FALL 2008 CONFERENCE
EVENT DETAILS
When
Sunday, October 12th
Where
The kitchens and International Culinary Theater of The French Culinary Institute
462 Broadway (at Grand Street, one block north of PastryScoop.com's offices), New York, NY 10013
Click here for directions.
Time
Workshops begin at 10:00am, 1:00pm, and 4:00pm.
Fee
Workshops are $60 each plus a $5 per registrant service fee.
RSVP
Click here to sign up online.
Advance registration is strongly recommended. Tickets may be purchased at the door with cash on the day of the event, as space permits.
Please contact us at (888) A-PASTRY or info@pastryscoop.com with any questions.
About the Conference
PastryScoop.com's biannual conferences bring together the city's leading pastry chefs, chocolatiers, and bakers for workshops scheduled throughout the day in the kitchens of The French Culinary Institute in New York City.
Attendees may sign up for one, two, or three workshops. They are also invited to attend free refreshment breaks before each workshop in the The FCI's International Culinary Theater at 9:30am, 12:00pm, and 3:00pm.
Please note that workshops are demonstration based and do not include hands-on practice unless otherwise noted. Workshop kitchen assignments, topics, and instructors are subject to change without prior notice.
Each two hour workshop cost $60, and each participant is also charged a $5 non-refundable service fee. Early registration is strongly encouraged as seating is very limited.
Online Registration
Please be advised that we only accept advance registrations made using a credit card via our secure online reservation system. You will receive email confirmation after completing your transaction. (If you do not, please contact us at (888) A-PASTRY.)
Online registration will be open until 11:59pm on October 11th. Tickets may be purchased at the door with cash on the day of the event, as space permits.
Click here to register. |
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Cancellation Policy
To cancel a registration, contact us at (888) A-PASTRY by 5pm on Wednesday, September 24th and you will receive a full refund, less the $5 service fee.
Cancellations made after this time are not refundable, but you may request to transfer your registration to another individual. All such requests must be made by 5pm on October 8th. No transfers or refunds will be issued after this time.
No shows are not eligible for refunds under any circumstances.
Contact us at info@pastryscoop.com or call (888) A-PASTRY for more information.
F.A.Q.s
Q: Are workshops hands on?
A: Unless specifically noted otherwise, workshops are demonstration based and do not include hands-on practice. Most chefs provide tastings of their desserts and ample time for questions and answers, so you can taste and experience their desserts first hand.
Q: Who comes to these conferences?
A: We tailor workshop topics and chefs to a wide range of interests and skill levels. Our attendees are a mix of professional chefs, pastry students, serious home bakers, and foodies who simply love to eat and follow current trends in the New York City dining scene. Though most live in the area, a fair percentage of attendees hail from outside of the tri-state region, some even from outside of the United States.
Q: The workshop I want to take is sold out!
A: Contact us (888) A-PASTRY or email info@pastryscoop.com with your full name, contact number, and requested workshop to be added to the wait list. There are no guarantees about whether we'll be able to accommodate your request, but we do promise to let you know if a seat opens up. Once you join the wait list, there's no need to follow up with us to check your status; we'll contact you as seats become available.
Q: What should I wear?
A: Most of the workshops take place in The FCI's kitchens, so consider wearing clothes you wouldn't mind getting a little flour on. We recommend comfortable, casual clothing and closed-toe shoes. Since classes are demonstration based, there is no need to wear kitchen whites.
Q: Should I bring anything?
A: We will provide recipe handouts. Please bring your own writing utensil and paper if you'd like to take notes.
Q: Can I take pictures?
A: We leave it up to you to ask individual chefs for permission to photograph the workshop. However, please note that video cameras are not allowed under any circumstances.
Q: What about lunch?
A: Aside from the chefs' tastings and the light refreshments offered during breaks in the International Culinary Theater (at 9:30am, noon, and 3:00pm), we don't provide additional food. For those who are unfamiliar with the neighborhood, we'll give you a list of suggested locations to grab a quick bite to eat.
Q: Want to learn more about classes at The French Culinary Institute?
A: Contact Jock Grundy at (646) 254-7532 or jgrundy@frenchculinary.com to schedule a tour of the school while you're at the conference.
Q: What if I have more questions?
A: Contact us at (888) A-PASTRY or info@pastryscoop.com if you need additional assistance.
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