Giving back by sharing your skills should be the responsibility for all professional chefs. None us were born with culinary and pastry skills and in our early training we learned from many chefs who passed on the time-honored techniques for cooking and baking. I try to teach and demonstrate methods and skills whenever I can. This photo came from my working to prepare for my demo at the American Culinary Federation’s central regional conference last month in Saint Louis. Here I am working with student volunteers from the Forest Park Community College. We are making Smoked Salmon Croissants using a not so well-known variation of Puff Pastry, called Blitz Puff Pastry. For more information on the ACF or the conference go to and click on events.