Wiley Culinary Seminar Series
Begins August 30 - Register Today!
~ Series Description ~
The Wiley Culinary Seminar Series is designed for professional chefs, restaurateurs, students in food preparation courses, and gourmet cooks. It is part of the Wiley Online Seminar Series, bringing experts and authors online for intelligent, educational discussion. This series features four new books for professional cooks:
Aug 30 - Sep 4:
Foie Gras: A Passion
Michael Ginor, co-founder and president of Hudson Valley Foie Gras and New York State Foie Gras, dubbed "the king of foie gras" by The New York Times, shares his passion (and secrets) for preparing the "ultimate guilty pleasure." Supplemented with some of the 75 recipes from world-renowned chefs that grace this gourmand's guide to gras.
Oct 4 - Oct 8:
The Making of a Pastry Chef
Andrew Maclauchlan, Executive Pastry Chef at the Coyote Cafe in Santa Fe, NM, will inspire you to new heights of artistry and ecstasy with this seminar on sweet, flaky treats. This course, like the book, will combine recipes and professional development tips from the world's great pastry chefs. Find out why the dessert menu is the fastest growing area in the restaurant industry.
Nov 1 - Nov 5:
Garde Manger:
Join Chef Timothy Rodgers, Associate Dean of the prestigious Culinary Institute of America (CIA), and Mary Donovan, the CIA's Senior Cookbook Editor, for a comprehensive course in cold food prep. It's not possible to cover the full range of this book, but we'll do our best with sessions on hors d'oeuvre, cured & smoked foods, condiments & cold sauces, and cheeses.
The Art and Craft of the Cold Kitchen
Dec 6 - Dec 10:
Chocolate Passion
Warning: The photos in this book are suitable for mature audiences only! We'll share some of these passionate pictures with you, along with recipes and commentary from Timothy Moriarty, features editor for Chocolatier Magazine. Learn to make holiday desserts with all the grandeur due the millennium!
For more details, register today