During Chef Notter's demonstration on Tuesday, November 2, 2010, participants will learn how to produce stunning amenity pieces as well as one of the hottest trends of the year, mini desserts. Chef Ewald Notter will be constructing a table size showpiece using Venuance Sugar and Pastillage to highlight the dessert creations. Our AUI Chef will be crafting 3 mini desserts that participants will be able to taste during the demonstration. Both chefs will utilize colors from Pastry Ideale Collection, which contains everything from powder colors, luster powder and spray, chocolate spray, cocoa butter velvet spray, to cocoa butter and liquid chocolate colors. Chef Notter's demonstration will be held in the VisTaTech Center from 3 - 5 p.m. A reception with Chef Notter will follow the demonstration.

On Thursday, November 18, 2010, Chef Folse will provide a Cajun and Creole cooking demonstration.  Dedicated to the the preservation and promotion of Louisiana’s rich culinary and cultural heritage, Chef Folse learned early that the secrets of Cajun cooking lay in the unique ingredients of Louisiana’s swamp floor pantry. Folse seasoned these raw ingredients with his passion for Louisiana culture and cuisine, and from his cast iron pots emerged Chef Folse & Company. Chef Folse's lecture and demonstration will be held in the VisTaTech Center from 10 a.m - noon, followed by a book signing at 1 p.m.

 Both sessions are free and open to the public. For more information, please call 734-462-4463