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BAKIN' WITH BACON
Zac Young,
Butter Restaurant |
10:00am–12:00pm, The FCI's Bread Kitchen |
True lovers of porcine delights know that bacon isn't just for breakfast, lunch, and dinner anymore. Pastry chefs around the nation are using it to add a smoky, complex flavor to their desserts. Zac Young, pastry chef of downtown hot spot Butter, will go whole hog in this sweet-meets-savory demo. See how a little touch of bacony goodness can amp up your desserts.
- Sign up for this workshop online now by clicking here
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HANDCRAFTED CHOCOLATES
Ellen Mirsky, emChocolatier |
10:00am–12:00pm, The FCI's Pastry 1 Kitchen |
In a crowded field of artisanal producers, emChocolatier has distinguished itself as the premier choice for chocoholics with discriminating palates. Ellen Mirksy's handmade truffles and confections—flavored with creamy caramels, herbs, and spices—feature bold sweet and salty combinations punctuated with bursts of texture and crunch. In this one-two punch of a demo, learn how to work with chocolate and how to create inventive flavor profiles.
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THE WELL-CRAFTED DESSERT
Karen DeMasco, Craft |
10:00am–12:00pm, The FCI's Pastry 2 Kitchen |
Craft's chef/owner Tom Colicchio has said "simple does not mean simplistic" and that aptly describes Karen DeMasco's perfectly executed desserts at his signature restaurant. This James Beard Award winning pastry chef can often be found shopping the greenmarkets for the finest produce of the season which she uses to craft contemporary American-style desserts. See how restraint and skill come together to create exceptionally refined desserts using the purest of ingredients.
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ROMANTIC CAKES WITH RIBBONS & BOWS
Ron Ben-Israel, Ron Ben-Israel Cakes |
10:00 am - 12:00 pm, The FCI's International Culinary
Theater |
Romance is in full bloom this spring with cakes adorned with exquisite ribbons and bows! Learn from the master of elegance, Ron Ben-Israel, the art of contemporary cakes using classic design elements. See how he shapes ruffles, basket weaves, and jeweled finishes to create cakes that are the stuff of fairy-tale dreams. He'll show you how to fashion glorious garnishes of delicate lace, lustrous satin, and crisp grosgrain—all in edible sugar.
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SUPER FRESH DESSERTS
Joshua Gripper, A Voce |
1:00pm–3:00pm, The FCI's Bread Kitchen |
It's time to banish the banana and say adios to apples. Rhubarb, berries, and stone fruits are back in season! Joshua Gripper, pastry chef at the noted Italian restaurant A Voce, will take a light, but flavorful, approach to seasonal desserts. Discover how to maximize fruit's natural sunny flavors in refreshing desserts that are sure to put a spring in your step while leaving you thoroughly satisfied.
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THE MODERN FRENCH DESSERT
Dominique Ansel,
Daniel |
1:00pm–3:00pm, The FCI's Pastry 1 Kitchen |
Daniel may be among the most haute of the haute cuisine restaurants in New York City, but don't mistake the food for old fashioned—especially not the desserts. French pastry chef Dominique Ansel was steeped in the training of the traditional pâtissier, but his clean plating style and use of global ingredients make him a decidedly more modern pastry chef. See him combine classic technique with a contemporary perspective to create celebrated four-star desserts.
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E. Guittard Chocolate Presents
SO YOU WANNA BE ON TV?
Wayne Harley Brachman, Porterhouse |
1:00pm–3:00pm, The FCI's Pastry 2 Kitchen |
In these celebrity chef-obsessed times, just producing good food isn't enough to get your talents recognized. Savvy chefs know that being media smart can lead to more money, better career opportunities, and greater overall recognition in the industry. Veteran TV and publishing chef Wayne Harley Brachman will offer insider information on tastefully navigating the tricky business of self promotion and show you how to put on star-quality demos that leave them wanting more.
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FANTASTIC SCULPTED CAKES
Elisa Strauss,
Confetti Cakes |
1:00pm–3:00pm, The FCI's International Culinary Theater |
A cake shaped like a cow? Sushi? The Taj Mahal? How about designer shoes and a purse? The possibilities are endless when you know how to sculpt multi-dimensional cakes using nothing more than moist cake, silky buttercream, and sweet sugar dough. Former Ralph Lauren designer turned cake artist Elisa Strauss, who is well known for her detailed one-of-a-kind creations, will show you what it takes to create your own whimsical works of edible art.
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CHOCOLATE DESSERTS FOR NON-DUMMIES
Jansen Chan, Oceana |
4:00pm–6:00pm, The FCI's Bread Kitchen |
Everyone loves chocolate, but simply adding it to a dish doesn't necessarily guarantee success. It takes skill to create a nuanced dessert with such a commanding ingredient. Thankfully, Oceana's Jansen Chan is up to the challenge. Discover ways that fruit and other flavors can be used as both complement and counterpoint to chocolate, and see how artful presentation can enhance a dish's overall sophistication and appeal.
- Sign up for this workshop online now by clicking here
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CONTEMPORARY PETITS FOURS
Joe Murphy, BLT Market/The Ritz-Carlton New York |
4:00pm–6:00pm, The FCI's Pastry 1 Kitchen |
Conventional wisdom among pastry chefs dictates that the plated dessert—the final course—is what leaves an enduring impression on diners. But nowadays, petits fours often serve as that last indulgent morsel consumed at the end of the meal. Award-winning pastry chef Joe Murphy will transform simple ingredients into exquisite little bites that can stand out on their own. Learn to make petits fours that won't soon be forgotten.
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DORIE'S FAVORITE RECIPES
Dorie Greenspan,
Cookbook Author |
4:00pm–6:00pm, The FCI's Pastry 2 Kitchen |
With nine top-selling cookbooks under her belt, beloved baker and Bon Appétit correspondent Dorie Greenspan knows a thing or two about what makes a recipe work and what makes a dessert delicious. Join her as she shares some of her all-time favorite recipes (the kind you'll want to make again and again) in a special engagement sure to leave you inspired to bake more in your home kitchens and perhaps someday write your own cookbook.
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MORE HIGH-TECH DESSERTS!
Dave Arnold & Nils Norén,
The French Culinary Institute |
4:00pm–6:00pm, The FCI's International Culinary Theater
Theater |
High tech for high tech's sake is no good if it does nothing to make food better. Despite their encyclopedic-knowledge of all things cutting edge, The FCI's Dave Arnold and Chef Nils Norén are firm believers in the "if it ain't broke, don't fix it" philosophy. Nonetheless, they also recognize that technology can be used to create unbelievable flavors, textures, and experiences not possible using more traditional methods and ingredients. Come check out their latest experiments and see what others will be talking about in the not-so-distant future.
- Sign up for this workshop online now by clicking here
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| Event Sponsors |
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Special Thanks To
The FCI's Pastry Arts and Art of International Bread Baking Departments, students, and staff volunteers and Martha Stewart Living Omnimedia. |
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Sponsorships are available for the Spring 2008 Conference. For more information, contact PastryScoop.com at (888) A-PASTRY or email info@pastryscoop.com. |
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