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.
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.
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.
9 – 10:30 Entremets/petit gateaux.
Chef Scott Green will be demonstrating Entremets/petit gateaux. Chef Green is Executive Pastry Chef at The Langham, Chicago & Travelle Kitchen + Bar. #pastrylive is really looking forward to this one. Chefs accomplishments are many but most recently he was a member of the U.S. Team that achieved the Bronze Medal at the Coupe du Monde de la Patisserie, the world’s most esteemed pastry competition, becoming the first U.S. team to reach the podium in a decade. Chef Green was also named one of the Top Ten Pastry Chefs in North America for 2016 by Dessert Professional Magazine.
Check out some of his articles at www.devilsfoodkitchen.com
with Cesar Barchina and Ryan Stipp
1:30 – 2:45 Contemporary Chocolate Tarts
Luis Robledo Richards
Luis has over 18 years of experience as a Pastry Chef and is the owner and creator of Tout Chocolat, a chocolate shop that specializes in high quality
products including bonbons, bars, pastries, ice creams and several other confections.
3:00 – 5:00 Sugar Showpiece Techniques
Another featured Chef on Seminar Saturday at #PastryLive will be Peter Gyorgyicsek Acclaimed Sugar Artist from the Academy Of Pastry Arts Malaysia. Chef Peter will be demonsraing sugar showpiece techniques. Hopefully, we can get him to spin one around when he is done!
Peter Gyorgyicsek is an internationally trained Master Pastry Chef with a passion for Sugar Art.
He received his pastry training in Hungary more than 22 years ago, then moved to Austria, Germany, Switzerland, Japan, Italy to further develop his skills. Peter has won many awards in his native Hungary and was Hungarian Sugar Champion for three consecutive years between 2000-2002. Living in South Africa for the past 10 years, he has had the opportunity of working at some of the world’s leading Hotels as Head Pastry Chef. Currently, He is an Executive Pastry Lecture in the Academy of Pastry Arts Malaysia. He won a silver medal at the Culinary World Cup in Luxembourg in the Individual Showpiece category, and also a Silver Medal in the Team category in 2010. He was subsequently a member of the South African Culinary Team in 2012, winning a Gold Medal in the Individual Showpiece category with a sugar showpiece at the Culinary Olympics in Erfurt, Germany. The first time he won Gold Medal with his Chocolate showpiece in Food and Hotel Malaysia Culinary competition 2015.
His thirst for knowledge and more information drives him to learn new techniques and to test new ingredients and methods. He is never afraid to try something new and unique and loves to experiment. Having an enormous will to achieve something new and exciting, he never loses focus. Teaching is also a passion for Peter. He is certain that sharing information is the key to ensuring a new generation of brilliant, innovative Pastry Chefs around the world who will make delicious, eye catching desserts.