Certify

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
April 15–17, 2014Darien, ILBride and Groom 3-D Modeling18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: April 15-17 (9 a.m. – 4 p.m.) Impress friends and family by modeling the bride and groom topper in their own likeness! • Perfect fondant covering on your 2-tiered display cake • Create beautiful details, including the bride’s bouquet • Capture facial expressions and expressive posture • Take home your display cake, and bride and groom figures to enjoy Tuition: $525 Registration Fee: $75
www.school.wilton.com
April 22–24, 2014Chicago, ILThe Art of French Pastry with Chef Jacquy Pfeiffer15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Heidi Holladay
Phone: (312) 726-2419 X208
hholladay@frenchpastryschool.com
Course level: Enthusiast * In this special, three-day, hands-on class, Chef Jacquy Pfeiffer (bio), Co-Founder of The French Pastry School, will teach recipes from his new book, The Art of French Pastry. After a lifetime spent in pastry kitchens both leading and teaching, Pfeiffer inscribed his favorite pastry lessons for readers everywhere. Join him in the kitchens of The French Pastry School as he brings his favorite selection of recipes from his book to life. Topics may include: French Pastry Fundamentals French Pastry Classics Tarts Cookies Cakes and Ice Creams Sweet and Savory Alsatian Specialties And more! Take advantage of this rare opportunity to learn recipes from a classic in the making!
www.frenchpastryschool.com
Location Map
April 23–25, 2014Darien, ILBasics of Cake Decorating 18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $350
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: April 23-25; Sept. 15-17 (9 a.m. – 4 p.m.) A focused and fun extravaganza of the essentials for creating incredible cakes! • 14 basic borders; pattern presses for writing, printing and side borders • Making buttercream and royal icings • Floral spray with drop flowers, bachelor buttons, sweet peas and rosebuds •Take home an 8 in. cake decorated with techniques you learn Tuition: $300 Registration Fee: $50
www.school.wilton.com
April 28–May 1, 2014Chicago, ILIncredible Cakes by Flora Aghababyan28
The French Pastry School
The French Pastry SchoolLength: 4 days - Cost: $1,260
226 W Jackson Blvd
Chicago, IL 60606
Heidi Holladay
Phone: (312) 726-2419 X208
hholladay@frenchpastryschool.com
Course level: Professional *** As an added value, this Professional Continuing Education Course at The French Pastry School Flora Aghababyan, chief cake designer of the Wynn Las Vegas and Encore, will be coming to The French Pastry School to share her unique style and techniques with fellow professionals in the food industry. In this four-day, hands-on course at The French Pastry School, Chef Flora will teach you to decorate a styrofoam cake dummy to keep on display with the following techniques: Rolled Fondant Modeling Chocolate Gum Paste Marzipan Edible Flower Piping Airbrushing Painting Chef Flora's plentiful experience in high volume environments gives her special insight into what it takes to create works of edible art efficiently in fast-paced workplaces. While teaching you her stylish techniques, she will also share with you the tips and tricks that have seen her through years of cake design for a myriad of clients. As chief cake designer for Wynn Las Vegas and Encore, Flora Aghababyan upholds the Wynn standard of excellence through her whimsical and unique cake creations. Since joining the resort in 2007 as a cake artist, Aghababyan brings her sharp talent and a keen imagination to all of her designs.
