PASTRYSCOOP.COM'S FALL 2006 CONFERENCE
WORKSHOP DESCRIPTIONS
Sunday, October 22nd, 2006
If you like dessert (and we know you do!), you won't want to miss out on this unique opportunity to meet the talented pastry chefs, bakers, and chocolatiers behind some of the city's most stunning cakes, finest chocolates, and most talked about desserts in town. From the masters of retro classics to the leaders in the next generation of dessert innovation, it's a day not to be missed!
Whether you're a home baker who craves professional secrets or a pastry chef in search of new inspiration and insider tips, we've got a chef—and a workshop topic—for you. Learn something new, taste the treats, and meet others who are as sweet on dessert as you are.
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.
PastryScoop.com's Spring 2006 Conference will take place at The French Culinary Institute at 462 Broadway (at Grand Street) in New York City. Click here get directions or to view a map.
Please note that workshop kitchen assignments, topics, and instructors are
subject to change without prior notice.
WORKSHOP
DETAILS
Rumford Presents WHOLE GRAIN BAKING Susan Reid, King Arthur Flour
10:00am – 12:00pm, The FCI's Bread Kitchen
Is the fear of heavy baked goods holding you back from healthy whole grain baking? Say goodbye to those doorstops of the past and learn how to incorporate nutritional whole grains into your baking without sacrificing flavor and texture. Susan Reid of King Arthur Flour will forever change the way you think about whole grains as she shares with you delicious recipes from King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries, and more by transforming the dark and dense alchemy of whole grain baking into luscious, flavorful, flaky, tender treats both sweet and savory.
With names like Lucia and Juliette, One Girl's cookies are crumbly, delightful morsels that conjure up Old World charm. For those of you who want to put a little romance into your snacking, co-owner Dave Crofton will give you tips on how to bake tea cookies with great flavor and tons of personality. And, just in time for the holidays, he'll share some creative ideas for elegant custom gift packaging.
SUGAR ART Tom Jones, The French Culinary Institute
10:00 am– 12:00pm, The FCI's Pastry 2 Kitchen
You've seen it on TV; now experience it first hand! The FCI's resident sugar expert, chef-instructor Thomas Jones, will construct a showstopping centerpiece out of poured sugar and then embellish it with fanciful decorations made from pulled sugar and bubble sugar. Learn how to create your own astounding, stupendous, gravity-defying sugar art display that will impress your friends and neighbors!
10:00 a.m. - 12:00 p.m., The FCI's International Culinary
Theater
As detailed in her beautiful and inspiring first cookbook The Sweet Life (to be released on October 18th), Kate Zuckerman of the famed restaurant Chanterelle draws on her passion for ingredients and knowledge of baking chemistry to translate her most treasured food memories into perfectly executed desserts. See and taste why the New York Times called her desserts a "life-changing experience."
Sign up for this workshop online now by clicking here
Grand Marnier Presents LE CIRQUE: FROM CLASSIC TO MODERN Regis Monges, Le Cirque
1:00 p.m. - 3:00 p.m., The FCI's Bread Kitchen
With the opening of the latest incarnation of Le Cirque, the city's most legendary restaurant is back in the full "big top" swing of things. Pastry chef and dessert ringmaster, Regis Monges, will delight and surprise you with both classic and modern creations that capture the magic, magnificence, and fun that is so famous to this New York City institution.
WHIMSICAL CHOCOLATE BONBONS Kir Rodriguez, The French Culinary Institute
1:00 p.m. - 3:00 p.m., The FCI's Pastry 1 Kitchen
Kir Rodriguez, pastry chef-instructor at The French Culinary Institute, puts the wow-factor back into school with a lesson on how to make your very own chocolate bonbons. He'll show you the 1-2-3's of how to work with chocolate and teach you the in's and out's of perfectly filled bonbons in flavors that are out of the ordinary such as lemon tart, champagne, and pear tarte Tatin, just to name a few.
