Jacquy Pfeiffer & Scott Samuel - Desserts, Treats, Favors... Oh My!
Ideas for your Holiday Desserts, Treats & Party Favors
About this Event
Join Chef Jacquy Pfeiffer as he dives into his old recipe books and dusts off his Springerle machine to reveal his holiday favorites. As always, Chef Jacquy is joined by Chef Scott Samuel for this lively conversation.
Learn to craft traditional Springerle shortbread cookies and other cherished treats, including sugar-glazed gingerbread stars with candied oranges, an array of savory kougelopfs, a luscious black forest yule log, hazelnut chocolate truffles, and much much more!
Bring all your questions, and a healthy appetite for this mouth-watering event.
About Jacquy Pfeiffer & Scott Samuel
Chef Jacquy Pfeiffer’s exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer established himself as a leading figure in the art of pastry, working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas.
In 1995, Jacquy Pfeiffer, along with Sébastien Canonne, founded The French Pastry School, where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world.
Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations, and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo; a digital health company focused on making it easier to eat well. Prior to Zipongo, Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program, where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health.
Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland.
Thursday, December 8th
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Related Video FAQs:
- How far in advance do you believe you could make the yule log?
- Speaking of pastry, where I live it's very common to cook with ghee, and it's more readily available than butter. What is your opinion on substituting ghee for butter in something tough, such as a biscuit, or soft, like a croissant?
- As a French pastry chef, how do you feel about all of the new pastries making use of the croissant method in other items, like a Cro-Nut, Cro-ffle, or other new fangled desserts?
- How could I make orange flavored chocolate truffles for my children?
- What’s your favourite brand of cocoa? Is it important to use organic cocoa and chocolate?