Each issue contains:
•Recipes from the finest pastry professionals in the country, written in both ounces and the metric system
•In-depth articles on pastry kitchen/bakery profitability, kitchen equipment, dessert beverages, tabletop presentations and pastry school curricula•Interviews with the top professionals in the field•Step-by-step techniques of the masters
•News, trends and competition updates
Plus, we've also added a whole new perspectives section to the magazine. With special columns by noted experts, you'll be part of our exclusive team.
Being Prepared
Learn all about the real deal of prepared desserts.
Rising Opportunities
Find out what all this bread talk is about.
Book Reviews
Read our thoughts on the latest and the greatest must-haves for your shelves.
On the Menu
Check out who's doing what and why.
The Black Board
Keep up to date on continuing education.
The world of pastry and baking professionals—which includes restaurant and hotel chefs, caterers, bakers and educators—is dynamic, creative, lucrative and most importantly, growing. PASTRY ART & DESIGN chronicles this world and serves its community bulletin board.
Gaylord Opryland Convention
Center & Resort, Nashville, TN
August 31, 2008 & September 1, 2008
| "Pastry Tip" From Donald Wressell |
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"When casting large amounts of chocolate, I mix tempered chocolate with chocolate wafers to accelerate crystallization and reduce amount of tempered chocolate needed. I generally use about 60% tempered chocolate to 40% wafers. |
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"Pastry Tip" sponsored by .gif){kind=logo} |