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ARTISAN BREAD BAKING
Cristobal Julio Guarchaj, Grandaisy Bakery |
10:00 am – 12:00 pm, The FCI's Bread Kitchen |
It seems like everyday a new bakery opens up calling itself artisanal, but here's one that really fits the bill. Baking in small batches, with an emphasis on local, seasonal ingredients, Grandaisy Bakery's bread earned a near perfect rating in the 2008 Zagat guide. Learn how to make rustic Italian breads, flat breads, and pizza from bakers who truly know and respect their craft.
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The Italian Culinary Academy Presents
DOLCI ITALIANO
Kir Rodriguez, The French Culinary Institute |
10:00 am – 12:00 pm, The FCI's Pastry 1 Kitchen |
Tiramisu, cannoli, and zabaglione, oh my! Want to learn how to make delizioso Italian desserts at home? Chef Kir, the FCI's resident Italian desserts expert and longtime pastry chef at Orso, has nibbled his way through "The Boot" on more than one occasion. He'll reveal the secrets behind conquering the classics and making them as tasty as anything you'd find in the old country.
- Sign up for this workshop online now by clicking here
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Whole Foods Market Presents
VEGAN, WHEAT-FREE, GLUTEN-FREE, AND MORE
Shimme, Whole Foods Market & Jorge Pineda, Candle Café |
10:00 am– 12:00pm, The FCI's Pastry 2 Kitchen |
Have you or someone you know been injured or missed out on delicious treats at an office or birthday party due to a food allergy or lifestyle choice? Have you been the sad recipient of a dry, tasteless vegan, wheat-, gluten-, or refined sugar-free baked good? Sign up now for a two-hour consultation on how to create alternative bakery treats that actually taste good, so good that everyone you know will want to eat them.
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SILICONE MOLDS FOR CAKE DECORATING
Ron Ben-Israel, Ron Ben-Israel Cakes |
10:00 am - 12:00 pm, The FCI's International Culinary
Theater |
How do you set yourself apart from all the other cake designers out there? Famed cake designer, Ron Ben-Israel, shares one of the secrets for his success with truly customized cakes. He'll show you how to mix and make your own silicone molds to reproduce one-of-a-kind replicas of lifelike flower petals, stunning jewels, and delicate lace garlands. Afterwards, watch him use custom moldings to embellish a beautiful wedding cake right before your eyes.
- Sign up for this workshop online now by clicking here
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THE BEAUTY OF BRIOCHE
Nancy Olson, Gramercy Tavern |
1:00 pm - 3:00 pm, The FCI's Bread Kitchen |
Easy to make, easy to bake, and oh so easy on the eyes, the beauty of brioche lies in its versatility and rich buttery flavor. Whether shaped into the classic brioche a tête (bread with a head) or fried as doughnuts, this slightly sweet enriched dough lends itself to hodgepodge of sweet and savory creations. Get the lowdown on how to work with this tasty mama of doughs.
- Sign up for this workshop online now by clicking here
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BUILDING WITH GINGERBREAD
Angel Elon & Wendy Israel, Baking by Design |
1:00 pm - 3:00 pm, The FCI's Pastry 1 Kitchen |
Gingerbread, it's not just for Christmas anymore. See how this versatile cookie can be used to build fanciful houses to celebrate any occasion throughout the year: a haunted Halloween house, a gilded Hanukah chateau, as well as the traditional yuletide cottage. Learn the nuts and bolts of baking, building, and decorating your own edible chalet of sugar and spice and things that are nice.
- Sign up for this workshop online now by clicking here
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DESSERTS WITH JAPANESE FLAVOR
Magdalena Wong & Pauline Balboa, Kyotofu |
1:00 pm - 3:00 pm, The FCI's Pastry 2 Kitchen |
Butter, sugar, flour, eggs... tofu? You heard right! Tofu, azuki beans, and other Japanese foodstuff hit the sweet spot at Kyotofu, the worthy recipient of high praise from city foodies and critics alike. In fact, their chocolate-soufflé cupcake, made with soy milk, was voted Best Cupcake 2007 by New York magazine. Convinced yet? Discern for yourself how they're changing our concept of dessert, one soybean at a time.
- Sign up for this workshop online now by clicking here
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E. Guittard Chocolate Presents
CHOCOLATE DESSERTS FROM DANIEL
Dominique Ansel, Daniel |
1:00 pm - 3:00 pm, The FCI's International Culinary Theater |
Not unless Big Daddy's footing the bill will many of us have the opportunity to taste the exquisite desserts at Daniel Boulud's famed restaurant any time soon. But if you were to, you'd see that half the menu is dedicated entirely to chocolate desserts! Trust us, you won't be missing the perennial molten chocolate cake after tasting the chocolate stylings of this four-star pastry chef.
- Sign up for this workshop online now by clicking here
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BUTTERCREAM PIPING TECHNIQUES
Victoria Love, The Water Club |
4:00 pm - 6:00 pm, The FCI's Bread Kitchen |
Oh, the wonders of buttercream. If you want to whip it, beat it, and pipe it like a pro, only a hands-on lesson can teach you how to artfully craft the decorative flourishes seen on popular cupcakes, birthday cakes, and wedding cake designs. Learn which tools and piping tips you'll need to get started, proper buttercream consistency, how to make multi-colored flowers, and so much more. You'll be decorating up a storm in no time.
Workshop is hands on with an additional $15 fee for tools (yours to keep after the workshop).
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CUTTING-EDGE DESSERT TECHNOLOGY
David Arnold & Nils Norén, The French Culinary Institute |
4:00 pm - 6:00 pm, The FCI's Pastry 1 Kitchen |
Before becoming VP of culinary arts at The FCI, Nils Norén did his time in the pastry kitchen, and ever since then he's had a soft spot for sweets. Now, he teams up with David Arnold to put a high-tech spin on dessert. Find out how to improve texture and taste using innovative equipment and cutting-edge pastry techniques. Whether you're on the avant-garde edge or just looking for ways to enhance what you're already doing, this dynamic duo will show you that it's not as tricky as you might think.
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AMERICAN CLASSICS REVISTED
Jaime Sudberg, The Stanton Social |
4:00 pm - 6:00 pm, The FCI's Pastry 2 Kitchen |
Is it just us or do Twinkies not taste as good as we remember when we were kids? As we grew, so did our palates. Jaime Sudberg recaptures the spirit of those fun vintage desserts using high-quality ingredients that make them better looking-and way better tasting-than the originals. Her specialty ice cream floats and gourmet snack cakes are sure to put a skip in your step and a smile on your face!
- Sign up for this workshop online now by clicking here
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CAKE BOUTIQUE
Eric Bedoucha, Financier Pâtisserie |
4:00 pm - 6:00 pm, The FCI's International Culinary
Theater |
We all know that no one makes croissants and éclairs like the French, but let's not forget their masterful skill when it comes to their miraculous multi-layered cakes. Whether made from biscuit or genoise, filled with mousse or dacquoise, or topped with a mirroir or meringue, French-style cakes are in a class all their own. See them in action in the hands of one of NYC's foremost pâtissiers.
- Sign up for this workshop online now by clicking here
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| Event Sponsors |
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Special Thanks To
Everyday Food from the Test Kitchens of Martha Stewart Living and Martha Stewart Living Omnimedia, The FCI's student and staff volunteers and Classic Pastry Arts and Art of International Bread Baking Departments, Gingerbread Homes for Animals, and Pastry & Baking North America. |
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Sponsorships are available for the Fall 2007 Conference. For more information, contact PastryScoop.com at (888) A-PASTRY or email info@pastryscoop.com. |
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