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Tips & Techniques with Chef Jacquy Pfeiffer
October 13, 2021 – 12pm ET
Join us as we shine the spotlight on famed French pastry chef, Jacquy Pfeiffer! During this webinar, we’ll gain Chef Pfeiffer’s insights, tips and techniques for laminated doughs, the culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. Live from Chicago, Chef Jacquy’s demonstration will focus on proper methods for Yeasted Dough Lamination, including how to prepare various types of croissants. Chef Jacquy will dive into the different lamination methods and defines; the single book and double book folds. This exciting session will also include Q&A, troubleshooting, and will inspire you by showcasing the skills needed obtain the best lamination and finished baked products.
Chef Pfeiffer’s exceptional career began as an apprentice in Alsace, France, at the famous Jean Clauss Pâtisserie in Strasbourg. Over his career, Pfeiffer established himself as a leading figure in the art of pastry, working at many world-renowned establishments around the world. Jacquy Pfeiffer, along with Chef Sébastien Canonne MOF, founded The French Pastry School in Chicago, which is considered one of the world’s leading pastry institutions. Chef Pfeiffer was also featured in the documentary film “Kinds of Pastry” and is the author of the James Beard Foundation Award winning cookbook The Art of French Pastry. In 2020, Chef Jacquy co-created The Butter Book, an online, on-demand content library where subscribers have access to hundreds of instructional videos in baking, pastry, and cake decorating.
A Celebration of Seasonal Cuisine
Fall Flavors & Menus
October 26, 2021 – 11am ET
We invite you on a virtual trip to New England to celebrate the flavors of Fall! Join Chef Nick Calias CEC, CCA, Director of Food and Beverage at The Colonnade Hotel in Boston, for a taste of autumn and discussion about what menu items are HOT as the weather cools down. Chefs demonstration will include a delicious fall entree; Long bone pork chop, sweet potato purée, grains of paradise glaze, Brussels sprouts and lardons. Chef will take your Q&A about seasonal menus and the discussion will also include guidance for those who are emerging professionals the foodservice industry.
Presented in collaboration with:
- ACF Young Chefs Club
- NH ProStart/NLRAEF
- MA ProStart/MRAEF