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 30, 2017–February 28, 2020Darien, ILMaster Gum Paste 14
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Expand your decorating skills using gum paste while learning to roll, thin and furl petals for a wide variety of wired and unwired flowers. You'll also be working with advanced techniques like imprinting, plus how to add life-like detail with pearl dust, edible accents and steam. In this class you will learn the following:

• The basics of gum paste, including preparation, handling, rolling, tinting and storing
• Use and care of decorating equipment
• Basic techniques including: cutting, shaping and ruffling
• Advanced techniques including imprinting, texturizing and detailing
• How to make wired flowers and leaves including roses, gardenias, hibiscuses, hydrangeas, stephanotis and orchids
• Using color or pearl dust to accent, color and highlight your gum paste
• You'll receive a certificate of completion once you've finished the class and any assigned projects

Instructor: Mary Gavenda / Lorena Hernandez – Spanish class
Tuition: $325; Registration Fee: $125
Jan. 28 -31; April 4 - 4; June 6- 6; July 29 - Aug 1; Sep. 16 - 19; Nov. 4 - 7 (3:30 pm - 7 pm)
Spanish version: June 18 - 21 (3:30 pm - 7 pm)

www.school.wilton.com
January 30, 2017–February 28, 2020Darien, ILMaster Piping67
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
This hands-on master class will take you from basic design and cake decorating techniques to working with buttercream and royal icing for a finished three-tiered display cake. Students will get an overview of the many piping techniques that were originally taught by Wilton's founder, Dewey McKinley Wilton. In this class you will learn the following:

• The three essentials of The Wilton Method of Cake Decorating
• How to prepare, tint and store icing
• Use and care of decorating equipment
• Over 25 border techniques including stars, dots, shells, reverse shells, ropes, zig-zag, ruffles, specialty borders and more
• Over 20 different piped flowers using flower and lily nails including carnation, daisy, poppy, wild rose, primrose and more as well as specialty flowers
• Color, design, balance and proportion
• Projects include a buttercream cake and three-tier display cake
• You'll receive a certificate of completion once you've finished the class and any assigned projects

Instructors: Sandy Folsom / Lorena Hernandez – Spanish class
Tuition: $1,150; Registration Fee: $150
Jan.28 - Feb. 8; April 1 – 12; June 3 - 14; July 22 - Aug 2; Sep. 16 - 27; Nov. 4 - 15 (7 am - 3 pm)

www.school.wilton.com
February 6, 2017–February 28, 2020Darien, ILMaster Fondant 14
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
With this class, you'll learn how to properly cover a cake with fondant as well as a broad range of decorating techniques including how to shape flowers and fabric, plus how to use color or pearl dust. You'll also discover how to take 3-D elements to another level by adding Gum-Tex Powder to fondant. In this class you will learn the following:

• The basics of fondant including tinting, flavoring and storing
• Use and care of decorating equipment
• How to prepare and design a cake board
• Basic techniques including rolling, cutting, ruffling, texturizing, shaping and molding
• Fabric techniques including pleating, draping, swags, ruching and bows
• How to make flowers, including: ribbon roses, leaves and more
• Using color or pearl dust to accent, color and highlight your fondant
• Watercolor painting
• Project includes covering a real cake with fondant and a bow
• You'll receive a certificate of completion once you've finished the class and any assigned projects

Instructor: Mary Buscemi / Lorena Hernandez – Spanish class
Tuition: $325; Registration Fee: $125
Feb. 4 - 7; April 8 - 11; June 10 - 13; July 22 - 25; Sep. 23 - 26; Nov. 11 - 14 (3:30 pm - 7 pm)
Spanish version: June 25 - 28 (3:30 pm - 7 pm)

www.school.wilton.com
March 3, 2017–February 28, 2020Darien, ILMaster Baking 18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
It all starts with a well-baked cake. You'll learn proper whipping and folding techniques, plus how to make a wide variety of fillings and icings. Once you've mastered those, you'll be able to transform different types of cake such as carrot, chiffon, pound, chocolate and white into cakes suitable for any occasion, including weddings and anniversaries. In this class, you'll learn the following:

