American Culinary Federation Education Foundation CEH Opportunities - Central Region

* schedule subject to change

To find upcoming CEH opportunities in your area, select your region below. Online courses are also available and ongoing in all regions. Schedules are subject to change.

The following courses and events have been approved for ACF CEHs. Contact the CEH Provider for more information and registration details.

DateLocationProgram NameCEHs
January 9, 2017–December 28, 2018Various locationsAdvanced Gelato and Sorbetto Production12
PreGel AMERICA
PreGel AMERICA Length: 2 days - Cost: $105
Various locations
Various locations
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Come enjoy this two day course on advanced gelato and sorbetto production, covering recipe formulation including alcohol incorporation. From traditional to extreme and trendy flavors, this class focuses on unique gelato and sorbetto recipe formulations to fit your needs.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 9–December 28, 2017Various locationsArtisanal Ice Cream18
PreGel America
PreGel AmericaLength: 3 days - Cost: $130
Various locations
Various locations
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This three day course teaches the foundations of ice cream production. Eperience the process to make artisanal ice cream recipes, exploring a variety of unique flavor combinations along with decorating techniques.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 9–December 28, 2017Various locationsSoft Serve and Trendy Novelties12
PreGel America
PreGel AmericaLength: 2 days - Cost: $105
Various locationsAlicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Attend this two day class to learn about the many different applications of soft serve and a variety of trendy novelties that are sure to please! We will explore the world of soft serve and delve into frozen dessert and beverage concepts, showing a great way to cross utilize products in your business and bring in extra revenue.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 9–December 28, 2017Various locationsSweet Confections12
PreGel AMERICA
PreGel AMERICACost: $105
Various locations
Various locations
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this two day class, attendees wil learn the fundamental skills needed to produce a variety of confections including marshmellows, pate de fruit, fudge, trendy brigadieros and more! This class will cover proper handling of equipment and standard recipes easy to implement into your business.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 9–December 28, 2017Various locationsThe Fundamentals of Gelato and Sorbetto Production18
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $130
Various locationsAlicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This three-day course teaches the foundations of gelato and sorbetto production. In this class, you will learn useful information about ingredient composition, how to use a variety of machines, and recipe formulation. Those in attendance will also learn the secrets of decorating and displaying gelato and sorbetto.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 9–December 28, 2017Various locationsTrendy Pops and Peletas12
PreGel America
PreGel AmericaLength: 2 days - Cost: $105
Various locations
Various locations
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Explore this trendy and fun menu addition in our two day class. See a variety of techniques used to create different styles of pops and paletas and gain hands-on experience creating diverse flavors. Learn how to finish the frozed creations with a variety of decorations and coating sure to please everyone!

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 30–October 9, 2017Darien, ILMaster Piping68
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtCost: $1,250
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Experience a comprehensive, focused overview of piping techniques as originally taught by our founder, Dewey McKinley Wilton. Go from using basic design and decorating techniques to working with royal and buttercream icing for a finished three-tiered display cake. In this class, you will learn the following:
• Three Essentials of The Wilton Method of Cake Decorating
• Basics of icings, including preparation, uses, tinting, and storing
• Use and care of essential decorating equipment
• Key basic piping techniques including stars, dots, rosettes, drop flowers and petals
• Key piped borders including shell, curved shell, ropes, zigzags, ruffles, swags, leaves, and specialty tip borders
• Specialty piping including basketweave, cornelli lace, stringwork, figure piping & writing
• Key piped flowers, including those piped with flower nails: sweet pea, carnation, lily, petunia, hibiscus, daisy, poppy, wild rose, primrose, and of course, the Wilton Rose
• Applying color and design techniques for cake
Instructors: Mary Buscemi, Sandy Folsom / Lorena Hernandez – Spanish class
Tuition: $1,100; Registration Fee: $150
