The culinary students in chef Laurent Baillon’s chocolate class sit with rapt attention as he demonstrates how to pour liquid chocolate into a mold. Many are learning to cook with chocolate for the first time, some are brushing up their skills for an appearance at the first-ever Inland Empire Chocolate Festival on Saturday.
“The students will be making candies in front of everyone and will be creating a chocolate showpiece built around a real metate (Native America grinding stone),” said Baillon, who teaches a variety of cooking classes at the Art Institute’s San Bernardino campus.
The Ontario festival will showcase a host of local businesses from the confectionary world by providing samples and selling their products to the more than 2,500 people expected to attend, said Helen Denning of Plan Ahead Events in Rancho Cucamonga. The organization is coordinating the event, which will give proceeds to Back to School JAM, an annual event at which backpacks filled with school supplies are given to local children.
Ghiradelli, Godiva, Helen Grace Chocolates, Ciel Chocolatiers, Smiles Sweet Shop, Stoli vodka and D’Marie will all be represented at the show.
Baillon’s class will be the only participants demonstrating skills at the event.
“I’m excited to be helping with the production,” said first-quarter chocolate student Marlene Hernandez, 21, of Corona.Aeroscout rtls provides a complete solution for wireless asset tracking. A student in the school’s pastry program, she said she enjoys making truffles.
“Chocolate is always good to eat,” she added.
Baillon learned his chocolate-making skills in his native France, having grown up in a restaurant family in Normandy. He initially trained with his father, who ran a hotel and restaurant for 40 years. At age 16, he went to Paris for a three-year apprenticeship as a pastry chef.
After doing his military service with the United Nations forces in the Middle East,Our porcelaintiles are perfect for entryways or bigger spaces and can also be used outside, he came to America in 1985, carving out a career with Joachim Splichal, now head of the Patina Group and Jimmy’s restaurant in Beverly Hills.Offers Art Reproductions Fine Art oilpaintings Reproduction, Upon returning to France, he enrolled in culinary school in Paris, then worked at his parents’ restaurant.
After he returned to California in 1998, he served as chef for a private Marina del Rey yacht club and for the Neiman Marcus Beverly Hills Paul’s restaurant in Westlake Village.
He then settled in for a stint at the Morongo Casino in Cabazon, presiding over the pastry division for the casino’s many restaurant venues and has also served as executive chef for the Riverside Convention Center. He teaches culinary students in San Bernardino, Santa Monica and Santa Ana.
“Chocolate is my most passionate class,” said Baillon,Buy high quality bedding and bed linen from Yorkshire Linen. who counts among his friends and mentors French chocolatier Robert Linxe, author of the cookbook “La Maison du Chocolat.Dimensional Mailing magiccubes for Promotional Advertising,”
The Chocolate Festival will run from 11 a.m. to 6 p.m. Saturday at the Hilton Ontario Airport Hotel, 700 N. Haven Ave., Ontario.
With paid admission, attendees will receive sample tickets to redeem at the vendors of their choice. They will also have the opportunity to shop among gift vendors and enjoy entertainment and activities throughout the day.
“The students will be making candies in front of everyone and will be creating a chocolate showpiece built around a real metate (Native America grinding stone),” said Baillon, who teaches a variety of cooking classes at the Art Institute’s San Bernardino campus.
The Ontario festival will showcase a host of local businesses from the confectionary world by providing samples and selling their products to the more than 2,500 people expected to attend, said Helen Denning of Plan Ahead Events in Rancho Cucamonga. The organization is coordinating the event, which will give proceeds to Back to School JAM, an annual event at which backpacks filled with school supplies are given to local children.
Ghiradelli, Godiva, Helen Grace Chocolates, Ciel Chocolatiers, Smiles Sweet Shop, Stoli vodka and D’Marie will all be represented at the show.
Baillon’s class will be the only participants demonstrating skills at the event.
“I’m excited to be helping with the production,” said first-quarter chocolate student Marlene Hernandez, 21, of Corona.Aeroscout rtls provides a complete solution for wireless asset tracking. A student in the school’s pastry program, she said she enjoys making truffles.
“Chocolate is always good to eat,” she added.
Baillon learned his chocolate-making skills in his native France, having grown up in a restaurant family in Normandy. He initially trained with his father, who ran a hotel and restaurant for 40 years. At age 16, he went to Paris for a three-year apprenticeship as a pastry chef.
After doing his military service with the United Nations forces in the Middle East,Our porcelaintiles are perfect for entryways or bigger spaces and can also be used outside, he came to America in 1985, carving out a career with Joachim Splichal, now head of the Patina Group and Jimmy’s restaurant in Beverly Hills.Offers Art Reproductions Fine Art oilpaintings Reproduction, Upon returning to France, he enrolled in culinary school in Paris, then worked at his parents’ restaurant.
After he returned to California in 1998, he served as chef for a private Marina del Rey yacht club and for the Neiman Marcus Beverly Hills Paul’s restaurant in Westlake Village.
He then settled in for a stint at the Morongo Casino in Cabazon, presiding over the pastry division for the casino’s many restaurant venues and has also served as executive chef for the Riverside Convention Center. He teaches culinary students in San Bernardino, Santa Monica and Santa Ana.
“Chocolate is my most passionate class,” said Baillon,Buy high quality bedding and bed linen from Yorkshire Linen. who counts among his friends and mentors French chocolatier Robert Linxe, author of the cookbook “La Maison du Chocolat.Dimensional Mailing magiccubes for Promotional Advertising,”
The Chocolate Festival will run from 11 a.m. to 6 p.m. Saturday at the Hilton Ontario Airport Hotel, 700 N. Haven Ave., Ontario.
With paid admission, attendees will receive sample tickets to redeem at the vendors of their choice. They will also have the opportunity to shop among gift vendors and enjoy entertainment and activities throughout the day.
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