Watch a five-part baking series that provides students with a virtual taste of how professional chefs utilize fundamental baking techniques to elevate traditional baking products featuring frozen Washington Red Raspberry formats. The series is led by New Orleans Culinary and Hospitality Institute (NOCHI) Pasty Chef Zak Miller and five top New Orleans pastry chefs.

The topics and expert chefs covered in the video series include:

• Classic French Pastry with Maggie Scales of Link Restaurants Group
• Chocolates and Confections with Jeremy Fogg of Emeril’s
• Viennoiserie and Breakfast Pastry with Jeff Becnel of La Petite Sophie
• Plated Desserts with James Kubie of Coquette
• Breads with Graison Gill of Bellegarde Bakery and the Bread Bakers Guild

Instructors can utilize a portion of each guest lecture video by selecting demonstrations of one or more formulas. Read on for details and recipes covered in this virtual professional baking instruction resource.

Classic French Pastry with Maggie Scales of Link Restaurants Group

In this session, Executive Pastry Chef Maggie Scales of Link Restaurants Group and Pastry Chef Zak Miller of NOCHI demonstrate how fundamental classic French pastry techniques can be used to take a simple product like a tart or an éclair to the next level. Using frozen Washington Red Raspberry formats for color and flavor, the two chefs take typical pastry cream, cremeaux, pâte à choux, and pâte sucrée techniques to the next level. They will help your students understand how the techniques can be used to develop products tailored to support sales during holiday time frames or other special sales opportunities. This session offers a perfect look at translating fundamental classic French pastry techniques into real-world, unique products.

Click here to watch the video and view recipes.

Chocolates and Confections with Jeremy Fogg of Emeril’s

In this session Pastry Chef Jeremy Fogg of Emeril’s, alongside Pastry Chef Zak Miller of NOCHI, will produce four different artisanal chocolates and confections, incorporating frozen Washington Red Raspberry formats for flavor and finishing accents. He will review key confection techniques, like tempering chocolate, flavoring ganache, molding and hand-dipping chocolates, as he helps students navigate exporting their experience in the classroom to creating special experiences for guests at an acclaimed restaurant. He also will demonstrate how real-world challenges can require a chef to alter their approach in order to deliver a high-quality product that meets or better yet exceeds guests’ expectations.

Click here to watch the video and view recipes.

Viennoiserie and Breakfast Pastry with Jeff Becnel of La Petite Sophie

Let Pastry Chef Jeff Becnel of La Petite Sophie and Pastry Chef Zak Miller of NOCHI demonstrate pure viennoiserie and breakfast pastry technique but at the pace industry demands. Incorporating frozen Washington Red Raspberry formats, he will walk students through how he navigates the balance of classical techniques amid the time constraints of foodservice in practice. His passion and commitment to quality and speed will inspire your students to advance their lamination techniques and give them renewed excitement in how they approach yeast-risen products and quick breads.

Click here to watch the video and view recipes.

Plated Desserts with James Kubie of Coquette

Pastry Chef James Kubie of Coquette and Pastry Chef Zak Miller of NOCHI will explain the theory of plated desserts and have your students looking at the role of plating a dish in a whole new light. They will talk about how plating techniques using frozen Washington Red Raspberry formats can alter a guest’s experience. They will dive deep into how they think about what plating technique they apply depending upon the type of restaurant and what they want the guest to experience in a dessert. Using the same components, they will create four different takes on the same dish, explaining how each has its place in industry.

Click here to watch the video and view recipes.

Breads with Graison Gill of Bellegarde Bakery and the Bread Bakers Guild

Immerse your students in rustic breads with the incredible Graison Gill of Bellegarde Bakery, who is known for freshly stone-milling his own flour and a commitment to the highest quality ingredients, and Pastry Chef Zak Miller of NOCHI. They will fold in frozen Washington Red Raspberry formats to create unique breads using traditional techniques for shaping, mixing and leavening. Your students will walk away with a fresh take on a fascinating movement in the bread-baking industry from a true master of his craft. Gill will take your students on a deep dive into all things bread baking from sourcing ingredients to the finished product. His passion will inspire your students to find a calling within the industry.

Click here to watch the video and view recipes.

Photos courtesy of Washington Red Raspberry Commission.