You are on page 1of 60

August 2013 www.PastryLive.

com
$5 US

PASTRY LIVE
2013
Chef Competitors 70
ACF Certified Demos 6

Competitions 5

Days of FUN 3

Page 24 Page 30 Page 41


Chocolatier Art of Cake Signature
of the Year Plated Dessert
Pastry Live 2013

Thank You To Our Generous Sponsors

2 www.PastryLive.com
Pastry Live 2013

Welcome to Pastry Live 2013


This has been a great year Weekend Schedule
of growth for Pastry Live. & Event Map . . . . . . . . . . . . . . . . . . . . . . . . . Back Cover
We have come a long way
in just a few short years. The Looking Back. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
significant interest from chefs
who want to compete in our
event is what I am most proud Seminars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
of. This year, seventy chefs
will be facing off in our five Pastry Live Judges. . . . . . . . . . . . . . . . . . . . . . . . . . . 9-12
competitions. Our goal has
been to create an event that The National Showpiece Championship. . . . . . 14-23
strongly tests the competitors
2012 Winners/Showpieces. . . . . . . . . . . 14-15
yet offers an even playing field
Paul Bodrogi CEPC on which to compete, without Concepts/Objectives. . . . . . . . . . . . . . . . . . . 18
extreme costs to the chefs
Event Producer 2013 Competitors. . . . . . . . . . . . . . . . . . 20-23
involved. I believe we have
Chef@PastryLive.com been successful in doing that.
Chocolatier of the Year. . . . . . . . . . . . . . . . . . . . . 24-28
Our sponsorship is also growing. This year, we have new
sponsors as well as the continued support from others who 2012 Recap. . . . . . . . . . . . . . . . . . . . . . . . . . . 24
have been with us from the beginning. We are grateful 2013 Concept. . . . . . . . . . . . . . . . . . . . . . . . . 26
for their support. The buzz about Pastry Live is bigger
than ever! Our press coverage has increased greatly, with 2013 Competitors. . . . . . . . . . . . . . . . . . 26-28
numerous competition chefs getting exposure in local and
national magazines. Our Facebook fans have tripled this year The Art of Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . 30-35
and our mailing list is growing daily. As I write this, we are
2012 Recap. . . . . . . . . . . . . . . . . . . . . . . . . . . 30
anticipating a sold out event this year, with competitors and
attendees coming from more than twenty states and four 2013 Concept. . . . . . . . . . . . . . . . . . . . . . . . . 32
countries!
2013 Competitors. . . . . . . . . . . . . . . . . . . 32-35
Looking back at the past few years, I am humbled by the
success of Pastry Live. Few people realize we started with Signature Plated Dessert. . . . . . . . . . . . . . . . . . . . . . . 41
little more than a robust spirit and a strong desire to put on
an event that truly cared about putting the chef first. By 2012 Recap. . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Chefs for Chefs has always been our mantra. Early on, there 2013 Concept. . . . . . . . . . . . . . . . . . . . . . . . . . 42
were times I wondered if that spirit and desire was all we
had. But, now I realize we had much, much more. We have 2013 Competitors. . . . . . . . . . . . . . . . . . 42-43
had amazing, hardworking and passionate people who care
immensely about their craft and profession there with us Student Chocolate Challenge . . . . . . . . . . . . . . . . . 45
every step of the way. Because of them, there is Pastry Live
2013 and a bright future for Pastry Live 2014. 2012 Chocolatier of the Year Winning Recipes. . 56

Pastry Live is owned and operated by Pastry Profiles LLC. Pastry Profiles LLC
was founded in 2009 by Chef Paul Bodrogi CEPC. Chef Bodrogi has more
than 20 years of pastry experience and teaches at the Art Institute of Atlanta.
He has put together several sold out Pastry Live events and has organized
the successful Sugar Art Casting Challenge for the past five years.

