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Contact: Kendra Borowski, Kendra@ycmedia.com or Gabriela Holdt, Gaby@ycmedia.com, YC MEDIA, 212-609-5009

 

Sweets of All Styles

PastryScoop.com’s Fall 2006 Conference

 

NEW YORK CITY, September 7, 2006 – PastryScoop.com, The French Culinary Institute’s resource for all things sweet, is proud to announce its Fall 2006 Conference on Sunday, October 22nd, 2006. Whether you’re a home baker who craves professional secrets or a pastry chef in search of new inspiration, there is a chef – and a workshop – for you. These workshops, led by the industry’s top dessert pros, will cover everything from retro and classic desserts to cutting edge techniques.

 

PastryScoop.com’s Fall 2006 Conference will take place on Sunday, October 22, 2006, at The French Culinary Institute at 462 Broadway (at Grand Street) in New York City.

 

Topics and pastry chefs include:

·           Asian Adventure with Daniel Skurnick of Buddakan New York

·           C is for Cookies with Dave Crofton of One Girl Cookies

·           Classic Pâtisserie Sweets with Eric Bedoucha of Financier

·           From Simple to Spectacular with Kate Zuckerman of Chanterelle

·           Le Cirque: From Classic to Modern with Regis Monges of Le Cirque

·           Next Generation Desserts with Alex Stupak of wd~50

·           Oh, Chocolat! with Joan Coukos of Chocolat Moderne

·           Retro Layer Cakes with Kristine Moberg and Blair Van Sant of Baked

·           Sugar Art with Thomas Jones of The FCI

·           Taste Meets Technology with Johnny Iuzzini of Jean Georges and Dave Arnold of The FCI

·           Whimsical Chocolate Bonbons with Kir Rodriguez of The FCI

·           Whole Grain Baking with Susan Reid of King Arthur Flour

 

All workshops are two-hours in length, demonstration based, and open to amateurs and professionals of all levels. Space is limited so register today! Workshops are $50 each plus a $5 service fee per registrant. Advance registration is suggested, but tickets may be purchased at the door on the day of the event as space permits. For event details including workshop descriptions, chef bios, and to register online, visit www.pastryscoop.com or call (888)-A-PASTRY.

 

Event sponsors include: E. Guittard Chocolate, Rumford,  and The French Culinary Institute.

 

For more information, please contact: Judiaann Woo, PastryScoop.com, 646-254-8543, info@pastryscoop.com, or visit www.pastryscoop.com

ABOUT PASTRYSCOOP.COM (www.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.

 

ABOUT THE FRENCH CULINARY INSTITUTE (www.frenchculinary.com)
Founded in 1984, The French Culinary Institute (The FCI) in New York City 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’s faculty is headed by an all-star line-up of distinguished Deans – all of whom have received top honors in the culinary world – including Alain Sailhac, Dean Emeritus; Jacques Pépin, Master Chef, Dean of Special Programs; Jacques Torres, Master Chef, Dean of Pastry Arts; André Soltner, Master Chef, Dean of Classic Studies; Cesare Casella, Dean of Italian Studies; Alan Richman, Dean of Food Journalism; and Andrea Robinson, Dean of Wine Studies. In 2006, The FCI received “The Award of Excellence for Vocational Cooking School” by the International Association of Culinary Professionals (IACP).