• The essential baking techniques for cakes, such as proper mixing, creaming and folding
• Preparing baking pans, bake times and cooling
• How to layer, fill and ice cakes
• Making cakes ideal for decorating, such as carrot, chiffon, pound, chocolate and white
• How to create fillings including: Bavarian cream, lemon curd and chocolate mousse
• Preparation of icings to use on decorated cakes including cream cheese, whipped toppings, French buttercream, chocolate, Swiss meringue and poured ganache
• You'll receive a certificate of completion once you've finished the class and any assigned projects

Instructor: John MontanileCano
Tuition: $450; Registration Fee: $100
Jan. 25 – 27; March 29-31; May 31 - June 2; July 19 – 21; Sep. 13 - 15; Nov. 1 - 3 (9 am - 4 pm)
www.school.wilton.com
March 11, 2017–February 28, 2020Darien, ILMaster Sugar Art18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Learn how decorating with Isomalt can add an extra something special to cakes and desserts. You'll make Isomalt ice molds to create coral-like designs for topping cakes or to use as centerpieces. Plus, you’ll learn blowing techniques for shimmering, bubble-like balls and other sugar art skills to help you stay on the cutting edge of pastry design. In this class you will learn the following:

• The sugar basics such as proper cooking, handling and storing of Isomalt
• Use and care of equipment
• How to pull sugar to create ribbons, bows, flowers and leaves
• Using ice and silicone molds with sugar
• Bubble, blown and spun sugar techniques
• Free-form sugar designs for cakes and plated dessert accents
• You'll receive a certificate of completion once you've finished the class and any assigned projects

Instructor: Laurie Bradach

Tuition: $550; Registration Fee: $100
Feb. 2 - 3; June 8 - 9; July 27 – 28; Sep. 21 - 22; Nov.9 - 10 (8 am – 6 pm)
www.school.wilton.com
June 20, 2017–February 28, 2020Darien, ILKids Baking Camp (for children 10 and up)11
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Over this two-day class, kids will learn to make strawberry and chocolate cakes from start to finish, including putting together the ingredients, mixing, baking, filling and frosting. We’ll teach them how to make homemade chocolate fudge filling and icing as well as a cookies and cream filling, plus how to make icing in 7 minutes.

Instructor: Staff
Tuition: $100 Registration Fee: $60
June 18 - 19; Dec. 27 -28 (10 am – 4 pm)
www.school.wilton.com
July 18, 2017–February 28, 2020Darien, ILKids Decorating Camp (for children 10 and up)11
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
In this two-day camp, kids will get to learn the basics of cake, cupcake and cookie decorating using buttercream and fondant. They'll also be taught how to model with fondant and simple piping techniques. Cakes, cupcakes, cookies and project supplies will be provided.

Instructor: Staff
Tuition: $100 Registration Fee: $60
Mar. 25 – 26; July 8 – 9; (10 am – 4 pm)
www.school.wilton.com
October 14, 2017–February 28, 2020Darien, ILCookie Art Class with Julia Usher16
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
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

www.school.wilton.com
January 1, 2018–February 28, 2020Darien, ILCroissants and Puff Pastry12
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Learn the basics of making light, delicate pastry dough by properly layering or 'laminating' butter between the layers. You'll make crescent-shaped croissants, turnovers, Napoleons and other puff pastries as well as create sweet and savory fillings for each. You’ll take home the recipes so you can re-create them on your own.
Instructor: John Montanile
Tuition: $200 Registration Fee: $75
Mar. 2 – 3; Oct. 12 - 13 (9 am - 4 pm)
www.school.wilton.com
January 1, 2018–February 28, 2020Darien, ILKids' Advanced Decorating Camp (For children 12 and up)11
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
This two-day class for kids ages 12 and up will teach them how to bake a vanilla cake from scratch, how to carve, stack and decorate a geode cake, plus how to work with modeling chocolate and water coloring painting. Recipe and project supplies will be provided.

