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Instructor: Frederic Monti.
Forget everything you thought you knew about plated desserts. 2007 National Champion Chef and Corporate Pastry Chef for PreGel AMERICA Frederic Monti conducted a dynamic 5-Star Chef seminar filled with fresh and novel concepts for plated desserts. Taking an avant-garde view of plated desserts, Chef Monti focused in on unique flavor combinations, new spins on old classics and alluring final presentations to inspire the attendees and leave a lasting impression.
From as far as Saudi Arabia to neighboring Ashville, NC, attendees from all facets of the dessert industry experienced hands-on production preparing every component for these desserts over the course of the 3-day seminar. They played with a fabulous array of flavors combinations such as coconut, pineapple, banana and lime, as well as with different textures, which were all showcased within Chef Monti's vacherin and exotic sugar sphere.
Some of the new techniques introduced to attendees included creating foams made out of cold process gelato mixes from PreGel, making dried meringue with colored sugar, blowing sugar spheres to encapsulate desserts and new techniques for frozen marshmallows.
Chef Monti also explained that the plate itself accounts for about 50% of the final piece, therefore debunking that a plated dessert is only about flavor and taste. Lecturing that shape, color and design are all important components of choosing a plate he commenced the class with the final plating on lavish and colorful dishes.
Attendees of this seminar to earned 24.0 American Culinary Federation (ACF) continuing education hours (CEHs) towards ACF initial and renewal certification.
TESTIMONIALS
"The PreGel Plated Desserts class is setup for the professional. The facilities are user-friendly and the equipment is very high-end. The class was constantly moving. I learned a lot. The class was great!"
- Robert Eskamp, Associate Instructor, Johnson & Wales University - Charlotte Campus
"The class was very inspirational and it was amazing to get the chance to learn from the great Chef Monti."
- Ashley Roehrig, The Atlantic Hotel Fort Lauderdale, Fort Lauderdale, FL
"Chef Monti's class was full of theory, technique and recipes that will inspire and lift me out of my old routine and break some bad habits."
- David Sutherland, Fuquay Varina, NC (Aramark)
"Chef Monti presented a fabulous selection of desserts. His enthusiasm for the art of pastry is fantastic and has renewed my love of the craft. I will take many of the ideas I learned and try to use them in my work. Amazing!"
- Rhonda Stewart, Instructor, Johnson & Wales University - Charlotte Campus
"Fabulous array of flavors and exciting presentations by Chef Monti. [The] demos were extremely informative and comprehensive."
- Linda H. Brown, The Chef's Table, Ashville, NC