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2009 World Pastry Forum Hands On Classes
Students attend two sessions daily for all five days of the Forum.
Each day will consist of a morning class (9am-1pm), a break for lunch (1pm-2pm), and an afternoon class (2pm-5pm). Classes combine lectures, demonstrations, and hands-on work and are limited to no more than 16 students each.
Bring your own tools!
Each class will be taught in a separate classroom/kitchen and students will rotate from one classroom/kitchen to the next after the end of five sessions (2 1/2 days).
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 (970) 376-4283.
Stéphane Tréand, MOF, USA :: Artistic Showpieces
Jean-Michel Perruchon, MOF :: Petits Gateaux & Entremet
Sponsored by Felchlin Switzerland and Swiss Chalet Fine Foods (USA)
Hands-On: Wedding Cakes
Bronwen Weber, USA
Bronwen will be teaching sculpted cakes using real cake - not styrofoam.
Nicholas Lodge, USA
Nicholas will be teaching 2 days of gumpaste flowers (hands-on) and a half-day of wedding cake techniques (demo) with question time going into pricing, cake set up, consultations, marketing, etc.
Sponsored by :: Pfeil & Holing
Each day will consist of a morning class (9am-1pm), a break for lunch (1pm-2pm), and an afternoon class (2pm-5pm). Classes combine lectures, demonstrations, and hands-on work and are limited to no more than 16 students each.
Bring your own tools!
Each class will be taught in a separate classroom/kitchen and students will rotate from one classroom/kitchen to the next after the end of five sessions (2 1/2 days).
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 (970) 376-4283.
Stéphane Tréand, MOF, USA :: Artistic Showpieces
Jean-Michel Perruchon, MOF :: Petits Gateaux & Entremet
Sponsored by Felchlin Switzerland and Swiss Chalet Fine Foods (USA)
-- OR --
Hands-On: Wedding Cakes
Bronwen Weber, USA
Bronwen will be teaching sculpted cakes using real cake - not styrofoam.
Nicholas Lodge, USA
Nicholas will be teaching 2 days of gumpaste flowers (hands-on) and a half-day of wedding cake techniques (demo) with question time going into pricing, cake set up, consultations, marketing, etc.
Sponsored by :: Pfeil & Holing
Replies to This Discussion
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Permalink Reply by Natalie Johnson on -
Will all supplies, materials and ingredients be provide to create the wedding cake, as they were last year? Will we be able to ship back the real cake after it is completed? Also, what sugar paste flowers will Nicholas be instructing this year? Thank you.
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Permalink Reply by Pastry Chef on -
As in the past, supplies and ingredients will be provided. There may be a list of basic tools that you are required to bring, but we won't know that until closer to the event. If that happens, you will receive a list in the mail as part of your enrollment package. As far as the cake, I am not sure sending a real cake home would be feasible. This will have to be researched.
To date the most current information on the class subjects in posted online. As more details become available, we will post them.
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Permalink Reply by Cassandra fraser on
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does that mean that this will include a room too and all I have to provide is the cost of getting there?
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Permalink Reply by Pastry Chef on
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The hotel room is not included in the tuition price.
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Permalink Reply by hyesim carter on
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How much are the hotel rooms? I assume this does not include meals as well or does it? And when is the last day to register? please respond.
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Permalink Reply by Tashua Spiess on
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Can anyone attend the hands on program?
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Permalink Reply by Pastry Chef on
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Anyone can attend the hands on program, provided that you feel you will be able to keep up with the instruction. The pastry professionals teaching at this program are well versed in preparing their programs and gearing them toward a specific audience. They are open to questions and explain their techniques while instructing. You should have a basic knowledge of the terms that will be used and a general idea of the material, depending on which class you choose. The instructors also provide notes and recipes which will be given to you so you can follow along.
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Permalink Reply by hyesim carter on
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I am a chocolate chef and inquiring if this event is open to anyone and not just students. Please reply.
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Permalink Reply by Josef Bruno on
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Would anybody like to share the program,and recipe pamplete with this working chef who was unable to attend the event,yes of course I would pay for the paper,or disc,plus the postage,Thanks;Josef
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