Instructor: Staff
Tuition: $100 Registration Fee: $60
June 26 – 27 (10 am – 4 pm)
www.school.wilton.com
May 18, 2019–February 28, 2020Darien , ILFall Class14
The Wilton School of Cake Decorating and Confectionary Art
7511 Lemont Rd.
Darien , IL 60561
sfolsom@wilton.com
Julia is back for another two-day cookie baking and decorating class featuring autumn designs that are perfect for the fall season and Thanksgiving table settings. On the first day, you'll bake all the cookies needed to create a stunning 3-D harvest-themed box with a napkin ring along with 2-D cookies using airbrushing and stenciling techniques. You will learn to contour, emboss and mold cookies as well as get hands-on experience mixing and adjusting royal icing to the proper consistency for creating various designs. The second day, you'll dive right in with lessons on spackling, fondant modeling and molding, dusting, painting and stenciling with both royal icing and airbrush colorings. You'll finish the day with instructions on airbrushing and layered stenciling techniques, then assemble your 3-D harvest box with napkin ring! Each student will make the following in this class:

• One 3-D harvest box with contoured lid
• One 3-D napkin ring to complement the box
• One to two 2-D stenciled cookies using layering techniques
Note: Julia’s new airbrush system and layered stencil sets will be available for sale after each class. br>
Instructor: Julia Usher
Tuition: $450 Registration Fee: $150
May 18-19; Oct. 19 – 20 (8 am – 4 pm)
www.school.wilton.com
October 1–3, 2019Chicago, ILDoughnuts and Beignets15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Beignets and doughnuts are hot and they are amongst the latest trends. Explore twists on this classic breakfast delicacy that will magnify your taste buds in this three-day, hands on course at The French Pastry School. ChefYann Migault will take you on a journey that will allow you to experience beignets and doughnuts by making them yourself, from scratch. These fun and old-fashioned recipes are bound to stir up your best childhood memories.
www.frenchpastryschool.com
October 8–10, 2019Chicago, ILSavory Snack Bread15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Who can resist the smell of a freshly baked loaf of bread? In Master Baker Julien Otto’s class, you will be led on a fantastic journey discovering wonderful savory bread specialties. This three-day, hands-on workshop will focus on the savory side of bread baking and explore many recipes for all occasions. Chef Julien will teach you savory breads that will become some of your favorite family traditions.
www.frenchpastryschool.com
October 15–17, 2019Chicago, ILAll Lamination15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
info@frenchpastryschool.com
In this three-day, hands-on course, you will learn everything you need to know about laminated doughs from our resident Master Baker, Chef Julien Otto. He will break down in detail the different techniques and know-how needed to make each type of laminated product including croissants, Danishes, and puff pastry. You will utilize each type of dough to create delicious and beautiful products of differing flavors and shapes. Wow your friends and family with impressive homemade pastries and desserts!
www.frenchpastryschool.com
October 16–17, 2019San Antonio, TXLatin American Cuisine Summit 11.25
The Culinary Institute of America
The Culinary Institute of AmericaLength: 2 days
312 Pearl Parkway Bldg 2, Suite 2102
San Antonio, TX 78215
Marisa Ayala
marisa.ayala@culinary.edu
Our 2019 Latin American Cuisine Summit: Arriba Mexico: Oaxaca- will focus on Mexico's southern state known for its vibrant flavors and seven moles. During this two day professional summit, we will take an in depth look at Oaxaca's eight geographic regions and how the area's terrain and microcultures make for varied and fascinating mix of dishes and flavors. Don't miss your chance to interact with and learn from an incredible collection of renowned chef, restauranteurs, winemakers, sommeliers, entrepreneurs, and industry leaders at the Culinary Institute of America, San Antonio campus.
www.ciaprochef.com/arriba/
October 21–24, 2019Chicago, ILJewelry-Inspired Appliques & Blooming Branches with Chef Maggie Austin28
French Pastry School
French Pastry SchoolLength: 4 Days - Cost: $1,150
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 five-day professional course. Maggie loves exploring new decorating media and her delicate layered appliques combine wafer paper with fondant and gumpaste to bring couture sparkle to your cake design. Then, taking cues from the latest trends in floral artistry, Maggie breaks from conventional sugar flower placement. Adorn your creation with loose, organic arrangements of gumpaste flowers, leaves, and berries.
www.frenchpastryschool.com
October 29–31, 2019Chicago, ILEclairs, Cream Puffs & Parisian’s Favorite Choux Pastries15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525.
