The Chocolate Life

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Faculty for the 2009 World Pastry Forum Announced

Carymax LLC has announced the faculty for the 2009 World Pastry Forum on their new website.

The World Pastry Forum offers two different instruction tracks - the Hands-On track and the Demonstration track.

The Hands-On track offers students just that, a hands-on opportunity to do a deep dive into specific topics with world-class instructors in order to hone their skills. Enrollment in these classes is strictly limited to ensure that everyone has an opportunity to benefit from the instruction. Hands-On classes are team taught. Each class consists of 2, 2-1/2 day sessions with each instructor. At the end of the first session, students switch classrooms and instructors.

The Demonstration track offers students exposure to a broad range of topics in a lecture format prepared and delivered by a world-class faculty. In all, there are 10, half-day classes. In addition to the class lectures, most instructors provide class notes complete with all of the recipes demonstrated in the classes. At the beginning of the forum, all Demonstration students receive (among other things) a binder and all of the class notes as well as detailed chef-instructor bios.

This year, the Hands-On track reprises last year's topics: Chocolate and Wedding Cakes. Teaching the Chocolate class are Stephane Treand and Jean-Michel Perruchon. Teaching the Wedding Cakes class are Nicholas Lodge and Bronwen Weber.

This year the Demonstration Track instructors include (two instructors are yet to be announced):

Albert Adria
Stephen Durfee
Ciril Hitz
Laurent Le Daniel
Colette Peters
Vincent Pilon
Gilles Renusson
Rudi Van Veen

In addition there will be a number of evening classes offered. I am working with Carymax on several different projects and have proposed teaching one of those evening classes. My idea was to teach a class on writing about pastry and chocolate. Let me know what you'd like to see by replying to this blog post.

If the World Pastry Forum site looks familiar it is because I designed and am moderating it as well as TheChocolateLife. Because they are both running on the same software you can join the World Pastry Forum site using the same user id and password as TheChocolateLife.

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