The World Pastry Forum is a series of five-day intensive programs (demo and hands-on) offered immediately prior to the National or World Pastry Team Championship. Both the forum and the championship are organized by a company called Carymax, one of whose founders is one of the founders of Chocolatier Magazine. This year's events are being held at the Gaylord Opryland Hotel in Nashville, TN, August 26-30 with the World Championship immediately thereafter.This year's Demo Program ($1500 for all 10 classes): Donald Wressell , E. Guittard Chocolate, USA- Showpieces and Amenities Anil Rohira , Albert Uster Imports, USA- Chocolate Desires Ciril Hitz , Johnson & Wales University, USA- Breakfast Pastries Vincent Pilon , Mandalay Bay Hotel & Resort, USA- Chocolate Confections John Kraus , French Pastry School, USA- Frozen Confections Derek Poirier , Valrhona, Canada- Plated Desserts Michele Huyke , Rimini Gelato, USA- How to Start a Small Business Hari Unterrainer , Hyatt Group, Switzerland- Fusion of Chocolate and TeaTBD - Sugar ConfectionsTBD - Traditional Western Desserts Made with Traditional Asian Flavors Hands-On Programs ($2000 for 5-day class, attendance strictly limited): Program One:Chocolate: Passion, Tradition, Evolution Chocolate is the fastest growing segment of the dessert industry, constantly evolving thanks to new creations and techniques. Back by popular demand for the third year in a row, and once again taught by esteemed pastry chefs Stphane Glacier, MOF and Stephan Iten, this class promises to strengthen your chocolate skills and update your knowledge with the latest trends to keep you current in today's competitive marketplace. Stphane Glacier is an international pastry consultant in addition to the having been the manager of the 2006 World Pastry Team Champions. Chef Glacier will focus on the techniques and recipes for Showpieces, Entremets, and Verrines (desserts in glasses). Stephan Iten is the Corporate Pastry Chef/Chocolatier of Felchlin Chocolate Switzerland. Chef Iten's portion of the class will focus on seasonal pralines and chocolates, petits fours, and amenities. Program Two:Wedding Cakes and Gumpaste Techniques A unique learning experience for any pastry chef, sugar artist or cake decorator. During the five days, students will have the opportunity to learn from two of the most respected and sought after instructors in the field of cake decorating and sugar arts, Nicholas Lodge and Colette Peters . Each class will spend two and a half days with Nicholas and two and a half days with Colette. A maximum of 20 students ensures a low teacher-to-student ratio, allowing for a more personal learning experience.Students will work on dummy cakes and create a multi-tiered creation that will be covered with rolled fondant and finished with fondant and gumpaste decorations, as well as a variety of gumpaste flowers. Colette will focus on preparing a wedding cake and will discuss in depth the covering and decorating aspects.Nicholas will demystify the many levels of gumpaste creations.Students will have the opportunity practice an assortment of popular gumpaste wedding flowers, including roses, lilies, orchids, buds, leaves, filler flowers and foliage, that will complement the wedding cake that was created with Colette. Accreditation and Discount Details: Participation in the five-day programs qualifies for points toward IACP-CCP certification and re-certification, and is pending approval for 36 hours of continuing education units by the American Culinary Federation (ACF).Tuition fee for all three programs includes classes, recipe book, chef jacket, daily lunch, admission to the 2008 Amoretti World Pastry Team Championship and Gala Dinner.For more information and to download registration and volunteer forms for the Forum, visit www.worldpastryforum.com.For more information about the Championship, visit http://www.pastrychampionship.com/I have attended (as an observer, not a student) the past 6 Pastry Forums and Championships. From my experience, this is one of the most compelling educational programs you can be involved with this year. Besides, the Competition is always great fun as well as being instructive.