Wednesday, September 2, 2009

FENI announces expanded pastry programming for 2010 Summit

Craving to improve your baking, pastry or chocolate skills? The Foodservice Educators Network International (FENI) has expanded the pastry programming for the 12th annual FENI Educators Summit, to be held Feb. 12 to 15, 2010, in Chicago.

The French Pastry School and co-owners Jacquy Pfeiffer and Sébastien Canonne, MOF, will host the program, offering a total of 11 courses taught by its award-winning instructors. These classes will give FENI attendees a range of topics at varying skill levels:
  • The Art & Skill of Fondant
  • Chocolate Tempering and Chocolate Decorations
  • Sugar Pulling and Blowing
  • Special Occasion Cakes
  • Chocolate Showpieces
  • Gum Paste Flowers
  • Artisan Breads
  • Petits Fours
  • Chocolate Tempering and Chocolate Candies
  • Wedding Cake Piping and Decorating
  • Designing Showpieces
For complete details on the pastry program, visit And don't forget to register by October 1st, 2009, to receive the early-bird discount of just $525 total!

About The French Pastry School
The French Pastry School has proven to be one of the best in the world in its quality of education and the positive impact it has had on the food industry. Graduates of the full-time program, L'Art de la Pâtisserie - The Professional Pastry and Baking Program, have successfully achieved careers in the pastry industry, either working for other top professionals around the world in five-star hotels, high-end restaurants, catering businesses, bakeries and pastry shops, or starting their own businesses.

The French Pastry School will also offer a full-time 16-week certificate program, L'Art du Gâteau - The Professional Cake Decorating and Baking Program beginning August 2010.

The school offers year-round Continuing Education classes as well, from three to five days in length for pastry professionals as well as food enthusiasts covering all aspects of pastry, confectionery and baking. Information about all programs may be found at

No comments: