The next International Conference on Food Styling & Photography isn't until June of 2009, but applications for presenters and presentations are due tomorrow, Friday 9/19. You, with the macro lens zooming in on a mint sprig—apply! [via Foodvox]...
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Photo composite by Clay Gordon In my last post, I wrote some first impressions of the World Pastry Team Championship, a biannual competition that challenges teams of top pastry chefs from around the world to create an astonishing amount of work in a surprisingly short time period. It is not, by any stretch of the imagination, the only pastry competition in the world. Soccer has its World Cup, as does pastry: the Coupe du Monde de la Patisserie. First contested in 1989, the Coupe du Monde—as it is invariably referred to by pastry cognoscenti—will be up for grabs again in late January 2009 in Lyon, France. In the first competition in 1989, twelve countries fielded teams comprised of three...
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Photo composite by Clay Gordon Every year for the past seven years I have joined hundreds of other pastry professionals in an annual pilgrimage to two of pastry's meccas: The World Pastry Forum and the National and World Pastry Team Championship. I have just returned from my 2008 journey, which took me to Nashville, Tennessee, and the Gaylord Opryland Hotel. The World Pastry Forum is actually an educational event. More than a dozen world-class pastry chefs present a program of hands-on and demonstration classes in all aspects of pastry, baking, and confectionery. Highlights this year included the hands-on Chocolate class taught by Stephane Glacier MOF and Stephan Iten, the hands-on Wedding Cake class taught by Colette Peters and Nicholas...
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