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Starting a Pastry Department: It's a Piece of Cake!

Bryce Chervin  (Executive Pastry Chef, Footers Catering)

Location: Floridian D

Date: Wednesday, February 26

Time: 1:00 pm - 2:00 pm

Pass Type: All Access, CS Conference Pass, CS Premium Pass, Combined CS/TSE Conference Pass

Track: CS-Culinary Arts

Vault Recording: TBD

Audience Level: All

From-scratch desserts and baked goods will grow your bottom line, your operation, and your clientele base, but taking the leap can make even the most level-headed of us a tad apprehensive. In this class you will learn the basics of building pastry menus, mixing and matching recipes, and when to use pre-made product vs. producing from scratch. You will walk away with 12 recipes that can be used across all of your menus as well as how to expand your operation in the future.