Chicago Foodways: The Making of a Pastry Chef, 10/29 @ 6:30

Chicago Foodways Roundtable

The Making of a Pastry Chef:
The journey from childhood passion to apprenticeship to the heights of the profession

Presented by Eric Lanlard, Master Patissier

Monday, October 29, 2012 at 6:30 pm
Kendall College, School of Culinary Arts
WoodMode Auditorium, 900 N. North Branch Street, Chicago
(West of Halsted Street, North of Chicago Avenue)
Free Parking
Cost: $3. *(optional: pies from Pleasant House Bakery)
Free to Kendall students and faculty with ID.

“The British used to fuss for hours over fancy designs, but when it came to the flavor, they’d say, “Oh, sponge will do.” That’s all changing now.” - Eric Lanlard


Master Pâtissier and cake maestro, Eric Lanlard, is the owner of the chic London cake emporium, Cake Boy, and has changed the face of British baking.

He began his fruitful career in his birthplace of Brittany, where he was voted Best Apprentice Pâttisier at Le Grand Pâtisserie. Eric went on to study the craft of Chocolatier with Arens-Scheer in Luxembourg, and then served world dignitaries on board the French flagship Jeanne D'Arc as part of his national service. He moved to the UK in 1989 to work with Albert and Michel Roux. He opened Cake Boy in 2007 and has a 10-part series - Baking Mad with Eric Lanlard- currently on British TV. He is author of Glamour Cakes, Master Cakes, Home Bake, Cox Cookies & Cake, and Cake Boy. Tart It Up! is his latest book and is his first book addressing savory baking. He is also poised to be one of the first chefs in space through Virgin's Intergalactic program.

*Pleasant House Bakery of Chicago will make two pies made to Eric Lanlard’s recipes from Tart It Up: Sweet & Savory Tarts & Pies: 1) Pork and cider pie (page 77) and 2) Butternut squash and mushroom pie (page 67). Order in advance at $10 each by brownpapertickets.com/event/281036 or 1-800-838-3006 by October 26 OR by mail to Chicago Foodways Roundtable, 280 Laurel Ave. Highland Park, IL 60035.

This program is hosted by the Chicago Foodways Roundtable. To reserve, please e-mail: ChicagoFoodwaysRoundtable@gmail.com, then leave your name, telephone number and how many people in your party.

Hi,

This rare Monday evening program bumps into dinner. I have arranged for Pleasant House Bakery to make Eric's recipes for Pork cider pie and Butternut squash pies. These cost $10 each and need to be ordered in advance.

If you are attending and hope to eat dinner during this program, please advise.

Regards,

WBEZ’s Chicago Amplified partners with Culinary Historians by recording our programs and making them available for broadcast on demand at their website or downloadable to an iPod. Our most recent program:

The Making of a Pastry Chef: The Journey from Childhood Passion to Apprenticeship to the Heights of the Profession, October 29, 2012