French Cuisine: from Classic to Contemporary

June 18-20, 2010
Hosted by: L’Academie de Cuisine, Gaithersburg, Maryland

It is safe to say that French Cuisine has been the gold standard for culinary arts education for a long time…certainly while most of trained and certainly how most of us were judged as culinarians.

However, more emphasis now is on global cuisines and fusion cuisines and healthy cuisines and regional cuisines…and rarely do we see how we can convert classic French dishes into contemporary foodservice operations.

This workshop will help the attendees look at specific menu items, understand how they may be converted to applications that might be more appropriate for different outlets (catering, fast casual, fine dining, on-site) as well as become more cost effective using (some) quality convenience items. There will be demonstrations and hands on practice each day by a team of chefs from the celebrated L’Academie de Cuisine led by Francois Dionot, one of the finest French chefs in the U.S.

The workshop will begin with an exercise and tasting on Friday evening and continue all day on Saturday and Sunday. A full agenda will be available in early 2010. A block of rooms has been secured at a nearby hotel. Download the hotel information.

Submit your payment online or request to be billed via mail/fax. Deadline is May 1, 2010 for early registration fees.

This hands-on skills workshop costs $374 each if registered by May 1, 2010. After May 1, 2010, the workshop costs $474.

There is a $100 discount to anyone registering for more than one CAFE event in 2010 and there is a 10% discount for each additional attendee from the same school. Just use the coupon codes MORETHANONEEVENT Or MORETHANONEPERSON during checkout to apply the discount.

The CAFE Summer Workshops have been approved by the American Culinary Federation for 20.0 CEH (Continuing Education Hours). These hours may be used in pursuit of ACF certification. Continuing Education Units are available for a processing fee of $20.

Register online by completing the form below or download a registration to print and submit it via regular mail or fax.