Jan. 30-Feb. 10; March 6-17; April 24-May5; June 5-16; July 10-21; Aug. 14-25; Sep. 11-22; Oct. 9-20 (7 am - 3 pm); Spanish version: June 19-30 (7 am - 3 pm)
www.school.wilton.com
February 6–October 16, 2017Darien, ILMaster Fondant 14
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 4 days - Cost: $425
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Learn to cover a cake properly and utilize a broad range of decorating techniques. Discover how to take 3D elements to the next level by adding Gum Tex Tylose Powder to fondant. In this class, you will learn the following:
• Basics of fondant, including: handling, storing, tinting, and flavoring
• Use and care of essential decorating equipment
• Covering a cake with fondant, including cake board preparation and design
• Key basic fondant techniques including rolling, cutting, ruffling, texturizing, shaping, and molding
• Fabric techniques including pleating, draping, swags, billowing, rouching, and bows
• Fondant flowers, including ribbon roses, leaves, and other fantasy flowers
• Using color and pearl dust for accent coloring and highlights
Instructor: Mary Buscemi / Lorena Hernandez – Spanish class
Tuition: $300; Registration Fee: $125
Feb 6-9; March 13-16; May 1-4; June 12-15; July 17-20; Aug 21-24; Sep 18-21; Oct 16-19 (3:30- 7 pm); Spanish version: June 26-29 (3:30 - 7 pm)
www.school.wilton.com
March 3–November 6, 2017Darien, ILMaster Baking 18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 3 days - Cost: $525
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Transform carrot, chiffon, pound, chocolate and white cakes into cakes suitable for weddings, anniversaries, and other special occasions. Start with learning the proper whipping and folding techniques to make the canvas, and then finish with a wide variety of icings. In this class, you will learn the following:
• Essential baking techniques for cakes, including proper mixing, creaming and folding
• Preparation of baking pans, baking times, and cooling
• Layering, torting, filling, and icing cakes
• Baking cakes ideal for decorating, including carrot, chiffon, pound, chocolate and white cakes
• Creating fillings for decorated cakes, including Bavarian cream, lemon curd, and chocolate mousse
• Preparation of key icings to use on decorated cakes, such as cream cheese, whipped toppings, French buttercream, chocolate and Swiss meringue, and poured ganache.
Instructor: John Montanile / Bob Cano
Tuition: $425; Registration Fee: $75
March 3-5; July 7-9; Sept. 8-10; Nov. 6-8 (9am - 4 pm)
www.school.wilton.com
March 11–November 9, 2017Darien, ILMaster Sugar Art18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtCost: $625
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Find out firsthand how Isomalt can add that special something to cake and dessert decorations. Make Isomalt ice molds to create a coral-like design that can be used as a cake-topper or centerpiece. Learn blowing techniques for shimmering, bubble-like balls and other modern skills to stay on the leading edge of pastry design. In this class, you will learn the following:
• Basics of sugar, including how to properly cook, handle, manage, and store Isomalt
• Use and care of essential equipment
• Pulling sugar to create ribbons, bows, flowers & leaves
• Creating and using ice molds and silicone molds
• Bubble, blown, and spun sugar techniques
• Free form sugar designs for cakes and plated dessert accents
Instructor: Laurie Bradach
Tuition: $550; Registration Fee: $75
March 11-12; July 15-16; Sep. 16-17; Nov. 9-10 (8am-6pm)
www.school.wilton.com
June 20–July 25, 2017Darien, ILKids Baking Camp 9
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 2 days - Cost: $150
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Campers learn the foundational skills of baking - from reading a recipe and measuring ingredients to mixing and kneading. They'll learn how to make from scratch braided bread with streusel, monkey bread, quick bread and whoopie pies.
Instructor: Amy Berger / Mylene Dial
Tuition: $100; Registration fee: $50
June 20-21; July 25-26 (10 am - 3pm)
www.school.wilton.com
July 25–27, 2017Chicago, ILHomemade Ice Creams and Frozen Desserts15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Homemade Ice Creams and Frozen Desserts (4:00 pm - 9:00 pm) Be prepared for the hot summer! In this three-day, hands-on course discover the tricks of the trade of making homemade ice cream and frozen desserts. Our master chef will demonstrate refreshing summer treats while expanding your pastry skills. Our quick and easy recipes will be a great addition to your summer backyard parties and for the whole family to enjoy. Recipes may include: • Seasonal Summer Popsicles • Frozen Strawberry Soufflés • Make Your Own Ice Cream Sundaes • Traditional Bistro Style Profiteroles • Refreshing Meyer Lemon Semifreddo with Fresh Berries • Frozen Parisian Macarons • Homemade Ice Cream Cones • Icy Fresh Fruit Granitas • Ice Cream Sandwiches Expand your pastry skills and then feast on your creations. Dry ice will be supplied so you'll be able to take home what you make to share with your family and friends.
