The Making of a Sugar Showpiece
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
Lionel 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
4. Combine ingredients with an immersion blender. Process mixture in the ice cream machine.
5. Combine all ingredients and refrigerate. Pipe out ½“diameter drops into shallow tart tins. Bake at 350°F until golden, about 10 minutes.
7. Lightly cream butter and powdered sugar. Add the trimoline. Stir in the egg whites, then the flour to make a smooth paste. Chill briefly before using. Bake at 350˚F. Immediately shape while cookies are hot.