Pastry Live Seminars 7
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 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
Seminar photos
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Seminars: 5 The Art of the Cake
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.
Seminars 2
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
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
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. 
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
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.
Seminar Photos 2
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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.
Seminars 9
The Pastry Live 2014 Seminars
Creative Confections
With Chef Lauren Haas
Sponsored by John E Koerner & Co., Inc
The Art of the Cake
With Chef Nicholas Lodge
Sponsored by Nielsen-Massey Vanillas
Fall Inspired Recipes
With Chef Rocco Lugrine
Sponsored by Cacao Barry
Sensorial Workshop
With Chef Stephan Iten
Sponsored by Swiss Chalet Fine Foods
Art & flavor
With Karen Portaleo
Sponsored by Amoretti
Upscale Restaurant Desserts
Expanding Your CreativityWith Michael Joy
Sponsored by The Chicago School of Mold Making
Sponsored Seminars
Led by Chef Lauren V. 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 explores the application of innovative equipment, techniques, and ingredients to classical pastries.
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. More information can be found at www.laurenvhaas.com
Led by Chef Anhil Rohira
Sponsored by Felchlin Switzerland
Anil Rohira is Felchlin’s Corporate Pastry Chef, in charge of demonstrations and seminars in Asia and the US. He is a former graduate of the CIA and was awarded Pastry Chef of the Year by the National Pastry Forum and Competition in Phoenix, USA.
His session will cover a brief introduction to Felchlin, explaining why the company is an exclusive Swiss bean to bar chocolate manufacturer. He will hold a chocolate tasting that will take you through some selected flavor specialties, as well as a few recipe applications and techniques.
Led by Chef Amanda Haba
Flower Power!
Edible flowers are in full bloom on dessert menus! AUI’s Corporate Pastry Chef, Amanda Haba, will present recipes for confections and plated desserts featuring beautiful blossoms and innovative techniques.
Monday Seminars
Led by Chef Jérôme Landrieu
and Manuel Bouillet
Snack Attack!
Make simple snacking confections that will tantalize any palate in one or two bites!
You’ll learn how to make a variety of multi-layered bars and tablets.
sponsored by:
Chef Kanjiro Mochizuki
“Gateaux de voyage” or Dessert Cup Verrine more info to follow
and 