3 www.PastryLive.com
Pastry Live 2013

Looking Back: The 2012 Seminars

6 www.PastryLive.com
Pastry Live 2013

2013 Seminars
Pastry Live seminars are approved by the ACF for Continued Education points (1.5 hours each).

Susan Notter CEPC Ewald Notter Stphane Trand MOF


Sunday, August 25th Monday, August 26th Monday, August 26th
1:30 PM 3:00 PM 9:30 AM 11:00 AM 12:00 PM 1:30 PM
Sponsored by Amoretti Sponsored by Pastry Live Sponsored by the Chicago School of
Join Chef Susan Notter for a presentation Chocolate Decoration - Creating three Mold Making
demonstrating the creative uses of dimensional showpieces by using simple Chef Trand will demonstrate techniques
Amorettis Gourmet Icings. Her demo and easy techniques. Emphasis will be that will add speed and efficiency to
will highlight decorative piping ideas in placed on movement, lightness and hand creating your pastry display with special
addition to filling, frosting and glazing with skills. The pieces will represent trends, focus on sugar casting and airbrush
an icing that is convenient to use, but with elegance and will be mindful in color. techniques. Chef Trand will also be
premium taste and quality. introducing new Showstopper designs
adding to the popular line of silicone
casting mats. Covering the importance
of utilizing silicone molds to reduce your
workload in the kitchen, his goal is to
demonstrate that you dont have to be a
master chef in order to create beautiful
sugar showpieces.

Vincent Pilon Jrme Landrieu Jean-Marie Auboine


Monday, August 26th Tuesday, August 27th Tuesday, August 27th
2:30 PM 4:00 PM 9:30 AM 11:00 AM 12:00 PM 1:30 PM
Sponsored by Pastry Live Sponsored by Cacao Barry Sponsored by Swiss Chalet Fine Foods
Renown for his dramatic chocolate Cacao Barry will take you on a very unique A demonstration of Molded Bonbons with
showpiece work, Executive Pastry Chef Pilon journey explaining the revolutionary Felchlin Molds & Chocolate, including
will be demonstrating clever techniques method behind its brand new chocolate non-chocolate fillings, Tubo Mold Twix
for constructing an elegant chocolate range. One of Americas Top 10 pastry Bars and Cuadrado Concept Bars. Topics
showpiece. In the process, he will discuss chefs and Cacao Barrys Technical Advisor, will cover a wide range of techniques, from
design, color and composition. Chef Pilon chef Jrme Landrieu, will demonstrate spray coloring and tempering to making
will also be featuring new time-saving delectable pastries featuring the new a ganache or caramel filling, all to create
silicone molds developed in collaboration chocolates. amazing bars using Cuadrado Concepts.
with the Chicago School of Mold Making. This informative seminar is sponsored by
Swiss Chalet Fine Foods.

7 www.PastryLive.com
Pastry Live 2013

2013 Judges

Jean-Marie Auboine Marc Aumont Natasha Capper


Chef Auboine has garnered a remarkable After establishing Bouley Bakery as one of Natasha is a Certified Executive Pastry
number of notable awards and the citys top bakeries, Marc became the Chef through the American Culinary
achievements including Finalist Meilleur executive pastry chef at Compass, which Federation. An avid competitor, she held
Ouvrier de France Chocolatier 2011, Finalist was voted top newcomer in Zagat Survey the degustation position for Team Danks
Meilleur Ouvrier de France Chocolatier New York City Restaurants 2003. In 2002, during the 2005 and 2007 National Pastry
2007, Best Chef of the Year from Mexicos Marc received top honors from New York Team Championship. Some of her numerous
Vatel Club in 2008, 5th Place in the 2005 Magazines 2002 Chefs Awards as a pastry awards include the 2007 ACF Southeastern
World Chocolate Masters and he was star with a sugar future. Compass was Pastry Chef of the Year, Best Bread
named Best Pastry Chef of the Year by included in the book, New Yorks 50 Best Showpiece at the 2006 Bread and Pastry
Frances respected Champerard Guide in Places to Enjoy Desserts. Team Championship, a gold medal from the
2003. He has also been a member of the Charlotte Southeast Regional competition,
In 2004, Marc joined Union Square
prestigious Academie Culinaire de France as well as silver and bronze medals at the
Hospitality Group to head the pastry
since 2004. His mastery of chocolate at the Southern Pastry Classic, and first place
kitchen at The Modern, located at the
2005 American Chocolate Masters secured at the 2008 US Foods ACF Culinary Salon
newly renovated and expanded Museum
him a first place victory and an invitation to centerpiece division.
of Modern Art. In his opening year, one
participate in the World Chocolate Masters
of Marcs creations, the Lemon Napoleon, Recently, Natasha and her teammate
in Paris where he earned the competitions
earned a spot on the New York Posts Best Heather Hurlbert earned the Best Sugar
coveted Press Award.
Things on the Menu 2005 list, in 2012 top Showpiece award at the 2011 National
10 pastry chef dessert professional. Showpiece Championship.