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
The Cream Puff: These delicious indulgences are taking the world by storm! This classic French pastry is the new, up-and-coming craze! Discover the techniques of making this French classic in this three-day, hands-on course with Chef Yann Migault of The French Pastry School. Chef Migault will teach you the many styles of this versatile pastry and guide you in mastering the art of the perfect pate a choux. You will be inspired to compose an array of delectable puffs and enjoy these recipes for many years to come.
www.frenchpastryschool.com
November 5–7, 2019Chicago, ILFundamentals of Chocolate15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
It's always a good time for chocolate! Join Chef Yann Migault of The French Pastry School for this unique course dedicated to all things chocolate. With Chef Migault as your guide, you'll explore chocolate's endless possibilities while using some of the best white, milk, and dark chocolates available! From cakes and custards to cookies, truffles and soufflés, he'll teach you the fundamentals of making a variety of chocolate pastry products so you can recreate these indulgent treats at home. On the final day of this three-day workshop, you'll finish your products and create a beautiful buffet, after which, all of your delicious treats will be packed up for you to enjoy with your family and friends!
www.frenchpastryschool.com
November 12–14, 2019Chicago, ILSavory & Sweet Fall Delights15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Autumn has arrived! In this three-day course, you'll learn recipes and techniques for capturing the season's bounty with Chef Yann Migault of The French Pastry School. From oven-roasted quiches and caramelized onion tarts to citrus pies and seasonal flatbreads, this course highlights the sweet, and the savory. Chef Yann will teach you how to perfect a variety of crusts, from making the doughs to rolling them successfully. Then, using the freshest, highest-quality ingredients available, you'll explore the seemingly endless selection of flavor combinations for filling and topping your creations! This course will expand your pastry skills, and you'll be able to take home what you make to share with your family and friends.
www.frenchpastryschool.com
November 19–21, 2019Chicago, ILIntroduction to Sculpted Cakes with Chef Courtney Clark15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
In this class you will learn the basics of sculpting cakes with confidence and stability. Multiple techniques will be taught such as using modeling chocolate, rice cereal treats, ganache, and gum paste. Chef Courtney will take you through the steps of designing your project, coming up with a solid internal structure, and deciding what materials are best to use for each element. Two autumn themed projects will be taught, a harvest pumpkin and a winter fox, all made with real cake, buttercream, and edible materials. You will be able to take home these showpieces to wow your family and friends.
www.frenchpastryschool.com
December 3–5, 2019Chicago, ILThe Art of Macarons, Cookies & Bars15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Macarons, cookies, bars and coffee cakes—oh my! Learn how to perfect these and other French-style treats in this three-day workshop with Chef Yann Migault of The French Pastry School. We designed this class with you, the enthusiast in mind, and Chef Migault will focus his attention on the sweet and the petite! He'll teach you how to create impressive French delights, perfect for any party or gathering of foodie friends. Step-by-step he’ll guide you through making Parisian macarons, almond financiers, and a classic cherry pound cake – to name a few – just as the professionals do! Chef Migault will inspire you to develop your pastry skills in this hands-on course as you create these small French-pastry favorites!
www.frenchpastryschool.com
December 10–12, 2019Chicago, ILHoliday Centerpieces & Party Favors15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
We, too, hear those sleigh bells ring-a-ling! The winter holiday season is upon us and now is the perfect time to bake your favorite recipes, and learn a few new ones, for gift-giving and entertaining! And what better way to learn a few new tricks than to attend a holiday-inspired workshop? During this new, three-day course and together with Chef Julien Otto of The French Pastry School, you'll create gingerbread, hand-decorated cookies, truffles, marshmallows, even a festive tree sculpture adorned with sugar and chocolate confectioneries, which is sure to impress your family and friends! Give the gift of pastry this holiday season and spread the season's cheer with beautiful scratch-made creations!
www.frenchpastryschool.com
Call for DatesVariousAdvanced Gelato and Sorbetto Production12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.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.

