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Mission Statement for the Pastry Professionals Association
  • To provide educational opportunities for professional pastry chefs, bakers, cake decorators, confectioners, and students.
  • To promote networking for its members as well as the other professionals interested in the pastry and baking area.
  • To promote the Pastry Professional in the community as a vital part of the Food Industry.
  • To give support to each member for professional and personal reasons.

2010 Meetings:

Molecular Gastronomy for Dessert Applications or "Making Raspberry Caviar"

Where: The Arts Institutes of Minnesota, Gourmet Dining Gallery

Date: Sunday, 18 April

Time: 2:30p - 4:30p

details in members area
Molecular Gastronomy for Dessert Applications or "Making Raspberry Caviar"

The PPA is back in action! Our next meeting will feature a demonstration of Molecular Gastronomy and how it can be applied to dessert applications.

Chef Matt Schmidt, Instructor at The Arts Institute International of Minnesota will lead the demonstration. Come learn how pastry chefs are pushing the envelope in their desserts using this cutting edge technology. It's not just for line-cooks anymore!

Come and see what all the excitement is about! Attendees get to enter a drawing to assist Chef Schmidt.

Where: The Arts Institutes of Minnesota, Gourmet Dining Gallery

Date: Sunday, 18 April

Time: 2:30p - 4:30p

Directions and Parking: 15 South 9th Street Minneapolis, MN 55402 between LaSalle and Hennepin Ave. Map: http://tiny.cc/m1drk Parking is available on the street and is free on Sundays. There is also a pay ramp on LaSalle and 9th. Please do not park in the lot next to the school, as you will be towed.

Space is Limited to 45 seats. Sign up now by contacting Bret Bannon at BretBannon@bretstable.com

Hope to see you there!