Andy Chlebana CEPC, CCA, CHE Robert Epskamp Heather Hurlbert


2011 National Showpiece Champion Chef Epskamp earned his bachelors In 2012, Heather Hurlbert, Pastry Chef
Upon completing an AAS in Culinary Arts degree in Health and Cardiac Fitness and Cheftestant on Bravos hottest new
from Joliet Junior College, Andy went to from George Mason University in Fairfax, series, Top Chef: Just Desserts, launched
the Culinary Institute of America in Hyde VA. After working in the field of cardiac HHDesserts, her new line of pastries ranging
Park to study baking and pastry. Andy rehabilitation for a number of years, from couture wedding cakes, chocolates,
began his career working for the Four Epskamp changed careers and earned and entremets. This award winning chef was
Seasons Chicago focusing on fine dining an associate degree in Culinary Arts from most recently the Executive Pastry Chef at
desserts. His career has included positions Kendall College in Evanston, IL. He worked Cherokee Town and Country Club, ranked
at The Ritz-Carlton Amelia Island Grill at many prominent Chicago establishments, the #1 Platinum Country Club in the U.S.
Room, opening team of the Ritz-Carlton including Swisstel Chicago, Park Hyatt
During Heathers pastry career, she won
Washington D.C. and Pastry Chef/Corporate Chicago and Gerhards Elegant European
the 2009 National Pastry Chef of the Year
Account Manager at Albert Uster Imports, Desserts in Lake Forest, IL. In 1995 Epskamp
from the American Culinary Federation and
Inc. joined the faculty of his alma mater, Kendall
in 2004 taking the gold medal at the IKA
College where he specialized in restaurant
Andy has spent the last five years teaching Culinary Olympics in Erfurt, Germany.
desserts, chocolates, sugars and wedding
baking and pastry at Joliet Junior College in cakes. Epskamp joined Johnson & Wales
Joliet, IL. He resides in Plainfield, IL with his Universitys Charlotte Campus in 2004
wife, Heather and four children. where he specializes in chocolates, sugars
and plated desserts.

