NEW YORK, June 2003—PastryScoop.com, www.pastryscoop.com, a new Web site sponsored by The French Culinary Institute, is slated to launch in September 2003. PastryScoop.com is a new, free, and easy-to-use Web site supported by The French Culinary Institute and dedicated to encouraging, educating, and inspiring pastry artists around the country-including busy career chefs, pastry students, and passionate amateurs.

"Pastry is achieving greater and greater importance today in a wide range of culinary settings. There is a new wave of creativity emerging in matters of the last course, and we wish to support and encourage everyone who loves dessert." stated Dorothy Cann Hamilton, founder and CEO of The French Culinary Institute. "In The FCI's tradition of 'total immersion' learning, we are creating an on-line resource designed to be exciting, educational, and very hands-on."

PastryScoop.com will report on dessert trends and innovations in the industry, and offer instruction in a full range of pastry arts, from classic techniques to specialized pastry skills. Tips from the pros, recipes, demonstrations, interviews with top pastry chefs, and advice on career development are all available. Candid and informative interviews with leaders and up-and-comers will give users an insider's view of pastry today.

In addition, PastryScoop.com will provide:

• 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 easy to use-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 alumnus of The FCI's Classic Pastry Arts Program.