www.frenchpastryschool.com
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April 28–May 2, 2014Darien, ILProfessional Cake Decorating with Colette Peters35
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $950
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: April 28-May 2 (8:30 a.m. – 4:30 p.m.) Colette will teach students to hand-shape flowers that rival nature along with techniques that showcase them beautifully on the cake. • Create life-like peonies, orchids and lilies in gum paste • Add elegant icing embroidery and dramatic airbrush effects on fondant • Take home a magnificent 3-tiered fondant-covered cake to enjoy Tuition: $800 Registration Fee: $150
www.school.wilton.com
April 29–May 1, 2014Columbus, OH2014 Annual Convention17
Ohio Health Care AssociationLength: 3 Days - Cost: $229.00
Columbus Convention Center
400 N High Street
Columbus, OH 43215
Kathy Chapman
Phone: (614) 436-4154
kchapman@ohca.org
Our Annual Convention and Exposition reaches an audience of more than 3,000 individuals active in the health care profession. Our audience ranges from owners and influential corporate leaders to administrators, directors of nursing, department heads and managers, to front line staff including attendees from all professions within the assisted living community, ICF-IID providers and skilled nursing and rehabilitation facilities. Simply Quality. The theme for this year’s event was selected because quality education is every LTC professional’s passion — a destination we all strive to reach every day. Each event and session is carefully chosen to enhance your knowledge and renew your passion for the journey. You won’t want to miss the motivating keynote program, the excitement of the presentations of EFOHCA scholarships and, our annual awards luncheon, or the splendor of OHCA’s banquet gala and party. We’ve also scheduled our popular Golf Outing on Monday and Hospitality Hop on Tuesday evening. The Exhibit Hall will feature more than 300 booths with information, state of the art products and services geared towards healthcare professionals. It’s the perfect place to help you find the tools that are right for your organization. As always, the Convention provides numerous opportunities for our guests to socialize, network, or to simply relax and enjoy the show! Make plans now to join us in Columbus at the Columbus Convention Center.
www.ohca.org/convention
April 29–May 1, 2014Darien, ILSweet and Savory Breads I18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $500
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: April 29-May 1; Dec. 2-4 (9 a.m. – 4 p.m.) Take the mystery out of baking bread in this three-day class. We’ll show you how to fit bread making into your schedule with our easy-to-follow techniques. • Learn proper kneading, rising and baking methods • Make yummy cinnamon and raisin breads, whole wheat loaves and flatbread • Discover a delicious homemade pizza dough • Test and sample finished breads • Take home your creations to enjoy Tuition: $425 Registration Fee: $75
www.school.wilton.com
May 2–4, 2014Darien, ILSweet and Savory Breads II18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $500
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: May 2-4; Dec. 5-7 (9 a.m. – 4 p.m.) More delicious bread-making options make this a valuable class whether or not you took the Breads I class. You’ll use our delicious recipes and step-by-step techniques for years to come. • Review proper kneading, rising and baking methods • Create tasty focaccia to use for pizza or a bread basket • Make soft rolls for sandwiches and baguette dough for bruschetta • Use leftovers to make yummy bread pudding Tuition: $425 Registration Fee: $75
www.school.wilton.com
May 4–6, 2014Darien, ILAdvanced Workshop with Colette Peters18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: May 4-6 (9 a.m. – 4 p.m.) Build on skills gained in Professional Cake Decorating with Colette Peters for cakes featuring her unique signature style. • Choose your project from fantasy, trompe l’oeil and all-white designs • Cake sculpting demonstration includes Colette’s famous “crooked cake look” • Airbrush and painting techniques, fantasy flowers and more • Prerequisite: Completion of Professional Cake Decorating with Colette Peters Tuition: $525 Registration Fee: $75
www.school.wilton.com
May 6–8, 2014Chicago, ILArtisan Chocolate Candies, Mother's Day15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Heidi Holladay
Phone: (312) 726-2419 X208
hholladay@frenchpastryschool.com
