CAFE NEWS
September/ 10 / 2013

Meet Chef Scott Turner

 

Chef Scott Turner's career in foodservice began in equipment installation and repair on the East Coast.  Chef Turner received exceptional training and knowledge in Culinary Arts and Baking and Pastry through the NCHS.  His training in Pastry Arts was held primarily under the guidance of Certified Master Pastry Chef Walter "Spud" Rhea.  He participated in regional culinary competitions.  During his career, the American Culinary Federation awarded Chef Turner both gold and silver medals in competition.  Additional training has included time spent with Chef Ewald Notter in the study of chocolate, sugar, and pastillage.

 

Chef Turner worked in some of the finer restaurants in Louisville.  A major opportunity arose with the opening of a new resort on Grand Cayman Island in the British West Indies when Chef Turner took on the role of Executive Pastry Chef for the Westin Casuarina Resort.

 

Chef Turner has taught in all of the programs within the Baking and Pastry curriculum but has a primary emphasis and finds his true passion in chocolate work.

 

Chef Scott Turner, CEC, CEPC, CHE, M.A.Ed will be our instructor for the chocolate portion of "The Science of Baking" to be hosted by Sullivan University, October 18-20.
You Are Invited!

 

Who Should Attend?  Foodservice instructors and professionals who are interested in keeping up with new ingredients and new techniques as they relate to courses they are teaching in baking and pastry.

 

Format of the Workshop:  Attendees will listen to lectures, witness demonstrations, and have hands-on time in the baking and pastry kitchens at Sullivan University's signature building "The Bakery."

 

Topics:  Overview of Baking/Pastry Programs in U.S.; Savory applications from Pastry Products; Bakery Science overview; Taking Whole Grains Mainstream; Artesian Bread Tasting and Pairings with oils and cheeses; Molecular Tips and Tricks for B&P Classes; Trends in Chocolate; and Gluten Free and other healthy applications/substitutions.

 

What's Included:  Transportation to/from Sullivan University and host hotel; opening night reception; two breakfasts and two lunches; educational materials; chef jacket; tool kit; and ACF continuing education hours.

 

Cost:  $374 (discounts are applied for multiple attendees from a school that pays with one check)

 

Hotel:  The Crowne Plaza Louisville is offering rooms at $75/night+taxes.  They offer complimentary airport shuttles as well as complimentary high speed wireless in all rooms.  Cut off for the room rate is October 3, 2013.  Click for hotel information.

 

To register, go to www.CafeMeetingPlace.com under Events.  Or download a registration form and fax to (410) 263-3110.  You can request to be billed, use a credit card, or provide a purchase order number.

 

This workshop will be limited to 60 attendees.  There is a limited hotel room block, so please let the CAFÉ office know if you have any problems securing a room.  Cut off for the room rate is October 3, 2013.

 

We have an outstanding program planned which is being hosted by a nationally-recognized Baking and Pastry Program!  Don't miss this once-yearly workshop designed for instructors at all levels.

 

SAVE THE DATES!

 

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February 21-23, 2014

Chicago                                                                                                           

 

10th Annual Leadership Conference

June 19-21, 2014

Salt Lake City                                                                            

 

"Health and Food"

Fall 2014               
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