2010 FENI Registration

Online Registration

Click here to download the 2010 Registration Form

Registration fee                                                                $595

Registration includes: four-day program; welcome and awards reception (no additional charge for spouses), info fair, exhibitors showcase, master classes of your choice, roundtables, breakout sessions, panel discussions, culinary tour, FENI and each Master Class certificate of attendance.

CEUs (Continuing Education Units)                                        $30.00 flat fee

*Early registrants (prior to October 1st) will have first options in choice of Master Classes.

Yes, I am registering to attend the 2010 FENI Summit for $595.

I’d like to attend Master Classes ONLY for $150.00 each

Yes, I will attend the Welcome Reception on Friday evening February 12, 2010 (complimentary)

Yes, I will attend the Awards Reception on Sunday evening February 14, 2010 (complimentary)

Yes, I will have a guest for the Welcome Reception (complimentary)

Yes, I will have a guest for the Awards Reception (complimentary)

Yes, I would like to receive the Continuing Education Units (CEU) credits for $30 (flat fee)

Yes, I would like to participate in the Chicago Culinary Tour on Monday for $75

Yes, I would like to participate in the Green Tour on Friday (complimentary)

Please add all selected for grand total

Master Classes:
Please select Master Classes of your choice (included in registration fee). Limited space in Master Classes. 		 

SATURDAY P.M.
      FULL Regional Italian Pasta Techniques
Innovation: The Key to New Ideas in R&D and Beyond
Out of the Box: Customizing Baking Mixes
      FULL Caribbean Street Foods
      FULL Teaching Plate Presentation
      FULL The Art & Skill of Fondant
      FULL Chocolate Tempering and Chocolate Decorations
      FULLSugar Pulling and Blowing
No Classes

SUNDAY A.M.
Food Styling and Photography, part 1
Latin Evolution
Motivating Teams
Dining Room Service Techniques
      FULL Mad Scientist: Avant Garde Cuisine Unveiled
Cuisines/Ingredients Across Cultures
      FULL Advanced Vegetarian Techniques
Special Occasion Cakes
Chocolate Showpieces
Gum Paste Flowers
      FULL Artisan Breads
No Classes

SUNDAY P.M.
Food Styling and Photography, part 2
Integrating Local Foods into Culinary Curricula
Celiac: The Art and Science of Gluten-Free
Mad Scientist: Avant Garde Cuisine Unveiled (repeat)
The Flavors of Africa
The Future of Fusion
      FULL Petits Fours
      FULL Chocolate Tempering and Chocolate Candies
Wedding Cake Piping and Decorating
Designing Showpieces
Explore Whole-Grain Baking with a Certified Master Baker
No Classes
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Payment/refund policy: Payment of registration fees must be received in full no later than 30 days prior to the event. Full refund unless cancellation is received less than 45 days prior to the event. Cancellations must be in writing to: FENI, Attn: Naurice Olivera 20 W. Kinzie, Suite 1200, Chicago, IL 60654 or via e-mail to nolivera@talcott.com (note: FENI Cancellation in subject line)