PASTRYSCOOP.COM HOSTS FREE CHAT SERIES WITH FOUR-STAR PASTRY CHEFS

Food enthusiasts invited to ask questions and savor the finest dessert
advice available online

New York, NY. November 1, 2005 – Pastry perfectionists seeking four-star advice for their flavorful, decadent creations are invited to join a free, three-part online chat series with four-star pastry chefs on Wednesdays, November 16, November 30, and December 14, from noon to 1 pm, at PastryScoop.com, a Web site founded by The French Culinary Institute (The FCI).

Four-star pastry chefs Michael Laiskonis (Le Bernardin), Johnny Iuzzini (Jean Georges), and Sébastien Rouxel (Per Se) will answer the toughest dessert-related questions in real time and offer a unique insight into what it takes and what it's like to create the final course at some of the world's finest restaurants.

"Four-star pastry chefs are a rare breed," says Judiaann Woo, editor-in-chief of PastryScoop.com. "That's why we're so excited to offer this exclusive chat series. We want to give people from coast-to-coast the opportunity to ask those who are at the very top of their game any questions that they might have about the creative, demanding, and extraordinary world of the four-star kitchen."

PastryScoop.com will offer one four-star pastry chef for each of the three chats, as follows:

• November 16: Michael Laiskonis (Le Bernardin)
• November 30: Johnny Iuzzini (Jean Georges)
• December 14: Sébastien Rouxel ( Per Se )

Following are the chefs and their respective bios:

Michael Laiskonis: Award-winning pastry chef Michael Laiskonis works at New York's internationally-acclaimed four-star seafood restaurant Le Bernardin. Laiskonis excels in revitalizing classic desserts by experimenting with contrasting textures, temperatures, and unexpected ingredients. His training and work experience—divided between the pastry and savory realms—is a primary influence in his culinary approach. In addition to his work at Le Bernardin, Laiskonis acts as a consultant and participates in numerous "celebrity chef" events.

Johnny Iuzzini: Iuzzini studied in both New York and at some of France's finest pâtisseries, including the famed Ladurée, in Paris. He returned to the U.S. for the debut of Café Boulud and then for the opening of Daniel Boulud's Daniel, where he was executive sous chef for two years and then, executive pastry chef. Over the years, Chef Iuzzini has earned many prestigious accolades for his work. In May 2002, he joined Jean Georges Vongerichten at the four-star restaurant Jean Georges, where Chef Iuzzini currently serves as executive pastry chef.

Sébastien Rouxel: As pastry chef at Thomas Keller's four-star Per Se in New York, Rouxel combines his classical training in pâtisserie with an experimental spirit. Chef Rouxel began his culinary education in his aunt's restaurant in France. At 16, he began his professional training at Les Jardins de la Forge in Champtoceaux. He obtained an internship at Le Peché Mignon, in Nantes, eventually earning his Mastery Diploma. At 20, Rouxel entered military service, a requirement under French law, and was appointed pastry chef at the Mess de L'Elysée, the house of the President of France. After fulfilling his military service, he became pastry chef at the Restaurant Le Grand Véfour, a Michelin two-star, in Paris.

The media sponsor for this PastryScoop.com chat series is Food Arts magazine.

PastryScoop.com is a free online resource dedicated to inspiring and informing professionals and non-professionals alike on the latest industry trends, tips, and innovations in the pastry arts. The Web site also posts information on food events, resources, contests, scholarships, career guidance, and pastry educational programs.

Founded in 1984, The French Culinary Institute teaches culinary protocol, language, and techniques supporting the creation not only of 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.