NYS Workshop - CIA -October 2010
On October 24th, our member bakers headed to the CIA in Hyde Park, NY, for a workshop.
Always eager to learn new formulas, new methods, new trends in baking, our members were treated first to an informal wine tasting dinner on Sunday evening at Santo Stefano Wine Masking Club. Not only were treated to in-house made wines without sulfates, but dinner as well. Monday brought us to the CIA where the first workshop was given by CMB Francisco J. Migoya, anthor of two books: "The Modern Cafe" and "Frozen Desserts". He demonstrated a different take on the familiar danish, where the pastry is made with pre-baked laminated dough and then filled with various fillings. He then went on to the popular brioche, baking both in rectangle tins. The end results were excellent providing a more flaky and crispy product.
Our second workshop was headed by CMB Peter P. Greweling who delighted the audience with confections for the Bakery. He made Almond Dragees, Pecan Pralines and Citrus Confit. Not only were we given formulas, but the confections to taste and take home.
Lunch followed at the school cafe and the outing ended on a very sweet not..
|CMB Francisco J. Migoya demonstates is unique pastry techniques |
|Award presented to Chef Noble Masi By President Joe Gifoli and 2nd Vice President Aaron Wasserman |
|Sunday evening at Santo Stefano Wine Masking Club |
|Scholarship Check Presented to CIA by Joe Gifoli and Eddie Maher |
|Please Join us at the
45th Annual Banquet
Metropolitan Bakers of New York
Honoring Mr. Paul Sapienza
Sunday March 6th,2011
Marina Del Rey
Bronx, New York
Marina del Rey CaterersAddress: One Marina Drive Throgs Neck, NY 10465
Phone: (718) 931-6500
In Memory of Fritz Weber
Fritz Weber passed on. Fritz was a past President of New York State Bakers Association. Fritz will be remembered by all of us for being very instrumental in the success of the bakers association as well as being a great baker and a kind person. Fritz died on his 99th birthday. May he rest in peace.