Press release: High Tech Sweets | The French Pastry School

Press release: High Tech Sweets

High Tech Sweets
The French Pastry School |
May 11, 2012
PolyScience Presents the Anti-Griddle at For the Love of Chocolate

On February 25th, Chef Joe Strybel of PolyScience prepared a la minute desserts for the guests of the 7th Annual For the Love of Chocolate Scholarship Foundation Gala.  In a room with the theme of Confectiatory, he wasn’t making any ordinary flambee.  Instead, the guests were treated to a demonstration of frozen desserts on PolyScience’s Anti-Griddle, a piece of culinary technology that quickly freezes food rather than heating it.  Curious?  Watch Chef Stybel explain how it works: