THEY LEARNED THE TRICKS TO MAKE THE TREATS!
PastryScoop.com Wraps Up Another Sweet Success

NEW YORK, NEW YORK. October 28, 2004 -- Halloween, Thanksgiving, Hanukkah, Christmas, Kwanzaa… ’tis the season for candy, cakes, and cookies! Over 250 guests agreed when they arrived at PastryScoop.com’s Sweet Success: Professional Secrets for Perfect Desserts conference on Sunday, October 17th at The French Culinary Institute in New York City.

Everyone from the professional to the amateur baker joined in the fun as they learned tips from top pastry chefs on how to make delectable treats like Grand Marnier pumpkin pie truffles, sticky toffee pudding, caramel applesauce cake, and other seasonal specialties. The day consisted of twelve two-hour workshops on a variety of pastry topics. Participating chefs and their workshops topics included:

Jerome Audureau, Once Upon a Tart, Sweet and Savory Tarts
Ron Ben-Israel, Ron Ben-Israel Cakes, SugarVeil presents Decorating Wedding Cakes
Tara Bench and Shelly Kaldunski, Martha Stewart Living, Baking for Gift Giving
Tina Casaceli, The French Culinary Institute, Whole Foods Market presents Breakfast Treats
Jürgen David, The French Culinary Institute, Grand Marnier presents The Art of Chocolate
Jennifer Giblin, Blue Smoke and Jazz Standard, All-American Desserts
Alex Grunert, Bouley and Danube, Strudel, Strudel, Strudel
Johnny Iuzzini, Jean Georges, E. Guittard Chocolate Company presents Chocolate, Chocolate, Chocolate
Karl Mason, Ciao Bella Gelato, Whole Foods Market Presents I Scream for Ice Cream
Pichet Ong, Spice Market and 66, All-Clad Metalcrafters presents Chocolate Desserts
Sarah Phillips, Baking911.com, Clabber Girl Baking Powder presents The Art & Science behind Baking
Susan Reid, King Arthur Flour, Bread Baking for the Home Baker

For more information about this conference and other PastryScoop.com events, visit www.pastryscoop.com.

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

A special thank you to:
Chef Tina Casaceli and The FCI's Pastry Department
The French Culinary Institute
House of Mumm
King Arthur Flour
Martha Stewart Living
Nielsen-Massey Vanillas
OXO Good Grips
Serendipitea
2nd Avenue Deli

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.

High-Resolution Photos for Download .jpg format, click thumbnail to view in your browser, or right-click the image and choose Save Target As. Files are quite large and will take several minutes to download over slower internet connections. Austrian-born Alex Grunert prepares his country’s famed apple strudel. Freshly baked breakfast treats courtesy of Tina Casaceli. Ron Ben-Israel and student assistants decorate a wedding cake. A perfect tart begins with a perfect crust. Jerome Audureau lines a tart pan with precision. Michelle Hester demonstrates SugarVeil’s innovative icing dispenser. Jennifer Giblin fields questions about perfecting classic American desserts. Jürgen David demonstrates ganache piping technique for his Grand Marnier pumpkin pie truffles. Creative and delicious Halloween treats prepared by Jürgen David. Workshops were as entertaining as they were educational. Attendees enjoy champagne and brownies during a break sponsored by E. Guittard Chocolate Company. James Matty of Jean Georges adds finishing touches to Johnny Iuzzini’s chocolate dessert. Pichet Ong and Johnny Iuzzini bond over Rice Krispies.

Press Contacts:

Judiaann Woo (646) 254-8543, jwoo@pastryscoop.com
Kate Brown (646) 254-7550, kbrown@frenchculinary.com
Rena Katz (646) 254-7535, rkatz@frenchculinary.com