“Cake Baking, Constructing and Decorating” was the name of a hands-on, four-day seminar taught by Certified Master Pastry Chef Albert Imming for 12 Food Services staff members. The 12 were accredited two Continuing Education Units by the American Culinary Federation upon completing the training.
Staffers received instruction in the proper preparation, baking, unmolding and storing of yellow, chocolate and pound cakes; making white butter cream and European butter cream icing; cake slicing, building, filling and icing and techniques for making marzipan flowers.
The bakers also learned Chef Imming’s techniques for cake decorating. Each participant was required to produce three decorated cakes: one decorated with butter cream, one covered with rolled fondant, and one covered with marzipan flowers, ending with a competition for the best-decorated marzipan cake. The competition was won by Laura Johnson, Food Services baker.
Chef Imming was born and educated in the Netherlands with a master’s degree in confectionery, chocolate, pastry and bread-making. He worked as a baker in the Netherlands before coming to the U.S., where he has worked as a culinary professor for 34 years at Joliet Junior College, Joliet Illinois. He is a Certified Culinary Educator and serves as a ACF-approved culinary competition judge.
Participants, from left to right:
Front row: Holly Webb, Bobbie Porter, Jean Boocher, Laura Johnson, Laura Strunk, Vicki Garrett, Don Wehlann
Back row: Dorita Jennings, Adam Webber, Becky Bloss, Lauren Toth, Chef Albert, Penny Wurthrick