Sunday+Morning+Master+Classes

The Cuisine of India Sandeep Malhotra, Marigold restaurant, & Tim Coonan, WashburneCulinary Institute

Global Vegetarian Alex Dering & Vince Jackson, Washburne Culinary Institute

Teaching the Art & Science of Catering Mike Roman, Catersource

Cooking Brunch with Chef Fritz Chef Fritz Sonnenschmidt, CMC

A Primer in Teaching Sous Vide and Innovative Culinary Techniques John Hudoc, Robert Morris University & Philip Preston, PolyScience

Introduction to Gum Paste Nicholas Lodge, The French Pastry School

Artistic Frozen Desserts Della Gossett, The French Pastry School

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

Cake Finishing Touches Mark Seaman, The French Pastry School

Artisan Bread Jonathan Dendauw, The French Pastry School