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Behind The Bundy Ranch Standoff
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How Safe Is Your Food?
Robert Coover And The Return Of The Brunists
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Lynne Jasames On Why 'It's Okay To Cry'
Can 'Serious' Reading Happen Online?
BASE Jumping: The Allure And The Danger
Anti-Government Protesters Win Round Against BLM
Tax Advice For The Alternative Economy
The Secret History Of Las Vegas
Deal Reached Between North Las Vegas And Labor Unions
Bryan Ferry (Of Roxy Music) Brings His Orchestra To Vegas
Is Tipping Obsolete?
The Life Cycle Of A Mall
Being Oscar
Fixing Nevada's Mental Health System
Bundy Family Says Local Officials Need to Step In To Stop BLM Dispute
The Future Of Space Tourism
The Brass Tacks Of The Education Initiative
UNR President Seeks To Restore Funding
What Should Be Done About NSA Spying?
'Ordain Women' Protests Meeting
The Future Of Africa
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AIR DATE: July 9, 2004

  • Raymond Hoffmeister, Art Institute of Las vegas academic director and master chef
  • Chef Claude Lambertz, Director of Culinary Arts for the UNLV Management program
  • Jennifer White, President of the Cordon Blue School
  • Tom Rosenberger, Director of the food and beverage program at CCSN

Team USA
The new World Pastry Team Champions, Team USA.

Left to right: Team Manager Jean-Philipe Maury, Executive Pastry Chef, Bellagio Hotel; Claude Escamilla, Chris Hanmer, both of the Bellagio Hotel; Team Captain Patrice Caillot, Executive Pastry Chef, Ritz-Carlton Lake Las Vegas.

Chocolate creation
Chocolate showpiece from Team USA

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