2012 Master Classes
At Washburne Culinary Institute
SATURDAY, FEB. 11
2:00 – 5:00 P.M.
Assessment: Using a Teaching Tool to Focus Student Learning
(lecture/interactive)In today’s regulatory environment, schools and programs are focused on assessing their effectiveness. But assessment is also a powerful teaching tool. This session presented by Dr. Karen Gersten, president of Kendall College, will cover the basics of assessment as a way to maintain program excellence and help students focus their learning. Attendees will discuss various assessment tools and ways to use them to improve the curriculum and communication with students.
Mind-Mapping Issues in Modern Culinary-Arts Education
(lecture/interactive)
What are some of the greatest factors shaping your curriculum and operations, and how well do you and fellow faculty embrace and execute that change? Mind mapping is becoming more popular in successfully generating, visualizing, structuring and classifying ideas, and is a useful aid in studying and organizing information, solving problems, making decisions and writing. In this interactive workshop led by Le Cordon Bleu College of Culinary Arts in Chicago, the elements of mind-mapping will be discussed, and participants will mind-map several prevailing issues impacting modern culinary-arts education for group-inspired solution exploration and implementation.
Moroccan Cuisine
FULL
(hands-on/interactive)
Moroccan cuisine is extremely diverse, thanks to Morocco’s interaction with other cultures and nations over the centuries. This Master Class led by Certified Master Chef Fritz Sonnenschmidt will explore the most-famous dishes of the Moroccan repertoire reflecting its Berber, Arab, Moorish and European influences. Morocco produces a large range of Mediterranean fruits and vegetables, and spices, including saffron, are used extensively. This full-flavored cuisine includes tagines, preserved lemons, harissa, kefta, harira, pastilla, zaalouk, taktouka and couscous.
Seafood Cookery
(hands-on/interactive)
Not only is seafood a healthy choice, it’s delicious and the preparation options are endless. This Master Class highlights a variety of preparations that add interest and flair to your seafood dishes. The menu includes tilapia timbales with salmon mousse, whole salmon cooked in a salt crust, crab-encrusted catfish, Thai mussels with fettuccine, halibut tagine and cod with miso.
Seductions of Rice Dishes
CANCELLED
(hands-on/interactive)
Rice has been a staple of many cuisines for ages. Learn dishes from around the world that attest to the adaptability of this essential ingredient. Dishes include Japanese red rice, Spanish paella, Louisiana pecan rice, South Carolina Hoppin’ John, Thai black sticky rice, grilled sticky-rice balls, Indian basmati dal, Persian spring pilaf with fresh greens, Chinese congee and risotto alla birra.
Super Foods
(hands-on/interactive)
Super foods are a category of natural foods that are low in calories, but nutrient dense. These multitasking ingredients are super sources of antioxidants that fight free radicals in the body, and most are easily available. Super foods include quinoa and other ancient grains, sweet potatoes, broccoli, beans, lentils, kiwi, nuts, berries (including tropical “super fruits” like acai) and greens. This workshop will explore ways to incorporate these foods in healthy menu-engineering to make the most of these important ingredients.
At The French Pastry School
The Art of Building the Perfect Cake
FULL
(demo/hands-on)
Perfectly decorated cakes are not only made, they are built. From Master Baker Pierre Zimmermann—the 1996 and 2008 World Baking Champion—learn all aspects of creating and decorating cakes and tarts, from doughs to fillings, and study the art of cake architecture. When you are finished, you will be able to produce beautiful classics like hazelnut and chocolate cake, Paris-Brest and mousse cakes. You will then be shown modern techniques used to maximize time and materials for greater profit.
Petits Fours for Wedding Favors
FULL
(demo/hands-on)
With an emphasis on creative production methods and decoration, learn from pastry instructor Kristen Ryan to create an assortment of petits fours for wedding favors. Elements like financiers, macarons, tuiles and pâte à choux will be taught, along with how to display final products.
Traditional & Contemporary Tarts and Crusts
FULL
(demo/hands-on)
Chef Jacquy Pfeiffer will unveil his philosophy of tart-making using oldfashioned and contemporary recipes and techniques. Recipes will include a rhubarb/strawberry tart, a classic millefeuille and a creamy Paris-Brest. You will learn effective production methods while maintaining the best possible quality.
SUNDAY, FEB. 12
9:30 A.M. – 12:30 P.M.
NOTE: Attendees must select both a.m. and p.m. Master Classes at the same school on Sunday, either the Culinary/ Academic Track or the Pastry & Baking Track. No transportation between schools will be provided, and there will be no transportation returning to the hotel until the end of the day. Lunch will be served at the school.
