World Pastry Forum 2010

It's been awhile since I wrote anything on this site and I miss communicating with the professionals in the pastry field. In fact, since giving up my position as editor of Pastry Art & Design - now titled Dessert Professional - I haven't written much of anything anywhere.

So without further adieu, I will jump right in.

This past event in Phoenix was really very gratifying. Partly because everyone felt that with the economy as bad as it was it would be the final National Pastry Team Championship. I have to admit, there were times I wondered myself what was going to happen. But whenever I thought of that as a possibility I got a cold chill throughout my body and a voice telling me not to give up (no - not like Field of Dreams). So we forged ahead and the event turned out to be fantastic. In fact, I can hardly wait for 2010.

On the team front, we have already received positive responses from England, Denmark, Mexico, Switzerland, Italy, Japan, China, Singapore and the United States. We are waiting to hear from France and Belgium and hope to round the 12 teams off with South Korea or possibly Austria, Germany or maybe even a team from the Middle East.

As far as our classes go for the World Pastry Forum, we are talking to Franz Ziegler about having him teach marzipan as there is no one else on earth better at it than Franz. We're also talking to Johnny Iuzzini and Florian Belanger hoping they will bring their amazing creativity to the classes. Anyone who knows Johnny knows he is not only a major talent but has a personality second to none. And Florian's maccarons haven't been named Mad Mac for nothing.

Food science is also something that I believe we need to add to our offering as is a class on mixology incorporated into pastry. And let's not forget molecular gastronomy. I'm still not sure what the heck it is but let's not forget it.

Before leaving in July to return to Holland, Rudi Van Veen came to me and asked to come back and teach Grab and Go Desserts. Knowing Rudi, that class should be a blast and promises to provide you with new ideas to expand your repertoire.

I've wanted to have Thaddeus Dubois teach for awhile but making dessert for the President of the United States at the White House got in the way. I lost out to the President. At home I lose to the dog so this is a step up. Now that he has that out of his system, he has agreed to come and teach for us. We are pretty excited about that I can tell you.

Of course, we will bring in some instructors from Europe and I expect we'll see one or two MOF's teaching in 2010.

Hands on classes will also be available. Our cake classes have been very popular and we'll be bringing them back again this year. We're also considering adding something really different for us. We may build the competition kitchens early and hold hands on classes in them with a principal instructor and one or two proctors. The instructor would teach the subject of the day and then the students would break down into each kitchen (4 students to each kitchen) and learn how to "work" cleanly and efficiently, build a showpiece, build an entremet, entremet glace, etc.

Now for the good part.

I always wonder how many people actually read what I write. I am sometimes surprised that anyone does so here's what I'm going to offer today:

Demo Class tuition is $1,500 and Hands On tuition is $2,000. But, if you are reading this and plan to go to the WPF I will reduce the price by $500 if you contact me at chocomag@aol.com. And I will further take off another $250 if you agree to stay at the hotel in your own room at the student rate. You don't have to pay for it now, other than the standard $200 deposit. But if you are going you can save $750 for either type of class. And, this is the only place where this is offered so I will be able to tell if you are reading this blog.

Also for students - no more paper. Your books will come either on a cd or possibly a flash drive. Oh my God - I'm entering the 21st century.