Deep South RBA Workshop - July 31 - August 1, 2011

Posted Fri, 07/08/2011 - 09:46 by admin

Sunday, July 31, 2011
Regional Qualifier

For detailed hotel information, click here!
To register, click here!

Schedule
6:45am- 7:00am Orientation
7:00am- 8:00am Setup
8:00am- 12:00pm Competition*

* Please note that the competition is only 4 hours long. We will be doing one day of the competition schedule. The decorators will bring a portfolio of the other categories. The judges will judge the portfolios during the competition and the categories done in the competition after.

A Workshop is Coming....

Posted Tue, 05/17/2011 - 12:01 by chrisnicosia

Make plans now for the learning weekend on Sunday, July 31 and Monday, Aug. 1. in Baton Rouge, LA. at the Louisiana Culinary Institute. We will have sugar work, cake sculpting, and many other classes to attend. We will be posting further information as the plans are set.

Where Did September Go…

Posted Fri, 10/22/2010 - 09:18 by chrisnicosia

Dear Friends,

Isomalt Sugar Class

Posted Fri, 08/13/2010 - 09:19 by chrisnicosia

Anyone interested in taking a sugar class needs to contact me at chrisn@louisianaculinary.com. I am trying to set a class up with world sugar competitor Susan Notter. I will need to see how many people are interested to get a cost per person. Thanks!

It Always Comes Down to the Chocolate!

Posted Tue, 07/20/2010 - 07:02 by chrisnicosia

Dear Friends,
It seems that I am finally getting to introduce myself to you. I have the honor of presiding as the president of the DSRBA for the 2010-2011terms. For those of you who do not know me, I teach at the Louisiana Culinary Institute in Baton Rouge. Please check out our web site and you can look over my bio. I look forward to helping in any way possible to work towards our goal of continuing education.

DSRBA Workshop a great Success!

Posted Wed, 06/09/2010 - 11:43 by admin

The Deep South RBA Workshop in Picayune, MS was a great success and well received by members and visitors alike, thanks in part to our gracious host, Sherri Thigpen and her team from Paul's Pastry.