SUGAR BUZZ
Pastry Chefs Show Off Treats at PastryScoop.com's Fall 2006 Conference

	Soft Chocolate, Avocado, Licorice, Lime by Alex Stupak.

New York, NY. October 2006—The sweet smell of desserts filled the air at PastryScoop.com's Fall 2006 Conference on Sunday, October 22nd when a group of the city's top pastry chefs, bakers, and chocolatiers shared their expertise with a hungry audience of over 200 professional chefs and baking enthusiasts.

Workshops spanned a range of topics, from hot, haute, and high tech to everything in between. Regis Monges of Le Cirque composed perfectly executed desserts in the creative French style while Buddakan New York's Daniel Skurnick made modern use of ingredients from the Asian pantry. Straight out of Brooklyn's most popular bakeries were picture-perfect tea cookies from One Girl Cookies' Dave Crofton and all-American layer cakes from Kristine Moberg and Blair Van Sant of Baked. On the chocolate front, The FCI's Kir Rodriguez concocted bonbons in fun and unusual flavors while Chocolat Moderne's Joan Coukos led guests through a guided chocolate tasting. Two of the season's most eagerly anticipated cookbooks were represented as baker Susan Reid shared recipes and samples from King Arthur Flour's Whole Grain Baking and Kate Zuckerman of Chanterelle featured elegant desserts from The Sweet Life. Financier's pâtissier extraordinaire Eric Bedoucha assembled a classic croquembouche from fresh choux puffs, and showman Tom Jones of The FCI created an architectural wonder of his own, a fanciful sculpture of sparkling pulled and poured sugar. Rounding out the day were back to back workshops combining the use of new ingredients and technology, courtesy of wd~50's new pastry chef Alex Stupak and the culinary and comic stylings of Jean George's Johnny Iuzzini and The FCI's techno-wiz Dave Arnold.

The attendees feasted on tastings provided by chefs and enjoyed refreshment breaks with sweet and savory snacks courtesy of Le Pain Quotidien, Président Cheese, and the students of The French Culinary Institute. Guests left fortified by sugar and with a goodie bag full of treats from the event sponsors and copies of the chefs' recipes.

Featured chefs and their topics included:

• Susan Reid of King Arthur Flour, Rumford Presents Whole Grain Baking
• Dave Crofton of One Girl Cookies, C is for Cookies
• Tom Jones of The French Culinary Institute, Sugar Art
• Kate Zuckerman of Chanterelle, From Simple to Spectacular
• Regis Monges of Le Cirque, Grand Marnier Presents Le Cirque: From Classic to Modern
• Kir Rodriguez of The French Culinary Institute, Whimsical Chocolate Bonbons
• Eric Bedoucha of Financier, Classic Pâtisserie Sweets
• Alex Stupak of wd~50, Next Generation Desserts
• Daniel Skurnick of Buddakan New York, Asian Adventure
• Kristine Moberg & Blair Van Sant of Baked, Retro Layer Cakes
• Joan Coukos of Chocolat Moderne, Oh, Chocolat!
• Johnny Iuzzini of Jean Georges and Dave Arnold of The French Culinary Institute, E. Guittard Chocolate Presents Taste Meets Technology

Join PastryScoop.com for the Spring 2007 Conference at The French Culinary Institute on Sunday, May 20th, 2007.

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

EVENT SPONSORS:

E. Guittard Chocolate
Grand Marnier
Rumford
The French Culinary Institute

      

    

SPECIAL THANKS TO:
Bullfinch Press, Chambord, Everyday Food from the test kitchens of Martha Stewart Living, King Arthur Flour, Le Pain Quotidien, Martha Stewart Living Omnimedia, Président Cheese, SerendipiTea, The Countryman Press, The FCI's Bread and Pastry Arts Department, and The FCI's students and staff volunteers.

Baked's Kristine Moberg and Blair Van Sant, masters of the retro cake.     Assorted tarts and pastries by Financier's Eric Bedoucha.

The secrets of delicious and elegant one-bite cookies are revealed by One Girl Cookies' Dave Crofton.   Molds used by artisan chocolatier Joan Coukos of Chocolat Moderne.   A crowning achievement: Chef Bedoucha's stunning croquembouche.

Pastry chefs from left to right: Tom Jones and Kir Rodriguez (The FCI), Alex Stupak(wd~50), Kate Zuckerman (Chanterelle), Dave Crofton (One Girl Cookies), Regis Monges (Le Cirque), and Eric Bedoucha (Financier).     Jean Georges' Johnny Iuzzini and The FCI's Dave Arnold show off carbonation equipment.

Precise technique and balanced flavors are hallmarks of Regis Monges' desserts at Le Cirque.   The FCI's Kir Rodriguez demystifies chocolate tempering.   Buddakan New York's Daniel Skurnick readies a piping bag.

Modern whole grain baking: raspberry sticky buns by King Arthur Flour's Susan Reid.     Chocolates by Kir Rodriguez.

Wd~50's Alex Stupak brings modern science to play in the pastry kitchen.   Desserts by Chanterelle's Kate Zuckerman are simple, seasonal, and delicious.   The FCI's pastry chef-instructor Tom Jones puts finishing touches on a whimsical sugar sculpture.

A group gathers in The FCI's International Culinary Theater to see Kate Zuckerman in action.     Vanilla Brown Butter and Almond Tea Cake with Fall Apple Compote by Kate Zuckerman.

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.