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Sweet
S chooling
Notter School of Pastry Arts
Lifelong learning in a trend-driven field makes
good sense for pastry practitioners.
By Robert Wemischner
ARE YOU in need of an infusion of new
ideas and techniques to get your creative
juices flowing? Are you getting a bit stale in
your approach to pastry and confections? Is
your product line behind the times?
are being developed by leaders in the
field willing to share their expertise in a
number of venues around the country.
All it takes is some advance planning
to make provisions for someone to hold
down the fort for two or three days in
your absence, a relatively modest budget,
and a strong desire to work closely
with others toward the common goal
of mastering some new methods—and
perfecting some old ones.
throughout the year. These classes are
also valuable opportunities to work with
and taste a wide variety of ingredients,
from chocolate to speed-scratch powders
for mousses, custards, ice creams, gelati
and flavoring compounds, among others.
The National Culinary Review | May 2011
What better way to learn something
new than to take a break from your
home kitchen and join other committed
professionals in your field under the
instruction of a master pastry chef.
This kind of focused experience is more
and more available as new techniques
From coast to coast, diverse short-term
programs for pastry chefs are held
Away from your daily routine and
immersed in a fast-paced class, you
will discover a raft of new ideas to
incorporate into your production, keeping
the job ever more interesting and keeping
up with the latest trends, techniques,
equipment and ingredients.
