Chef Instructors Come Together at The Frech Pastry School
Foodservice Educators Network International's 13th Annual FENI Summit in the Windy City of Cuisine
Chicago, Illinois (February 23, 2011) – Chef educators of the culinary and pastry arts traveled from around the country to meet in Chicago this past weekend, participating in the 13th Annual Foodservice Educators Network International (FENI) Summit. Teachers of all things sweet and savory took part in master classes at several venues including The French Pastry School of Kennedy-King College at City Colleges of Chicago. Produced by Chef Educator Today Magazine and Talcott Publishing, the event drew hundreds of attendees with nearly 200 present for master demonstrations at The French Pastry School.
Pastry, baking, and confectionery classes were offered at The French Pastry School for the second consecutive year on February 19th and 20th in support of FENI's mission to achieve excellence and take culinary education to new heights. "Over the last 15 years, we've seen a real change in the quality of pastry in this country," said Chef Sébastien Canonne, M.O.F., Co-Founder and Academic Dean for Faculty and Programs in his address to FENI attendees. "This is our mission – to elevate pastry, baking, and confectionery – and thanks to all of you, we are achieving this goal together."
Demonstration classes taught at The French Pastry School explored topics such as French cakes and tarts, petits fours, cake decorating techniques with rolled fondant, gumpaste, and mixed mediums, chocolate tempering, candies, and decorations, artisan breads, breakfast pastries, ice cream, and plated desserts. Among the Chef Instructors leading these courses were Co-Founder and Academic Dean for Student Affairs, Jacquy Pfeiffer, Jonathan Dendauw, Della Gossett, Scott Green, Joshua Johnson, Master Cake Artist Nicholas Lodge, Kristen Ryan, Master Cake Artist Mark Seaman, and World Baking Champion Pierre Zimmermann.
In addition to the classes offered at The French Pastry School, Chef Scott Green gave a demonstration on the art of sugar decoration and sculpture for all attendees at the Allegro Hotel on Saturday, the 19th. FENI participants also attended demonstrations on a variety of topics at culinary schools around Chicago focusing on subjects such as effective classroom techniques and entering the digital age of teaching. Culinary tours of the city were also offered, including one at the Barry Callebaut Chocolate Academy.
FENI members await The French Pastry School's new eight-week course, L'Art de la Boulangerie, the Artisanal Bread Baking Course taught by Master Bakers and World Champions, beginning in June, 2011 as well as ongoing Continuing Education classes. The French Pastry School looks forward to participating with FENI once again at next year's Summit in Chicago in February of 2012.
About The French Pastry School
The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders and Academic Deans, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School's team of award-winning instructors has grown to a faculty of many renowned chefs, including Jonathan Dendauw, Pastry World Champion Dimitri Fayard, Della Gossett, Scott Green, Pastry World Champion En-Ming Hsu, Joshua Johnson, Master Cake Artist Nicholas Lodge, Kristen Ryan, Master Cake Artist Mark Seaman, and World Baking Champion Pierre Zimmermann.
The French Pastry School offers the rare opportunity for students to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Students' skills are finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our programs are ideal for anyone from the career changer to the professional to the novice. Programs offered include L'Art de la Pâtisserie, the 24-week Professional Pastry and Baking Program; L'Art du Gâteau, the 16-week Professional Cake Decorating and Baking Program; L'Art de la Boulangerie, the eight-week Artisanal Bread Baking Course starting in June, 2011; and Continuing Education Courses for professionals as well as food enthusiasts. For more information on The French Pastry School, please visitwww.frenchpastryschool.com.
