Sunday+Afternoon+Master+Classes

World Barbecue Lee Jamison & David Muchowicz, Washburne Culinary Institute

Making Vegetables Stars Delfina Perez & Michael Watz, Washburne Culinary Institute

Essential Nutrition for Educators / Nutrition in Action: Interactive Activities to Enhance Learning (lecture/workshop) Mary Abbott Hess, RD, and Catharine Powers, RD, Washburne Culinary Institute

Cajun Cooking Dr. Jerald W. Chesser, CEC, FMP, CCE, AAC

Entering the Digital Age of Social Interactive Training Nai Wang, KP Education Systems

Soup’s On Chef Fritz Sonnenschmidt, CMC

Augment Your Income: Become a ‘Culinary Entrepreneur’ Chef Candy Wallace, APPCA

Chocolate Tempering & Chocolate Decorations Scott Green, The French Pastry School

New Trends in Wedding Desserts Nicholas Lodge, The French Pastry School

The Art of Mixed Mediums Mark Seaman, The French Pastry School

Laminated Doughs & Breakfast Pastries Jonathan Dendauw, The French Pastry School

Plated Desserts Della Gossett, The French Pastry School