Course level: Enthusiast * Explore the world of chocolate in this three-day hands-on class with Chef Patrice Caillot (bio) of The French Pastry School, as he shares with you the art and science of this delicious medium. You will learn to hand-temper chocolate couverture—a necessary foundation in making the perfect chocolate candies. Chef Caillot will reveal the secrets behind producing smooth ganache fillings and shiny molded shells. Using some of the best dark, milk, and white chocolates available, you will learn how to make an array of delicious candies including casted, piped, and molded bonbons and truffles. You will make basic chocolate candies including a range of ganache fillings, gianduja creams (chocolate nut pastes), pralinés, and chocolates with nuts like "The Mendiant" or “The Trio.” Be prepared to hand dip all of your chocolates! As an added bonus you will also learn how to make some sugar confections such as pâtes de fruits (fruit jellies) and chocolate caramel. At the conclusion of the class, there will be a tasting of all the items produced as well as a grand buffet. All your delicious candies will be packed up for you to take home to enjoy 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
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May 6–8, 2014Chicago, ILGluten Free21
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $975
226 W Jackson Blvd
Chicago, IL 60606
Heidi Holladay
Phone: (312) 726-2419 X208
hholladay@frenchpastryschool.com
Course level: Professional *** As an added value, this Professional Continuing Education Course at The French Pastry School will include a light meal. This is included in course fee. In this three-day, hands-on course with visiting chef instructor, Rosemarie O’Carroll, you will learn the secrets to baking delicious, gluten-free pastries. Chef Rosemarie has been serving gluten-free delights for years from her business, Rose’s Bakery, in Evanston, IL. She will teach you to make delicious, economical, and safe gluten-free baked good for your customers who need them to satisfy their sweet tooth. Learn her favorite recipes that her loyal customer following enjoys the most. In order to make these and other recipes a reality in your business, Chef Rosemarie will draw upon her experience to teach you common and affordable substitutions for gluten-based grains, important legal definitions of what it means to be gluten-free, and interesting facts on the gluten-free population that makes up a larger and larger percentage of your clientele. Chef Rosemarie O’Carroll came into the culinary world in an untraditional manner to answer a family need for gluten-free food. She has a BS degree in Physics, a MS in Meteorology and Oceanography and a 20 year career as an officer in the United States Navy. She has been gluten-free for 20 years and developed gluten-free recipes her family enjoyed. Based on the increased need for gluten-free cuisine, she founded Rose’s Café and Bakery in 2007, the first gluten-free bakery and restaurant in the Midwest region.
www.frenchpastryschool.com
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May 8–10, 2014Darien, ILSculpt a Cake with Colette Peters18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: May 8-10 (9 a.m. – 4 p.m.) Discover a new dimension in cake decorating as you sculpt cakes into amazing shapes! • Dazzling dimensional embroidery in royal icing • Fun with fondant on a spectacular carved teapot, complete with cup, saucer, and trims • No prerequisite for this class • Take home your project to enjoy Tuition: $525 Registration Fee: $75
www.school.wilton.com
May 12–15, 2014Chicago, ILArtisan Breads and Savory Favorites for Professionals28
The French Pastry School
The French Pastry SchoolLength: 4 days - Cost: $1,260
226 W Jackson Blvd
Chicago, IL 60606
Heidi Holladay
Phone: (312) 726-2419 X208
hholladay@frenchpastryschool.com
Course level: Professional *** As an added value, this Professional Continuing Education Course at The French Pastry School will include a light meal. This is included in course fee. Chef Jonathan Dendauw, a member of the elite Compagnons du Devoir (an ancient guild of master bakers), has worked all over France and the United States giving him a unique insight into what customers really want to see on menus. In this four-day, hands-on ode to the savory side of baking, Chef Dendauw will not only teach you how to bake high quality, artisan breads but also how to dress them up with distinctive accompaniments or surprising ingredients. Recipes taught will include: Walnut Tea Sandwich Bread: Sweet and Sour Pear Relish, Basil and Prosciutto Spinach Tea Sandwich Bread: Watercress, Confit Shallots, Homemade Sour Cream and Paprika Tomato Tea Sandwich Bread: Green Olive Tapenade, Missions Fig, and Goat Cheese Selection of Artisan Crackers Olive and Lemon Thyme Bread Sticks Mushroom Medley and Roasted Vegetable Quiches Traditional Quiche Lorraine Blue Cheese, Greek Yogurt and Smoked Bacon Scones Spinach, Garlic and Cheese Pithivier Croque-Monsieur Tarte Flambée While creating the recipes, Chef Dendauw will focus on techniques that will help make your production of these savory treats more efficient for any production outlet while maintaining their quality.
