PASTRYSCOOP.COM'S SPRING 2006 CONFERENCE
WORKSHOP DESCRIPTIONS
Sunday, May 21st, 2006
Whether you're a home baker who craves professional secrets or a pastry chef in search of new inspiration, we've got a chef—and a workshop topic—for you. Get the scoop on how to make impressive chocolate desserts, delicious homemade bread, pair wine and liquor in desserts, and much more! You'll learn cutting edge techniques, discover innovative ways to present desserts, and rub elbows with the sweetest pros in the industry.
PastryScoop.com's Spring 2006 Conference will be located at The French Culinary Institute at 462 Broadway (at Grand Street) in New York City. Click here get directions or to view a map.
Workshops are demonstration based and open to amateurs and professionals of all levels. Space is limited so register today! All workshops are $50 each plus a $5 service fee per registrant.
Who says baguettes have to come from France? Belgian company Le Pain Quotidien has taken New York by storm with breads made in the classic European tradition using only the finest all-natural and organic ingredients. Baker Philippe Gatto will show you the basics of the perfect loaf from starters and doughs to proper proofing, shaping, and baking.
Move over cheese, here comes chocolate! The owners of Brooklyn-based company CocoaVino make bonbons and confections that blend fine wine and exquisite chocolate, all while supporting fair-trade and organic producers. They'll demystify the pairing thought process and show you how to flavor chocolate with wines and liqueurs to make delicious creations.
It's all about the dough! Chef-Instructors from The FCI, Tina Casaceli and Jürgen David, will teach you how to master the essential "mother doughs"—pie and tart doughs, puff pastry, and pâte à choux—and use them in a variety of recipes. You'll never say "duh" when it comes to dough again.
Satin Ice Presents WEDDING CAKES AND THE CREATIVE PROCESS Ron Ben-Israel, Ron-Ben Israel Cakes
10:00 a.m. - 12:00 p.m., The FCI's International Culinary
Theater
From design to execution, cake designer to the stars Ron Ben-Israel will share his creative process for transforming a client's vision into an edible work of art. He'll show you how to build beautiful cakes that incorporate elements of the occasion, whether it be the lace from a bride's dress, flowers from the bouquet, or an architectural detail from the location.
ICE CREAM DESSERTS TO DIE FOR Deborah Racicot, Gotham Bar and Grill
1:00 p.m. - 3:00 p.m., The FCI's Bread Kitchen
Attention lactose tolerants! Instead of off to the side, why not make ice cream the star of your next dessert? Deborah Racicot, pastry chef of New York City beloved Gotham Bar and Grill, will spin up an assortment of hot cold concoctions perfect for everything from the casual get-together to the most elegant dinner party. And for those who are lactose intolerant, sorbets will be featured as well.
Sign up for this workshop online now by clicking here
Whole Foods Market Presents
DESSERTS FOR THE SENSES Richard Bies, davidburke & donatella
1:00 p.m. - 3:00 p.m., The FCI's Pastry 1 Kitchen
Go beyond taste and learn how to create luscious desserts that engage all five senses. Pastry chef Richard Bies shares his perspective on how temperature and texture can be used to enhance the perception and experience of a dessert. Up the crunch factor, get smooth on creaminess, and heat things up with contrasting temperatures that leave a lasting dessert impression.
Grand Marnier Presents
DESSERTS WITH SPIRIT Vicki Wells, Mesa Grill, Bolo, and Bar Americain
1:00 p.m.- 3:00 p.m., The FCI's Pastry 2 Kitchen
We've got spirit, yes we do! We've got spirit, and your desserts can, too! Flavor gets a punch and touch of sophistication with Vicki Wells, the pastry mastermind behind Bobby Flay's popular restaurants. She'll show you a thing or two about whipping up delicious desserts infused with spirits and liqueurs that will get your heart pumping.
E. Guittard Chocolate Presents DESSERT SOIREE Michael Laiskonis, Le Bernardin
1:00 p.m. - 3:00 p.m., The FCI's International Culinary Theater
At your next party, give the people what they really want. Make it all about sweets! And who better to teach you than Michael Laiskonis, pastry chef of one of New York City's most celebrated restaurants? He'll prepare dessert shots, sweet skewers, and bite-sized nibbles with contemporary elegance and retro charm. Plan an unforgettable party with four-star sophistication that will get your guests buzzing.
Presentation is everything. And one of the latest trends we've seen coming out of the top pastry kitchens is to serve desserts in a glass. That's right, a glass. Swedish export and pastry chef of Aquavit, Carina Ahlin, will share her take on spoonworthy desserts with interesting flavors, combinations, and a modern twist. Seeing is believing, and tasting is even better!
Sign up for this workshop online now by clicking here
Birds are a chirpin', flowers are a bloomin', and fruit is finally worth eatin'! Pastry chef John Miele of Aureole celebrates the best of spring with an assortment of tasty desserts featuring the freshest seasonal fruits like peaches, cherries, and plums. Learn how to maximize the flavor and character of fruit and get a fresh take on creative presentations, from casual to white linen.
CUTTING EDGE DESSERTS Sam Mason, wd~50, with David Arnold, The French Culinary Institute
4:00 p.m. - 6:00 p.m., The FCI's Pastry 2 Kitchen
Dessert maverick Sam Mason shakes things up yet again with his unexpected, unconventional approach toward desserts. Find out what he's been up to lately in his kitchen lab. Joining him will be The FCI's director of culinary technology, David Arnold, who will unveil never-before-seen equipment customized for the most innovative pastry chefs.
All-Clad Metalcrafters Presents
CHOCOLATE DESSERTS, ITALIAN STYLE Gina DePalma, Babbo
4:00 p.m. - 6:00 p.m., The FCI's International Culinary
Theater
When you think chocolate, you might think French and Swiss. But Italians do it better, at least according to Gina DePalma, pastry chef of Mario Batali's Babbo. Taste her sumptuous creations and get recipes for delectable choco-chocolatey desserts that will impress the most devoted cacao connoisseur. Now that's amore!
Sign up for this workshop online now by clicking here
Please note that all workshops are demonstration based and do not include in-class practice. Workshop kitchen assignments, topics, and instructors are subject to change without prior notice. Early registration is advised as space is limited.
A credit card number will be needed in order to secure your registration. Registrations for PastryScoop.com's Spring 2006 Conference workshops are 100% refundable through Friday, May 12th. Registrations made after May 12th are non-refundable but may be transferred to another person for use at the conference at the discretion of PastryScoop.com. No-shows will be billed the cost of the workshop(s) and will forfeit their right to transfer their workshop reservation(s).
Online registrations for workshops will be taken until 11:59 pm (EDT) on Saturday, May 20th, 2006. Tickets may be purchased at the door on the day of the event as space permits (cash only please).
PastryScoop.com's Spring 2006 Conference will be located at The French Culinary Institute at 462 Broadway (at Grand Street) in New York City. Click here get directions or to view a map.
Special Thanks To:
Le Pain Quotidien, Mionetto Prosecco, President, The FCI's Bread and Pastry Arts Departments, and The FCI's student and staff volunteers
