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2011 World Pastry Forum
http://forums.worldpastryforum.com/
The Pastry Forum is an immersive, hands-on conference for students and professionals in the pastry arena. The world’s top pastry chefs share their knowledge and innovative techniques on both classical recipes and the newest trends in the industry. Come take part in this inspiring exchange of ideas! The Forum takes place from July 3-7th, 2011, at the JW Marriott Desert Ridge Resort & Spa in Phoenix, AZ.
Combo Programs available:
3-Day Demo Program + One 2-Day Hands-On Class (Chocolate or Showpiece)
Receive the 4-Day “Bakery Bootcamp” for only $250 (a 75% savings!) when you combine with:
5-Day Demonstration Classes
5-Day Hands-On Cake Decorating Class
4-Day Hands-On/2 Classes (Chocolate and Showpiece)
3-Day Demo Program + One 2-Day Hands-On Class (Chocolate or Showpiece)
Extra discounts!
Returning students receive a $250 discount.
Save $250 for each new student you bring to the forum (bring 5 new students and go for free!).
Demonstration Classes $1,500
David Funaro – New Ideas in Chocolate Production
Dimitri Fayard – Entremets
Vicki Wells – Plated Desserts
Stéphane Glacier, MOF (France) – Sugar showpiece
Kanjiro Mochizuki (Japan) – Asian Desserts and flavors
Fabian Rimann (Switzerland) – Fantasy Chocolates
Gunther Heiland (Austria) – Viennese Desserts
Colette Peters – Wedding Cakes
Alessandro Dalmasso - Gelato & Sorbeto
Ewald Notter - Chocolate Showpiece
4-Day Hands-On Class (7 - 11pm) $1,000
Biagio Settepani & Robert Ellinger – Bakery Bootcamp
Chef Biagio and Chef Robert who will be hosting the Bakery Boot-camp are both award winning chefs who have over 55 years of combined experience with the ownership of retail/wholesale bakeries. Chef Robert is the owner of a single-unit bakery and Chef Biagio is the owner of multi-unit bakery operations. The pros and cons of each will be discussed as a part of the boot-camp. Chef Biagio and Chef Robert will also cover variable costs, fixed costs and labor percentages to maximize you bottom line.
In the retail/wholesale bakery the largest profit centers are specialty cakes and holiday sales. Chef Biagio and Chef Robert will explain how to prepare seasonal specialties to maximize your holiday sales, as well as how to make the most of your specialty cake business. Bread, pastry, cakes, morning items, cookies, and pies will be covered in bakery boot-camp.
If you are thinking of planning on opening a bakery this is a must-have class.
4-Day Hands-On Class/2 Classes $1,800
Modern Pastry and Chocolate Design enhances a wonderful selection of artisan Petits Gateaux and Entremets, accomplished by a state-of-the-art Chocolate Showpiece and delightful home-made Bonbons. The creations by Andreas Acherer and Ralf Wellauer are based on fresh and best quality ingredients, presented in a exclusive and natural style.
Students in Chef Wellaur's class, while working in teams will learn to create contemporary chocolate showpieces using the following techniques:
three-dimensional floral techniques
creating a easy way of making your own molds and stencils with PVC and polycarbonate sheets and foil
Chocolate marble effects, using different cocoa butter coloring
hand modeling of Chocolate and Cocoa butter
different chocolate and colored cocoa butter spraying techniques
combination of chocolate and colors
Students will learn new ganache technologies using specially designed bonbon molds and bars to create exclusive bonbons and bars!
The students in Chef Archerer's class will, while working in teams create modern decorated gateaux and entremets in the French style using inspired pairings of contemporary biscuits with various kinds of croquant. Students will make gluten-free chocolate sponge, learn to decorate the sponge using color. Students will make several floral and fruit based mousses. Chef Archerer will teach students to garnish and finish each product in an elegant style using chocolate decorations and floral notes.
The student product from Chefs Archerer and Wellauer classes will be combined for a grand dessert buffet at the completion of the two day class.
SCHEDULE
Ralf Wellauer - Modern Chocolate
(Section I: July 3 & 4, Section II: July 5 & 6)
Andreas Acherer - Pastry Design
(Section I: July 3 & 4, Section II: July 5 & 6)
5-Day Hands-On Class $2,000
Marina Sousa & James Rosselle - Cake Decorating
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