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comments[0]='"WOW... The pieces are absolutely stunning, & your images have captured them beautifully, they’ve done them the justice they deserve – well done, thank you so very much for sharing them with me, I’ve already had some Oohs & Aahs from my colleagues here."
–Ken Train ';
comments[1]='"Thank you so much for sharing. It is absolutely amazing so see what things are possible! It really opens ones eyes to the endless possibilities!"
-Sonia Chugh';
comments[2]='"Wow, Wow, Wow that is great, I showed the students the photos and they were amazed. Thank you for sharing that. Please keep in touch."
-Leo Grado';
comments[3]='"Holy cow that was fanatically outrageous.My brain is non-stop bogeying since I saw the slide show...I have not been this jacked up from pictures of other professionals in a while.Thank you for share and support in our pastry world.You sent me into a whole new overdrive and direction."
-George';
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pp[0]='Orlando ACF Welcome
The city has a magic all its own. So when we were invited to participate in the AFC Convention in Florida, a whole new world unfolded. Pastry Chefs David Ramirez and Jim Mullaney, our valiant ambassadors, provided both pastry and savory castings.';
pp[1]='Culinary Olympics-Savory \'08
These savory photos from the Culinary Olympics will whet your appetite to the amazing craftsmanship of the competing chefs…';
pp[2]='Culinary Olympics-Sweet \'08
The Culinary Olympics present the culinary arts at their most extreme. Held every four years, this four-day competition gathers the world\'s best chefs and pastry chefs; all competing for the gold.';
pp[3]='Welcome to Dubai
Dubai, the city, evokes a sense of the exotic and the ultra hip. With a popluation of over 80% foreigners, it is a melting pot of cultures and artistic interpretation.';
pp[4]='Gulfood Expo-Chocolate \'08
These chocolate sculptures in either their traditional or modern interpretations evoke universal themes. This work in its impermanent state is some of the best folk art I\'ve ever seen.';
pp[5]='Gulfood Expo-Bread \'08
Bread a staple for centuries has never looked so good… Once again the artistic styles and techniques are amazing. Please enjoy and try not to get too hungry.';
pp[6]='Gulfood Expo-Pastry \'08
Gulfood is an amazing international tradeshow that several clients in the region recommended. The photo albums here are from just a few of the many competitions held at the Emirates Salon Culinaire. Pastry Showpieces included pieces made of gum paste, fondant, and blown/pulled sugar pieces.';
pp[7]='Gulfood Expo-Wedding Cakes \'08
Ah Wedding Cakes… If you have an appreciation for detail sugar lace and handmade gum-paste flowers or looking for beautiful non-traditional presentation these photos are for you. Enjoy!';
pp[8]='Atlantis-Dubai
Most everyone has heard of Altantis, maybe seen some resort ads, but until you\'re actually in the Lost Chambers Exhibit it\'s hard to imagine just how awesome it is...';
pp[9]='Amoretti \'08
World Pastry Championship
After a week of great classes at the Pastry Forum, the big guns come in to compete for the title of World Pastry Team Champions, the theme: Imagination.';
pp[10]='I Love New York
Finally made it to New York City for the Patis France Pastry Chef of the Year Competition: the theme "Under the Sea" also managed to catch "Design and the Elastic Mind" exhibit at Moma...a real bender.';
pp[11]='Midwest Pastry Forum
Inviting international talent, the strong ladies (and handsome men) of the MN pastry community put together a wonderful pastry event for the "locals".';
pp[12]='Coupe du Monde, Lyon France \'09
Set near the historic city of Lyon, attending the 2009 World Pastry Cup was a trip well worth taking. Three person teams from over 22 countries competed fiercely to produce extraordinary results. Don\'t just take my word for it, judge for yourselves!';
pp[13]='World Pastry Forum Az \'09
As the time to register for this year\'s major pastry event draws near (April 1st), we had to share some photos from last year\'s World Pastry Forum and Amoretti\'s World Pastry Team Championship. (Thanks to Paul Bodrogi for the Competition photos.)';
