2009 World Pastry Forum Demonstration Classes

[Carymax Moderator]

Students attend two sessions daily for all five days of the World Pastry Forum.

Each day will consist of a morning class (9am-12pm), a break for lunch (12pm-2pm), and an afternoon class (2pm-5pm).

Classes will combine lectures and demonstrations and will be limited to no more than 40 students each. No tools are necessary as classes will not be hands on. Each class will be taught in a separate classroom/kitchen and students will rotate from one classroom/kitchen to the next.

There will be a different pastry chef instructor, each representing the country in which they reside, for each class.

Tuition includes: all classes; lunch each day; a personalized embroidered chef's jacket; a ring binder with instructor notes and recipes; and admission to the World Pastry Team Championship including the awards ceremony and Gala Dinner, demonstrations, and hospitality room.

Download the application and sign up today.

Can't wait (or don't want to send CC info over the Internet or fax)? Call Michele on [phone].

Demonstration Program Instructors and Class Topics

Albert Adrià, Spain
Natura
What is it like to be an intensely creative pastry chef with ties to one of the most highly regarded restaurants in the world? Find out through the American Premier of a series of films, "UN DIA EN EL BULLI" (One Day At El Bulli - written and directed by Chef Adrià), the documentary "HISTORIA DE EL BULLI" (History of El Bulli); and several films in the series "NATURA, EL PROYECTO SOÑADO" (loosely, The Dream Project) that depict techniques developed for his latest book, Natura.

Stephen Durfee, USA
Plated Desserts
Plated desserts from the original pastry chef of the French Laundry.
Sponsored by ::

Dimitri Fayard, USA
World Championship Desserts
Sponsored by ::

Nielsen-Massey Vanillas

Ciril Hitz, USA
Bread Basket
The perfect bread basket from the perfect baking instructor.
Sponsored by ::

American Baking Systems

Laurent Le Daniel, MOF, France
Petits Gateaux and Tartlettes
Sponsored by ::
Felchlin Switzerland and Swiss Chalet Fine Foods (USA)

Colette Peters, USA
Cake Decoration for Pastry Chefs
Bridging the gap between the cake decorator and the pastry chef.
Sponsored by ::

Sponsored by :: Nielsen-Massey Vanillas

Vincent Pilon, and Anil Rohira, USA
Chocolate Showpieces
Tips, Tricks, and Techniques from two of the the finest chocolate showpiece artists - and two of the most talented instructors in chocolate showpiece artistry - in America.
Sponsored by ::

AUISwiss - Albert Uster Imports

Alain Roby, USA
Creative Sugar Artistry for Production Kitchens
Sponsored by ::
Felchlin Switzerland and Swiss Chalet Fine Foods (USA)

Biagio Settepani, USA
Specialty baking: gluten free, sugar free and kosher baking
Sponsored by ::

American Baking Systems

Rudolph (Rudi) Van Veen, and Robert van Beckhoven, The Netherlands
The Taste of Life
Energy boost from Holland. The latest out of the box desserts. Chefs Rudolph & Robert will show you how to think creatively and to personalize your desserts and show you how to create the emotional WOW effect and ensure the desired afterglow.
Sponsored by ::