The School of Pastry Design

Chef Chris Hanmer will be at Catersource with Chef Rubber

carol — Mon, 20 Feb 2012 21:23:03 +0000

World Champion Pastry Chef Chris Hanmer will be attending the Catersource Conference and Tradeshow
in Las Vegas, Nevada, February 26-29, 2012. Held at the Caesar’s Palace, Catersource showcases, “… creative concepts, new and money saving resources, and solid business sense that will help you grown your career and business.”

Featured on the Tradeshow Floor:
Spectacular Sweets
Pastry Showcase presented by Chef Rubber
Get ready for some sweet surprises as several of the country’s top pastry chefs show off their unique talents in this pastry showcase. You’ll see molded chocolate ideas, decorating demos, plating techniques, sugar techniques and maybe even a World Record – Chef Chris Hanmer of Top Chef Just Desserts will attempt to break a World Record!

Chef Chris will be attempting to establish a world record for the longest sugar ribbon. All conference attendees can be on hand to witness the results. Chef Chris believes that having fun and challenging yourself are great ways to spark new ideas and new enthusiasm for the evolving field of pastry design.

The Catersource conference is established as an excellent source of continuing education for professional pastry chefs, as is The School of Pastry Design, Chef Chris’ own pastry school in Las Vegas, Nevada.

Chef Chris Hanmer to Attend For the Love of Chocolate

carol — Mon, 20 Feb 2012 21:12:13 +0000

World Champion Pastry Chef Chris Hanmer will be attending For the Love of Chocolate benefit gala at the French Pastry School in Chicago on Friday, February 25, 2012. The event is a fundraiser for scholarships to attend that school.

“I am excited to support such scholarships in the pastry field,” remarks Chef Chris, who is always happy to help organizations that produce such outstanding pastry talent.

Developing new pastry talent is an issue that Chef Chris has always held close at heart. “I want the next generation of pastry chefs to have a better path than me and the chefs before me, and to carve their own way.” But recognizing that this success does not happen overnight means providing opportunities for pastry professionals – both established and new – to hone existing skills and develop new skills continually throughout their careers.

Professional level pastry education is available from many outstanding organizations, including Chef Chris’ own School of Pastry Design in Las Vegas, Nevada. As the food and beverage industry constantly evolves, schools that incorporate the newest pastry techniques together will classic pastry techniques will help to shape the future of the industry.

Modern Bon Bons

carol — Fri, 11 Nov 2011 19:13:14 +0000

This class is a must for the modern chocolatier. In this 2-day class, Chef Chris will cover how to design bon bon flavors and use colored cocoa butter to make edible works of art. Students will also learn contemporary flavors of ganache, production flow, shelf life and water activity.

All classes begin at 8:00 AM, Chef Rubber, 6627 Schuster Street, Las Vegas, NV 89118

To register for this class, click here

Chat with Chef Chris

carol — Mon, 23 Jan 2012 17:10:22 +0000

World Champion Pastry Chef Chris Hanmer will be chatting with Food & Wine readers on February 13, 2012, at 2:00 PM EST. Join the online chat at facebook.com/foodandwine

Sugar Design 3

carol — Fri, 11 Nov 2011 21:54:05 +0000

This class is 16 hours over 2 days, limited to 3 students and provides hands-on instruction from Chef Chris. This class in intended for the expert sugar artist. Students will make a full-sized sugar showpiece designed by Chef Chris. The class will cover design of the showpiece, casting sugar, pouring into silicone molds, pouring on vinyl, pressed sugar, pouring into vinyl tube, pulling sugar, blowing sugar, and use of color.

All classes begin at 8:00 AM, Chef Rubber, 6627 Schuster Street, Las Vegas, NV 89118

To register for this class, click here

Private Client

carol — Fri, 11 Nov 2011 19:09:00 +0000

Chef Chris Hanmer works with individual clients on a consulting basis.

Modern Sugar Flower Techniques

carol — Fri, 11 Nov 2011 18:13:48 +0000

In this class students will learn new types of pulled and blown sugar flowers. The focus is only on new and modern flowers and techniques, and the class is for students that already have knowledge of sugar work. Chef Chris will use liquid nitrogen, molds, and new shapes to create modern sugar flowers. This class is a must for the modern sugar artist.

All classes begin at 8:00 AM, Chef Rubber, 6627 Schuster Street, Las Vegas, NV 89118

To register for this class, click here

Chocolate Design 3

carol — Fri, 11 Nov 2011 20:37:26 +0000

In this 2-day class, students will make a large competition-style chocolate showpiece. Chef Chris will share how he gets inspiration for the design of his showpieces, and students will learn how to find their own voice in design. The class will also cover contemporary techniques including flowers, casting chocolate in molds, airbrushing cocoa butter and much more. This course is limited to 3 students.

All classes begin at 8:00 AM, Chef Rubber, 6627 Schuster Street, Las Vegas, NV 89118

To register for this class, click here

Chat with Chef Chris Hanmer on Facebook with Food & Wine

carol — Mon, 23 Jan 2012 18:21:45 +0000

World Champion Pastry Chef Chris Hanmer will be chatting with Food & Wine readers on February 13, 2012, at 2:00 PM EST. Join the online chat at facebook.com/foodandwine

Chef Chris Hanmer in January Vegas Seven

carol — Mon, 23 Jan 2012 18:19:15 +0000

World Champion Pastry Chef Chris Hanmer is featured in Vegas Seven online magazine for January 19, 2012, titled, Have Cake, Eat It Too.

Writer Grace Bascos visits The School of Pastry Design in Las Vegas, Nevada, with Chef Chris discussing everything from his Top Chef appearance to the CH SweetHearts community to his views on dessert trends. There was ample opportunity to describe the joy that Chef Chris gets from teaching pastry classes and how the students – amateur or professional – leave with a tremendous sense of fulfillment when they master new pastry skills.