Press release: Foodservice Educators Network International's 13th Annual FENI Summit in the Windy City of Cuisine | The French Pastry School

Press release: Foodservice Educators Network International's 13th Annual FENI Summit in the Windy City of Cuisine

Foodservice Educators Network International's 13th Annual FENI Summit in the Windy City of Cuisine
The French Pastry School |
February 23, 2011
Foodservice Educators Network International's 13th Annual FENI Summit in the Windy City of Cuisine

Chicago, Illinois (February 23, 2011) – Chef educators of the culinary and pastry arts traveled from around the country to meet in Chicago this past weekend, participating in the 13th Annual Foodservice Educators Network International (FENI) Summit. Teachers of all things sweet and savory took part in master classes at several venues including The French Pastry School of Kennedy-King College at City Colleges of Chicago. Produced by Chef Educator Today Magazine and Talcott Publishing, the event drew hundreds of attendees with nearly 200 present for master demonstrations at The French Pastry School.

Pastry, baking, and confectionery classes were offered at The French Pastry School for the second consecutive year on February 19th and 20th in support of FENI's mission to achieve excellence and take culinary education to new heights. "Over the last 15 years, we've seen a real change in the quality of pastry in this country," said Chef Sébastien Canonne, M.O.F., Co-Founder and Academic Dean for Faculty and Programs in his address to FENI attendees. “This is our mission – to elevate pastry, baking, and confectionery – and thanks to all of you, we are achieving this goal together.”

Demonstration classes taught at The French Pastry School explored topics such as French cakes and tarts, petits fours, cake decorating techniques with rolled fondant, gumpaste, and mixed mediums, chocolate tempering, candies, and decorations, artisan breads, breakfast pastries, ice cream, and plated desserts. Among the Chef Instructors leading these courses were Co-Founder and Academic Dean for Student Affairs, Jacquy Pfeiffer, Jonathan Dendauw, Della Gossett, Scott Green, Joshua Johnson, Master Cake Artist Nicholas Lodge, Kristen Ryan, Master Cake Artist Mark Seaman, and World Baking Champion Pierre Zimmermann.

In addition to the classes offered at The French Pastry School, Chef Scott Green gave a demonstration on the art of sugar decoration and sculpture for all attendees at the Allegro Hotel on Saturday, the 19th. FENI participants also attended demonstrations on a variety of topics at culinary schools around Chicago focusing on subjects such as effective classroom techniques and entering the digital age of teaching. Culinary tours of the city were also offered, including one at the Barry Callebaut Chocolate Academy.

 

FENI members await The French Pastry School's new eight-week course, L'Art de la Boulangerie, the Artisanal Bread Baking Course taught by Master Bakers and World Champions, beginning in June, 2011 as well as ongoing Continuing Education classes. The French Pastry School looks forward to participating with FENI once again at next year's Summit in Chicago in February of 2012.

About FENI
The primary purpose of the Foodservice Educators Network International is to provide a focal point for culinary educators to network, and better prepare for those they educate and influence. Through Chef Educator Today Magazine and the annual FENI Summit, culinary educators and others allied to the field have a continuous opportunity to expand their culinary knowledge, present papers, as well analyze the latest technical and theoretical concepts. FENI brings together the culinary industry's most innovative chefs, award winning culinary educators, and dynamic personalities to enhance the teaching skills, motivate, and develop communication among those attending the annual Summit. FENI acknowledges the dedication of its past members, Sponsorship and Institutional Partners, the funding of Talcott Publishing and the leadership of its Executive Director, Daniel von Rabenau


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For more information on The French Pastry School please visit www.frenchpastryschool.com or contact
Anne Kauffmann
The French Pastry School
312.726.2419 ext.207
akauffmann@frenchpastryschool.com
www.frenchpastryschool.com