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; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousArtisan Doughnuts12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
A classic shop favorite and a hot new item being showcased world wide, artisan doughnuts are on the rise. Attend this two day class to learn classic and new recipes, along with exploring fun flavor combinations inspired by cultures around the world.

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; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesIrving, TXAvocado University10
Avocados From Mexico
Avocados From Mexico
Avocados from Mexico, Culinary Center
222 West Las Colinas Blvd, Suite 850 E
Irving, TX 75039
Stephanie Browder
sbrowder@avocadosfrommexico.com
Avocado University, delivered by Avocados from Mexico (AFM), is designed to provide chefs with a comprehensive, engaging and interactive educational experience around the latest culinary techniques, trends, and nutritional benefits of avocados. Specifically, chefs will learn about 1) the history of AFM, 2) receive an in-depth understanding of the selection, purchasing, preparation and storage techniques of avocados, 3) observe hands-on demonstrations featuring unique avocado recipes, 4) and receive an overview of nutritional benefits and culinary swaps avocados offer. Additionally, an option to customize your program to include the latest patron attitudes, culinary and menu trends is available and your AFM representative will work with you to customize a program that meets your unique needs and interests.
www.avocadosfrommexico.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/RATIONAL_CookingLive_/
Call for DatesVariousFall & Winter Holiday Gelato Class12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Expand your product offerings and entice your customers with new and exciting holiday themed gelato and sorbetto perfect for the Fall and Winter seasons.

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; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousFrozen Dessert Novelties18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
In this exciting hands-on three day class, attendees will have the opportunity to create a variety of frozen dessert specialties such as gelato bonbons, frozen cakes & pies, ice-cream sandwiches, soft serve 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; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousFrozen Pops & Paletas12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
As nostalgic frozen pops and artisan paletas gain in popularity, explore this trendy and fun menu addition in our two day class. Attendees will have hands-on experience creating a variety of frozen pops and paletas from small batches to large-scale production.

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; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousGelato Innovation and Exploration12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
In this inventive class, attendees will learn how to formulate gelato and sorbetto with unique flavor combinations and ingredients inspired by cultures from around the world.

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; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousGluten Free Baking18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
In this three day class, attendees will gain valuable insight to the world of gluten-free desserts, creating a variety of tarts, cakes, pies, cookies, eclairs, funnel cake, macarons 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; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousIce Cream 10118
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Experience the process to make artisanal ice cream recipes in this three day immersive course. Attendees will be educated on a variety of equipment, ingredients, and unique flavor combinations.

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; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousModern Pastry Shop18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Attend this three day class to learn a variety of upscale scratch-made recipes for display case, buffet, and restaurant applications. From entremets and verrines to eclairs and macarons, your customers are sure to be pleased with these modern and innovative desserts.

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; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousQuick & Easy Pastries12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
PreGel understands that one of the biggest challenges in the industry today is how to efficiently create beautiful, upscale desserts without sacrificing quality or labor costs. Attend this two day course on efficient pastry production that is sure to impress while savin gyou time and labor.

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; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousSpring & Summer Holiday Gelato Class12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Expand your product offerings and entice your customers with new and exciting holiday themed gelato and sorbetto perfect for the Spring and Summer seasons.

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; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousThe Fundamentals of Gelato and Sorbetto Production18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.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.

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; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.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//