CULINARY/ACADEMIC TRACK at Washburne Culinary Institute
Chinese Regional Cuisine
FULL
(hands-on/interactive)
Learn the basics of authentic regional Chinese cuisine from celebrity chef Tony Hu, owner of Tony Gourmet Group, which operates such popular Chicago restaurants as Lao Sze Chuan, Lao Shanghai and Lao Beijing, as well as other successful operations. Joining Hu will be FENI veteran Judith Dunbar Hines, director of culinary arts and events for Chicago’s Department of Cultural Affairs, for a true balance of exposure to classic techniques, ingredients, flavors and culture.
Essentials of Korean Cuisine
FULL
(hands-on/interactive)
From kimchee to bibimbap, the signature dishes of Korea have become very popular around the world. This class will prepare shrimp-and-green-onion pancakes, galbi (BBQ short ribs), beef bulgogi, dol sot bi bim bap (hot stone bowl), dakdoritang (braised chicken), mandu dumplings, cham pong (spicy seafood noodles) and, of course, kimchee, the extraordinarily pungent spicy-hot condiment served at almost every Korean meal.
Meatball Workshop
(hands-on/interactive)
Meatballs, a favorite comfort food all over the world, are gaining an elevated place on U.S. menus as a major “retro” trend. Most of the recipes you’ll execute in this class, however, won’t resemble the meatballs of your childhood. Learn a smorgasbord of classic meatball dishes including tapas-style albondigas en salsa, Danish frikadellar, Spanish boles de picolat, Greek keftedes, Pakistani koftas and Indian coconut/curry meatballs, as well as a few vegetarian and fish alternatives.
Mexican Favorites
(hands-on/interactive)
Traditional Mexican cuisine has had a huge impact on what Americans eat, and remains one of the top three ethnic cuisines in U.S. foodservice. Learn firsthand from a celebrated Chicago chef how to make fresh tortillas, poblanos rellenos, moles, jicama salads, tamales, posole, sopes and, of course, churros.
A Tour of Popular Social- Networking Tools and Devices
(lecture/interactive)
This hands-on class presented by Nai Wang of KP Education Systems will talk and walk you through the process of using popular social-networking tools for educational purposes. You’ll set up Twitter, wikis, Google tools and blogs, and even learn how to capitalize on Facebook in the digital classroom. If you’ve never used any social-networking tools, then these mock class situations will illuminate them for easy understanding and implementation. Bring your own laptop or use the computer provided by Washburne.
PASTRY & BAKING TRACK at The French Pastry School
The Art & Science of Artisan Bread
FULL
(demo/hands-on)
After a technical introduction of the baking process, participants will have an opportunity to produce a broad range of breads, from pain à la bière to sweet breads. Attendees will discuss the chemical reactions when proofing, baking or making a levain. You will also learn the perils of overmixing and under-mixing in this course led by Master Baker Jonathan Dendauw.
Chocolate Tempering and 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 from Chef Joshua Johnson. The course will also explore efficient production techniques and shelflife principles.
Embellishing Cakes with Common Tools
FULL
(demo/hands-on)
Get some creative ideas for putting finishing touches on cakes using embossing pins, crimpers and cutters. Ideas to be presented include monogrammed side plaques, flounces, embossed bands and bows, oval bands, inlaid designs and embossed presentation boards, presented by master cake artist Mark Seaman.
Frozen Desserts
CANCELLED(demo/hands-on)
Chef Della Gossett will lead you through creating desserts to illustrate how fresh ice creams, sorbets and other frozen desserts can increase the perceived value of dessert. Among some of the creations, you will learn how to make a variety of sundaes, frozen desserts, granités, parfaits and verrines.
Gum-Paste Bridal and Wedding Flowers
(demo/hands-on)
During this interactive demonstration, Chef Nicholas Lodge will guide you through the steps of creating gum-paste flowers beginning with how to make gum paste from scratch with a bridal and wedding theme. The class will focus on the process of producing smaller flowers including a classic rose, stephanotis and mini orchids.
The Lost Art of Sugar Confectionaries
(demo/hands-on)
Over the years, classic, homemade sugar confections have become harder and harder to find. Caramels, nougat, pate de fruit and hard candies are a few of the confections t hat can be an elegant offering at any establishment; during this demo, Chef Della will teach you how to make these classic sugar candies by hand.
SUNDAY, FEB. 12
1:30 – 4:30 P.M.
NOTE: You must select a p.m. Master Class at the same school that presented your a.m. Master Class, either the Culinary/ Academic Track (Washburne) or the Pastry & Baking Track (French Pastry School). No transportation between schools will be provided; transportation to the hotel will be provided at the end of the day.