www.frenchpastryschool.com
August 1–3, 2017Chicago, ILAmerican Dessert Classics15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
American Dessert Classics (4:00 pm - 9:00 pm) Nothing beats that nostalgic feeling of homegrown tradition and ingredients. Embark on this three-day educational joy ride as we unveil our all-time American favorite recipes, giving them a new spin! Your personal recipe book will welcome these new additions, and we can guarantee, these will undoubtedly become some of your most beloved recipes. In this new course, bake side-by-side with our chef and give new life into the classics. Learn how to modernize these timeless sweets that are high on flavor, comfort and vintage charm. Recipes may include: • Silky Cheesecake enhanced with a Tangy Tropical Fruit Jelly • Decadent Dark Bittersweet Brownies with a Dark Chocolate Glaze • Crunchy Organic Oatmeal and Walnut Cookies • Delightful Fall Apple and Tahitian Vanilla Breakfast Coffee Cake • Rich and Buttery Wild Blueberry Muffins • Traditional Smooth and Creamy Dark Chocolate Cream Pie • Deliciously Healthy Apple Bran Muffins • Our Chef’s Version of the American Traditional Sticky Buns • Creamy Tropical Coconut Cupcakes All of your creations will be yours to take home to enjoy with your family, friends and colleagues.
www.frenchpastryschool.com
August 1–3, 2017Chicago, ILDecadent Chocolates, Truffles & Candies15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Decadent Chocolates, Truffles & Candies (9:00 am - 2:00 pm) Take your love of chocolate to the next level with this three-day, hands-on class with one of our master chefs who will teach you the tricks of the trade to make delicious handcrafted chocolate candies. You will discover a wide range of fillings such as crunchy nut pastes and fragrant herbs and essences paired with a silky white chocolate, buttery milk chocolate and dark and decadent bittersweet chocolate. To top it off, the chef will show you designs to make these treats look like they came out of a premier chocolate boutique. Recipes may include: • White Chocolate Pistachio and Cinnamon Molded Candies • Pear Liquor and Caramel Molded Candies • Old School Dark Chocolate Truffles • Ferraro Style Rochers Truffles • Artisan Tahitian Vanilla Ganache Candies • Crunchy Peanut Butter Truffles • Earl Grey Tea Dipped Candies • Dark Chocolate Covered Hazelnuts • Tangy Raspberry and Dark Chocolate Ganache Truffles All of your creations will be yours to take home to enjoy with your family, friends and colleagues.
www.frenchpastryschool.com
August 7–10, 2017Chicago, ILPearls and Petals with Maggie Austin28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Pearls and Petals with Maggie Austin (1:00 pm - 8:00 pm) Internationally renowned cake designer and French Pastry School alum Ms. Maggie Austin brings her sophisticated and playful approach to technique with a cascade of Pearls and Petals. Now you have the opportunity to learn some of the beautiful techniques behind her exquisite cake designs. Join Maggie as she shares her signature artistry in this unique and exclusive French Pastry School course. In an intensive four-day course, explore hand-rolled, molded, and freshwater pearls and a variety of methods for making petals. Next, learn how to create and arrange lifelike gumpaste roses, garden roses, hydrangea, leaves, and fruit. Students will create a contemporary cake utilizing the skills discussed and demonstrated; the masterpiece will be yours to take home at the end of class! Signature techniques and advanced sugar flower skills include: • Freshwater pearls • Gumpaste roses • Garden roses • Hydrangea • Various leaves • Various fruits Maggie Austin’s design hallmarks are instantly recognizable to the legions of fans that follow her work. Austin, a former classical ballet dancer, brought her unique artistic vision to life when she launched Maggie Austin Cake in 2010 and has since reached an international audience. From White House Christmas celebrations to Hollywood parties to royal weddings, Ms. Austin is honored to work with prestigious clients all over the globe. Maggie Austin designs display symmetry, elegance, and sophistication with the subtle yet unmistakable mark of haute couture.
