The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures. This approach to learning builds the student's confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.
About the Author
Andy Chlebana CEPC, CCA, is currently a Professor of Culinary Arts at Joliet Junior College. Andy studied culinary arts at Joliet Junior College and completed the baking and pastry program at The Culinary Institute of America. He has been recognized as one of the Top Ten Pastry Chefs in America (2013), and competed on Food Network's Best Baker in America (2017), winner of Spring Baking Championship (2015) winner of Challenge; Sugar and Candy Fashion, and the American Culinary Federation 2008 Pastry Chef of the Year. Andy has also participated in international competitions including the Team USA Coupe du Monde de la Patiserrie (captain, 2012), American Culinary Federation Culinary Team USA Pastry Chef (2016), and Dubai World Hospitality Championship (2012).