9 www.PastryLive.com
Pastry Live 2013

2013 Judges

Suzanne Imaz Monica Jacks Jerome Jacob


Suzanne is an award-winning pastry chef Monica Jacks took the long way to her In 2010, armed with his inbred French
with more than twenty years of experience finding her career. A graduate of the techniques, his new Miami Beach flair and
including stints in Buenos Aires, Jumby University of Illinois-Chicago, she followed his lust for new experiences, Jerome made
Bay Island, West Indies, and Mexico City. In her husband to New Jersey, Bermuda up his mind to head West. He landed at
her illustrious career, Suzanne has headed and Oklahoma for his job and raised her the Bellagio Resort Hotel and Casino in
the pastry teams at Sofitel Chicago Water children. She has always had an intense love Las Vegas, Nevada as the newest Assistant
Tower, Park Hyatt Chicago, Michel Richards of food and a particular awe of pastry. She Pastry Chef. In this role, Jerome oversees
Citronelle, The Inn at Little Washington finally decided on a career in Pastry Arts and the day-to-day chocolate production for all
and served as the corporate pastry chef for attended the Pastry Arts Program at Platt the hotel outlets, events, and VIP amenities.
Michael Jordans Cornerstone Restaurant College in Moore, Oklahoma and found He is also able to create new and exciting
Group. In 2007 she received the Jean that she had a knack for chocolate work. recipes that embody his French heritage
Banchet Award for Best Rising Star Pastry She competed at the Pastry Live Student and show his true passion for chocolate
Chef. Chocolate Competition in 2012 finishing as making.
runner up. She is currently Pastry Chef at
Today Suzanne is the Corporate Chef at ABS Most recently he participated in the Pastry
Coco Flow Chocolate Cafe in Oklahoma City
& Taylor Ent., providing hands on training on Live competition in Atlanta, Georgia. The
and a member of the Coco Flow Studio, a
equipment, demonstrating production and competition was held in July 2012 where he
custom design and teaching studio within
equipment maintenance, as well as recipe won first place and the title of Chocolatier
Coco Flow.
development and gelato training classes at of the Year.
the ABS & Taylor Ent. test kitchen.

Daniel Keadle Jrme Landrieu


2012 National Showpiece Champion Chef Landrieus work has not gone
His work specializes in chocolate and has unnoticed. He won two first prizes in
been featured on Platinum Weddings, sugar artistry, and 2nd prize for artistry at
Univision, NBC, and Fox Television. He also Chocolat by Pascal Caffet in Troyes, 2006. He
became a Food Network Champion for was also a substitute for Team France at The
winning his episode of Sugar Dome in 2012. Pastry World Cup, won first prize for tasting
selection at Salon du Chocolat in Paris,and
Daniel has received medals for his finished in the pastry semifinals at the 2007
Gingerbread, chocolate and sugar work Meilleur Ouvrier de France Competition.
as well as wedding cakes. A finalist in The Most recently he was selected as Dessert
New York Pastry Competition for 2012, Chef Professionals 2011 Top 10 Best Pastry
received the highest showpiece score and Chefs in America and has been featured in
earned the silver medal. multiples issues of So Good magazine.
During his 17 years as a culinary ambassador At the Chicago Chocolate Academy, Chef
for Hyatt Corp., Daniel has been featured Landrieu is in charge of guiding the school
in Dessert Professional, Dulcypas, Pastry towards meeting its goals of sharing
and Baking North America, Phoenix Home knowledge about chocolate and desserts to
and Gardens, Journal du Patissier and many both the professional and non-professional
others. populations.

10 www.PastryLive.com
Pastry Live 2013

2013 Judges

Nicholas Lodge Ewald Notter Susan Notter CEPC


The International Sugar Art Collection (ISAC) Considered to be a leading expert Susan now is the Director of the Pastry
and The International School of Sugar and and renowned master of modern day Arts program at the Pennsylvania School
Confectionary Arts were founded in 1992 by confectionery arts, Chef Ewald Notter is also of Culinary Arts in Lancaster, PA and also a
Nicholas and business partner Scott Ewing. well known as a competitor and teacher. partner and executive pastry chef of Susan
The International School of Sugar and He has won numerous awards, including Notter Pastries, LLC.
Confectionary Arts, teaches all levels and National and World Pastry Team Champion
She was named Top Ten Pastry Chef in 1999
aspects of sugar art and cake decorating. and Pastry Chef of the Year. In 2001, he won
and 2000, was invited to be part of the
The International Sugar Art Collection the gold medal with the US Team at the
Distinguished Visiting Chef Program at CIA
(ISAC) is the division that manufactures and Coupe du Monde in Lyon, France, receiving
and Johnson and Wales, and has competed
distributes hundreds of specialized tools the highest score ever recorded in sugar
on the Food Network; winning Halloween
and equipment used in creating sugar art work.
wars in October of 2011.
and cakes. The 4,000 square foot facility
In 2003, Ewald was honored from the
is home to the school, classroom, offices,
American Academy of Hospitality Sciences
and the retail gallery and internet product
with the 5 Star Diamond award as One
distribution.
of the Finest Confectionery Chefs of
As well as the school in Atlanta, Nicholas the World. He was also the first pastry
also has a sister school in Tokyo, Japan, and professional inducted into the Pastry Art
he spends his year teaching and traveling and Design Hall of Fame.
between the two locations.