www.frenchpastryschool.com
August 21–24, 2017Chicago, ILFrench Entremets and Tarts with Stephane Glacier, M.O.F.28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
French Entremets and Tarts with Stéphane Glacier, M.O.F. (1:00 pm - 8:00 pm) Join Chef Stéphane Glacier, M.O.F. as he returns to The French Pastry School to teach his unique, internationally-recognized style of pastry. During this four-day, hands-on course with Chef Glacier, you will learn the art of modern cakes, tarts and eclairs & choux. Chef Glacier brings a great wealth of knowledge to this French Pastry School continuing education course as he guides you through creating a wide variety of elaborate entremets and unique tarts for medium- and large-scale production. You will learn a selection of tart crust doughs and fillings, as well as the necessary components: sponges, meringue base biscuits, custards, mousses, and crémeux. Chef Glacier will highlight all of the cakes and tarts with a selection of glazes and modern decorations. Some of his signature recipes will include: Eclairs et Choux Choux Crumble Caramel Noisette Eclair Yuzu Eclair aux 2 Chocolats Tartelettes Tartelette Pomme Yuzu Tartelette Caramel Tartelette Framboise Guimauve Entremets Fraicheur du Sous-bois Duc de Bourgogne Subtil Lacté Citron Noisette Emeraude All of the freshly baked cakes and tarts you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
August 22–24, 2017Chicago, ILFlavors Of France525
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Flavors of France (4:00 pm - 9:00 pm) For purveyors of France's famous pastries, this new course at The French Pastry School is the perfect Parsian experience to please the most discerning of taste buds. Now you can learn the traditions and innovations of French pastry in this three-day course as our master chef guides you through his most cherished recipes. Whether it’s a whole cake called as an ‘entremet’ or a stunningly beautiful dessert in a glass called a ‘verrine’ you will find the real tricks to make them successfully and the techniques needed to make your home feel like your favorite pastry shop. Recipes will include: • Fromage Blanc Verrine with a Fresh Red Berries compote and Light Sicilian Pistachio Biscuit • Orange Scented Mont-blanc Tartelette with Almond Shortbread, Island Dark Rum, Chestnut Cream and French Meringue • Petit Almond Cakes flavored with a decadent Dark Chocolate, a Salted Caramel and Fresh Strawberries • Petit Gateau made with a Hazelnut Biscuit, a Silky Praline Crème Diplomate and Crunchy Hazelnuts • Verrine Fraicheur Litchi with a Refreshing Raspberry Compote and light Pistachio Genoise • Decadent Dark Chocolate Mousse Entremet Cake with Praline Crunch and a Silky Chocolate Sponge Soaked with a Tahitian Vanilla Syrup • Tarte Dacquoise Noisette flavored with Crunchy Hazelnuts, a French Vanilla Crème Diplomate and delicious Tangy Berries All of the desserts made will be yours to take home and enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
August 29–31, 2017Chicago, ILPuffy Pastry: Sweet and Savory15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Puff Pastry: Sweet and Savory (4:00 pm - 9:00 pm) There is nothing quite like a perfect flaky puff pastry. The buttery, flaky dough that puffs in the oven before your eyes and melts in your mouth is one of life’s simple pleasures. Join our master Chef in this three-day, hands-on class and learn the secrets of making this magical multi-layered dough. Your delicious creations are sure to be a favorite of your next family gathering or special occasion. Recipes include: • Fall Apples Turnovers • French Palmiers (Elephant Ears) • Mille Feuilles or Napoleons • White Wine Marinated Meat Pies • Spinach, Feta, and Béchamel Strip Pies • Assorted Savory Flaky Batonnets • Mini French St. Honoré • Almond Filled Pithivier Galette • Parisian Upside-Down Apple Tart And more… All of your freshly baked puff pastry creations will be yours to take home to enjoy with your family, friends, and colleagues! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
September 19–21, 2017Chicago, ILAmerican Pies and Sweet & Savory French Tarts15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
