get our feedJean-Jacques Granet
Luis Amado
Stephen Durfee
Soft Banana Cake with Yogurt Sorbet and Chicory Glaze
Strawberry Gelee, Yuzu Yoghurt Mousse
Avocado Ice Cream
Pistachio Florentine
Pan De Elote (Sweet Corn Bread)
The Making of a Sugar Showpiece
Pastillage Showpieces
Airbrushing Pastilage
2007 National Team Pastry Championship
2006 World Team Pastry Championship
2006 World Team Pastry Championship (degustation)
2005 National Team Pastry Championship
2007 Culinary Casting Challenge
Stephane Treand MOF Sugar Casting Class
Susan Notter Calligraphy Casting Demo
Chris Northmore CMPC Plated Desserts
Stephane Treand MOF Air Brushing Demo
2008 Sugar Art Casting Challenge
2008 World Team Pastry Championship
petit gateau Plated dessert Photos from the 2008 World Team Pastry Championships
More photos of chocolate and sugar
showpieces from the Championship
Petit Gateau pastry photos
from the 2008 World Team Pastry Championships
Team Work Photos from the 2008
World Team Pastry Championships
Entremet photo gallery
for the 2008 World Team Pastry Championships
Luc beaudet modern petit fours
Artisan Bread seminar with Patrick Jacquot of the croissant Bakery
Geoffrey Blount wins the Joseph Amendola Outstanding Member Award
Heather Hurlbert Named Southeast ACF Pastry Chef of the Year
Results are in from The 2008 Sugar Art Casting Challenge
The Sugar Art Casting Challenge Promo
Pastry in Europe is now availableLionel Clement from the Wynn Hotel in Las Vegas, Nevada, has won the USA national selection for the World Chocolate Masters
Chef En-Ming Hsu named Chef Instructor at the French Pastry School.
Dimitri Fayard named Chef Instructor at the French Pastry School.
Results for the 2008 National Bread and Pastry Championship that took place in Atlantic City, New Jersey, USA
Winners and more info about the Asian Pastry Cup
Naomi MIzuno Is the 2007 World Chocolate Masters Winner
I’ve been reading culinary books for over twenty years now and still love the excitement of opening up new book. Something about that new book smell maybe. Well anyway, I just opened up my copy of Pastry in Europe 2009. In this case I had been waiting for my copy 
to arrive for about a week or so. I quickly unwrapped the book and spent about an hour thumbing through it and soaking it all in. I have to say I totally enjoyed my first look through. The Pastry in Europe staff has managed to give lots of interesting insight into the vast culinary experience that Europe offers. Old and new, sleek and simple are all beautifully represented. I have to admit that I am a sucker for new techniques and there are many shown here that are new to me. Something I can't say about many books. Another feature of the book that I particularly enjoyed were the many small sections about certain “terroirs”. Small areas, such as the Lozere where Chef Stephane Marcus is making a simple Black Nougat, and a Shop west of Berlin where they are making Baumkuchen in the traditional way. Included in these sections are classic recipes and photos that really give you a feel for the area. I need to point out that that there are also many modern and new techniques from chefs you may not have heard of that are doing cutting edge work with flavor and technique. The photos are great and there are many of them. The book is also full of recipes of all kinds, plated desserts, entremets, confections and more. Pastry in Europe has achieved a great balance between old and new and classic and modern. I admittedly have not had the chance to try any of the recipes yet but there is a solid handful that I can’t wait to give a shot. I may even go out and try to get my hands on some liquid nitrogen. Gloves on of course.
by Paul Bodrogi CEPC
The publishers of Pastry in Europe 2009 have been kind enough to provide Pastry Profiles with a few pages of the book that show some great chocolate techniques. Download the pages and get a small taste of Pastry in Europe 2009.
special thanks to Joost van Roosmalen
The National Pastry Championships and the World Pastry Forum are Just around the Corner. The Pastry Forum runs from July 1st –July 5th and The National Championships will be held on 
July 6th and 7th at the JW Marriott Desert Ridge Hotel and Spa, Phoenix, AZ. The World Pastry Forum is a 5-day Demonstration Program, or 10, half-day classes taught by a world-class faculty. The Chefs teaching the forum classes this year are Albert Adria, Robert Beckhoven, Stephen Durfee, Dimitri Fayard, Ciril Hitz, Laurent Le Daniel (MOF), Colette Peters, Vincent Pilon, Alain Roby, Anil Rohira, Biagio Settepani, Rudi Van Veen. 
There is also a 5-day Hands-On Program about chocolate taught by World Champion Stéphane Tréand (MOF) and Jean-Michel Perruchon (MOF) There is also a hands on class on Wedding Cakes, taught by Nicholas Lodge and Bronwen Weber.
There is still time to sign up and because times are tough, the event organizers have made a special financing program available. I hope to see you there.
The National Pastry Team Championships features 8 teams, each with 3 professional pastry chefs who have 13hours to produce a plated dessert, an entremet, an entremet glace, bonbons, petits gateaux, and chocolate and sugar showpieces.This years theme is time.
The winner walks away with $50,000 dollars and gets to privelage to represent the United States in the World Championships in 2010.
For tickets to the Championship or to sign up for the World Pastry Forum
Team Japan's chocolate showpiece from the 2008 World Team Pastry Championships
