: | The French Pastry School


Chef Sébastien Canonne teaches innovative recipes to 500 culinary industry chefs
The French Pastry School |
August 5, 2015

French Pastry School co-founder, Sébastien Canonne, M.O.F., taught members of the American Culinary Federation (ACF) how to twist a classic dessert into an innovative classic at the national convention in Orlando, Florida on August 1, 2015.  The French Pastry School of Kennedy-King College at City Colleges of Chicago was invited to teach their recipes on behalf of Plugrá European-Style Butter, a sponsor to ACF conventions throughout the year including the Baltimore and Indianapolis conventions.  Over 500 professional culinarians came from across the nation to learn and participate in the workshops.   

Chef Sébastien demonstrated how to make a modern version of baba with an exotic syrup, vanilla cream mousseline, and a mango and passion fruit gelée.   Attendees gained insight into the techniques used to make semiliquid yeast proof dough, custard cream, mousseline, agar-agar and gelatin-based gelée.

Chef Sébastien emphasized the importance of using high quality ingredients such as Plugrá European-Style Butter.  “Plugrá Butter has 82 percent butterfat, combined with a lower concentration of water,” explained Chef Sébastien.  “It’s this combination that makes cakes rise higher, cookies crisp and pie crusts turn out flakier, giving your desserts a delicious taste and texture.”

Chef Sébastien and The French Pastry School share the ACF’s goal to provide educational programs to enhance professional growth for all current and future chefs.  With over 18,000 members, the ACF is the largest professional chefs’ organization in North Americaand provides cutting edge resources that keep members involved with the culinary industry.  Information on upcoming events and opportunities with the ACF may be found on their website: www.acfchefs.org.