Event Calendar

Wednesday, June 14, 2023

The Art of Pâte à Choux with Kristin Egan Judson, CMB

Start Date: 6/14/2023 11:00 AM CDT
End Date: 6/14/2023 12:00 PM CDT

Venue Name: RBA's Virtual Classroom


Organization Name: The Retail Bakers of America

Contact:
Marissa Sertich Velie
Email: marissa@retailbakersofamerica.org
Phone: (800) 638-0924

Sponsor: ThermoWorks

 

The Art of Pâte à Choux with Kristin Egan Judson, CMB

Advanced registration required. 
RBA Members: $15
Non-Members: $25


Come celebrate the Patron Saint of Bakers with the Retail Bakers of America! Join the RBA and Chef Kristin Egan Judson, CMB, as she demonstrates the art of the classic French dessert, St. Honoré, named in honor of the Patron Saint of bakers and pastry chefs. A winning combination of puff pastry, caramel-dipped profiteroles and crème patisserie, combines several techniques, textures and flavors to create a timeless classic.
 
About Kristin Egan Judson, CMB

Chef Kristin Egan Judson was raised on the South Shore of Long Island and had an interest in the hospitality industry for as long as she can remember.  She attended Drexel University in Philadelphia where she received a Bachelor of Science, majoring in Hotel Restaurant Management, and completed both of her co-ops at the Four Seasons Hotel in Philadelphia.  After graduation Chef Egan worked the front desk at the Four Seasons Pierre Hotel in New York City.  It was after this experience that she realized that her interests truly lied in the kitchen. 


Chef Egan enrolled at the Culinary Institute of America and received an AOS in Baking and Pastry Arts.  While studying at the CIA she did her externship at the Ritz Carlton Hotel Palm Beach. After graduation Chef Egan headed off to New York City and is a veteran of some of New York's most award-winning restaurants; including Danny Meyer's The Modern, L'Atelier de Joel Robuchon at the Four Seasons Hotel, Colette’s Cakes and Blue Hill at Stone Barns.  She was the pastry chef at the Wequassett Inn and Resort on Pleasant Bay, Cape Cod. She then started her own successful business - Egan Sweets - providing hand-made desserts to the Cape’s best restaurants as well as wedding cakes and desserts for events. Chef Egan returned to NY in 2014 to fulfill her dream of teaching at the CIA.  She taught Baking and Pastry Techniques for her first 2 years at the CIA and now teaches Basic and Classical Cakes, Individual and Production Pastries, Contemporary Cakes, Advanced Baking Principles and Restaurant Operations. Chef Egan is an Associate Professor, a Certified Hospitality Educator (CHE) and was awarded Certified Master Baker (CMB) in May of 2018.
 



Sponsored by ThermoWorks:



 

Online Registration

Registration is Closed
Closed: 6/14/2023 10:00 AM

Add to my calendar

Map