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| Shot glasses stand ready to be filled with Jehangir Mehta’s exotic chilled spice tea with ginger honey granite, candied grapefruit, and pineapple grape tarragon tartare. |
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New York, NY. May 2005—It was another sweet Sunday as close to 300 pastry chefs, dessert connoisseurs, and chocoholics from around the country gathered for a day of baking and desserts at PastryScoop.com’s 2nd Annual Passion for Pastry Conference on Sunday, May 15th, 2005 at The French Culinary Institute at 462 Broadway in New York City.
Everyone from the professional to the amateur baker joined in on the fun as they learned tips from top pastry chefs on how to make delicious treats from the most amazing chocolate desserts to the dreamiest ice creams, fanciful chocolate centerpieces, hot-from-the-oven sweet breads, sugar orchids, and even pizza! The day consisted of twelve two-hour workshops on a variety of pastry-related topics. All workshops were demonstration-based and open to the public.
Participating chefs and their workshops topics included:
- Tara Bench, Martha Stewart Living, Sweet Breads
- Ron Ben-Israel, Ron Ben-Israel Cakes, Satin Ice presents Cake Decorating with Sugar Orchids
- Tina Casaceli, The French Culinary Institute, Grand Marnier presents Chocolate Part 1: Truffles and Bonbons; Chocolate Part 2: Centerpieces and Decorating Techniques
- Jürgen David, The French Culinary Institute, Grand Marnier presents Chocolate Part 1: Truffles and Bonbons; Chocolate Part 2: Centerpieces and Decorating Techniques
- Lauren Dawson, Hearth, A Study of Fruit Desserts
- Gina DePalma, Babbo, All-Clad Metalcrafters presents Italian Desserts: From the Home Table to the Restaurant Table
- Deborah Snyder, Lever House, Ice Cream and Sorbet Desserts
- Jason Licker, The Peninsula New York, E. Guittard Chocolate presents Chocolate Desserts From Around the Wall
- Sam Mason, wd~50, All-Clad Metalcrafters presents Savory Meets Sweet
- Jehangir Mehta, Aix, Cacao Noel presents Desserts for Lovers
- Kee Ling Tong, Kee’s Chocolates, Chocolatiering 101
- Hans Welker, The French Culinary Institute, Pizza! Pizza!
Babbo's Gina DePalma showed her workshop how to make traditional Italian desserts including zaletti, cornmeal cookies from the Veneto. |
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After demonstrating the techniques of chocolate, chefs Jürgen David and Tina Casaceli of The French Culinary Institute, stand with their completed chocolate showpiece. |
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The table of chocolates at the E. Guittard afternoon break was a chocolaholic's dream. |
Chef Ron Ben-Israel explains the how-tos of delicate sugar flowers that transform any cake from ordinary to outstanding. |
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Chef Jason Licker of the Penninsula Hotel completes his gourmet take on the candy bar favorite, the Whatchamacallit. |
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It's hard to believe they aren't real! Guests enjoyed learning how to create these lifelike sugar orchids from chef Ron Ben-Israel. |
Chef Jehangir Mehta of Aix proves that a way to someone's heart is through their stomach as he shares the secrets of flavors with aphrodisiac qualities. |
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Just in time for spring, Hearth's Lauren Dawson shows off her strawberry rhubarb tarts. |
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Guests got a heaping portion of funny stories along with tricks of the trade at the Passion for Pastry workshops. |
Sam Mason from wd~50: Pushing pastry to the limit, wd~50's Sam Mason, taught his workshop that dessert isn't always sweet.
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Martha Stewart Living's Tara Bench baked delicious sweet breads, including these fresh-from-the-oven blueberry muffins. |
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Chef Hans Welker, of The French Culinary Institute, demonstrates how to top the perfect pizza.
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PastryScoop.com’s 2nd Annual Sweet Success Conference will take place this fall on Sunday, October 16th, 2005. For more information about other PastryScoop.com events, visit www.pastryscoop.com.
PastryScoop.com would like to express appreciation to all who have provided support for the 2nd Annual Passion for Pastry Conference.
Event Sponsors include:
All-Clad Metalcrafters
Cacao Noel
E. Guittard Chocolate Company
Satin Ice
The French Culinary Institute
A special thank you to:
The chef instructors and students of The French Culinary Institute
Martha Stewart Living Omnimedia
OXO Good Grips
Pastry Art & Design
Serendipitea
Steaz Green Tea Soda
Whole Foods Market
ZICO
   
  
About PastryScoop.com
PastryScoop.com is an online resource designed to inspire and educate both pastry professionals and serious amateur bakers. It provides free content on such topics as dessert trends, baking tips, and food events in order to increase overall awareness of the pastry arts and to promote creativity within the field.
About The French Culinary Institute
Founded in 1984, The French Culinary Institute teaches culinary protocol, language, and techniques supporting the creation of not only French dishes but also virtually any dish in Western cuisine. The FCI offers separate and diverse courses for both aspiring and working culinary professionals and amateurs.
Press Contacts:
Judiaann Woo (646) 254-8543, jwoo@pastryscoop.com
Kate Brown (646) 254-7550, kbrown@frenchculinary.com |
