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| WORKSHOP
DETAILS |
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PIZZA! PIZZA!
Hans Welker, The French Culinary Institute |
10:00am – 12:00pm, The FCI's Bread Kitchen |
Is it delivery? No, it's your own! Let resident pizza pro Chef Hans show you how easy it is to create piping hot four-star pizza at home. Mix and proof your own dough with ease, shape it like a real Italian, and top it with an assortment of delicious gourmet ingredients. Watch out! Soon friends will soon be calling you for delivery.
- Sorry, this workshop has sold out.
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ALL-CLAD METALCRAFTERS PRESENTS ITALIAN DESSERTS:
FROM THE HOME TABLE TO THE RESTAURANT TABLE
Gina DePalma, Babbo |
10:00am – 12:00pm, The FCI's Pastry 1 Kitchen |
Welcome to la dolce vita! Watch as Chef Gina transforms three basic Italian ingredients—ricotta, olive oil, and polenta—into show-stopping desserts. She'll share with you the techniques and philosophy behind creating elegant and delicious desserts that would impress both your Nonna and Mario Batali.
- Sorry, this workshop has sold out.
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GRAND MARNIER PRESENTS CHOCOLATE PART 1: TRUFFLES & BONBONS
Tina Casaceli & Jürgen David, The French Culinary Institute |
10:00 am– 12:00pm, The FCI's Pastry 2 Kitchen |
Seems like everyone these days is running off to become a chocolatier. Keep your day job and learn how to make professional-quality chocolates. Chef Tina and Chef Jürgen will cover the basics of tempering, flavoring, molding, dipping, and decorating. They'll show how to make delectable chocolate truffles, filled bonbons, and many other artisan confections.
Note: Chocolate Parts 1 & 2 are individual workshops and can be taken separately.
- Sorry, this workshop has sold out.
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E. GUITTARD CHOCOLATES PRESENTS CHOCOLATE DESSERTS FROM AROUND THE WORLD
Jason Licker, The Peninsula New York |
10:00 a.m. - 12:00 p.m., The FCI's International Culinary
Theater |
You don't need to pack your bags for this chocolate adventure! Rendezvous with Chef Jason and expand your chocolate knowledge as he shows you how to put a twist on international favorites. Learn how to make sensational chocolate desserts spanning the globe using ingredients from Europe, Asia, and Latin America.
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A STUDY OF FRUIT DESSERTS
Lauren Dawson, Hearth |
1:00 p.m. - 3:00 p.m., The FCI's Bread Kitchen |
Chef Lauren takes the fuss out of dessert and focuses on flavor, flavor, flavor. She'll share with you her A+ know-how and show you how to make simple but elegant desserts using perfect recipes that put the fruit at the focus. Learn how to substitute fruits to the season in a variety of hot and cold creations.
- Sorry, this workshop has sold out.
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SATIN ICE PRESENTS CAKE DECORATING WITH SUGAR ORCHIDS
Ron Ben-Israel, Ron Ben-Israel Cakes |
1:00 p.m. - 3:00 p.m., The FCI's Pastry 1 Kitchen |
Orchids. That's hot. This bloom's the choice for every fashionista bride-to-be. Learn step-by-step how to shape and form a variety of sugar orchids. Cake designer to the stars, Chef Ron, will take you through a discussion of the flower's botanical structure and show you how to create lifelike flowers that will fool any orchid thief.
- Sorry, this workshop has sold out.
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CHOCOLATE PART 2: CENTERPIECES & DECORATING TECHNIQUES
Tina Casaceli & Jürgen David, The French Culinary Institute
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1:00 p.m.- 3:00 p.m., The FCI's Pastry 2 Kitchen |
Now that you have some basics down, learn how to showcase your chocolate skills with creative decorating techniques. The dynamic pastry duo will demo how to make an eye-catching centerpiece and show you how to decorate your cakes and desserts with chocolate garnishes to give them true four-star flair.
Note: Chocolate Parts 1 & 2 are individual workshops and can be taken separately.
- Sorry, this workshop has sold out.
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CACAO NOEL PRESENTS DESSERT FOR LOVERS
Jehangir Mehta, Aix |
1:00 p.m. - 3:00 p.m., The FCI's International Culinary Theater |
The way to anyone's heart is through their stomach. Chef Jehangir shares the secret to a spicy final course with desserts that leave a lasting impression. Romance the dessert lover in your life with ingredients long rumored to have aphrodisiac qualities. Parental discretion is advised!
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CHOCOLATIERING
Kee Ling Tong, Kee's Chocolates |
4:00 p.m. - 6:00 p.m., The FCI's Bread Kitchen |
In only two years, Kee's Chocolates nudged out fellow chocolatiers to earn the highest quality rating in the NYC's Zagat Survey. Her sophisticated flavors have earned rave reviews from both fans and critics who love her small batch, hand crafted chocolates. Learn to pipe, dip, and dust your own creations with Kee's proven tips and techniques. And for you aspiring chocolatiers, hear what it takes to turn your confections into sweet profit.
- Sorry, this workshop has sold out.
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SWEET BREADS
Tara Bench, Martha Stewart Living |
4:00 p.m. - 6:00 p.m., The FCI's Pastry 1 Kitchen |
Nothing smells as good as freshly baked bread…except, freshly baked SWEET bread. This workshop is for all you sticky bun eating, cinnamon roll loving, and monkey bread adoring bakers out there. Tara will show you how to make your own treats good enough to rival those of any bakery. And with this Martha Stewart editor, you'll know they'll look as sweet as they taste.
- Sorry, this workshop has sold out.
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ICE CREAM & SORBET DESSERTS
Deborah Snyder, Lever House |
4:00 p.m. - 6:00 p.m., The FCI's Pastry 2 Kitchen |
Tired of the same old scoops of chocolate, vanilla, and strawberry? Deborah Snyder's imaginative frozen treats will help get you out of your ice cream rut. Learn the essential steps for making luscious ice creams and sorbets from start to finish. Then explore ways you can use your freshly churned ice cream to create a variety of frozen desserts like gourmet ice cream sandwiches, pies, and a stunning roulade.
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ALL-CLAD METALCRAFTERS PRESENTS SAVORY MEETS SWEET
Sam Mason, wd~50 |
4:00 p.m. - 6:00 p.m., The FCI's International Culinary
Theater |
Parsnip cake? Beet sorbet? In typical Sam Mason style, he's turning the pastry tables upside down. There is no ingredient or technique safe from Chef Mason's reaches as he breaks down the walls between the savory and sweet kitchens. See his innovative techniques first hand and taste the next generation of desserts. It's dessert extreme!
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| REGISTRATION INFORMATION
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.
A credit card number will be needed in order to secure your registration. Registrations for PastryScoop.com's 2nd Annual Passion for Pastry Conference workshops are 100% refundable until April 1st. Registrations made after April 1st are non-refundable but may be transferred to another person for use at the conference at the discretion of PastryScoop.com. No-shows will be billed the cost of the workshop(s) and will forfeit their right to transfer their workshop reservation(s).
Online registrations for workshops will be taken until Saturday, May 14th until 11:59 pm. (EDT). Tickets may be purchased at the door on the day of the event as space permits (cash only please).
The 2nd Annual Passion for Pastry Conference & Golden Scoop Awards will be located at The French Culinary Institute at 462 Broadway (at Grand Street). Click here get directions or to view a map.
For questions regarding the 2nd Annual Passion for Pastry & Golden Scoops Awards, contact us at info@pastryscoop.com or call (888) A-PASTRY. |
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2nd ANNUAL PASSION FOR PASTRY 