www.frenchpastryschool.com/programs/ce
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May 12–15, 2014Darien, ILIntroduction to Gum Paste12
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 4 days - Cost: $350.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: May 12-15; June 2-5 (spanish); June 16-19; July 7-10; Aug. 4-7; Aug. 18-21; Sept. 8-11; Sept. 22-25; Oct. 6-9; Oct. 20-23; Nov. 10-13; Dec. 1-4 (3:30 p.m. – 6:30 p.m.) Learn the fine art of making gum paste flowers as an embellishment for fondant or buttercream cakes. • Roses, stephanotis and blossoms • Calla lilies, orchids and lilies • Daisies, sunflowers, ivy, dogwood and hydrangeas • Highlight, color and assemble components for finished flowers to take home with you Tuition: $300 Registration Fee: $50
www.school.wilton.com
May 13–15, 2014Chicago, ILRegional French Desserts, Part 2: Alsace, Brittany, and Normandy15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Heidi Holladay
Phone: (312) 726-2419 X208
hholladay@frenchpastryschool.com
French Pastry is not just one genre of sweets - it is a blanket term that covers a magnitude of regional specialties throughout the country. Explore the culture of France through the perspective of dessert with Chef Joel Reno, French Pastry School Chef Instructor, as he takes you on a tasty tour of his home country. This three-day, hands-on course will teach you how to make desserts from three of the most distinctive gallic regions: Alsace, Brittany, and Normandy. Normandy, long-famed for its bounty of apple orchards, is the home of Calvados, a flavorful apple brandy that Chef Reno will teach you to incorporate into a delicate and impressive soufflé. Tarte Tatin, the delicious tart of caramel-infused apples atop a crunchy puff pastry crust, will also be taught. From the shores of Brittany, where sea salt and dairy reign, learn to make salted caramels, buttery sable breton -- a richly-flavored, crunchy cookie -- and kouign-aman, a regional specialty that combines puff pastry and caramelized sugar. From the province that shares a border with Germany, comes the Alsatian blueberry meringue tart, cherry clafoutis, and beignets de carnaval d'Alsace, a fritter made with delicious yeast dough.
www.frenchpastryschool.com
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May 17–20, 2014Chicago, IL2014 NRA Restaurant, Hotel-Motel Show11.5
National Restaurant AssociationLength: 4 days
McCormick Place
2301 S. Lake Shore Dr
Chicago, IL 60604
Alonna Paugh
Phone: 312-853-2536
apaugh@restaurant.org
To provide educational opportunities to NRA Show 2014 attendees addressing the most current topics and trends in the restaurant, foodservice, and hospitality industries, providing professioal development and growth.
www.mccormickplace.com
May 17, 2014Darien, ILIntroduction to Isomalt® Design9
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 1 day - Cost: $500.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: May 17; June 21; July 13; Aug. 16; Sept. 28; Oct. 12 (8 a.m. – 6 p.m.) Use this durable sugar substitute for amazing decorations. Ideal for areas where heat and humidity is a problem. • Create flowers, bows, ribbons, cages and abstract designs • Cake topper or small centerpiece will be an impressive final project to keep • Perfect for weddings, birthdays or any special occasion to impress and enhance the beauty of your cakes Tuition: $450 Registration Fee: $50
www.school.wilton.com
May 19–21, 2014Darien, ILIntroduction to Rolled Fondant9
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $350.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: 3-day sessions: May 19-21; June 23-25; Aug. 25-27; Sept. 29-Oct. 1; Oct. 27-29 (3:30 p.m.- 6:30 p.m.) An in-depth professional overview of one of the most pleasing ways to decorate a cake! • Fondant basics, covering cakes, bows, crimping and embossing • Fondant flowers and leaves, ejectors and molds • Sponging, drapes, brush embroidery • Take home your display sample cake to enjoy Tuition: $300 Registration Fee: $50
www.school.wilton.com
May 27–29, 2014Darien, ILBaking Workshop I18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: May 27-29; Aug. 20-22; Nov. 3-5 (9 a.m. – 4 p.m.) Discover the basic principles of baking so that you will always bake moist and flavorful cakes! In addition, you will learn to complement your cakes with the perfect filling and proper icing application. • Proper measuring, liquid and dry • Bake classic chocolate, pound, butter and carrot cakes • Cook creams and puree fruits for delicious fillings, such as caramel, ganache, and lemon curd • Learn basic decorating techniques, including shell and rosette • Create Swiss meringue buttercream, whipped cream, ganache and cream cheese icings Tuition: $525 Registration Fee: $75
www.school.wilton.com
May 30–June 1, 2014Darien, ILBaking Workshop II18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: May 30-June 1; Sept. 9-11; Nov. 6-8 (9 a.m. – 4 p.m.) Don’t be intimidated by the techniques necessary to bake the perfect light cake! When you’ve completed this workshop, you will feel like an accomplished baker! • Learn foam-type preparation, including whipping, folding and incorporating without over mixing. • Light and flavorful fillings appropriate for light cakes, such as white angel food, and yellow and chocolate sponge cakes • Cooking, pureeing and mixing fruits for a strawberry sauce, lemon curd and Bavarian cream filling • Assembling filled cakes for tortes and jelly rolls Tuition: $525 Registration Fee: $75
