5-Star Chef Series

The Technology and Art of Chocolates and BonBons (24.0 CEHs)
2.1.2010-2.3.2010

PreGel Facility (Concord, NC)
9am-5pm

Instructor: Jean-Pierre Wybauw.

Master Chocolatier and 5-Star Chef Jean-Pierre Wybauw led a dynamic 5-Star Chef Series seminar at PreGel's state-of-the-art facility February 1-3, 2010. Chef Wybauw presented a captivating lecture on crystallization of chocolate and outlined the different and unique ways to temper chocolate.

Chef Wybauw also discussed the shelf life of chocolate, highlighting the variables that cause chocolate to lose its color, shine and snap quality. Having completed the lecture portion of the class, the students then got to put Chef Wybauw's master chocolate teachings into practice.  In teams of two, the students: 

• Made a variety of ganaches step-by-step
• Practiced dipping techniques to obtain minimum thickness of chocolate to enrobe ganache for optimal customer satisfaction
• Discovered various piping techniques for decorating bonbons
• Learned new techniques for creating molded liquor bonbons with a sugar crust - a wow factor for many
• Practiced using crystallizing syrup to enrobe ganaches, which demonstrated an attractive way to enjoy ganaches while strengthening their structure and extending their shelf-life
• Created imaginative transfer sheets
• Combined PreGel flavor compounds and pastes with Chef Wybauw's masterful recipes, learning techniques for unique and delightful bonbon results
  
  
  
  

The class completed a handful of various bonbon recipes, and three of the standouts were:

• Peanut Sandwich
• Crystallized Syrup
• Pistachio & Gran Marnier
  
  

Attendees of the seminar came from across the U.S. and as far as Nicaragua. Representatives from various hotels, businesses and schools such as UNC Chapel Hill, The Chef's Academy, Miel BonBons, the Ritz Carlton-Pentagon City and many other places all attended to sharpen their chocolate skills in the presence of one of the best in the industry. Attendees of this seminar earned American Culinary Federation (ACF) continuing education hours (CEHs) towards ACF initial and renewal certification. This course was accredited by the ACF for 24.0 CEH.

Creating a successful seminar once again for the 5-Star Chef Series, PreGel AMERICA and Chef Wybauw proved the worth of having high-level continuing education classes available for eager pastry chefs looking to perfect their skills.

TESTIMONIALS

"Absolutely wonderful! Your staff at PreGel is above and beyond. Class exceeded expectation!"

     - James Web Clary, Director of Culinary, Pyramid Foods

"I completely enjoyed the class and PreGel. Chef Wybauw was amazing and I look forward to attending more classes."

      - Diane Wallace, Student - Houston Community College Pastry Program

"Thank you PreGel for opening your doors for the 5-Star Chefs. Very challenging program - an unforgettable experience with the best products for chocolates! Life is sweet and my sweets make life sweeter!"

       - Maria Lourdes Sandino, Pastry Chef/Manager - Delikatessen La Granja, Managua, Nicaragua

"It was a pleasure to refine my skills while working with chocolate. The 5-Star Chef Series is a remarkable experience with the finest chefs in the industry."

       - Joshua Cain, Executive Pastry Chef - Ritz Carlton, Charlotte, NC

"I really enjoyed the chocolate art class with Master Chef Jean-Pierre Wybauw, it was inspiring and very productive. Overall the 5-Star Chef Series under Corporate Pastry Chef Frederic Monti is excellent and well-rounded! Bravo!

       - Pierre Giacometti, Pastry Chef Instructor, The Chefs Academy