CLASSIC PĀTISSERIE SWEETS Eric Bedoucha, Financier Pātisserie
1:00 p.m.- 3:00 p.m., The FCI's Pastry 2 Kitchen
Do you love Paris in the springtime? Since it's not spring and since you're nowhere near the City of Lights, enjoy the next best thing-classic pātisserie treats with pastry chef/owner Eric Bedoucha of Financier. With three shops in Manhattan, this former Parisian is an expert expat on the subject of sweets. Say "oui" to tantalizing tarts, tender financiers, and signature pastries. It's the next best thing to spending a night in Paris.
1:00 p.m. - 3:00 p.m., The FCI's International Culinary Theater
Alex Stupak's recent move from Chicago's most talked about restaurant Alinea to NYC's spectacular wd~50 has the culinary world abuzz with excitement. His bold vision, embracing a spirit of innovation and experimentalism, has created desserts that are as thrillingly delicious as they are thought provoking and technically extraordinary. Catch his Big Apple debut at this not to be missed workshop!
Sign up for this workshop online now by clicking here
Buddakan New York's gargantuan scale and hip celebrity clientele aren't the only things that have people talking! Pastry chef Daniel Skurnick's menu of luscious Asian-inspired desserts are so stunning that they stand out, even amidst the beautiful people and luxe décor. Explore beyond green tea with creative and unusual Asian ingredients that combine perfectly with modern French pastry techniques to make flavorful, sophisticated desserts.
Sign up for this workshop online now by clicking here
Remember coming home after school to a tall glass of milk and an even taller slice of cake prepared lovingly by Mom? No? We don't either, but we love those vintage recipes of tender layer cakes sandwiched with creamy, decadent frosting. Coming from Red Hook's hottest bakery, Baked, Blair Van Sant and Kristine Moberg will demonstrate recipes that are a real slice of Americana-Southern Red Velvet, the Fluffernutter, and the Coca-Cola Bundt, just to name a few. You'll not only learn to bake these cakes, but how to assemble and decorate so yours will stack up with the pros.
While we find it hard to pass up any good chocolate, some clearly stand well ahead of the pack. We think you'll be as captivated by chocolatier Joan Coukos of Chocolat Moderne as Food & Wine was when they called her one of "America's most exciting chocolate innovators." In just three years since her launch, her elegant chocolates have garnered high praise and a devoted following from those in the chocolate know. She'll guide you through a tantalizing tasting and show you how she makes her much sought after filled chocolate bars. Ooh la la!
Sign up for this workshop online now by clicking here
E. Guittard Chocolate Presents
TASTE MEETS TECHNOLOGY Johnny Iuzzini, Jean Georges & Dave Arnold, The French Culinary Institute
4:00 p.m. - 6:00 p.m., The FCI's International Culinary
Theater
In the world of pastry glitterati, few stars shine as brightly as Johnny Iuzzini. As the pastry chef of one of the country's finest restaurants, Jean Georges, and winner of this year's James Beard Foundation Outstanding Pastry Chef Award, his creativity will be complimented by the genius of The FCI's resident techno whiz Dave Arnold in a dazzling display of art and science.
Sign up for this workshop online now by clicking here
PastryScoop.com's Fall 2006 Conference will be located at The French Culinary Institute at 462 Broadway (at Grand Street) in New York City. Click here to get directions.
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.
Online registration for workshops will be open until 11:59 pm (ET) on Saturday, October 21st, 2006. A credit card number will be needed in order to secure your registration. Tickets may be purchased at the door on the day of the event as space permits (cash only please).
CANCELLATION POLICY
Registrations for PastryScoop.com's Fall 2006 Conference workshops are fully refundable (less a $5 service fee) through 5:00 pm on Friday, October 13th. Cancellations made after this time are non-refundable but may be transferred to another person for use at the conference at the discretion of PastryScoop.com. Transfers of workshop registrations must be made by noon on October 20th. No-shows will be billed the cost of the workshop(s) and will forfeit their right to transfer their workshop reservation(s).
Special Thanks To: Bullfinch Press, Chambord, Everyday Food from the test kitchens of Martha Stewart Living, King Arthur Flour, Le Pain Quotidien, Martha Stewart Living Omnimedia, President Cheese, SerendipiTea, The Countryman Press, The FCI's Bread and Pastry Arts Department, and The FCI's students and staff volunteers
