Professional Development Course Calendar
| Course Title |
Location |
Start |
End |
| Advanced Seafood Cooking |
St. Helena, CA |
05/06/08 |
05/09/08 |
| Level
II ProChef Assessment Workshop |
Hyde Park, NY |
05/07/08 |
05/07/08 |
| Advanced Sauces: Techniques and Flavor Development |
St. Helena, CA |
05/12/08 |
05/16/08 |
| Techniques of Healthy Cooking |
Hyde Park, NY |
05/12/08 |
05/16/08 |
| The Art & Science of Cooking |
Hyde Park, NY |
05/12/08 |
05/16/08 |
| Level I ProChef Certification Exam |
Hyde Park, NY |
05/19/08 |
05/22/08 |
| Level II ProChef Certification Exam |
Hyde Park, NY |
05/19/08 |
05/22/08 |
| Industry Trends and Creative Menu Development Seminar |
Hyde Park, NY |
05/27/08 |
05/30/08 |
| |
|
|
|
| Small Dishes, Big Flavors: Appetizers and First Courses |
St. Helena, CA |
06/02/08 |
06/06/08 |
| Fire, Spice, and the Global Grill: Vibrant Dishes from Hot
Climates |
St. Helena, CA |
06/16/08 |
06/20/08 |
| Food Styling |
Hyde Park, NY |
06/16/08 |
06/20/08 |
| The Art and Science of Artisan Bread Baking |
St. Helena, CA |
06/17/08 |
06/20/08 |
| Level II ProChef Certification Exam |
St. Helena, CA |
06/23/08 |
06/26/08 |
| Advanced Food Styling with Delores Custer |
Hyde Park, NY |
06/23/08 |
06/27/08 |
| Chef's Tour of the Napa Valley |
St. Helena, CA |
06/25/08 |
06/27/08 |
| |
|
|
|
| France: Seasonal Bistro and Provencal Cooking |
St. Helena, CA |
07/21/08 |
07/25/08 |
| Wine & Food Pairing for Chefs |
St. Helena, CA |
07/28/08 |
07/31/08 |
| |
|
|
|
| Industry Trends and Creative Menu Development Seminar |
Hyde Park, NY |
08/04/08 |
08/08/08 |
| Modern Plated Desserts |
Hyde Park, NY |
08/04/08 |
08/06/08 |
| Soups, Stocks, and Sauces |
Hyde Park, NY |
08/04/08 |
08/08/08 |
| ProChef
Certification Level I – Immersion |
Hyde Park, NY |
08/04/08 |
09/05/08 |
| Gelato, Sorbet, and Ice Cream |
Hyde Park, NY |
08/07/08 |
08/08/08 |
| Advanced Wedding Cake Décor with Condra Easley |
St. Helena, CA |
08/11/08 |
08/14/08 |
| Breakfast & Brunch Cookery |
Hyde Park, NY |
08/11/08 |
08/15/08 |
| Cooking Principles I |
Hyde Park, NY |
08/11/08 |
08/15/08 |
| Healthy Flavors of Asia, Latin America, and the Mediterranean |
St. Helena, CA |
08/11/08 |
08/15/08 |
| Basics of Wine & Food Pairing |
New York, NY |
08/12/08 |
08/12/08 |
| Level
I ProChef Assessment Workshop |
Hyde Park, NY |
08/13/08 |
08/13/08 |
| Level
III ProChef Assessment Workshop |
Hyde Park, NY |
08/13/08 |
08/13/08 |
| Accompaniments and Side Dishes: Beyond the Protein |
Hyde Park, NY |
08/18/08 |
08/22/08 |
| Asian Cuisine: Ingredients and Techniques |
Hyde Park, NY |
08/18/08 |
08/22/08 |
| Industry Trends: Flavor Immigration |
New York, NY |
08/19/08 |
08/19/08 |
| Chef's Tour of the Napa Valley |
St. Helena, CA |
08/20/08 |
08/22/08 |
| The Role of Nutrition in the Marketplace |
New York, NY |
08/21/08 |
08/21/08 |
| Cooking Principles II |
Hyde Park, NY |
08/25/08 |
08/29/08 |
| Level III ProChef Certification Exam |
Hyde Park, NY |
08/25/08 |
08/28/08 |
| Remarkable Service |
Hyde Park, NY |
08/25/08 |
08/29/08 |
| |
|
|
|
| Wine Lists: Recent Trends |
New York, NY |
09/02/08 |
09/02/08 |
| Frontline Leadership Skills |
Hyde Park, NY |
09/02/08 |
09/05/08 |
| Level I ProChef Certification Exam |
Hyde Park, NY |
09/02/08 |
09/05/08 |
| Mediterranean Cuisine: Ingredients & Techniques |
Hyde Park, NY |
09/02/08 |
09/05/08 |
| ProChef
Certification Level II – Immersion |
Hyde Park, NY |
09/02/08 |
10/02/08 |
| Hiring for Success: Techniques for Effective Interviewing |
New York, NY |
09/08/08 |
09/08/08 |
| Classic Cuisines of Mexico: Puebla and Oaxaca |
San Antonio, TX |
09/08/08 |
09/12/08 |
| Baking & Pastry for Chefs: Desserts & Breads from the
Hot Kitchen |
Hyde Park, NY |
09/09/08 |
09/12/08 |
| Controlling Your Bottom Line |
Hyde Park, NY |
09/09/08 |
09/12/08 |
| Fundamental Baking Techniques |
Hyde Park, NY |
09/09/08 |
09/12/08 |
| Performance Management: Getting the Most from Your Employees |
New York, NY |
09/15/08 |
09/15/08 |
