At pastry chef Pichet Ong's bakery, Batch, there's a treat to suit every palate, so long as it's one with good taste. Cakes, cookies, and puddings are given grown-up makeovers and sophistication with special emphasis on Asian flavors like mango, calamansi, and coconut. Betty Yip, Pichet Ong's pastry chef and baking collaborator, will share some of her favorite recipes from both Batch and sister restaurant P*ONG, with a sneak preview of treats from Batch's upcoming cookbook.
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The Almond Board of California Presents PUFF, THE MAGIC PASTRY Christopher Ciresi, The FCI
10:00am–12:00pm, The FCI's Pastry 1 Kitchen
If you doubt puff's miraculous qualities, picture a world without such buttery, flakey delicacies as napoleons, vol-au-vents, and (gasp) tartes Tatin. Perish the thought! Find out how to roll and fold your own pâte feuilletée from a master of classical technique. FCI chef-instructor Christopher Ciresi will show you the tried-and-true traditional version, a neat trick for a quick and dirty variant, and a few sweet and savory recipes to showcase your dough.
Sorry, this workshop has sold out. Email info@pastryscoop.com to join the wait list
Lost is the art of the humble, handmade pie? Hells no!, says former Emeril Laggasse pastry-chef-turned-New-Yorker Jennifer McCoy. Pie is back and back in a big way. But if you're feeling intimidated by soggy crusts and saggy fillings, let Jennifer show you some proven tricks of the trade. Learn how to mix, shape, and bake with confidence just in time for the holiday season. Soon you'll see just how wonderfully easy—and delicious—pie can be.
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DESSERTS WITH SNAP, CRACKLE, AND POP! Vicki Wells, Mesa Grill and Bar Americain
10:00 am - 12:00 pm, The FCI's International Culinary
Theater
Cereal, it's not just for breakfast anymore. Pastry chefs are waking up to the wonders of Rice Krispies, Cocoa Puffs, and Special K to add texture and serious crunch to dessert in unexpected ways. Vicki Wells of Bobby Flay's Mesa Grill and Bar Americain will show you how to create truly mouthwatering, eye-opening desserts featuring these wonderfully versatile nuggets of fun. Seriously, you don't want to miss this workshop.
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THE CHEESE COURSE Waldemar Albrecht, Artisanal Premium Cheese Center
1:00pm–3:00pm, The FCI's Bread Kitchen
Explore the wonderful world of cheese, from the history of its accidental creation to its many styles and complexities, with fromager extraordinaire Waldemar Albrecht, manager of the acclaimed cheese counter at Artisanal Fromagerie & Bistro. Follow Waldemar as he unravels the intricacies of milk types, ripening processes, flavor profiles, and effortless wine pairings. With delicious cheese and wines to practice, this class will set you well on your way to creating perfect tastings.
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DESSERTS FROM THE FARM Alex Grunert,
Blue Hill at Stone Barns
1:00pm–3:00pm, The FCI's Pastry 1 Kitchen
With the advent of a combination working-farm-and-restaurant in upstate New York's Pocantico Hills, Chef Dan Barber has been able to fully capture the farm-to-table dynamic he embraced at the original Blue Hill in Manhattan. His pastry chef Alex Grunert honors a similar aesthetic at Bill Hill at Stone Barns. Call it what you will: revolutionary, spiritual, haute barnyard... We just appreciate the fact that desserts can pay respect to nature, and be elegant, delicious, and revelatory at the same time. Here's a rare chance to sample some of Alex's most exquisite creations.
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Hors d'oeuvres will do in a pinch, but for some real fun, we like to party on the sweet side. Pastry chef and host with the most Martin Howard will show you how to throw a delightful, electrifying, exhilarating, merry, jolly, and unforgettable shindig. Get tips on assembling a simple, but scrumptious, assortment of bite-sized party pastries and complementary drinks for the perfect dessert cocktail party.
Sorry, this workshop has sold out. Email info@pastryscoop.com to join the wait list
1:00pm–3:00pm, The FCI's International Culinary Theater
So you wanna open a bakery? Do you have a clue? Well, Matt Lewis and Renato Poliafito of Baked sure do! Get a crash course in Bakery 101 with two guys who've been there and done that at one of Brooklyn's most beloved bakeshops. Learn the ins and outs of real estate woes, baking management, hiring, financials, and, oh, baking too. And just so you know that they know what they're talking about, they'll share some of their best recipes and treats with the class.
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HANDS-ON COOKIE DECORATING Victoria Love, The Water Club
4:00pm–6:00pm, The FCI's Bread Kitchen
Please note there is a $25 supplementary materials fee for this hands-on class.
If you've ever looked longingly at beautifully iced cookies—with their sparkling sugar accents and piped to perfection details—this workshop is for you. Here's your chance to learn how to flood, flock, tint, and pipe like a pro in this unique hands-on class taught by pastry chef and decorator Victoria Love. She'll take the mystery out of working with royal icing and show you how create truly gift-worthy cookies and gingerbread.
Sorry, this workshop has sold out. Email info@pastryscoop.com to join the wait list.
E. Guittard Chocolate Company presents
KEE'S CHOCOLATES
Kee Ling Tong, Kee's Chocolates
4:00pm–6:00pm, The FCI's Pastry 1 Kitchen
Kee Ling Tong made a huge splash in the world of high-end chocolate when her store first opened in 2002. Her seasonal, handmade creations received rave reviews from even the most discerning critics. Years later, Kee's Chocolates is still considered by many to be the best shop in the city, by virtue of fresh ingredients, nuanced flavor profiles, and perfect execution. See Kee in action and pick up some of her tricks for creating delicious and eye-catching molded chocolates and truffles.
Sorry, this workshop has sold out. Email info@pastryscoop.com to join the wait list.
Okay, we admit it. Just about anything deep-fried is delightful, but it takes a true talent like Zac Young of city hot spot Butter Restaurant (yes, they were recently featured on an episode of Gossip Girl) to take it to another level. Zac will take the fear out of frying and show you how to dip and dunk everything from cake to ice cream and transform them into light and crispy delights sure to put a smile on the face of everyone in sight. He's even promised to reveal the recipe for Butter's much sought-after signature beignets!
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4:00pm–6:00pm, The FCI's International Culinary Theater
Theater
Back for another round of techy fun and culinary wizardry, The FCI's director of culinary technology, Dave Arnold, and VP of Culinary Arts, Chef Nils Norén, will entertain and educate as they share their latest and greatest experiments in what promises to be is an enlightening feast for both the eyes and palate. See how they use technology and innovation to create unbelievable flavors, textures, and epicurean experiences not possible using traditional methods and ingredients.
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Special Thanks To illy caffé North America, iSi North America, Everyday Food and Martha Stewart Living Omnimedia, Pastry & Baking North America, HALL Wines, and The FCI's Pastry Arts and Art of International Bread Baking Departments, students, and staff volunteers.
Sponsorships are available for the Fall 2008 Conference. For more information, contact PastryScoop.com at (888) A-PASTRY or email info@pastryscoop.com.
