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 locationsAlicia 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 locationsAlicia 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 locationsEclairs, Macarons, and Boutique Pastries18
PreGel
PreGelLength: 3 days - Cost: $130
Various locationsAlicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This three day class teaches the preparation of delicious finished verrines and other pastries, along with techniques for customization and decoration. Learn the fundamentals of simple to prepare pastry products and experience hands on practice in creating desserts such as macarons, eclairs, tiramisu, cupcakes and more!

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 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 locationsAlicia 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 locationsAlicia 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
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
January 22–25, 2018Chicago, ILModern Sugar Showpieces & Elements of Design with Chef Scott Green28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Join Executive Pastry Chef of The Langham, Chicago, and Travelle Kitchen + Bar, Scott Green, as he returns to The French Pastry School for this four-day, hands-on professional course. With a background in graphic design, Green has a unique viewpoint within the world of pastry. From color, shape, and focus, to scale and balance, you'll learn to conceive and execute an artistic showpiece while mastering a range of sugar decorations. He’ll demonstrate the fine details of proper sugar preparation, technique, and execution, and together, you'll embark on a journey to creating a one-of-a-kind world-class sugar sculpture. Join Chef Scott Green and The French Pastry School for this detailed course on modern sugar showpieces and the elements of design!

Course detail:
- Showpiece design
- Considerations for competitions
- The science of cooking sugar
- Proper sugar cooking methodology
- Modified sugar recipes for various techniques
- Classic and fantasy-inspired pulled sugar flowers
- Traditional pulled sugar ribbons
- Blown sugar techniques
- Sugar pastillage techniques
- Airbrushing and color theory

www.frenchpastryschool.com
March 5–9, 2018Chicago, ILContemporary Cake Design: A Maggie Austin Exclusive28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,435
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Internationally renowned cake designer, Maggie Austin, returns to her alma mater for this unique and exclusive hands-on, five-day professional course. With Austin as your guide, you’ll learn the secrets behind her modern and whimsical designs while exploring the techniques behind her painted, stained glass motifs, and a variety of petal-making methods. She'll show you how to create and arrange gumpaste anemones and fondant rosettes—then you'll use the techniques discussed and demonstrated by Austin to create two, one-of-a-kind contemporary cakes that are yours to take home. Join Maggie Austin and The French Pastry School for this special week of cake design!

Course detail:
- Elements of contemporary cake design
- Modern color interpretation and selection
- Proper hand-rolling and molding techniques
- Different petal-making methods for gumpaste and fondant
- Beautiful and structurally sound flower arrangements
- Lifelike gumpaste anemones
- Fondant rosettes
- Stained glass techniques

www.frenchpastryschool.com
March 12–16, 2018Chicago, ILDesserts for the Modern Chef with Karim Bourgi28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,435
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Modernization meets tradition in this five-day professional course with Chef Karim Bourgi. Known for his technical ability and unique style, Bourgi challenges industry norms and encourages his students to pursue what they love and create what they imagine. He is on the forefront of innovation, and this intensive and interactive course highlights his technique, product knowledge, and creative expression. Alongside Bourgi, you'll make an extensive array of bold, colorful, and delicious desserts while learning new, innovative techniques that can be applied to this course, and beyond. Join Chef Karim Bourgi and The French Pastry School for an unforgettable week of hands-on pastry exploration!

Course detail:
- Traditional techniques
- Refined flavor profiles
- Modern tarts
- Decadent éclairs
- Petit gâteau
- Signature Karim Bourgi desserts
- New dessert trends

www.frenchpastryschool.com
April 16–19, 2018Chicago, ILModern Plated Desserts, Entremets & Petits Gâteaux with Chef Antonio Bachour28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Award-winning Pastry Chef Antonio Bachour travels from Miami Beach to Chicago for his teaching debut at The French Pastry School! In this hands-on, four-day course, Chef Antonio will captivate your attention with his magnetizing style and bold, colorful creations. He'll explain his unique and modern approach toward plated desserts, entremets, and petits gâteaux and share with you the secrets behind his dessert concepts, recipes, decorating techniques and presentation style. Alongside Bachour, you'll make an extensive array of stunning and delicious creations that are yours to enjoy and take home. Join Chef Antonio Bachour and The French Pastry School for this exquisite workshop!

Course detail:
- Techniques for creating entremets and petits gâteaux
- Achieving flavor diversity and effective techniques for incorporating flavors
- The significance of texture variation
- Decoration techniques
- Presentation pointers

www.frenchpastryschool.com
April 23–26, 2018Chicago, ILGluten-Free Breads and French Pastries with Chef Xavier Sterke28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Internationally recognized Pastry Chef Xavier Sterke travels to The French Pastry School to share his passionate and inventive gluten-free menu. In this four-day, hands-on professional course, this industry veteran will teach you how to work with alternative flours and unusual recipes to create gluten-free breads and pastries that don't skimp on flavor, texture, or presentation. The course will focus on theory, methodology, and techniques, and give you a solid foundation for pursuing a successful gluten-free pastry career or for simply implementing gluten-free options into your repertoire. Join Chef Xavier Sterke and The French Pastry School for this one-of-a-kind course!

