2011 Master Classes
SATURDAY, FEB. 19
2:00 – 5:00 P.M.
Exotic Flatbreads
(lecture/demo/hands-on)
Discover a world of trendy flatbreads for the bread basket, sandwiches and more, including French fougasse and Armenian lavash.
Siddarth Mangalore Kendall College
Taste of Thailand
(lecture/hands-on)
Join one of the finest Thai chefs in the U.S. to learn about Thailand’s greatest regional dishes. Discover the unique Thai ingredients essential to achieving authentic flavors.
Arun Sampanthavivat, Arun’s Thai Restaurant, for Kendall College
The Psychology of Learning & Engaging Students
FULL
(lecture/workshop)
Delve into building student self-esteem, group dynamics, learning styles and personality types, theories for hands-on or experiential culinary educators, who work with students having varying degrees of focus.
Heidi Hedeker, MWS, Kendall College
Taste the Trends
(lecture/tasting)
Building off dean Koetke’s very successful breakout session in 2010, this is a flavor-experience tasting focusing on the latest 2011 trends forecasts, as well as their applications on the menu, from a variety of respected foodservice research sources.
Chris Koetke, Kendall College
Cultivating a Food Garden
FULL
(lecture/workshop)
Gain a new appreciation of local foods by learning how to design, plant, tend and harvest an on-campus vegetable and herb garden through the seasons.
Melina Kelson-Podolsky, Kendall College
A World of Sweet & Savory Pastry
(lecture/hands-on)
Cultures all over the world feature treats composed of dough and a filling. Work in teams to practice techniques for both savory and sweet pastry, including contemporary fusions of savory applications.
Jenny Lewis, CCE, CHE, Lexington College
Modernizing Sushi Rolls
(lecture/demo/hands-on)
Sushi is a garde manger method only restrained by one’s creativity. Here’s an introduction to sushi-style rolls that use common American ingredients (even leftovers!) in place of fish. Think sushi-style BLTs and clubs.
Linda Rosner, Lexington College, and president of ACF Windy City
Professional Culinarians 19th-Century Sauces in the 21st Century
(lecture/hands-on)
The classics are still key to perfection. Review 19th-century sauce preparation techniques, apply those principles to today’s kitchen, and learn tips for sharing with students in this hands-on exploration of sauces from both a culinary and pedagogical perspective.
Dr. Jerald W. Chesser, CEC, FMP, CCE, AAC
Traditional & Innovative Cakes
(lecture/demo/hands-on)
Perfectly decorated cakes are not only made, they are built. Learn aspects of creating and decorating cakes, and study the art of cake architecture. Produce beautiful classics like hazelnut chocolate cake and mousse cake.
Pierre Zimmermann, The French Pastry School
Petits Fours
(demo/hands-on)
With an emphasis on creative production methods and decoration, learn to create an assortment of petits fours for high tea. Elements like financiers, macarons, tuiles and pâte à choux will be taught, along with display methods on a mignardise plate.
Kristen Ryan, The French Pastry School
Tarts & Crusts
(demo/hands-on)
Chef Jacquy Pfeiffer unveils his tart-making philosophy with old-fashioned and contemporary recipes and techniques for rhubarbstrawberry tart, classic mille-feuille and creamy Paris-Brest.
Jacquy Pfeiffer, The French Pastry School
Culinary Trendspotting
(lecture)
Discuss the current culinary trends influencing foodservice today, and evaluate their effects on culinary education with a certified master chef.
Chef Edward Leonard, CMC, Le Cordon Bleu North America
The Art of Sandwich Bread
(demo/hands-on)
The perfect sandwich starts with the perfect bread. Participants will learn the art of making different sandwich breads, from ciabatta to foccacia and many others.
Thomas Beckman, Le Cordon Bleu College of Culinary Arts Chicago
SUNDAY, FEB. 20
9:30 A.M. – 12:30 P.M.
The Cuisine of India
FULL
(lecture/hands-on)
Can’t tell a paneer from a pakora? Discover the spices, seasonings and nutritious ingredients of Indian cuisine, and create some time-tested traditional recipes for vindaloo, tandoori and beyond.
Sandeep Malhotra, Marigold restaurant, & Tim Coonan, Washburne Culinary Institute
Global Vegetarian
(lecture/hands-on)
From seitan and soba noodles: Traditional dishes with intense flavor profiles from Asian, Mediterranean, American and Hispanic cuisines help your students meet recommendations in the Dietary Guidelines for Americans.
Alex Dering & Vince Jackson, Washburne Culinary Institute
Teaching the Art & Science of Catering
(lecture/workshop)
Discuss teaching modern catering strategies and procedures, as well as pricing, marketing, selling and kitchen-management concepts. This “train the trainer” session will be a casual lecture/conversation format, so bring your catering lesson plans and questions.
Mike Roman, Catersource
Cooking Brunch with Chef Fritz
(lecture/hands-on)
Breakfast is still considered the most important meal of the day. Learn the history of the morning meal, then create globally inspired dishes fit for the breakfast or brunch table.
Chef Fritz Sonnenschmidt, CMC
A Primer in Teaching Sous Vide and Innovative Culinary Techniques
FULL
(lecture/demo)
Learn how to teach sous vide in a classroom, with a step-by-step demo on equipment, applications and techniques. Explore other innovatives, like cool-smoking, flash-freeze, vacuum rotary evaporation and infusions.
