PastryScoop.com is a Web site sponsored by The French Culinary Institute dedicated to supporting, educating, and inspiring pastry artists around the country—including career chefs, pastry students, and passionate amateurs.

This on-line resource connection is designed to be informative, educational, and hands-on, reporting on dessert trends and innovations in the industry, and offering instruction in a full range of pastry arts, from classic techniques to specialized pastry skills.

Tips from the pros, recipes, interviews with top pastry chefs, and advice on career development are all available. Candid and informative interviews with leaders and up—and—comers give users an insider's view of pastry today.

In addition, PastryScoop.com provides:

• Information about contests, scholarships, and industry events, including top pastry classes and exclusive demonstrations
• Quick reference charts on how to convert ingredient weights and measures, cooking temperatures, a glossary, and produce calendar
• Source listings for pastry supplies and equipment

Best of all, PastryScoop.com is free and informative, credible, easy to navigate, comprehensive, accurate, inspiring, and pastry specific.

The executive director and editor-in-chief of PastryScoop.com is Judiaann Woo, whose experience includes a distinguished career as a pastry chef with a background in food writing, advertising, independent filmmaking, and marketing. She is an alumus of The FCI's Classic Pastry Arts Program.

It is PastryScoop.com's mission to support the increasing importance of pastry arts and pastry chefs in American and international cuisine and to promote a sense of community and increased creativity in the field.

About The French Culinary Institute

Founded in 1984, The French Culinary Institute (The FCI) in New York City teaches the culinary protocol, language, and techniques upon which all Western cuisine is based. The FCI offers a rigorous six-month program by day or a nine-month program by night for aspiring or working culinary professionals and serious amateurs. The FCI's faculty is headed by an all-star line-up of distinguished Deans-all of whom have received top honors in the culinary world-including Alain Sailhac, Vice President, Dean Emeritus; Jacques Pépin, Master Chef, Dean of Special Programs; Jacques Torres, Master Chef, Dean of Pastry Arts; André Soltner, Master Chef, Dean of Classic Studies; Cesare Casella, Dean of Italian Studies; Alan Richman, Dean of Food Journalism; and Andrea Robinson, Dean of Wine Studies. In 2006, The FCI received "The Award of Excellence for Vocational Cooking School" by the International Association of Culinary Professionals (IACP).

Find out more about the programs at The FCI at www.frenchculinary.com