American Pies and Sweet & Savory French Tarts (4:00 pm - 9:00 pm) Pie season is always around the corner. Capture each season's bounty, both sweet and savory, in this three-day, hands-on course at The French Pastry School. First, you will learn how to craft the perfect crust, making and rolling the dough successfully; then, our chef will take you on a journey exploring all of the natural ingredients for filling pies and tarts. This is a unique class combining both American and French style pies and tarts where you will learn how to master the ratios & effects of fillings and crusts during the baking process. Recipes include: • Legendary Quiche Lorraine • Flamiche, a Delicious Vegetarian Quiche made with Leeks and Gruyere Cheese • Double Cooked French Onion Tart • Sour Cherry and Almond Crumble Pie • Bourbon Vanilla and Organic Sour Cream Fall Apple Pie • Traditional Spice Scented Pumpkin Pie • French Meringue Topped Lemon Tart • Decadent Dark Chocolate and Nougatine Crisp Tart • Vanilla Poached Pear and Almond Cream Tart And more... All of the desserts made will be yours to take home and enjoy with your family, friends, and colleagues! Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
September 25–28, 2017Chicago, ILBreads from Bennison's Bakery28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
Anne Kauffmann
Breads from Bennison’s Bakery (1:00 pm - 8:00 pm) The French Pastry School welcomes Coupe du Monde Winner and Certified Master Baker Jory Downer for a one-of-a-kind workshop in our kitchens. In this four-day, hands-on professional course, the owner of Bennison’s Bakery, Chef Downer will share his secrets for creating savory breads specialties and viennoiseries. Benefit from Chef Downer’s expertise and his experience as a professional baker for over 40 years, and perfect these unique and classic recipes while building your own skills as a professional baker. Some of the recipes include: • Spring Strawberry Rhubarb Brioche • Dulce de Leche Danish with Exotic Tropical Fruits • Oven Roasted Garlic and Asiago Sourdough • Traditional Kalamata Olive Bread • Classic Foccacia Bread • Signature Sun Dried Tomato Bread • Delicious Mushroom Duxelle Brioche • Sweet City Loaf with Fresh Carrots, Ground Coriander, Onions and Cracked Hazelnuts • Lemon Florentine Croissant with Dried Blueberries • And more! Bennison’s Bakery has been a North Shore institution since 1938, earning a reputation as a high quality full line bakery with an emphasis on European style pastries, cookies, and custom decorated cakes. In 2004, Chef Downer was selected for the American team for the Coupe du Monde de la Boulangerie. Competing against the returning 2002 champions, Japan, the American team won first place for the second time in the competition’s 13 year history, establishing themselves as the best bakers in the world. The trophy sitting in the window of Bennison’s Bakery is a constant reminder of Jory Downer’s skill and talent in artisan baking. All of your freshly baked breads will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
September 28, 2017Lincoln, NEDairy From Farm To Table3.5
Midwest Dairy Council
Southeast Community College
8800 O Street
Lincoln, NE 68520
Beth Bruck-Upton
bupton@midwestdairy.com
Space is limited to the first 30 people.
October 14–15, 2017Darien, ILCookie Art Class with Julia Usher16
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 2 days - Cost: $525
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Julia M. Usher is a celebrated pastry chef, writer and stylist whose recipes and desserts have appeared in Vera Wang on Weddings, Bon Appetit, Fine Cooking, Better Homes and Gardens, Mary Engelbreit's Home Companion, Gastronomica and nearly every national bridal magazine. A James Beard Awards recipient, Julia has also served as Contibuting Editor at Dessert Professional and President of the International Association of Culinary Professionals. She has created two award-winning books, 13 e-books, an app, and a DVD series on the subject of cookie decorating, and is the founder of Cookie Connection, the world's largest online cookie decorating community at http://cookieconnection.juliausher.com.
