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KNPR's State of Nevada About SON Archives Participate Specials
UPCOMING
Mark Kleiman Talks Marijuana Laws
Gut Feeling: What We Learned From The Hazda About Digestion
Missing Out On A High School Diploma
RECENT
Council Votes For Horse-Drawn Carriages
Utah Keeps 'Utes' As Mascot
The Progressive Bluegrass Sounds Of The Infamous Stringdusters
Why Don't We Know Who's Behind the Kelly Cheating Scandal?
The Good Foods Of Lent
Castro And Patrick Spar Over Immigration
Boycott Las Vegas Say Social Conservatives
How Safe Is Your Food?
Robert Coover And The Return Of The Brunists
Behind The Bundy Ranch Standoff
BASE Jumping: The Allure And The Danger
Can 'Serious' Reading Happen Online?
Lynne Jasames On Why 'It's Okay To Cry'
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?
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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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