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| DONUT TIME WITH HANS WELKER, THE FRENCH CULINARY INSTITUTE |
10:00 a.m. - 12:00 p.m., The FCI's Bread Kitchen |
Time to make the donuts with Hans Welker, The FCI's donut guru (that's Berliner to you!). See how easy it is to make your own incredible, fresh donuts at home. He'll take you step-by-step through doughs and batters, shaping, frying, filling, glazing, and best of all, eating. Mmmm…donuts.
Sorry, this workshop has sold out.
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| PIES 101 WITH MELISSA MURPHY & ANDREA LEKBERG, SWEET MELISSA PATISSERIE |
10:00 a.m. - 12:00 p.m., The FCI's Pastry 1 Kitchen |
Shape up your pie skills in time for the holidays, from crust to crumble and everything in between... like apple, pumpkin, pecan, and more. Learn from the bakers who were awarded the city's Best Pies and Tarts by Zagat's 2005 NYC Gourmet Marketplace Guide. They'll show you the tricks that will bring new meaning to the expression "as easy as pie."
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E. GUITTARD CHOCOLATE PRESENTS
DIY CHOCOLATE BARS WITH TINA CASACELI & JÜRGEN DAVID, THE FRENCH CULINARY INSTITUTE |
10:00 a.m. - 12:00 p.m., The FCI's Pastry 2 Kitchen |
Get your golden ticket here. Let Team Chocolate show you how to make and create custom packaging for your own specialty chocolate bars using such fun fillings as rice crispies, nuts, cocoa nibs, caramel, and other delights. Turn your kitchen into your own Wonka factory this holiday.
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WHOLE FOODS MARKET PRESENTS
FALL FARMERS' MARKET DESSERTS WITH KAREN DEMASCO, CRAFT |
10:00 a.m. - 12:00 p.m., The FCI's International Culinary
Theater |
At the James Beard Awards, the Oscars of the food world, Karen DeMasco took home the prize for Outstanding Pastry Chef 2005 for her deliciously simple desserts. Using seasonal ingredients fresh from the farmers' market, Karen will teach you how to utilize the abundance of the fall harvest. Get her signature recipes to create memorable desserts at home.
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up for this workshop online now by clicking here.
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| CHOCOLATE BONBONS AND TRUFFLES WITH KEE LING TONG, KEE'S CHOCOLATES |
1:00 p.m. - 3:00 p.m., The FCI's Bread Kitchen |
See why Zagat's 2005 NYC Gourmet Marketplace Guide has called Kee's Chocolates the best in the city. She'll cover the basics of tempering, flavoring, molding, and dipping. You'll learn how to make delectable chocolate truffles, filled bonbons, and many other artisan confections.
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| GRAND MARNIER PRESENTS FOUR-STAR CHOCOLATE DESSERTS WITH JEAN-FRANÇOIS BONNET, TUMBADOR |
1:00 p.m.- 3:00 p.m., The FCI's Pastry 1 Kitchen |
Celebrated chef Jean-François Bonnet is leaving Daniel this fall. If you haven't tasted his creations, here's your chance to experience four-star desserts first hand. Discover the complexities and characteristics of chocolate and learn how to turn an ordinary chocolate dessert into a chocolate experience.
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| RUMFORD PRESENTS A CAKEWALK AROUND THE WORLD WITH NATHAN MILLER, THE KITCHEN |
1:00 p.m. - 3:00 p.m., The FCI's Pastry 2 Kitchen |
Cake it up a notch with Boulder, Colorado pastry chef Nathan Miller! With an international twist and an all-American sensibility, he'll show you a thing or two about how to make delicious desserts inspired by some of the most delectable cakes from around the world. Tuck into sticky toffee pudding, dig into Devil's Food, and slice into an array of other cake centered creations.
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| SILICONE MOLDS FOR CAKE DECORATING WITH RON BEN-ISRAEL, RON BEN-ISRAEL CAKES |
1:00 p.m. - 3:00 p.m., 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, will show you how to make silicone molds for custom cake decorations. Watch as he mixes and makes his own silicone molds to reproduce one-of-a-kind impressions of lifelike flower petals, leaves, and delicate lace garlands. Afterwards, see him use molded confectionery elements to embellish a beautiful wedding cake right before your eyes.
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up for this workshop online now by clicking here.
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| EAT MORE CHOCOLATE! WITH ALISON NELSON, CHOCOLATE BAR |
4:00 p.m. - 6:00 p.m., The FCI's Bread Kitchen |
Alison Nelson of the hip boutique Chocolate Bar is on a mission to put more chocolate into your life. Get some clever recipes and chic ideas to incorporate chocolate—morning, noon, and night—from the everyday to the special occasion. Come celebrate the chocolate lifestyle.
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SORRENTO CHEESE PRESENTS
CHEESECAKES WITH NICOLE KAPLAN, ELEVEN MADISON PARK |
4:00 p.m. - 6:00 p.m., The FCI's Pastry 1 Kitchen |
Whoa, get a load of that cheesecake! Nicole Kaplan will show you how to perfect a basic cheesecake and give it wow appeal with luscious flavors and toppings. Avoid the pitfalls of over baking, under baking, and cracked tops with recipes you can count on for creamy, mouthwatering texture. From slice to bar to plated dessert, she'll show you a cheesecake for every occasion.
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| JELLIN' WITH SAM MASON, WD~50 |
4:00 p.m. - 6:00 p.m., The FCI's Pastry 2 Kitchen |
Nobody brings fun and experimentation to desserts like wd~50's Sam Mason. As the mad scientist of the pastry world, he'll show you how to merge technology and taste to create truly out of the ordinary, but incredibly yummy desserts. In this slice of molecular gastronomy, Sam takes on hydrocolloids to whip, foam, and stabilize desserts into submission. Pure flavor, less filler. Come play with your food!
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WHOLESOME SWEETENERS PRESENTS
COOKIES FOR GIFT GIVING WITH SHELLY KALDUNSKI, MARTHA STEWART LIVING |
4:00 p.m. - 6:00 p.m., The FCI's International Culinary
Theater |
Put a little love into your gift giving this year and show off your crafty side. Shelly Kaldunski, food editor for Martha Stewart Living, will give you recipes and professional secrets for delicious and beautiful cookies that you'll be excited to share with your family and friends. Package your creations in unique ways that will make Martha proud. It's a good thing.
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REGISTRATION INFORMATION
Please note that workshop kitchen assignments, topics, and instructors are subject to change without prior notice. All workshops are demonstration based and do not include in-class practice. 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 Sweet Success Pastry Conference workshops are 100% refundable until September 30th. Registrations made after September 30th 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, October 15th 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 Sweet Success Conference will be located at The French Culinary Institute at 462 Broadway (at Grand Street). Click here get directions or to view a map.
Contact us at info@pastryscoop.com or call (888)-A-PASTRY for more information. |
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EVENT SPONSORS
Grand Marnier
E. Guittard Chocolate Company
Rumford
Sorrento
The French Culinary Institute
Whole Foods Market
Wholesome Sweeteners
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A SPECIAL THANK YOU TO:
2nd Avenue Deli
All-Clad Metalcrafters
Crave Crème Glacée
Martha Stewart Living Omnimedia
New York Wine & Grape Foundation
OXO Good Grips
Serendipitea
The FCI’s Pastry Arts Department
The FCI’s Bread Department |
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