The Pastry Professionals Association is proud to provide an educational experience with instructors that are known for their expertise in the field so chefs can receive the additional training they want

The Pastry Professionals Association is proud to provide an educational experience with instructors that are known for their expertise in the field so chefs can receive the additional training they want. Pastry Seminar 2009 will be held Sunday, March 28 through Wednesday, April 1, 8 AM to 5 PM at Le Cordon Bleu College of Culinary Arts. Each day's schedule includes two - 4 hours classes.

Professional chefs, owners, and managers from the hospitality industry who work in or have an interest in the areas of desserts, pastries, breads, sugar and chocolate artistry.

Le Cordon Bleu College of Culinary Arts

is located at 1315 Mendota Heights Road in

Mendota Heights, MN.
(www.twincityculinary.com)

March 30, 31 and April 1

Profiling Desserts by Anil Rohira
Frozen Desserts and More by John Krause
Original Creations: American Classic Flavor and European Techniquest by James Satterwhite
Entremet/Plated Desserts – 13 steps by James Mullaney
The Chemistry of Chocolate by Julian Rose
The Art of Working with Isomalt - Molds and Free Style by Robert Epskamp

(for an additional fee)

Ciril Hitz - Artisan Breads
Michael Joy - Artistic Mold Making

Please contact Gary Hjellming at garyhjellming@msn.com or visit our website at pastryprofessionalsmn.com for further information.