John Hudoc, Robert Morris University & Philip Preston, PolyScience
Introduction to Gum Paste
(demo/hands-on)
During the interactive demonstration, the master cake artist will guide you through the steps of creating gum paste flowers, beginning with making gum paste from scratch. Craft smaller flowers including roses and hydrangeas.
Nicholas Lodge, The French Pastry School
Artistic Frozen Desserts
(demo/hands-on)
Improve perceived value of desserts with fresh ice creams, sorbets and other frozen desserts. Among some of the creations, you will learn how to make a variety of sundaes, frozen desserts, granités, parfaits and verrines.
Della Gossett, The French Pastry School
Chocolate Tempering & Chocolate Candies
FULL
(demo/hands-on)
What determines flavor and texture in successful chocolate candies? Learn the practices of tempering, decorating, dipping and molding chocolate. Explore efficient production techniques and shelf-life principles.
Scott Green, The French Pastry School
Cake Finishing Touches
(demo/hands-on)
Embellish cakes with common tools like embossing pins, crimpers and cutters. Taught by a master cake artist, ideas include monogrammed side plaques, flounces, embossed bands and bows, oval bands, inlaid designs and embossed presentation boards.
Mark Seaman, The French Pastry School
Artisan Bread
FULL
(demo/hands-on)
After a technical introduction of the baking process, produce a broad range of breads, from pain à la bière to sweet breads. Attendees will discuss the chemical reactions when proofing, baking and making a levain, as well as the perils of overmixing and undermixing.
Jonathan Dendauw, The French Pastry School
SUNDAY, FEB. 20
2:00 – 5:00 P.M.
World Barbecue
FULL
(lecture/hands-on)
Get the fire ready, and roast up some barbecue dishes from Africa, Japan, China, Korea, Greece and the Americas.
Lee Jamison & David Muchowicz, Washburne Culinary Institute
Making Vegetables Stars
(lecture/hands-on)
Turn asparagus into guacamole, butternut squash into galettes, zucchini into clafoutis and beets into chocolate cake. Learn how to cook vegetables into full-flavored dishes that are as satisfying as they are nutritious.
Delfina Perez & Michael Watz, Washburne Culinary Institute
Essential Nutrition for Educators / Nutrition in Action: Interactive Activities to Enhance Learning
(lecture/workshop)
Review nutrition topics, from sodium restrictions to menu labeling, that will help educators teach students how to meet the needs of nutrition-conscious consumers. Then try out hands-on classroom activities that make nutrition practical, interesting and applicable.
Mary Abbott Hess, RD, and Catharine Powers, RD, Washburne Culinary Institute
Cajun Cooking
(lecture/hands-on)
The cuisine of South Louisiana, particularly the Bayou country, is a rich combination of culture and environment. Learn a variety of Cajun dishes, review classical techniques as they apply to the dishes, and explore methods for sharing Cajun cooking with students.
Dr. Jerald W. Chesser, CEC, FMP, CCE, AAC
Entering the Digital Age of Social Interactive Training
(lecture/workshop)
Bring your laptop or smart phone as we take a whirlwind tour of how we can incorporate technology into our everyday classes using common software that speaks to our students. Set up and use Twitter, wikis and blogs, and learn how to incorporate interactive elements for hybrid/blended courses.
Nai Wang, KP Education Systems
Soup’s On
(lecture/hands-on)
Beyond broth: Soup combines the best of classical, modern, homestyle and meatless cuisines. After discussing the history of soup, teams will prepare either a hot or cold soup, along with an accompanying entrée.
Chef Fritz Sonnenschmidt, CMC
Augment Your Income: Become a ‘Culinary Entrepreneur’
(lecture/workshop)
Further exercise your passion for providing wholesome, palate-specific meals for others. Attendees will tackle the issues and explore the business model of becoming “today’s culinary entrepreneur” with their own personal-chef businesses.
Chef Candy Wallace, APPCA
Chocolate Tempering & Chocolate Decorations
(demo/hands-on)
Practice tempering different types of chocolates. Decorate with the use of molds, spray gun and cocoa butter colors, as well as cutout decorations and silk screens. The finished pieces may be used to decorate cakes, showpieces or plated desserts.
Scott Green, The French Pastry School
New Trends in Wedding Desserts
(demo/hands-on)
During this demonstration, study the modern trends in cakes, cookies and cupcakes for weddings. Learn from a master cake artist how to use a variety of new products such as patchwork and FMM cutters and stencils to create professional-level designs.
Nicholas Lodge, The French Pastry School
The Art of Mixed Mediums
(demo/hands-on)
Join a master cake artist for a demonstration on integrating mixed mediums in cake decorating. Primary topics explored in this course will include color selection and balance, texturing in both fondant and sugar, gum paste orchids and Isomalt foliage.
Mark Seaman, The French Pastry School
Laminated Doughs & Breakfast Pastries
(demo/hands-on)
Learn the different families of dough, including recipes such as croissants, puff pastry items, kugelhopf and Danishes. Explore the fundamentals of viennoiserie and mixing, shaping, proofing and baking.
Jonathan Dendauw, The French Pastry School
Plated Desserts
(demo/hands-on)
Attendees will prepare hot and cold plated desserts including crème brûlée, fruit soups, à la minute desserts and more. Then discover the hallmarks of dessert plate presentation.
Della Gossett, The French Pastry School
