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Info Make Final Payment Seminar Registration Meet the Instructors Evening Classes Bronwen Class Housing & Things to See Sponsors The Pastry Professionals Association is proud to provide an educational experience with instructors that are known for their expertise in the field so chefs can receive the additional training they want. Pastry Seminar 2008 will be held Sunday, March 30 through Tuesday, April 1, 8 AM to 5 PM at Le Cordon Bleu College of Culinary Arts. Each day's schedule includes two - 4 hours classes with optional evening demonstrations. Professional chefs, owners, and managers from the hospitality industry who work in or have an interest in the areas of desserts, pastries, breads, sugar and chocolate artistry. Le Cordon Bleu College of Culinary Arts is located at 1315 Mendota Heights Road in Mendota Heights, MN. (www.twincityculinary.com) Color & Chocolate by Susan Notter Flavor Composition of Desserts by Anil Rohira The Art of Air Brushing while using Casted Molds by Stéphane Tréand Creating Unique Confections by Andrew Shotts Brazilian Recipes & Ingredients by Flavio Fedrico Creating Desserts for the Buffet Table by Marshall Rosenthal Business Coaching by John O'Malley (Sunday 6:30pm-9:30pm) Setting a Beautiful Dessert Buffet by Keith Hanson (Sunday 6:30pm-9:30pm) Working with Sugar & Pastillage by Ewald Notter (Monday 6:30pm-9:30pm) Sculpted Cakes Demo by Bronwen Weber (Tuesday 6:30pm-9:30pm) (for an additional fee) Sculpted Cakes by Bronwen Weber