Dear Friends and Culinary Enthusiasts,
Hurray for Summer! Here in Chicago, the beautiful weather has everyone heading outside. The parties, gallery openings and concerts have started with lots of creative expression to spark new ideas. If you come to Chicago for classes or entertainment, please let us know. Many of you have already visited us in our new building and even though we have not officially re-opened, we can always make time for our guests! (It won't be long before we are able to offer classes again.) Until then, here's the latest from Michigan, California and Canada. Enjoy!
Stéphane Tréand Sugar Class
Chef Source, a Michigan specialty foods provider brought in Stéphane Tréand, MOF to teach a two-day sugar seminar for their valued customers. Held at Oakland Community College, Master Pastry Chef Tréand demonstrated a variety of techniques to make sugar showpieces & amenities. Sparked with inspiration, the class of professional chefs erupted into a fervor of sugar artistry…
When the slide show opens don't forget to click on the 'Show info' tab for details.
June 2010 Showcase
What is 4.75“ (142 cm) tall and weighs over 209 lbs (95 kilos) and found its way to the Santa Barbara Zoo? Find the answer and more about its creators lead by Pastry Chef James Mullaney on our Latest web page.
2010 World Chocolate Masters
Every sponsor enjoys seeing fruitful results…thanks to our friends at Barry Callebaut Canada we are proud to include their World Chocolate Masters Canada Pre-Selection 2010 video.
There will be no newsletter or postcard next month as we will be at the World Pastry Forum in Phoenix, Az. If you see us, please come over and let us know how we are doing. We want to hear from you.
Wising you a playful summer!
Beatrice Schneider & Michael Joy