www.school.wilton.com
June 3–5, 2014Chicago, ILClassic Bistro15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Heidi Holladay
Phone: (312) 726-2419 X208
hholladay@frenchpastryschool.com
Course level: Enthusiast * France has many National treasures but none so plentiful, accessible, and charming as their bistros. Transport yourself to an evening in Paris by learning to make quintessential bistro desserts in this three-day, hands-on course with Chef Patrice Caillot (bio). He will teach you to make all of these classic recipes: Floating Island Crème Caramel Crème Brûlée Crêpes Suzette Bittersweet Dark Chocolate Soufflé Dark Chocolate Mousse Warm, Dark Chocolate Lava Cake At the conclusion of the class, you will get to taste all the items produced as the chef presents a grand buffet. All of your creations are yours to take home, enjoy, and share! 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
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June 3–5, 2014Chicago, ILFundamentals of Macarons and Cookies from Around the World15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Heidi Holladay
Phone: (312) 726-2419 X208
hholladay@frenchpastryschool.com
Course Level: Enthusiast * Have you ever tried to make the latest pastry sensation, the French macaron? These delicate petits fours have been around for ages but can be hard to make just right—they need the perfect balance of crisp and chewy, the right ratio of filling and, of course, the elusive “foot,” the signature crinkly base of the cookie that forms as a result of proper mixing and baking. Let Chef Joel Reno (bio) of The French Pastry School teach you how to make this and other international cookies just like the professionals do in this three-day, hands-on course. Among other recipes, you'll learn: Several Flavors and Fillings for the French Macaron Chocolate Diamants Madeleines Viennese Sable Cookies Chocolate Chip Cookies Basel Lecherli Cookies Hazelnut Financiers Coconut Cookies Linzer Cookies 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 from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
Location Map
June 7, 2014Darien, ILIntroduction to Artistic Gelatin9
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 1 day - Cost: $325.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: June 7 (bilingual); Aug. 30; Oct. 25 (8 a.m. – 6 p.m.) Gelatin designer Lorena Frías-Hernández will teach you how to transform simple ingredients into shimmering, 3-D floral designs that will amaze your guests! • Create vividly colored roses, daisies and leaves suspended in clear gelatin • Each color can be flavored differently for an exciting taste experience • Gelatin, instructions and equipment are provided • Take home your gelatin projects to enjoy Tuition: $275 Registration Fee: $50
www.school.wilton.com
June 9–12, 2014Chicago, ILCakes by Celebrity Chef Marina Sousa28
The French Pastry School
The French Pastry SchoolLength: 4 days - Cost: $1,260
226 W Jackson Blvd
Chicago, IL 60606
Heidi Holladay
Phone: (312) 726-2419 X208
hholladay@frenchpastryschool.com
Course level: Professional *** As an added value, this Professional Continuing Education Course at The French Pastry School will include a light meal. This is included in course fee. Be they glamorous, traditional or whimsical, a lot of hard work and vision goes into to making a bride’s wedding dreams come true. Get a step ahead of the competition with Chef Marina Sousa in this four-day hands-on course on wedding cake decoration and business. In order to achieve a client’s dream wedding cake, you need an arsenal of techniques at your disposal. Students will create a contemporary, tiered wedding cake utilizing the skills and concepts discussed and demonstrated: Fondant Gumpaste Isomalt Royal Icing Pricing Sizing Display Cakes Marketing Delivery Logistics Along with learning the signature techniques that Chef Sousa has made famous through her high profile clients and appearances on The Food Network, she will share her insight into the business of running a successful cake design studio. Nationally-recognized through her many first-place winning appearances on Food Network Challenge, Marina Sousa has been the owner and head designer at her cake boutique, Just Cake, in California since 2003. Chef Marina started her life in theater and fashion design and discovered her passion and talent for cake decorating at an upscale cake design studio in Beverly Hills. She is a graduate of the Culinary Institute of America in Napa Valley and holds a degree in Baking and Pastry Arts. Chef Sousa’s work has since been featured in several magazines including InStyle, Bride, Modern Bride, and People. Additionally, she has had the privilege of designing cakes for high-profile celebrities and celebrity events including wedding cakes for Brad Pitt/Jennifer Aniston, Raquel Welch and a Sweet 16 cake for Miley Cyrus. Most recently, she was named one of the “Top Ten Cake Artists in America” by Dessert Professional.