Enjoy a 2-day class with Julia where she shows you how to make intricate decorated cookies and dimensional cookies.
Tuition: $375; Registration fee: $150
Oct. 14-15 (8am-5pm)
www.school.wilton.com
October 17–19, 2017Chicago, ILComfort Deserts to Imprees your Guest15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Comfort Desserts to Impress your Guests (4:00 pm - 9:00 pm) Trends come and go, but some desserts always seem to come back and hit that sweet spot! In this three-day, hands-on course, learn our favorite classic comfort food desserts that are a huge part of our culture. This fall workshop is a perfect excuse to indulge your sweet tooth while learning tips and tricks to impress your guests at your next party or gathering! Recipes may include: • Bourbon Vanilla and Cointreau Soufflés • Traditional French Clafoutis • Warm Upside-Down Apple Tart • Classic Profiteroles Puffs Served with Luscious Dark Chocolate Sauce • Orange Infused Crepes Suzettes made a la minute • Fresh Seasonal Fruit Cobbler • A la minute Chocolate Molten Lava Cakes • Bistro Style Banana Fosters • And more! Expand your pastry skills and then feast on your creations. You'll be able to take home what you make to share with your family and friends. Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
October 24–26, 2017Chicago, ILFrench Breakfast Pastries15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
French Breakfast Pastries (4:00 pm - 9:00 pm) Rise and shine—and enjoy some morning delicacies! Join our master chef as he takes you through the fundamentals of classic French breakfast pastries. He will introduce you to making laminated doughs, and you will go on to make croissants and danishes of all sorts. You will also learn to make a variety of delightful morning baked goods including brioche, doughnuts, and muffins. Recipes may include: • Classic French Croissants • Chocolate Croissants • Traditional Ham and Gruyère Cheese Croissants • Apricot Danishes • Coconut Mango and Pineapple Danishes • Apple, Plum, and Crumble Brioche • Savory Breakfast Brioche Filled with Egg, Cream, and Bacon • Traditional Jelly Doughnuts • Popular Cream-Filled Donuts • Cinnamon Crumble and Bran Muffins • Oatmeal, Cranberry, and Pecan Muffins And more… Expand your pastry skills, then feast on your creations. You'll be able to take home what you make to share with your family and friends.
www.frenchpastryschool.com
October 31–November 2, 2017Chicago, ILMacarons and French Cookies15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Macarons and French Cookies(9:00 am - 2:00 pm) Learn how to perfect the treasured French macaron and other French style cookies in this three-day workshop. You will learn how to create impressive French delights including 3 classic French macarons, financiers, tuiles, and the classic French Sablé Breton just like professionals do! Our chef will inspire you to develop your pastry skills in this hands-on course creating these small favorites in French pastry. Recipes may include: • Grandma’s Roasted Hazelnut Butter Cookies • Brittany Salted Butter Cookies, the Classic French Sablé Breton • Traditional Raspberry Filled Sablé Cookies • Double Chocolate Brownies • Three Classic Macarons: Dark Chocolate, Pistachio, and Arabica Coffee Hazelnut • The Legendary Vanilla Madeleines of Commercy • Hazelnut and Cinnamon Financiers • Old Fashioned Large Caramelized Meringues • Orange Almond Tuiles And more… Of course, all of these goodies will be yours to take home at the end of the class! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
November 28–30, 2017Chicago, ILPastry Shop Favorites15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Pastry Shop Favorites (4:00 pm - 9:00 pm) From elegant pastry shops to trendy bistros, Paris has always had a dessert experience waiting around every corner. No matter what arrondissement you find yourself in, the City of Lights brings together the best of French pastry giving the world timeless flavors that have come to define classic French pastry. Learn the traditions and innovations of Parisian pastry with one of our master chefs in this three-day, hands-on course that explores regional French culture by way of dessert. Our chef will guide you through the techniques needed to make your home feel like a Parisian pastry shop, teach you some recipes for classic bistro desserts, and add to your dinner party repertoire. Recipes may include: • Classic Parisian Bakery Chocolate Éclairs • Bourbon Vanilla Streusel Topped Éclairs • Arabica Coffee Religieuses • Gruyère Cheese Gougères • Bittersweet Dark Chocolate Custard Tarts • Lemon Curd and Fluffy Meringue Tarts • Moist and Buttery Madeleines • Financiers (Miniature Almond Cakes) • Parisian Macarons And more… Of course, all of these goodies will be yours to take home at the end of the class! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
