Sponsored Seminars

The **Pastry Live Educational Archives** stand as a rich resource for pastry professionals, featuring masterclasses from renowned chefs who define excellence in the industry. This collection of seminars, originally presented by leaders from Johnson & Wales, Felchlin, AUI, and Cacao Barry, explores crucial and timeless topics: the integration of modern equipment and techniques, the art of sensorial chocolate tasting, innovative plated desserts, and the craft of high-end snacking confections. The foundational knowledge shared in these sessions remains essential for advancing contemporary pastry arts.

Masterclass in Modern Pastry Innovation

Led by Chef Lauren V. Haas

Sponsored By John E Koerner & Co., Inc.

In this influential session, Sosa and 100% Chef ambassador **Lauren V. Haas** explored the critical process of applying innovative **equipment, techniques, and ingredients** to classical pastries. Chef Haas, an esteemed educator and department chair for the International Baking & Pastry Institute at Johnson & Wales University (RI), shared her passion for elevating the art and science of pastry, focusing on methodologies that remain highly relevant in today’s kitchens.

Sensorial Chocolate Mastery: The Felchlin Approach

Led by Chef Anil Rohira

Edible Flowers: Innovation in Confections and Desserts

Led by Chef Amanda Haba

Flower Power! Edible flowers are continually blooming on elite dessert menus. AUI’s Corporate Pastry Chef, **Amanda Haba**, presented timeless recipes for confections and plated desserts, focusing on the beautiful presentation and innovative techniques required to incorporate delicate blossoms effectively.

Confections and Dessert Arts: A Dual Focus

Snack Attack! Multi-Layered Bars & Tablets

Led by Chef Jérôme Landrieu and Manuel Bouillet

Gateaux de Voyage and Dessert Cup Verrine

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Led by Chef Kanjiro Mochizuki

Chef **Kanjiro Mochizuki** presented an exploration of “**Gateaux de voyage**” (travel cakes) and the elegant **Dessert Cup Verrine** format. This session offered lasting insights into portable and easily portioned desserts—a critical component of modern catering and retail pastry. This presentation was supported by Amoretti and PastryU.

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These archived seminars represent a foundational education in modern pastry, proving that the principles of innovation, ingredient mastery, and creative presentation never fade. From optimizing classical recipes with new techniques (Haas) to understanding the depth of bean-to-bar quality (Rohira), and from maximizing plate appeal with natural elements (Haba) to perfecting profitable, portable dessert formats (Landrieu, Bouillet, Mochizuki), this content remains invaluable for professionals committed to maintaining a competitive edge in the art of pastry.

Pastry Live Seminars 7

Pastry Live is dedicated to elevating the craft of professional patisserie. We connect ambitious pastry chefs with the expertise and knowledge that defines world-class excellence. Drawing on years of content and a legacy of educational seminars featuring the world’s top chefs, Pastry Live provides the skills, insights, and inspiration you need to take your career and creations to the next level. Explore our exclusive resources and content archive dedicated to the mastery of pastry arts.

Photos from the 2011 SeminarsContinue reading→

Pastry Live Seminars 6

Pastry Live seminars are designed to help pastry chefs learn the skills they need to get to the next level. Educational seminars with three of the world’s top pastry chefs took place over the course of two days. These Pastry chefs shared the expertise and knowledge that has ranked them among the best in the world.

Photos from the 2012 Seminars Continue reading→

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Seminars: 5 The Art of the Cake

Craftsy2012 FINAL 2 Led by Chef Nicholas Lodge
Sponsored by Nielsen-Massey Vanillas

Nielsen-Massey Vanillas is proud to sponsor accomplished Pastry Chef Nicholas Lodge as he teaches audience members “The Art of the Cake”. The demonstration will showcase a full line of pure vanillas and flavors as Chef Lodge explains how to integrate flavors into each component of a beautiful cake, from the cake and filling to fondant and gum paste decorations.

