The Art of Pre Desserts and Plated Desserts
Spring and Summer Collection
- FULL
August 5 - 7, 2008 (6am - 1pm)
$925
Professional
En-Ming Hsu, Pastry World Champion
Join Chef En-Ming Hsu, a Pastry Chef Consultant in Las Vegas and Pastry World Champion, for this new three-day hands-on class on pre-desserts and plated desserts. The French Pastry School is honored to have Chef En-Ming Hsu in her second time teaching here. The recipes in this course will take advantage of fresh, local ingredients found at the farmers market. Some of the seasonal recipes you will prepare include Rosemary Glazed Figs with Homemade Fromage Blanc, Lavender-scented Red Haven Peaches with Wildflower Honey Frozen Soufflé. With Chef En Ming’s guidance, you will also create Shaved Melons with Muscat Ice, and Wild Borreal Blueberry and Lemon Biscuit Verrine, among many others. In addition to planning your menu economically, you will explore current topics and trends, such as sustainable agriculture and organic products and their impact on your dessert menus.
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En-Ming Hsu’s accomplishments as a pastry chef are as numerous as they are impressive. A native of Richmond, Virginia, Hsu studied at culinary school as well as at Skidmore College in Saratoga Springs, New York where she credits her studies of studio arts as a primary influence in her design and presentation of her desserts.
In 2001, Hsu served as Team Captain of the U.S. pastry team that took the Gold Medal at the World Pastry Cup in Lyon, France. The U.S. team won by a margin of 442 points, the largest winning margin ever achieved. Hsu returned to the World Cup in 2003 to serve as President of the International Jury, and again in 2005 and 2007 as Jury President and Manager for Team USA.
Other awards include “Distinguished Visiting Pastry Chef” in 2007, “Best Pastry Chef in Chicago” in 2003 by Chicago magazine, “Best Pastry Chef in Chicago” at the Jean Banchet Chef’s Gala in 2002 and 2004, and “One of the Top 10 Pastry Chefs in America” in 1998 and 2001 by Pastry Art & Design and Chocolatier magazines. Her work has been featured in several publications including Art Culinaire, Food Arts, Gourmet, Chef’s Magazine, Pastry Art & Design, Pastry’s Best, and Shelter magazines.
