Chef Ellen Duke will be demonstrating techniques that she has perfected in molecular desserts during CAFÉ’s “The Science of Food” event, October 19-21, hosted at Johnson & Wales University in Charlotte.
Chef Duke joined the faculty at Johnson & Wales University in Charlotte in 2011. She teaches Specialty Cakes and Introduction to Cakes for baking and pastry students and Advanced Patisserie for culinary students. She also teaches many Chefs’ Choice classes for the community.
After graduating from Syracuse University with a bachelor’s degree in Hospitality and Food Service Management and a minor in Nutrition, Chef Duke earned an associate’s degree in Baking and Pastry Arts from the Charlotte campus of Johnson & Wales University.
Ellen has worked in various baking and pastry settings including fine dining, catering, specialty cake shops, and large-scale production bakeries.
Most recently, Ellen began her own specialty cake business in Charlotte and she owns and operates an artisan bread company with her husband,
Ellen is a Certified Working Pastry Chef by the ACF.
Points to be covered in her demonstration on Saturday will include:
Using liquid nitrogen for instant frozen desserts and garnishes
The use of tapioca maltodextrin in the production of food powders
The use of natural thickeners and gels in dessert production
Avocados from Mexico announces “Good Morning Avocado” Student Recipe Contest with $2,000 in cash prizes for student chefs. Contest deadline is November 1, 2012.
Students are to send their original recipe creatively incorporating Hass avocados into the breakfast and brunch scene. Students from both secondary and postsecondary foodservice programs in the U.S. are eligible.
Save the Dates!
October 19-21, 2012
“The Science of Food”
Charlotte, NC
February 22-24, 2013
Postsecondary Deans and Directors Retreat
“20/20 Vision”
Chicago
By Invitation Only; limited to 50 attendees
