Chicago Baking & Pastry Forum

Chicago Baking & Pastry Forum

Kennedy-King College's Washburne Culinary & Hospitality Institute hosts the first ever Chicago Baking & Pastry Forum. Culinary students, world-renowned professionals, and industry suppliers alike will unite to share in a blend of education, camaraderie, and spectacular culinary experiences sponsored and promoted by industry leader Pastry Arts Magazine.

The Forum will showcase delicious treats, insightful workshops, and networking opportunities for the seasoned professional, new-to-the-field baker, and pastry student. This event is perfect for anyone looking to hone their skills and connect with like-minded individuals.

The Forum includes:

• Hands-on courses
• Demonstration seminars
• A grand Pastry Chef Showcase featuring an array of sweet and savory culinary classes
• Networking opportunities
• Culinary spectacle - Kitchen Throwdown, ice carving, specialty cocktails, and pastry tasting

General Admission: $150 per person

Hands-on Course Package: $495

Includes access to all forum events, plus:

• Choose four hands-on courses
• Choose four top chef-hosted educational seminars

Current culinary student with valid school photo ID: No cost entry

Targeted at sous chefs, pastry chefs, cooks, and students, the seminars feature renowned instructors in cake decorating, bread baking, ice carving, plated desserts, entremets, chocolate candies, and sugar arts.

A full schedule of events is forthcoming.

About Washburne Culinary & Hospitality Institute

Founded in 1936, Washburne Culinary & Hospitality Institute is one of the nation's oldest culinary schools. It provides students with cutting-edge techniques and hands-on experience. Its modern, world-class kitchens and teaching facilities create the perfect backdrop for culinary professionals to thrive in Chicago's vibrant culinary scene.

Kennedy-King College

Washburne Culinary & Hospitality Institute

Contact [email protected] for media tickets and further information.

Host or Publisher Washburne Hospitality and Culinary Institute