Colleen O'Connor | Feb. 4, 2013 | Today@ND
Notre Dame Food Services bakers had the opportunity to learn from a master.
“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.