June 24–July 1, 2018Besancon, FRANCEFrench Culinary Immersion32
Sojourner Tours
Sojourner ToursCost: $3375.00
Hotel le Sauvage
6 Rue de la Chapitre
Besancon, FRANCE 25000
FRANCE
Lisa Gustavson
Phone: 512-943-4997
lisagustavson@sojournertours.com
Gain a historic overview and contemporary understanding of how the “Farm to Table” movement is deeply ingrained in French food culture. On this one week study tour program in France, you'll take classes given by your guide and Dr. Francis Mathieu of Southwestern University and experience what you are learning through visits to artisanal wine and cheese producers, meals in both simple and Michelin star restaurants on top of visits to historic culinary sites. Over the course of the week, you will gain an understanding of the complex layers of factors contributing to the sustainability of small-scale food production in France. You'll be studying topics related to the sustainability of small-scale production and the role of haute cuisine in the success of the French version of the “local food movement” (terroir). You will trace wine and cheese products from the soil of the vineyards and pastures where the raw ingredients are produced through the processing methods to the preservation techniques where you will learn to taste the nuanced differences of aroma in nonindustrial production before finally eating and drinking these same products in the fine Michelin star restaurants where they are elevated to luxury levels.
www.sojournertours.com/culinary/
Call for DatesCulinary Applications Utilizing Intelligent Cooking Control Technology3
RATIONAL USA
RATIONAL USACost: Free
888-320-7274
marketingus@rational-online.com
Jim Lund, CEC
Phone: 888-320-7274
j.lund@rational-online.com
Experience the performance of the SelfCookingCenter® live. Register today to attend a RATIONAL CookingLive event in your area by clicking on the link below.

The RATIONAL CookingLive culinary events give you the opportunity to see our technology in action. You will be able to taste the quality of the food being cooked, test the ease of use, and experience the versatility. RATIONAL’s SelfCookingCenter® allows you to fry, roast, grill, steam, poach, bake, and much more, in a single self-cleaning piece of equipment. Whether you are cooking for 20 or 2,000, the guesswork of meal preparation is eliminated thanks to the world’s only SelfCookingCenter®. Seeing is believing. Click on the link below and register for an event in your area today.
www.rational-online.com/en_us/Experience_RATIONAL/Seeing_is_believing/
Call for DatesVariousCulinary Boot Camp30
The Guiding KnifeLength: 4 days - Cost: Call for Price
VariousElena Clement, CEPC
Phone: (720) 261-5633
elena@theguidingknife.com
The principles of cooking and applications are reviewed and practiced. This will include discussions, descriptions, guidelines, and hands-on application of: stock and sauce making; vegetable cuts and cooking methods; fish and shellfish butchery and cooking techniques; and poultry fabrication and cooking methods. This program is taught in the client's kitchen.
www.theguidingknife.com/
Call for DatesBangkokTraditional Thai Art of Fruit and Vegetable Carving20
Siam Carving Academy
Siam Carving AcademyLength: Three days - Cost: Basic $675 Inter/ADV $750
130/1 Soi Rung-Ruan #802
Bangkok
Thailand
Larry Hertz
Phone: +66-82-200-1197
larry@siamcarvingacademy.com
The Siam Carving Academy, medalist in the 2016 Culinary Olympics Carving Competition, welcomes students from all over the world to learn the Traditional Thai Art of Fruit and Vegetable carving. 20 Hour Courses for Beginning, Intermediate and Advanced carvers are taught by international award-winning Master Carver Wan Hertz and her select team of seasoned Thai professionals. Earn 60 CEH credits with our Master Carver Series Course and progress from beginning thru advanced level in as little as 9 Days!
www.siamcarvingacademy.com/courses//
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