CULINARY/ACADEMIC TRACK at Washburne Culinary Institute
Canning Workshop
FULL
(hands-on/interactive)
Canning and preserving foods is enjoying a rebirth in popularity. Canned products also make great gifts or can be sold in fundraisers. Learn to make mango chutney, pickled peaches, chow chow, chili sauce, pickled beets, bread and butter pickles, tomato sauce and strawberry jam.
Effective Student Competitions
(lecture/hands-on/interactive)
Coaching is something we do every day as chef educators. Take it a step further and encourage students to compete in curriculum-based as well as extracurricular competitions to whet their appetites for what lies ahead in the foodservice industry. For both theoretical and technical cooking competitions, preparation for the day is 90% of the battle. This workshop will help you devise effective competitions that excite and challenge students, focusing on those elements that effectively teach discipline and teamwork along with knowledge and skills beyond the kitchen lab.
Essential Nutrition for Educators
(lecture)
An encore presentation of 2011’s popular session taught by Cathy Powers, R.D., and Mary Abbott Hess, R.D., authors of Essentials of Nutrition for Chefs, which won a 2011 International Association of Culinary Professionals (IACP) Cookbook Award. 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 explore hands-on classroom activities that make nutrition practical, interesting and applicable.
Hors d’oeuvres Varieties
(hands-on/interactive)
Are you always searching for interesting hors d’oeuvres to serve at meetings and events at your school? This class pulls together a variety of creative hors d’oeuvres that are easy to prepare and sure to satisfy your guests. Items include bacon breadsticks, catfish spirals, sopes with guacamole, steakhouse frit, empanadas, akara (blackeyed- pea fritters), Moroccan chicken and grape skewers, fried mac & cheese, coconut shrimp, eggplant roll-ups, goat-cheese truffles, stuffed snow peas and more.
Global Grill
(hands-on/interactive)
Stoke the coals and fan the flames for this encore presentation of last year’s very popular barbecue class that sampled delicious grilled foods from around the world. Delve into the flavors of Africa, Asia, Latin America, the Mediterranean, the Middle East and the United States.
Soup’s On
CANCELLED
(hands-on/interactive)
Discount the degree of expertise required in menuing a simple bowl of soup and do so at your own peril, says Certified Master Chef Fritz Sonnenschmidt, who leads this encore class from 2011. This class will not only teach mastery of a broad range of fundamental skills from braising and roasting to sautéing and steaming, but also instruct on teaching branding via flavor delivery and distinctive service. With a variety of soups classic and modern paired with complementary entrées, Sonnenschmidt will lead participants in executing expert, on-trend soups that conform to the “3 Cs”—comfort, culture and community—currently shaping American foodways.
PASTRY & BAKING TRACK at The French Pastry School
The Art of Mixed Mediums in Cake Decorating
(demo/hands-on)
Join master cake artist Mark Seaman as he demonstrates how to integrate sugar and Isomalt with gum-paste creations into different cake designs, such as a mixed-media cake. Primary topics explored in this course will include color selection and balance, texturing in both fondant and sugar, gum-paste orchids and Isomalt foliage.
Chocolate Tempering and On-Trend Chocolate Decorations
(demo/hands-on)
In this class, participants will practice tempering different types of chocolates with pastry instructor Scott Green. The use of molds, spray gun and cocoa-butter colors will be taught, as well as cut-out decorations and silk screens. The finished pieces may be used to decorate cakes, showpieces and plated desserts.
The Discipline of Laminated Doughs and Breakfast Pastries
(demo/hands-on)
You will learn the different families of doughs in this course, including laminated, yeast, yeast laminated, shell doughs and more traditional recipes such as croissants, Danishes with many different shapes, flavors and textures, puff-pastry items and Kugelhopf. Master Baker Jonathan Dendauw will share the fundamentals of the art of French breakfast pastries (viennoiseries) and the roles of ingredients in mixing, shaping, proofing and baking.
Elegant Plated Desserts
FULL
(demo/hands-on)
New presentations and elegant designs are the hallmarks of this course, which teaches simplified and cost-effective production methods while stressing the importance of the highest-quality and freshest ingredients. Chef Della Gossett will demonstrate hot and cold plated desserts including crème brûlée, fruit soups, à la minute desserts and more.
Sophisticated to Whimsical Wedding Cakes, Lollipops and Cake Pops
(demo/hands-on)
During this demonstration, Chef Nicholas Lodge will focus on the latest trends in wedding cakes, cookies and cupcakes and the popular lollipops and cake pops. Learn how to use a variety of new products such as patchwork and FMM cutters and stencils to create professional-level designs.
