SUGAR REDUX
PastryScoop.com wraps up another day of dessert at their 2006 Spring Conference

	Michael Laiskonis' (Le Bernardin) signature "Egg" dessert with milk chocolate crème brûlee, caramel foam, maple syrup, and Maldon sea salt.

New York, NY. May 2006—Sunday, May 21st was a delicious day of learning, tasting, and inspiration when over 300 pastry professionals, baking enthusiasts, and dessert lovers converged on The French Culinary Institute to see their favorite New York City pastry chefs in action at PastryScoop.com's 2006 Spring Conference.

Fifteen talented pastry chefs, bakers, and chocolatiers took on a variety of sweet topics in workshops designed to give attendees first hand exposure to the techniques and concepts behind some of the city's finest desserts. Tina Casaceli and Jürgen David (The FCI) demystified "mother doughs," the foundation of so many of the dessert classics, Philippe Gatto (Le Pain Quotidien) baked perfect baguettes and brioche, and Ron Ben-Israel illuminated the creative process of wedding cake design, from inspiration through execution. Vicki Wells (Mesa, Bolo, and Bar Americain) punched up desserts with wines and spirits, Richard Bies (davidburke & donatella) played with texture and temperature, and Carina Ahlin (Aquavit) created spoonworthy dessert "cocktails" served in glasses. Guests screamed for the ice cream desserts created by Deborah Racicot (Gotham Bar and Grill) and marveled at the innovations produced by Sam Mason (wd~50) and David Arnold's (The FCI) high tech equipment and techniques. Michael Laiskonis (Le Bernardin) threw a dessert soiree with elegant small bite party indulgences and John Miele (Aureole) used spring's bounty to create the freshest fruit desserts. On the chocolate front, Alisha Lumea and Avril Pendergast-Fischer (CocoaVino) explored chocolate and wine parings while Babbo's Gina DePalma wowed the crowd with Italian chocolate desserts.

In between workshops, guests snacked on pastries and chocolates made by Le Pain Quotidien and students of The French Culinary Institute, as well as fine French cheeses and sparkling Prosecco. The day ended as attendees left with goodie bags, take-home treats, and copies of the chefs' recipes.

This was the fifth biannual conference organized by PastryScoop.com. Mark your calendars for the Fall 2006 Conference scheduled to take place on Sunday, October 22nd.

PastryScoop.com's 2006 Spring Conference included the following chefs:

• Daily Bread with Philippe Gatto of Le Pain Quotidien
• Chocolate & Wine with Alisha Lumea and Avril Pendergast-Fischer of CocoaVino
• Do's and Don't's of Doughs with Tina Casaceli and Jürgen David of The French Culinary Institute
• Satin Ice Presents Wedding Cakes and the Creative Process with Ron Ben-Israel of Ron Ben-Israel Cakes
• Ice Cream Desserts to Die For with Deborah Racicot of Gotham Bar and Grill
• Desserts for the Senses with Richard Bies of davidburke & donatella
• Grand Marnier Presents Desserts with Spirit with Vicki Wells of Mesa, Bolo, and Bar Americain
• E. Guittard Chocolate Presents Dessert Soiree with Michael Laiskonis of Le Bernardin
• Dessert Cocktails with Carina Ahlin of Aquavit
• Seasonal Fruit Desserts with John Miele of Aureole
• Cutting Edge Desserts with Sam Mason, wd~50, and David Arnold, The French Culinary Institute
• Chocolate Desserts, Italian Style with Gina DePalma of Babbo

PastryScoop.com would like to express appreciation to all who have provided support for the 2006 Spring Conference.

EVENT SPONSORS:

All-Clad Metalcrafters
E. Guittard Chocolate
Grand Marnier
Satin Ice
The French Culinary Institute
Whole Foods Market

             
          

SPECIAL THANKS TO:
Alimentum, The Literature of Food, Le Pain Quotidien, Mionetto Prosecco, President, SerendipiTea, The FCI's Bread and Pastry Arts Departments, and The FCI's student and staff volunteers.

An ingenious application for David Arnold's (The FCI) carbonation technology: a root beer float sans ice cream!		Richard Bies' (davidburke & donatella's) chocolate banana torte with salsify-banana puree and chicory ice cream.		Who better to demonstrate classic pastry doughs than The FCI's chef-instructors Tina Casaceli and Jurgen David?
The creative minds behind CocoaVino, Avril Pendergast-Fischer and Alisha Lumea.		Perfect baguettes, à la Le Pain Quotidien, courtesy of Philippe Gatto and bakers Hamed Ba and Raul Vasquez.		Avril Pendergast-Fischer of CocoaVino explains the finer points of pairing chocolate and wine.
As Philippe Gatto demonstrates, Le Pain Quotidien serves more than just bread.		Pastry chefs Gina DePalma of Babbo and Johnny Iuzzini of Jean Georges.		PastryScoop.com's Neha Chaudhary and FCI pastry student Debbie Kan pause to snap a photo.
Michael Laiskonis of Le Bernardin, ready to get his dessert party started.		One of Sam Mason's (wd~50) latest innovations, cocoa caviar.		Mesa Grill's Vicki Wells and pastry sous chef Peter Baldino kick things up with wine and liquor infused desserts.
Sam Mason (wd~50) and David Arnold's (The FCI) workspace resembled chem lab more than pastry kitchen.		It's all about the fruit for John Miele (Aureole) and his peach and melon consommé with grilled marinated fruits.		Pineapple tequila sherbet with macedoine of fruit by Vicki Wells of Mesa Grill.
Gotham Bar and Grill pastry chef Deborah Racicot spun up an extraordinary array of frozen desserts.		PastryScoop.com's Stephanie Ogozalek and Nicole Porto serve up Deborah Racicot's watermelon popsicles.		Richard Bies and pastry sous chef Ralph Harris of davidburke & donatella make chocolate PB & J truffles.
A beautiful sugar flower arrangement created by master cake designer Ron Ben-Israel of Ron Ben-Israel Cakes		Aquavit pastry chef Carina Ahlin rolls out a thin layer of mazipan to finish her delicate princess cake.		Aquavit's Alexandra Zivinski plates Carina Ahlin's tonka bean ice cream with champagne and strawberries.
Ron Ben-Israel shows off his handiwork to The FCI's chef Jay Dietershagen.		A sweet gathering, from left to right: John Miele (Aureole), David Arnold (The FCI), Gina DePalma (Babbo), Sam Mason (wd~50), Judiaann Woo (PastryScoop.com), Johnny Iuzzini (Jean Georges), and Carina Ahlin (Aquavit).
To request high-resolution photos, email info@pastryscoop.com.

ABOUT PASTRYSCOOP.COM
Founded in 2004 by The French Culinary Institute, PastryScoop.com is a free online resource dedicated to supporting and celebrating the pastry arts through a dynamic, information-packed website, as well as dozens of online and offline events—from conferences and competitions to chef demonstrations and online chats with the hottest tastemakers around the country. PastryScoop.com reports on the latest dessert trends and innovations, tips and techniques, with comprehensive listings of resources, ingredients, conversions, and information about pastry educational programs. Our mission is to inspire, educate, and bring increased awareness and appreciation for the pastry arts and to promote creativity and community within the field. For more information, visit www.pastryscoop.com.

ABOUT THE FRENCH CULINARY INSTITUTE
Founded in 1984, The French Culinary Institute 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 will offer three new Italian classes, Fundamentals of Italian Cooking in October 2006 and the Italian Culinary Experience and Essentials of Italian Cooking 1, 2 and 3 in January 2007. For more information, visit www.frenchculinary.com.