Course detail:
- Buckwheat bread with seeds
- Sorgho bread
- Buttery brioches (different variations with cream and fruits)
- Crispy puff pastry
- Chocolate puff bread (Chocolatines)
- Chestnut cake (special biscuit sponge with ganache cream)
- Colorful fruit tarts
- Lemon biscuit sponge
- Scones
- Muffins
- Decadent brownies
- Carrot cake
- Everyday buns and bread
- Traditional blinis
- Rice flour cake with Catalan cream verrines
- Sugar-free seasonal jams

www.frenchpastryschool.com
May 7–10, 2018Chicago, ILArtisan Breads with Master Baker and MOF, Joël Defives28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Join Master Baker and MOF, Joël Defives, as he travels to The French Pastry School from Paris to teach artisan breads using specialty flours and whole grains. During this four-day, hands-on baking course, you'll make flaxseed-rye bread, honey-spelt bread, carrot-walnut bread, and whole-wheat brioche, plus several other classic recipes, including a few breakfast pastries to round out your spectacular baked buffet! Not only will you benefit from Chef Defives' expertise and his 30 plus years as a professional baker, but with him at your side, you'll learn to perfect these unique and flavorful recipes while building your skills as a baker.

Course detail:
- Flaxseed-rye bread
- Honey-spelt bread
- Carrot-walnut bread
- Whole-wheat brioche
- A selection of mouthwatering breakfast pastries
- Proper methodology for using specialty flours and whole grains

www.frenchpastryschool.com
May 28–31, 2018Chicago, ILThe Art of Chocolate with Chef Vincent Vallée28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Join award-winning chocolatier Vincent Vallée as he travels to The French Pastry School to teach this master workshop dedicated to the art of chocolate. During this four-day, hands-on course, Chef Vincent will explain the creative process and technical style behind his exquisite creations, and together, you'll recreate his award-winning molded pralines, various pastries, truffles, sweet snacks, an artistic presentation for highlighting chocolates, and much more! He'll share his insights for becoming a successful chocolatier and demonstrate the necessary skills for creating world-class chocolates and mini pastries. You'll have access to some of the best chocolates and ingredients available, for a truly mesmerizing and indulgent week of craftsmanship!

Course detail:
- Chef Vincent’s award-winning molded pralines, individual pastries, sweet on-the-go snacks and Artistic presentations
- 100% chocolat Eclairs
- 100% chocolat tart
- Capuccino
- Tarte citron
- Hazelnut orange snack
- Citrus Ghana
- Mont-blanc
- Glycine
- Mango
- My tarte tatin
- Pina-colada

www.frenchpastryschool.com
June 11–14, 2018Chicago, ILArtisan Breads and Viennoiseries with Chef Romain Dufour28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
In this four-day, hands-on professional workshop, you'll explore the art of viennoiseries with Master Baker Romain Dufour. From the classic to the creative and trend-setting, Chef Dufour will explain the different techniques for making various enriched, yeast-leavened, and laminated doughs. He will demonstrate his impressive knowledge of fermentation and lamination, and at the same time, he'll instruct you on how to make these items using effective production methods that he learned over the years in France. You'll discover how to use whole grains and specialty flours effectively, and the class will focus intensely on the techniques for using these ingredients. Lastly, he'll share his trade secrets for successfully and consistently implementing these and other new products into your bakery!

Course Detail:
- Buttery kouign-amann
- Hearty rye porridge
- Toasted walnut bread
- Dual-color strawberry and coconut croissant
- Rich and flavorful coffee and chocolate croissant
- Traditional country bread
- Brioche Praline: brioche topped with pink, candy-coated almonds
- Tourte Auvergnate: traditional rye bread of Auvergne, France
- Tiger Bread: German beer bread with mottled crust
- Techniques for using whole grains and specialty flours

www.frenchpastryschool.com
June 18–21, 2018Chicago, ILLa Patisserie de Johan Martin28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Chef Johan Martin travels from the Ecole Gastronomique Bellouet Conseil to The French Pastry School for this four-day, hands-on course! Classic and modern cakes revisited to chew while walking! Different fragrances, with crispy, mellow and new compositions and simple decorations. " A brilliant professor of the Bellouet Conseil School in Paris, Johan Martin says that a professional pastry chef must have five qualities: courage in a demanding profession, curiosity to keep learning, gourmandise to enjoy what is done, generosity to share learning and pedagogy to successfully transmit knowledge. Discover the new recipes and decorations created by Johan Martin, one of the most followed and creative pastry chefs of our time.

Course detail:
- Meringue lemon tart
- The Framboise
- Mont Blanc
- Miss Dior
- Prestige
- Mango passion cheese cake
- The black forest
- The chocolate tart
SMALL CAKES - Paradis
- Ebony
- Rising Sun
- Red One
BREAKFAST PASTRIES - Chocolate bread fan
- The chocolate croissant
- The Nutella braid

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/
July 23–26, 2018Chicago, ILEast Meets West with Chef Andres Lara28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Pastry Chef Andres Lara travels from Canada to Chicago for this hands-on, four-day professional course. Lara, who draws flavor inspiration from his many worldly travels, will teach you how to successfully incorporate sweet, salty, bitter, sour, and umami into your pastry repertoire. Together you’ll explore and create a wide variety of rustically refined gourmand pastries and plated desserts, many with a hint of Southeast Asian or Japanese influence. He’ll teach you the secrets behind his unique and unforgettable flavor combinations, while sharing his pastry experiences from around the world. Join Chef Andres Lara and The French Pastry School for this flavorful and internationally-inspired course!

