We are very excited to have Chef Tariq Hanna back in town.

When you own one of the most highly acclaimed pastry shops in New Orleans, it’s hard to find the time to get away so we couldn’t be more thrilled to have him with us for a special one day seminar.

Chef Hanna will be sharing some of his ideas and techniques which he has used to run the award winning and nationally acclaimed Sucré on Magazine Street and to successfully compete multiple times on The Food Network.

Please join us for this truly incredible experience.

with

Tariq HannaACF Central Region Pastry Chef of the Year, 2004Pastry Chef of The Year (New Orleans Magazine 2007)

Boironseminar

S e p t e m b e r 2 9 , 2 0 1 0 1 - 4 P M

Chef Tariq Hanna’s journey began as a young boy growing up in Nigeria. His life and career have taken him literally around the world. He has spent time as the first Pastry Chef to MotorCity Casino and participated in several Food Network competitions. Currently, Chef Hanna is the proprietor of Sucré in New Orleans.

Tariq Hanna

BACKGROUND

To say chocolate is in his blood is not far from the truth. Growing up in Nigeria, a mere stone’s throw away from the national cocoa processing plant, the aromas of roasting beans always filled the air.

Upon graduating from high school at 15 in England, Tariq moved to Detroit in order to become the next great architect. Surprisingly, Tariq found himself in culinary school at Oakland Community College. It was here that he realized his true potential. While focusing on savory cuisine, Tariq dabbled in pastry arts, soon discovering his passion.

Upon graduation, Tariq soon opened his family owned pastry and catering shop in Northville. Here, he was able to stretch his imagination and experiment with influences of his childhood travels, and the overwhelming influence of his greatest culinary mentor, his mother Rita. It was at the Northville Gourmet that Tariq began receiving the first of many local and national awards.

After six years of successful self-employment, Tariq was offered the opportunity of a lifetime, as Detroit’s first casino pastry chef, coupled with the chance to work under a Certified Master Chef, Michael Russell. In 1999, MotorCity Casino opened to rave reviews for its food service. Through Chef Russell’s guidance, Tariq completely immersed himself in all things pastry. Tariq not only began taking every class that time would permit, but also discovered his true love of teaching and competition. In 2004, Tariq was invited back to Oakland Community College as an adjunct pastry instructor and coach for their competition team.

During his tenure at MotorCity Casino, Tariq participated in several ACF competitions, as well as several appearances on Food Network Challenge. Placing in every competition he ever entered (including a ‘Best of Show’) Tariq saw no boundaries to his possibilities.2004 saw Tariq hitting his stride, being named

ACF Central Region Pastry Chef of the Year, and runner up National Pastry Chef of the Year.

After Seven years at MotorCity Casino, Tariq joined forces with New Orleans native and restaurateur Joel Dondis, to create the first of its kind pastry experience in post-Katrina New Orleans. Sucré opened its doors in spring of 2007 and exploded on the local culinary scene. After only 6 months, Tariq was named 2007 Pastry Chef of the Year by New Orleans Magazine. In 2008, Tariq was a finalist for Chef Magazine’s Chef of the Year. The accolades came fast and furious for Sucré, but Tariq maintains that it is due to great balance in a partnership and more so, a passionate, dedicated and inspired team with which he is surrounded by at work and at home, that keeps it fun and fresh every day.Fall of 2010 will see the opening of Sucré’s second location in the New Orleans area, establishing a new style of great Louisiana desserts from the greatest food city on earth!

photos courtesy of Sucré. visit www.shopsucre.com for more information

As seen on The Food Network

seminar information

Les Vergers BoironFruit Pureés

Boiron fruit pureés are produced from carefully selected fruit from all over the world. These natural pureés contain no preservatives or colorings, and retain all the rich flavor and original color of the fruit. Boiron pureés can be used in sorbets, ice cream, fruit mousses, crystallized fruit, iced sweets, bavarois, charlottes, coulis, and cocktails. Pastry professionals ask for Boiron by name.

Lecture formatwhat will be covered

Foams using molecular gastronomy

Banquet cakes

Verrines

Entremets

Cocktails

Platted desserts

Petit fours

www.chef-source.com phone 800.495.5980 fax 734.480.2320

seminar information

5492 Research Drive, Canton Michigan, 48188

September 29 (1-4PM)

This seminar will be held at the Chef Source test kitchen. For a map to the facility please visit us online at www.chef-source.com and click on the image of this invite on the home page.

This seminar will be lecture format so there is no need to bring your tools. Just relax with us and enjoy the presentation. We look forward to seeing you.

There is no charge to our customers for this event.

R.S.V.P.Space for this event is very limited. Please make a reservation with your sales representative or call us at 800.495.5980.

DirectionsFor a map to the facility, please log onto www.chef-source.com and click on the image of this invite on the home page.