Learn the Latest in Cake Construction

May 30 – June 1, 2006 (6am – 1pm)
$825

Donald Wressell

Chef Wressell with teach you the recipes, techniques and secrets that go into a winning entremets at the World Cup level. He will share his experience in building entremets, flavor profiles and textures, and show examples of a range of doughs and creams to produce a well balanced tart. Utilizing the fresh flavors from his home in California, there will be a strong flavor theme of citrus, fresh berries and nuts.

Currently Chef Wressell is a private consultant. He has represented the United States three times in the National Pastry Cup competition, and has twice been named by Chocolatier and Pastry Art & Design one of the “Ten Best Pastry Chefs in America”. Wressell was named Pastry Chef of the Year at the World Pastry Forum in 2005.