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2010 sugar seminar

Sugar with

Stéphane Tréand

Meilleur Ouvrier de France (Best Craftsman in France) 2004

Chef Source is proud to offer an incredible two day sugar seminar. Chef Stéphane Tréand will be sharing several techniques used in world class competition along with air brushing and casting.

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Undoubtedly, one of the World’s finest Pastry Chefs, Chef Tréand is sure to bring exciting techniques for developing the skills needed for showpiece and amenity production. photo courtesy of ChicagoMoldSchool.com


Stéphane Tréand

Tue June 1 7:00 – 2:00pm

Day 1

ABOUT THE SEMINAR Students will work closely with Chef Tréand developing skills necessary for showpiece and amenity production. Chef Tréand will be sharing several interesting techniques and tips that he has used in world class competitions.

Stéphane Tréand’s pastry journey began in Northern France at the age of 16 when his father sent him to work at the local bakery. At the age of 29, he opened his own Patisserie tearoom located in the heart of Provence, south of France where he quickly made a name for himself.

BACKGROUND A veteran of the food industry, Stéphane Tréand’s pastry journey began in Northern France a the age of 16 when his father sent him to work at the local bakery. Even after the hard time of apprenticeship, he realized he had the passion for Pastry. At the age of 29, he opened his own Patisserie tearoom located in the heart of Provence, south of France where he quickly made a name for himself. As he was involved in many competitions and demos, in 1994 he decided to become a Pastry Teacher while still running his pastry shop. He sold this boutique in 2001 to teach classes around the world and pursue his lifetime dream of achieving the title of M.O.F. , Meilleur Ouvrier de France (Best Craftsman in France) which he realized in 2004. In 2005, Stéphane Tréand became Executive Pastry Chef at the St. Regis Monarch Beach Resort in Dana Point , California.


Stéphane Tréand is owner and master pastry chef of Tréand pastry-shop in Brignoles, France and is also the executive pastry chef of the St. Regis Resort at Monarch Beach, CA.

photo courtesy of ChicagoMoldSchool.com

Wed June 2 7:00 – 2:00pm

Day 2

ABOUT THE SEMINAR Chef Tréand will also cover air brushing and casting techniques using silicone molds, he is sure to surprise.

photo courtesy of ChicagoMoldSchool.com

RECENT YEARS Over the past years, Stéphane Tréand has been busier than ever : He won the food Network’s Sugar Showpiece Challenge in 2005 , the gold medal at the United States World Pastry Team Championship in 2007 and became World Pastry Champion in 2008. He was also named one of the Ten Best Pastry Chefs in USA in 2007 and 2008 by Pastry Art and Design Magazine. In 2009, he was the coach of the USA pastry team which earned a bronze medal at the International Pastry Competition in Tokyo, Japan. He made several trips to Japan as a pastry consultant, and traveled throughout the country teaching pastry, chocolate, sugar and airbrush techniques. He also continues to design silicon products for his endorsed line of Showpeels which he creates for sugar and chocolate artistic work.


About the seminar June 1-2

This seminar will be held at Oakland Community College (Orchard Ridge Campus) Building J, Room 144. For a map to the facility please visit os online at www.chef-source.com and click on the image of this invite on the home page. This seminar is completely hands-on. Please wear your Chef uniform and bring your tool kit. Each student will be provided with a sugar station to work with, plenty of isomalt and silicone molds Lunch will be provided on both days by Chef Source. The charge for this event is $325. Payment via Visa, Mastercard, American Express or we can simply bill your account. We look forward to seeing you.

R.S.V.P. Space for this event is very limited. Please make a reservation with your sales representative or call us at 800.495.5980.

Map/Directions For a map to the facility, please log onto www.chef-source.com and click on the image of this invite on the home page.

Special Thanks We would like to give a special thanks to Chef Roger Holden C.E.P.C., C.C.E. Not only is he the host of this event, but over the years he has been a continued source of culinary information while inspiring us with his creations and teachings. His support to the culinary community along with Chef Source is greatly appreciated.

5492 Research Drive, Canton Michigan, 48188

www.chef-source.com

photo courtesy of ChicagoMoldSchool.com

phone 800.495.5980  fax 734.480.2320


stephane treand sugar class 2010