www.frenchpastryschool.com
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June 16–18, 2014Grapevine, TXFoodservice at Retail Exchange (FARE)18
CSP Business MediaLength: 3 days - Cost: $0
Gaylord Texan Resort & Conference Center
1501 Gaylord Trail
Grapevine, TX 76051
Jena Pinson
Phone: 480-337-3409
jpinson@cspnet.com
FARE offers a unique conference experience with high-quality, face-to-face relationship building opportunities bringing you the best, brightest and most progressive foodservice executives from across a plethora of channels.
www.fareconference.com
June 23–27, 2014Chicago, ILCelebration Cake Camp25
The French Pastry School
The French Pastry SchoolLength: 5 days - Cost: $995
226 W Jackson Blvd
Chicago, IL 60606
Heidi Holladay
Phone: (312) 726-2419 X208
hholladay@frenchpastryschool.com
Course level: Enthusiast * These days, cakes are towering works of art with gravity-defying, whimsical designs; the opportunities are as exciting as they are endless. This is your chance to explore all that the world of Cake Decorating has to offer! In this five-day, hands-on course, Chef Sunny Lee (bio) will take you through classic cake recipes that are perfect for all special occasions. You will learn cake decorating skills that are popular the world-over and learn to work with: Fondant Gumpaste Royal Icing Buttercream Sugar Decoration Cake Sculpting Over the course of five days, you will make two complete cakes: one, a sculpted cake with real cake and tasty buttercream; and the second, a tiered confection covered in smooth fondant. You'll learn how to cover both real cakes and "Dummy Cakes" (styrofoam cylinders used by cake decorators the world over), and how to properly stack tiers. Chef Sunny will teach you everything you need to know in a comfortable kitchen environment so you can use your new knowledge at home. Be prepared to take your beautiful finished projects home to your family and friends! Whether you want to learn more for your home kitchen or are considering taking one of our full-time programs, this class is the perfect way to begin your pastry education.
www.frenchpastryschool.com
Location Map
June 23–27, 2014Chicago, ILPastry Camp25
The French Pastry School
The French Pastry SchoolLength: 5 days - Cost: $995
226 W Jackson Blvd
Chicago, IL 60606
USA
Heidi Holladay
Phone: (312) 726-2419 X208
mfahey@frenchpastryschool.com
Course level: Enthusiast * Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer: from cakes and tarts, to breads and ice creams, Chef Joel Reno will guide you through the fundamentals of classic pastry products so you can recreate them at home. You’ll learn how to make all of these recipes: Chocolate Diamants (French cookies) Macaron with Chocolate Ganache Filling Hazelnut Financiers (French hazelnut cake) French Bread Beer Bread Vanilla Crème Brulée Vanilla Ice Cream Molten Chocolate Cake Salted Caramel-Filled Chocolate Bonbons Passion Fruit-Apricot Pâtes de Fruits (jelly candies) Scones Banana Bread Raspberry Jam Blueberry Muffin Fruit Tart Chocolate Tart Strawberry Sorbet Chef Reno will teach you everything you need to know in a comfortable kitchen environment so you can use your new knowledge at home. You will taste and discuss the product made as you go; be prepared to eat and have plenty of goodies to take home to 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
Location Map
July 14–18, 2014Chicago, ILBread Camp25
The French Pastry School
The French Pastry SchoolLength: 5 days - Cost: $975
226 W Jackson Blvd
Chicago, IL 60606
Heidi Holladay
Phone: (312) 726-2419 X208
hholladay@frenchpastryschool.com
Course level: Enthusiast * For students 15 and up and adults of all ages, this is your chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, steamy loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on Pastry Camp, Chef Instructor Jonathan Dendauw (bio) will guide you through the fundamentals of each of these areas of bread and pastry making: Classic French Baguette Rustic Farmer's Bread Whole Wheat Bread with Oatmeal Crust Whole Grain Sourdough Croissant Chocolate Croissant Pain Au Raisin Pound Cake More! You will learn the different phases of bread—from mixing the ingredients to proofing to baking. Once you have gained an understanding of the techniques of classic French bread making, you will be able to recreate fresh bread at home. Roll up your sleeves and be prepared to get your hands dirty because this is a hands-on experience! Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L'Art de la Boulangerie have – by taking a food enthusiast course!
