CHOCOLATE SEMINARC A C A O B A R R Y A N D C H E F S O U R C E
2 0 1 4
Executive Pastry Chef Franck Iglesias directs a team of 32 chefs at Foxwoods Resort Casino, creating divine dessert specialties and stunning showpieces for the property. Born in Argenteuil, France, just north of Paris, Franck was raised in the food and restaurant business, learning from his mother while she cooked traditional French specialties at home and receiving inspiration from his father, who worked as a restaurant chef. At the age of sixteen he entered Andorra Culinary School, where spent two years learning the basics of French cuisine before moving to Perpignan to begin a two year program in the art of pastry making. After many years acquiring experience in restaurants throughout France and Spain, Franck made the life changing decision to move to America, bringing his craft to Patisserie Mirabelle in Old Saybrook, Conn. In 2002, Franck continued his American journey, studying under the esteemed Francois Payard at his Upper East Side Payard Patisserie & Bistro in New York. Francks creative work has been published in Food & Wine, Gourmet, Art Culinaire, Pastry and Baking North America, Dessert Professional , le journal du Patissier and Modern Bride Magazines and he has appeared on Food Networks top-rated show, Sweet Genius.
photo courtesy of Barry Callebaut
Oct 28 BiographyTue Oct 281:00 4:00pmCLASS ITINERARY
Executive Pastry Chef Foxwoods Resorts & Casino
Born and raised just outside Paris, Chef Iglesias has also worked in Spain. We are thrilled to have his European style infused into an American tradition ....... Thanksgiving.
Join us in our test kitchen for this incredible one day seminar featuring verrines, tarts and plated desserts all with a Thanksgiving theme.
It all starts here
THANKSGIVINGWITH CHEF FRANCK IGLESIAS
A NOT SO TRADITIONAL
what Cacao Barry does with it from this point is nothing short of incredible!
Franck Iglesias has been featured in Food & Wine, Gourmet, Art Culinaire, Pastry and Baking North America, Dessert Professional , le journal du Patissier and Modern Bride Magazines and he has appeared on Food Networks top-rated show, Sweet Genius.
FORMATThis seminar will consist of hands-on demonstrations by the Chef along with open discussions.
DATE AND TIMEOctober 28th 1-4PM WHAT TO BRINGJust yourself. All products will be provided by Chef Source and Barry Callebaut. There is no need to bring any tools.
LOCATIONThis seminar will be held at Chef Source. For a map and directions to our facility please visit us on-line at www.chef-source.com and click on the map tab .
RSVPPlease RSVP via your sales rep our call us at 800.495.5980. This seminar is for culinary professionals and is by invite only.
COSTThere is no charge for this seminar.
We look forward to seeing you.
5492 research drive, canton michigan 48188 www.chef-source.com phone 800.495.5980