Course detail:
- Zephyr strawberry role cake
- Lapsang, date, and yogurt crumble cake
- Truffle, honey, and gianduja Madeleines
- Caramel Lactee kugelhopf with marinated figs
- Chewy peanut butter cookie de voyage with salted garam masala, vanilla caramel and brittle
- Zephyr Toumorokoshi: A dish of corn, parmesan, coconut and mango
- Seaside: A dish of Esmeralda Rare Chocolate, raspberries and nori seaweed
- Baba: Baba with flavors of banana, whisky, smoked miso, hazelnut, dates and caramel
- Moroccan Spice: Olive oil couscous, almond duja ice cream, dry fruits, pine nuts and apples
- Bing Su: Korean-style shaved ice dessert
- Rojak: Malaysian-inspired peanut butter, pineapple and spiced cucumber dessert

www.frenchpastryschool.com
August 20–24, 2018Chicago, ILPanning & Chocolate Sculpture with Chef Christophe Morel28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,435
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Master Chocolatier and Chef Christophe Morel travels from Montreal to Chicago for this five-day, hands-on professional course dedicated to the art of panning and chocolate sculpture. You'll start the week off working side by side with Chef Morel making chocolate bars and panning nuts, dried fruits, coffee beans, cereals, and more, with a number of colorful and tasty coatings. Then, you'll shift gears for the second half of this workshop, which is dedicated to chocolate sculpture. With Morel as your guide, you'll work independently to design and assemble an artistic, large bear showpiece, acquiring techniques and trade secrets that will dazzle the eye and treat the palate. Join Chef Morel and The French Pastry School for this remarkable week of chocolate craftsmanship!

Course Detail:
Chocolate Bars
- Creamy and flaky mille-feuille
- Arabica coffee and dark chocolate Opéra
- Fresh strawberry scented frasier
- Lemon meringue tart
- Tender nougat and soft caramel
- Crunchy chocolate mousse
Panned Products
- Traditional French nougat
- Soft salted caramels
- Greek yogurt and vanilla-flavored pearls
- Creamy gianduja

www.frenchpastryschool.com
September 10–13, 2018Chicago, ILHealth-Conscious Pastries with Chef Luc Baudin28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Innovative Chef Luc Baudin travels from Paris to Chicago and brings with him a new and fresh perspective for making pastries. He's dedicated his life's work to creating products that are designed and adapted to meet the needs of the consumers' wellness. In this four-day, hands-on professional course, you'll learn to create health-conscious recipes using less sugar, less fat, and more fiber. You'll use alternative sugars like coconut sugar, and alternative flours made from legumes, oat bran, and whole wheat. You'll have access to the freshest fruit available and the highest quality chocolates. Chef Baudin will teach you the philosophy and methodology to create these healthy pastries and how to incorporate alternative ingredients with the maximum flavor!

Course Detail:
- Molded candy bars: pine nut and kalamansi citrus
- Bonbons: mint, pepper, and chocolate
- Charlotte: black sesame mousse and yuzu cream
- Éclair: pecan praliné and coconut milk cremeux
- Chocolate Cocoa Bean Tart: light and silky chocolate cremeux, cocoa bean jelly, and dark chocolate crumble
- Le Kuma: silky milk chocolate mousse and exotic fruit
- Le Manhattan: hazelnut sablée dough, mandarin, and chestnut
- Le Millepin: whole-wheat puff pastry with almond and vanilla
- Les Mutines: coconut sugar meringues and hazelnut paste
- Tartelettes: fresh lemon and lime cream
- Tarte Fleur de Pomme: sautéed apples and hazelnut cremeux

www.frenchpastryschool.com
September 17–20, 2018Chicago, ILModern Sugar Flower Arrangements28
Length: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
In this four-day, hands-on professional course, master sugar artist and chef of The French Pastry School, Sunny Lee, will teach you how to create delicate, lifelike flower arrangements from some of today's most popular sugar flowers. During this workshop, you'll learn cutting, veining, shaping, coloring, and finishing techniques for a broad selection of flowers including peonies, David Austin roses, ranunculus, jasmine, and eucalyptus. She'll show you how to effectively assemble the final individual flowers and foliage into a beautiful and structurally stable spray, and her demonstrations will include tips on the practicalities of securing floral arrangements to cakes and transferring these masterpieces from kitchen to venue!

Course Detail:
- Techniques will include: cutting, veining, shaping, coloring and finishing
- Assembling and transferring finished sprays
- Creating lifelike, structurally sound floral arrangements
- Peonies
- David Austin Roses
- Ranunculus
- Jasmine
- Eucalyptus

www.frenchpastryschool.com
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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