www.frenchpastryschool.com/programs/ce
Location Map
July 21–25, 2014Darien, ILLambeth & Australian Methods40
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 5 days - Cost: $625.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: July 21-25 (8 a.m. – 5 p.m.) In this five-day course you will discover the Old World Joseph Lambeth Method of using intricate, dimensional overpiping of borders on a fondant-covered cake. • Overpipe scrolls, scallops and stringwork, plus other decorations for the characteristic layer-upon-layer look of Lambeth • Learn the art of detailed extension and curtain work on a fondant cake, which signifies the Australian method • Create daisies, pansies and ring designs • Explore scallops and ribbon insertion • Prerequisite: A fundamental background in cake decorating is required • Take home two sample cakes to enjoy Tuition: $525 Registration Fee: $100
www.school.wilton.com
July 28–30, 2014Darien, ILTiered Cakes with Fondant & Gum Paste18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: July 28-30; (9 a.m. – 4 p.m.) Learn to cover real cakes with an immaculate fondant surface—an essential skill for any decorator! Decorate cakes with exquisite flowers and hand-shaped details. • Hands-on experience in fondant crimping, swags, draping, bows and coloring • Explore sensational gum paste flowers and leaves: calla lily, daisy, dogwood, stephanotis and blossoms • Take home your beautiful and delicious 3-tiered decorated cake to enjoy Tuition: $525 Registration Fee: $75
www.school.wilton.com
August 3, 2014Darien, ILIntroduction to Creative Confections9
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $325.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Aug. 3; Nov. 15 (8 a.m. – 6 p.m.); Dec. 8-10 (3:30 p.m. – 6:30 p.m.) Discover how to use Candy Melts® candy for exciting and versatile candy making, treat decorating and gifts! You’ll be amazed at the shapes and color effects you will learn to create. • Class will help you expand business opportunities and increase gift-making choices • Learn to melt, color, flavor, paint and mold candies and lollipops • Prepare candy clay to make a chocolate basket • Make flowers, leaves, chocolate cups and truffles • Take home your treats to enjoy Tuition: $275 Registration Fee: $50
www.school.wilton.com
September 12–14, 2014Darien, ILChocolate Inspirations 18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Sept. 12-14 (9 a.m. – 4 p.m.) Master the skill of tempering, and then create a multitude of molded chocolate delights! • Flat and hollow molding • 3-D molded pieces and chocolate boxes • Coloring and highlighting chocolate • Accenting with colored cocoa butter using transfer and textured sheets • Take home an assortment of fine chocolates to enjoy Tuition: $525 Registration Fee: $75
www.school.wilton.com
November 16, 2014Darien, ILIntroduction to Sugar Artistry9
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 1 day - Cost: $450.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Nov. 16 (8 a.m. – 6 p.m.) Students will learn the basics of creating sugardecorations and their use in contemporary design. • Essential recipes and cooking demonstrations • Pulling and molding techniques • Create flowers, ribbons and more • Take home your sugar decorations to enjoy Tuition: $400 Registration Fee: $50
www.school.wilton.com
November 17–19, 2014Darien, IL3-Day Gingerbread Workshop18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Nov. 17-19 (9 a.m. – 4 p.m.) Spread the holiday spirit with a homemade gingerbread house. This class will show you how to bake, build and decorate this happy family tradition with your own special touches! • Learn proper ways to mix, roll, shape and bake the dough • Be a gingerbread architect: Make templates, trim panels and build your house with royal icing • Decorate to delight: Pipe with dough, make sugar stained-glass windows and hand-shaped snowmen • Your creativity and personality will be reflected in your masterpiece • Take home your gingerbread to enjoy Tuition: $525 Registration Fee: $75
