crackling-crusted loaf of sourdough bread. In this immersive, hands-on class, Chef Paul Zang pulls back the curtain on one of the culinary world's most rewarding crafts — demystifying the art and science of sourdough baking for beginners and curious home bakers alike.\u003c\/p\u003e\n\u003cp\u003eYou won't just watch. You'll mix, proof, shape, and bake alongside Chef Paul, working with freshly milled whole grains and getting your hands into the dough from the very first minute. By the end of the evening, you'll understand not just how sourdough works, but why — giving you the confidence and the foundation to keep baking long after you leave the kitchen. And yes, you'll be taking home your very own jar of mature starter to get you started.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat You'll Learn:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTerminology, Ingredients, and Tools:\u003c\/strong\u003e Cut through the confusion of baker's jargon and learn exactly what equipment and ingredients you need — and which ones actually matter — before you ever turn on your oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreating and Maintaining a Healthy Starter:\u003c\/strong\u003e Your starter is the heart of every sourdough loaf. Chef Paul will walk you through how to build one from scratch, how to read it, feed it, and keep it thriving for years to come.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnderstanding Baker's Percentages:\u003c\/strong\u003e Unlock the universal language of professional bread baking. Once you understand baker's percentages, you'll be able to read, scale, and adapt any sourdough formula with confidence.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeginner's Sourdough Formula:\u003c\/strong\u003e Put the theory into practice with a approachable, reliable sourdough formula designed for home bakers. You'll mix and work the dough in class and understand every step of the process from autolyse to final proof.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDiscard Recipes — Cheddar-Sunflower Seed Crackers:\u003c\/strong\u003e Good sourdough baking means nothing goes to waste. Learn to transform your starter discard into irresistible Cheddar-Sunflower Seed Crackers — a savory, satisfying recipe you'll come back to again and again.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnderstanding Freshly Milled Whole Grains:\u003c\/strong\u003e Discover why freshly milled grains are a game-changer for flavor, nutrition, and fermentation — and how to incorporate them into your baking practice at home.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEvery student leaves with a jar of mature sourdough starter, a solid grasp of the fundamentals, and the inspiration to keep baking. Whether you've been curious about sourdough for years or have tried and struggled before, this class will give you exactly the foundation you need.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReady, set, bake — grab your spot before they're gone!\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch1\u003eSaturday, September 26th - 10:30am to 3:30pm\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003ePrices are listed per person.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Cook's Warehouse","offers":[{"title":"General Admission","offer_id":51110706020388,"sku":"TS-c6bf7b","price":109.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0788\/4213\/4564\/files\/2f684d9a-f433-4b03-87c1-8f9b26407cc1.jpg?v=1784598027"}],"url":"https:\/\/cookswarehouse.com\/collections\/paul-zang.oembed","provider":"The Cook's Warehouse","version":"1.0","type":"link"}