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, 2021Darien, 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
Dates: Jan. 27 – 30; April 27 – 30; May 18 – 21 (Spanish Session); June 8 – 11; July 13 – 16; Sep. 14 – 17; Nov. 2 – 5 (3:30 pm – 7 pm); Weekend Session – Oct 3 – 4 (8am – 4:30pm)
www.school.wilton.com
January 30, 2017–February 28, 2021Darien, 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: $1,200; Registration Fee: $175
Jan.27 - Feb. 7; April 27– May 8; May 18-29 (spanish session) ; June 8- 19; July 13 -24; Sep. 14 - 25; Nov. 2 - 13 (7 am - 3 pm); Weekend Session March 7-8, 14-15, 21-22,28-29 (7:30 am- 5pm)

www.school.wilton.com
February 6, 2017–February 28, 2021Darien, 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
Tuition: $325; Registration Fee: $125
Feb. 3 - 6; May 4-7; May 25 - 28 (Spanish Session); June 15-18; July 20-23; Sep. 21 - 24; Nov. 9 - 12 (3:30 pm - 7 pm); Weekend Session Oct 17-18 (8am- 4:30 pm);

www.school.wilton.com
March 3, 2017–February 28, 2021Darien, 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: Staff
Tuition: $550; Registration Fee: $125
Ja. 24-26; April 24-26; May 15-17(spanish session); June 5 – 7; July 10-12; Sep. 11 - 13; Oct. 9 - 11; Oct. 30- Nov. 1 (9 am - 4 pm)
www.school.wilton.com
March 11, 2017–February 28, 2021Darien, 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: $125
Feb. 1- 2; May 2-3; June 13 - 14; Sep. 19 - 20; Nov.7 - 8(8 am – 6 pm)
www.school.wilton.com
June 20, 2017–February 28, 2021Darien, 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
March 24 - 25; April. 2 -3; June 30- July 1; July 21-22 (10 am – 4 pm)
www.school.wilton.com
July 18, 2017–February 28, 2021Darien, 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
Jan. 2-3;Mar. 31-April 1; June 23-24; July 28-29; Dec. 29-30 (10 am – 4 pm)
www.school.wilton.com
January 1, 2018–February 28, 2021Darien, 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: Staff
Tuition: $200 Registration Fee: $75
Mar. 28 – 29; Nov. 14 - 15 (9 am - 4 pm)
www.school.wilton.com
January 1, 2018–February 28, 2021Darien, 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 18 – 19; Aug. 4-5 (10 am – 4 pm)
www.school.wilton.com
August 3, 2020Lewis Center, OHFood, Beverage, & labor Cost Management Summit 8
Restaurant Institute LLC
Nationwide Hotel and Convention Center
100 Green Meadows Drive. S
Lewis Center, OH 43035
info@restaurantinstitute.com
restaurantinstitute.com/events
December 8–10, 2020Chicago, ILLuxurious Cakes & Buttercream Techniques15
French Pastry School
French Pastry SchoolLength: 3-days - Cost: $525
200 South Wacker Drive, LL-100
Chicago, IL 60606
info@frenchpastryschool.com
Beautiful buttercreams and the finest fillings accompany this couture cake course at The French Pastry School. Over the course of three days, Chef Alissa Wallers will teach you all aspects of creating French cakes—from sponges and fillings to frostings and buttercreams. You'll explore the art of cake architecture and how to balance flavors and textures in beautiful and delicious cakes, all while constructing a one-of-a-kind cake to take home. Finally, she will show you how to apply easy and classic decorating techniques that will elevate your design
frenchpastryschool.com/node/9106
December 15–17, 2020Chicago, ILArtisan French Breads Made from Scratch15
French Pastry School
French Pastry SchoolLength: 3-days - Cost: $525
200 South Wacker Drive, LL-100
Chicago, IL 60606
info@frenchpastryschool.com
http://frenchpastryschool.com/node/9107 From multigrain and sourdough to ciabatta and rye, welcome to the fascinating world of artisan bread. Join Chef and Master Baker Julien Otto of The French Pastry School for this three-day course dedicated to the art of boulangerie. Chef Julien will teach you about fermented doughs using natural levains and the fundamentals of breadmaking. You'll mix, divide, proof and bake a variety of bread that are yours to take home and enjoy. With Chef Julien as your guide, you'll learn techniques for breadmaking success, while creating rustic and delicious loaves perfect for any occasion. You may never buy store-bought bread again! Join Chef Julien and The French Pastry School for this incredible week of bread production!
frenchpastryschool.com/node/9107
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.
rational-online.com/en_us/Experience_RATIONAL/CookingLive/
Call for DatesConcord, NCFrozen Dessert Novelties12
PreGel
PreGelLength: 2 days
PreGel America Headquarters and Satellite Locations
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerican.com
In this exciting hands-on two 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 DatesConcord, NCGluten Free Bakery6
PreGel America
PreGel AmericaLength: 1 day
PreGel America Headquarters (and Satallite Locations)
4450 Fortune Ave. NW
Concord, NC 28027
Explore a wide variety of gluten free baked goods in this one day hands on class. Attendees will create and sample items such as gluten free cookies, ccake de voyage, cupcakes, and brownies.
Satellite locations: PreGel California:116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesConcord, NCIce Cream 10112
PreGel America
PreGel AmericaLength: 2 Days
PreGel America Headquarters and Satellite Locations (addresses listed on website)
4450 Fortune Ave, NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerica.com
Experience the process to make artisanal ice cream recipes in this two 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, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
https://pregelamerica.com/
Call for DatesConcord, NCQuick and Simple Macarons and Eclairs6
PreGel America
PreGel AmericaLength: 1 day
PreGel America Headquarters (and satellite locations)
4450 Fortune Ave. NW
Concord, NC 28027
Explore timeless techniques to create macarons and eclairs in this tasty one day course. Attendees will learn the basics of macaron and eclair production, along with hands on creation of a variety of fillings and decorating techniques.
Satellite locations: PreGel California:116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesConcord, NCThe Fundamentals of Gelato and Sorbetto Production18
PreGel AMERICA Headquarters
PreGel AMERICA Headquarters
PreGel America Headquarters (and Satellite locations)
4450 Fortune Ave. NW
Concord, NC 28027
Alicia 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
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//