www.school.wilton.com
December 6–8, 2014Darien, IL3-D Modeling for the Holidays18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Dec. 6-8 (9 a.m. – 4 p.m.) Make holiday cakes come to life with hand-shaped figures in edible decorating dough. This will be a great opportunity to add your personal touch to holiday parties and expand your fondant repertoire. • Create Santa, his elves and other seasonal favorites, dressed in their holiday best • Personalize figures with fun facial expressions and colorful clothing • Take home your decorated centerpiece to enjoy Tuition: $525 Registration Fee: $75
www.school.wilton.com
December 12–14, 2014Darien, ILHoliday Cookie Baking18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Dec. 12-14 (9 a.m. – 4 p.m.) Bake and decorate favorite seasonal cookies you can use to create amazing cookie trays and gifts! • Explore preparation basics: Using quality ingredients, proper creaming, stirring and folding • Delicious Spritz cookies garnished with chocolate, nuts and sprinkles • Gingerbread cookies and ornaments complete with sugar stained-glass effects • International cookie favorites including biscotti, Greek and Polish specialties • Receive delicious recipes • Take home your cookies to enjoy Tuition: $525 Registration Fee: $75
www.school.wilton.com
DateLocationProgram NameCEHs
Call for DatesChicago, ILCreative Sculpted Cakes15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Heidi Holladay
Phone: (312) 726-2419 X208
hholladay@frenchpastryschool.com
Course level: Enthusiast * You’ve seen them on television and Pinterest, but have you ever tried making sculpted cakes on your own? It is not as hard as it looks! In this three-day, hands-on course, Chef Megan McCarthy will teach you how to create these adorable turtles step-by-step so you can recreate them and other designs at home. culpted cake techniques and recipes include: * Crisp Rice Treats for Modeling * Vanilla Sponge for Sculpted Cakes * Buttercream * Royal Icing * Italian Meringue * Airbrushing Techniques * Modeling Chocolate * Internal Structure * Rolled Fondant * Crumb Coating To begin any new skill, you first need to know the fundamentals. When you go home, you will be able to make more than just sculpted turtle cakes. Chef Megan will take you through essential steps you'll need to take to make your specialty cake vision into a reality. You'll discuss how to sketch cake ideas and work from there to visualize the kind of internal structure needed to make it stand and what other techniques you'll need to bring the design to life. You'll learn the basics of creating a structural skeleton for your cake, then build shapes and textures through cake carving, crumb coating, and adding layers of fondant or modeling chocolate. The turtle duo will be yours to take home at the end of the class to share with your family and friends.
www.frenchpastryschool.com
Location Map
Call for DatesSchaumburg, ILCulinary Applications Utilizing Self Cooking Technology3
Rational USALength: 3 hours - Cost: Free
895 American Ln.
Schaumburg, IL 60173
Jim Lund, CEC, ACE
Phone: (763) 377-2117
j.lund@rational-online.com
This 3 hour event demonstrates the benefits of utilizing Self Cooking Technology for daily product preparation. Professionals will see increased yields, solutions to decrease labor and energy consumption, and enhanced product quality.
www.rational-online.us
Call for DatesSpringdale, ARTyson University14
Tyson Foods, Inc.Length: 4 days - Cost: Free
Tyson World Headquarters
2200 Don Tyson Parkway
Springdale, AR 72762
Darla Moore
Phone: (479) 290-4843
darla.moore@tyson.com
Tyson University is a customer centric experience for the advancement of the food service industry. The curriculum is tailored for the enrichment and advancement of the food service operator identified by working with these individuals on a daily basis.
www.tyson.com
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