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
Sponsored by Felchlin Switzerland
**Anil Rohira**, Felchlin’s Corporate Pastry Chef (and former Pastry Chef of the Year), guided participants through a crucial lesson on chocolate quality. The session covered a concise introduction to **Felchlin** as an exclusive Swiss bean-to-bar chocolate manufacturer, explaining the profound difference this process makes. A core component of the seminar was a **sensorial chocolate tasting** of selected flavor specialties, paired with essential recipe applications and techniques for utilizing high-grade couverture.
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
Sponsored by Cacao Barry,
This masterclass, led by Cacao Barry experts **Jérôme Landrieu** and **Manuel Bouillet**, was dedicated to the burgeoning market of simple snacking confections. Attendees learned how to make a variety of tantalizing, multi-layered bars and tablets, focusing on professional techniques for flavor balance and efficiency in high-volume production.
Gateaux de Voyage and Dessert Cup Verrine
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.
Led by Chef Nicholas Lodge