Distinguished Visiting Pastry Chef Demonstration Sponsored by:
The International Baking and Pastry Program / College of Culinary Arts at Johnson & Wales University & The Community Leadership Institute at Johnson & Wales University.
What:
Pastry Chef Norman Love will deliver two demonstrations at Johnson & Wales University and share his experiences as a world renowned Pastry Chef.
Who:
Chef Norman Love Biography
“Norman Love is the co-founder of Carymax, L.L.C., and, under Norman Love and Associates, is a servant leader in the pastry industry. He teaches, consults and demonstrates his trade worldwide with hotels, restaurants, culinary schools and importers. Chef Love is also the co-owner of Ganache Chocolates, an artisinal chocolate company that uses only the finest quality of chocolates, butter, spices, nuts, purées and flavors.
Prior to his position with Carymax, Chef Love was the corporate pastry chef of The Ritz-Carlton Hotel Company. His signature desserts are enjoyed throughout the world at 37 Ritz-Carlton hotels and resorts from Boston to Bali to Berlin to Barcelona. As the corporate pastry chef, Chef Love was responsible for pastry shop operations and signature desserts for all Ritz-Carlton hotels and resorts. He traveled the globe 40 weeks a year, opening a total of 35 Ritz-Carlton hotels. Not only was he seeking new talent, he was discovering and exploring the flavors indigenous to new Ritz-Carlton properties and incorporating them into his award-winning desserts. Chef Love was also responsible for training every new pastry chef in the Company.
Before assuming the position of corporate pastry chef for the Ritz Carlton Hotel Company in 1991, Chef Love was the executive pastry chef at the Ritz-Carlton, Naples, in Naples, Florida; the Ritz-Carlton, St. Louis, in St. Louis, Missouri; and the Beverly Hills Hotel in Beverly Hills, California.
Chef Love's desserts have appeared on the cover of Art Culinaire, Bakery Magazine and other publications. He contributed to the Van Nostrand Reinhold Cookbook Series "Grand Finales", "Modernism - The Art of the Plated Dessert" and "Neo Classical Desserts." His accolades include his contribution to "Baking with Julia," a book which has won numerous awards, including the James Beard Award for Best New Cookbook.
Chef Love was selected as captain for the 1999 United States World Cup Pastry team, which competed and won a bronze medal in Lyon, France. He was one of 18 pastry chefs chosen to make a birthday cake at the 150th Smithsonian Anniversary Celebration in Washington, D.C., and one of 26 chefs selected to appear on the 39-part series "Baking with Julia" airing on Public Television. Chef Love has appeared numerous times on the "Great Chefs" series on the Discovery Channel and Chocolatier and Pastry Art & Design magazines named him “One of the Ten Best Pastry Chefs in America” in 1996 and 1997.” (Adopted from
www.worldpastryforum.com)
When:
Wednesday, May 14, 2003
9:00am – 11:00am
1:30pm – 3:30pm
Location:
Johnson & Wales University
7150 Montview Blvd
Denver, CO 80220
Foote Hall Dining Room
RSVP:
Greg Lorenz - glorenz@jwu.edu
Phone: 303–256-9322
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