pp[14]='Abu Dhabi-Unrivaled Quality
Slightly south of Dubai lies the true king of the desert, Abu Dhabi. While Dubai is know as the Vegas of the middle east, Abu Dhabi prides itself as the cultural capital. As the richest emirate and UAE\'s capital, it offers sophisticated living that\'s hard to fathom.';
pp[15]='USA tryouts for Coupe du Monde \'11
The tryouts for team USA where held at the Secchia Institute for Culinary Education in Grand Rapid Community College as Gilles Renusson, President of Club Coup du Monde hosted the two day event. ';
pp[16]='Stéphane Tréand Sugar Class
Chef Source, a Michigan specialty foods provider brought in Stéphane Tréand, MOF to teach a two-day sugar seminar at Oakland Community College for their valued customers. Sparked with inspiration, the class of professional chefs erupted into a fervor of sugar artistry.';
pp[17]='World Pastry Championship \'10
Held in Arizona July 5-6 this international competition was an event to behold. Representatives from Denmark, Great Britain, Italy, Japan, Mexico, Singapore, South Korea and USA competed for the gold. The theme CHILDHOOD, the results...beautiful work. Judge for yourself...';
pp[18]='IBIE \'10
The 2010 International Baking Industry Exposition is dedicated to technology for the baking industry. Also Featured is the Callebaut World Chocolate Masters Regional Finals, the Louis Lesaffre Bakery World Cup and the Pillsbury Bakers Plus Creative Decorating Competition.';
pp[19]='Coupe du Monde, Lyon France \'11
The trip back to Lyon was even better then the first. The lovely city, dining with chefs from around the world and we haven\'t even mentioned the main event, the Coupe du Monde de la Patisserie. 3 person teams from over 19 countries competed for 2 days to produce extraordinary results.';
pp[20]='Hands On with Stéphane Tréand
In Chef Tréand\'s class students had the opportunity to work with the ShowStopper prototypes and Showpeels. Using hand skills, molds and other tricks that Chef Tréand shared with the class, students had a wonderful time producing some amazing work.';
pp[21]='National Pastry Team Championship, AZ \'11
This was a great way to kick-off the Summer. Team Padua competed with Team Gallego who was awarded Best Sugar, Team Gonzalez was awarded Best Chocolate Showpiece, and First Place went to Team Wressell. Congratulations teams! ';
pp[22]='Casting Challenge ’07
The idea was simple; give seven pastry students the same ten molds and instruct the students to use the molds in as many different ways as possible to create a sugar showpiece and a chocolate amenity. Their skill, creativity and commitment would be the only variables.';
pp[23]='Casting Challenge ’08
On the first day, six pastry students and their assistants worked their sugar with refreshing and distinctive results. The following day, five local professionals came into the kitchens and the \'Sugar Art Casting Challenge\' took casting sugar to an imaginative level.';
pp[24]='Casting Challenge ’09
In 2009, the event was held at and hosted by Johnson & Wales University, Charlotte campus. The event leader was Chef Instructor Robert Epskamp. The results are great!';
pp[25]='Casting Challenge ’11
This past March we returned to the Art Institute of Atlanta, home to instructor and organizer Chef Paul Bodrogi. Local and national pastry chefs gathered to compete, judge and socialize. We had several previous student-contestants that had come back to compete as professionals.';
pp[26]='Chicago Restaurant Pastry Competition 2011
Pastry Chef Jimmy MacMillan of JMPurePastry organized the first Chicago Restaurant Pasty Competition to showcase the talents of Chicago\'s pastry chefs. The competition was filmed and will be broadcast worldwide via the web in episodes. Stay tuned, and enjoy the bites!';
pp[27]='Swiss Christmas 2011
While on a holiday tour of Bavarian and Switzerland we enjoyed a wonderful variety of memorable delicacies. Starting in Bad Feilnbach, then off to Schwyz, Zurich and ending in St. Moritz,, we hope this Postcard shares a little of the magic.';
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