David Guas launched his company, Damgoodsweet Consulting Group, last fall, after serving as the executive pastry chef for Acadiana, Ceiba, D.C. Coast, and TenPenh restaurants. Through his culinary consulting operation, Guas offers private cooking classes for smaller groups—for as many as eight people—or demonstrations for a crowd of as many as 100 people. Guests may participate in the small classes, and try their hand at dishes like sweet potato tarte tatin with cinnamon stick ice cream and café au lait crème brûlée with beignets, which pays homage to his hometown of New Orleans.
Café au lait crème brûlée with beignets, from the Damgoodsweet recipe book .
Photo: Courtesy of Simonesez
David Guas opened Damgoodsweet Consulting Group last fall.
Photo: Courtesy of Simonesez
Café au lait crème brûlée with beignets, from the Damgoodsweet recipe book.
Photo: Courtesy of Simonesez
