On Sunday, October 7th, PastryScoop.com had their annual Fall Conference here at The French Culinary Institute. They gathered a dozen of the city's finest talents to host workshops on a variety of topics including fanciful wedding cakes, American classics, and cutting edge culinary technology.
Over 200 people listened, learned, and tasted their way around what’s happening on the pastry scene today.
Artisanal Bread Baking - Cristobal Julio Guarchaj, Grandaisy Bakery
Dolci Italiano - Kir Rodriguez, The French Culinary Institute
Vegan, Wheat-free, Gluten-free, and More – Shimme, Whole Foods Market & Jorge Pineda, Candle Café
Silicone Molds for Cake Decorating – Ron Ben-Israel, Ron Ben-Israel Cakes
The Beauty of Brioche – Nancy Olson, Gramercy Tavern
Building with Gingerbread – Angel Elon & Wendy Israel, Baking By Design
Desserts with Japanese Flavors – Magdalena Wong, Kyotofu
Chocolate Desserts from Daniel – Dominique Ansel, Daniel
Buttercream Piping Techniques – Victoria Love, The Water Club
Cutting-edge Dessert Technology – David Arnold & Nils Noren, The French Culinary Institute
American Classics Revisited – Jaime Sudberg, The Stanton Social
Cake Boutique, Eric Bedoucha, Financier Pâtosserie