Chef Lodge has been named a Top 10 Cake Artist and Top 10 Pastry Chef by Dessert Professional Magazine. Additionally, he has served as a judge for Food Network’s “Challenges” and has co-authored many books with other sugar artists. He spends his spare time searching for new and innovative ideas that can be introduced and adapted into cakes and sugar art.

Seminars: 4 Creative Confections

Led by Chef Lauren Haas
Sponsored By John E Koerner & Co., Inc.

Koerner is proud to sponsor Sosa and 100% Chef ambassador Lauren V. Haas as she presents innovative concepts in confectionery. Learn about new panning techniques developed in Spain, as well as edible candy wrappers, flavored marshmallows, and more.

Lauren is a full time faculty member at Johnson & Wales University in Providence, RI, and is a member of the Cacao Barry Ambassador Club. Her passion is educating students and pastry professionals in the art and science of pastry.

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A Bee’s Eye View

Led by Chef Lauren Haas
Sponsored By John E Koerner & Co., Inc.

John E Koerner & Co., Inc is proud to sponsor Sosa and 100% Chef ambassador Lauren V. Haas as she presents an exploration of the use of bee products in pastry, including beeswax, bee pollen, and of course honey. Emphasis will be on the use of technical ingredients to promote and showcase local, farm fresh products.

Lauren is a department chair for the International Baking & Pastry Institute at Johnson & Wales University in Providence, RI, and is a member of the Cacao Barry Ambassador Club. Her passion is educating students and pastry professionals in the art and science of pastry.

New Trends in Wedding Cakes

Craftsy2012 FINAL 2 Led by Chef Nicholas Lodge
Sponsored by Nielsen-Massey Vanillas
Chef Nicholas will showcase the full line of Nielsen-Massey vanillas and flavors as he explains how to integrate flavors into each component of a beautiful cake, from the cake and filling to fondant and gum paste decorations.

Playful Pastry

Led by Chef Rocco Lugrine
Sponsored by Cacao Barry

Join Cacao Barry ambassador, Chef Rocco Lugrine, as he takes a whimsical approach in demonstrating both a petite gateau and a verrine. He will utilize the inspiring flavors found within the transition from the summer to fall.

Chocolate Devotion

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Led by Chef Amanda Haba
Sponsored by Albert Uster Imports
In ancient South American cultures, cacao was incorporated into rituals of devotion to deities and nobles alike. AUI’s Corporate Pastry Chef, Amanda Haba, will pay homage to the venerable history of South American chocolate with a demo featuring a new line of premium couverture. Demonstrated recipes will include elegant mignardises and a luxurious entremet. Creamsicle Pralines

Exploring the Costa Rican Chocolate Experience

Led By Chef Stephan Iten
Sponsored by Swiss Chalet Fine Foods

A journey through the growing, harvesting and luscious desserts made with Felchlin’s Grand Cru Costa Rican bean chocolate. Swiss Chalet Fine Foods and Felchlin will be showcasing the Felchlin Grand Cru line, praline Rustic Noble Piemontese, and Osa’s. Demonstration of a Felchlin entremets recipe with Stephan Iten of Felchlin and Rob Sobkowski of Swiss Chalet Fine Foods

Pulled & Blown Sugar with Ewald Notter

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Led By Chef Ewald Notter
Sponsored by Amoretti & Pastry U

Sugar master Ewald Notter demonstrates techniques for pulling and blowing sugar. Join us as he instructs on blown sugar swans, flowers and more. This is a can’t miss opportunity to learn the basics from a legend.

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Photo credit: Beatricess, Chicago School of Mold Making

Seminars: 8 Fall Inspired Recipes

Led by Chef Rocco Lugrine
Sponsored by Cacao Barry

Cacao Barry is proud to present Fall Inspired Recipes by Chef Rocco Lugrine. This demo will feature the new Purity From Nature chocolates in exclusive recipes designed for the season.