The World Pastry Forum Professional Program

The World Pastry Forum, in its third year, is a series of classes and seminars taught by international luminaries of the pastry industry, drawing students from all over the world. The Forum offers two types of programs, a five-day series of ten master classes, geared for the pastry professional, and a two-day program of classes for the recreational pastry connoisseur and accomplished home chef.

The five day Professional Program features ten classes in advanced pastry making techniques, including classes taught by the three members of Team USA, the 2002 World Pastry Team Champions: Laurent Branlard, Entremet & Entremet Tart, Jean Claude Canestrier, MOF, Sugar Showpiece Techniques, and Jean Phillipe Maury, MOF, Chocolate Showpiece Techniques. The Professional Program includes daytime classes as well as evening seminars. Participation in the five-day program qualifies for points toward IACP-CCP certification and re-certification, and is approved for 36 hours of continuing education units by the American Culinary Federation (ACF).

Admission to the Professional Forum includes all classes, daily lunch, and seminars. In addition, students will receive tickets to the 2004 Inniskillin Icewine World Pastry Team Championship presented by Cap'Fruit (July 7-8), and seating at the Championship awards ceremony and gala dinner. Enrollment is limited and on a first-come, first-served basis.

Complete information about Professional and Recreational classes can be found at www.worldpastryforum.com.

The World Pastry Forum Professional Program

Friday, July 2  Tuesday, July 6, 2004

Rio All Suite Hotel and Casino, Las Vegas, Nevada

Tuition: Five-day Professional Program, $1500.

Airfare and hotel accommodations are not included. An eight-night hotel package at the Rio All Suite Hotel (Thursday evening, July 1; checkout, Friday, July 9) is available. For information about accommodations, email info@worldpastryforum.com, or call Susan Levitz at Protravel at 888-725-2223

Information and enrollment: www.worldpastryforum.com, or fax your information request along with your name, address, and phone number to Regina Caillot at 702-228-3520.

Contact 

Kevin Karl or Stephen Bright
Karl, Bright & Mariani Public Relations
Tel: 707-738-0220
Email: kjkarl@kbmpr.com