Pastry chef-instructor Kir Rodriguez of The FCI made sure that everyone had truffles to take home to enjoy later.
By Sarah N. Balzac
A day packed full of classes hosted by pastry chefs is never a bad thing. Truffles, cupcakes, and doughnuts in between, there was a lot to learn and a lot to taste. Some of the city’s best came to show off their talents and teach us how they do it, while the audience sat back and enjoyed the sights, the sounds, and the smells that permeated the halls of The International Culinary Center. Cheese provided by Lactalis was served between sessions as well as delicious viennoiseries created by The French Culinary Institute”s pastry department. A few prizes here, a few tastings there–not to mention the wealth of pastry information dispensed; the fall conference had a lot to offer. We hope to see you there next year!
And for another perspective on the day’s events, visit Hungry Sofia’s blog . Also, be sure to check out our Flickr page for even more photos from the days festivities.
Pumpkin woopie pies dipped in white chocolate along with classic chocolate woopie pies made by pastry chef Martin Howard
Chef Martin Howard piping out the cakelike cookies for his chocolate woopie pies.
Pastry chef Zac Young of Flex Mussels made miniature raspberry marshmallows to serve with his cream cheese ice cream.
A beautiful gingerbread house made by pastry chef Victoria Love of the The Water Club for her holiday gingerbread decorating class.
Student helpers take a break to pose for the camera.
Chef Zac Young talks ice cream.
Emily Wallendjack made everyone one of her amazing Cookshop Candy Bars.