| Mexican Small Plates |
San Antonio, TX |
09/15/08 |
09/19/08 |
| Garde Manger: The Art & Craft of the Cold Kitchen |
Hyde Park, NY |
09/15/08 |
09/19/08 |
| The Art & Science of Cooking |
Hyde Park, NY |
09/15/08 |
09/19/08 |
| Level
II ProChef Assessment Workshop |
Hyde Park, NY |
09/16/08 |
09/16/08 |
| Techniques of Healthy Cooking |
Hyde Park, NY |
09/22/08 |
09/26/08 |
| Vibrant Dishes of Latin America |
Hyde Park, NY |
09/22/08 |
09/26/08 |
| What's Your Leadership Style? |
New York, NY |
09/29/08 |
09/29/08 |
| Cooking Principles I |
Hyde Park, NY |
09/29/08 |
10/03/08 |
| Level II ProChef Certification Exam |
Hyde Park, NY |
09/29/08 |
10/02/08 |
| Soups, Stocks, and Sauces |
Hyde Park, NY |
09/29/08 |
10/03/08 |
| ProChef Certification Level I – Immersion |
Hyde Park, NY |
09/29/08 |
10/24/08 |
| |
|
|
|
| Accompaniments and Side Dishes: Beyond the Protein |
Hyde Park, NY |
10/06/08 |
10/10/08 |
| Intermediate Wedding Cake Design with Condra Easley |
St. Helena, CA |
10/06/08 |
10/10/08 |
| Breakfast & Brunch Cookery |
Hyde Park, NY |
10/06/08 |
10/10/08 |
| Fundamentals of Bread Baking |
Hyde Park, NY |
10/06/08 |
10/10/08 |
| The Role of Nutrition in the Marketplace |
New York, NY |
10/09/08 |
10/09/08 |
| Cooking Principles II |
Hyde Park, NY |
10/13/08 |
10/17/08 |
| Basics of Wine & Food Pairing |
New York, NY |
10/21/08 |
10/21/08 |
| Level I ProChef Certification Exam |
Hyde Park, NY |
10/21/08 |
10/24/08 |
| Modern Plated Desserts |
Hyde Park, NY |
10/27/08 |
10/29/08 |
| An Exploration of Food and Wine for Chefs |
Hyde Park, NY |
10/27/08 |
10/30/08 |
| Financial Understanding for Chefs |
Hyde Park, NY |
10/27/08 |
10/31/08 |
| ProChef
Certification Level III – Immersion |
Hyde Park, NY |
10/27/08 |
11/14/08 |
| |
|
|
|
| CMC Workshop: Classical Cuisine and Market Basket Strategies |
Hyde Park, NY |
11/03/08 |
11/06/08 |
| Asian Cuisine: Ingredients and Techniques |
Hyde Park, NY |
11/03/08 |
11/07/08 |
| Individual Pastries and Desserts |
Hyde Park, NY |
11/03/08 |
11/07/08 |
| Specialty and Hearth Breads |
Hyde Park, NY |
11/03/08 |
11/07/08 |
| Vibrant Dishes of Latin America |
Hyde Park, NY |
11/03/08 |
11/07/08 |
| Level III ProChef Certification Exam |
Hyde Park, NY |
11/10/08 |
11/13/08 |
| Controlling Your Bottom Line |
Hyde Park, NY |
11/10/08 |
11/14/08 |
| Small Dishes, Big Flavors: Appetizers and First Courses |
Hyde Park, NY |
11/10/08 |
11/14/08 |
| The Art & Science of Cooking |
Hyde Park, NY |
11/10/08 |
11/14/08 |
| ProChef
Certification Level II – Immersion |
Hyde Park, NY |
11/10/08 |
12/18/08 |
| Breakfast & Brunch Cookery |
Hyde Park, NY |
11/17/08 |
11/21/08 |
| Chocolates and Confections |
Hyde Park, NY |
11/17/08 |
11/21/08 |
| Garde Manger: The Art &
Craft of the Cold Kitchen |
Hyde Park, NY |
11/17/08 |
11/21/08 |
| Frontline Leadership Skills |
Hyde Park, NY |
11/17/08 |
11/21/08 |
| Techniques of Healthy Cooking |
Hyde Park, NY |
11/17/08 |
11/21/08 |
| Gelato, Sorbet, and Ice Cream |
Hyde Park, NY |
11/24/08 |
11/25/08 |
| |
|
|
|
| Baking & Pastry for Chefs: Desserts & Breads from the
Hot Kitchen |
Hyde Park, NY |
12/01/08 |
12/05/08 |
| Cakes, Tortes, and Tarts |
Hyde Park, NY |
12/01/08 |
12/05/08 |
| Charcuterie, Smokehouse,
and Condiment Workshop |
Hyde Park, NY |
12/01/08 |
12/05/08 |
| Hiring for Success: Techniques for Effective Interviewing |
New York, NY |
12/08/08 |
12/08/08 |
| Level I ProChef Certification Exam |
Hyde Park, NY |
12/08/08 |
12/11/08 |
| Mediterranean Cuisine: Ingredients & Techniques |
Hyde Park, NY |
12/08/08 |
12/11/08 |
| Industry Trends: Flavor Immigration |
New York, NY |
12/09/08 |
12/09/08 |
| Level I ProChef Certification Exam |
St. Helena, NY |
12/09/08 |
12/12/08 |
| Level II ProChef Certification Exam |
Hyde Park, NY |
12/15/08 |
12/18/08 |
| Fundamentals of Cake Decorating |
Hyde Park, NY |
12/15/08 |
12/19/08 |
| Mediterranean Cooking: An Advanced Course |
St. Helena, CA |
12/15/08 |
12/19/08 |
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