World Famous Pastry Chef Sylvain Leroy guest lectures at the CIM Muskegon Oct.16, 2013

Oct 1, 2013

Innovative Chocolate Techniques

Chef Leroy
Pastry Chef, Sylvain Leroy.
Pastry Examples

October 16th
Third Floor/CIM
RSVP to Chef Luis Amado at 231-777-6632 by 10/14/2013
This private event is for CIM Students Only

On October 16th we will have a guest lecturer here at the CIM Muskegon. Chef Sylvain Leroy from Parisgourmet and Cacao Noel will be offering an advanced seminar on chocolate to our CIM students including a limited group of professional chefs from the area.

He will also be talking about the selection process for the World Pastry Cup which is celebrated in Lyon, France every 2 years.

Sylvain Leroy — named in 2011 as one of the nation’s top 10 pastry chefs; president of Team USA for the Coup du Monde 2011; the chef who has launched pastry menus for many esteemed restaurants and hotels, from Jean-George to Atlantis; a man who has worked events from the White House to Disneyland to the French consulate; a chef with one accolade after another (both French and American) — works as chief technical adviser at Paris Gourmet in Carlstadt, NJ.

Last summer, Chef Leroy and the other nine honorees chosen as top pastry chefs by Dessert Professional magazine, presented their sweet delicacies at the Institute of Culinary Education in New York. Barbara Walters was there, and treats included chipotle-infused chocolate pudding and waffle cones with layers of mango, chocolate and caramel. Leroy’s specialty was a selection of pretty, delicate dessert terrines.