2022-23 Modern Quickbreads

  • 05/31/2022
  • 2:00 PM - 3:30 PM (EDT)
  • Zoom

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Virtual Demonstration

Modern Quickbreads

with Dimitri Fayard


In this course, Chef Dimitri will demonstrate two decadent pound cakes. A chocolate hazelnut and a caramel banana, both with a modern twist. Techniques taught in this demo will have you on your way to an updated, decadent and can't-resist pastry case for your customers.


 May 31, 2022

     Tuesday 2:00 pm - 3:30 pm, ET
      

Skill Level: Intermediate



Chef Fayard began his culinary training at the age of 14 in Auch, France, working for MOF Philippe Urraca. In 1998, he traveled to the United States and began working for François Payard at his New York City Shop. From there, he joined the Bellagio Hotel opening team in Las Vegas, NV with MOF Jean-Philippe Maury, as Assistant Pastry Chef, his team provided desserts for four restaurants, a 24-hour café and two pastry shops, in addition to creating all wedding cakes and room service desserts. Chef Fayard then applied his pastry expertise at the Ritz-Carlton Corporate hotel in Atlanta, before traveling to Chicago in 2002. In Chicago, he helped open the Hotel Sofitel Water Tower and served as Executive Pastry Chef. Opening his Pastry Shop, Vanille Pâtisserie in May 2003, Fayard sold it in November 2011. Recently, Chef Fayard has shared his techniques and passion with the students at the French Pastry School, focusing primarily on cakes, tarts and entremets. In May 2013, Fayard served as the Executive Pastry Chef at The Peninsula Chicago, where he oversaw pastry development for all food and beverage operations in the hotel. Chef Fayard took on the Gourmet Brands Chef at the Chicago Chocolate Academy in September 2019. Over the course of his career, Chef Fayard has received many accolades. He was awarded three gold medals at the Atlanta Pastry Classic Competition in 2001, and was named one of the Top Ten Pastry Chefs in America by Pastry Art & Design and Chocolatier magazines in 2007. Fayard was named a World Pastry Champion in 2008, in 2009 he was admitted as Academician into the Academie Culinaire de France, and was a finalist for the MOF in 2011.

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