11 www.PastryLive.com
Pastry Live 2013

2013 Judges

Vincent Pilon Karen Portaleo James Satterwhite


Pilon has received several accolades and Her cakes have appeared in Cake Central After completing the program at the
recognition for his work, winning 1st place Magazine, National Geographic Kids CIA, James spent two years training with
in the Food Network Challenge Chocolate Magazine, Atlanta Magazine, Jezebel Francois Collet at Buckhead Bread Company
Series 2005, 2006, 2008 and 2009. In 2007 Magazine, Atlanta Bride, and Grace Ormond before joining the Ritz-Carlton company.
Pilon took home the 1st place metal from (upcoming issue). She has made cakes for James spent a total of 12 years with the
US Chocolate Masters where he competed celebrities such as Sir Elton John, Keishia Ritz-Carlton company being Executive
against the countrys top chocolatiers. Cole, Ne-Yo, Demi Moore, T-Pain and Lil Pastry Chef at the Buckhead, Tyson Corners,
Wayne, and Sheree of Real Housewives of Naples, Philadelphia and New Orleans
He was also named one of the Ten Best
Atlanta. properties. The Ritz-Carlton allowed him
Pastry Chefs in America by Pastry Art &
to work with great Chefs such as Frederic
Design Magazine in 2007 and 2008, and She is currently renovating her Cake Shop at
Monti, Norman Love, Celine Plano,
now judges the U.S. Chocolate Masters as Highland Bakery in Atlanta, and is anxiously
Xavier Salomon, Joel Antunes, Lawrence
well as several Food Network chocolate awaiting having a proper shop! She will be
McFadden and Eric Branger.
challenges. teaching classes in her new space, as well as
across the country and in Canada. She feels James also opened the Mandarin Oriental,
As one of the newest additions to The
lucky every day to work with one of the Washington D.C. as Executive Pastry and
Cosmopolitan of Las Vegas culinary
most talented teams in the industry! is currently the Executive Pastry Chef at
roster, Pilon has a hand in the ongoing
Charlotte Country Club.
development of the resorts culinary in-
room dining and VIP programming.

Dawn Joy Stoika Michelle Tampakis Stphane Trand MOF


A Tennessee native, Dawn Joy Stoika Michelle has been a competitor in two of Chef Trand, MOF and World Champion
became interested in the art of cake the Food Networks Chocolate Challenges, opened his top-of-the-line pastry school,
decorating after graduating Union in July 2005, and October 2004. She has The Art of Pastry in 2012.
University with a Bachelor of Arts degree. participated many times in the Annual
With his long list of awards and accolades;
Through practice and courage, she left New York Chocolate Show, creating dresses
the most impressive by far is the MOF.
the corporate world and started working and wearable chocolate garments, even
Considered the top honor in France, the
at a bakery in downtown Nashville. After 4 an Iron Man costume. She was chosen as
M.O.F. (Meilleur Ouvrier de France) Ptissier
years she advanced to Gaylord Opryland one of Dessert Professional Magazines Top
award, literally means the best craftsman
Hotel and Convention center as lead cake Ten for 2010. A frequent guest on Martha
in France. In 2008, he and his teammates
decorator and designer. It is there where she Stewarts Morning Living radio program,
won the World Pastry Team Championship.
perfected her skill in piping and sculpture. her expertise with baking and chocolate is
His last executive pastry chef position was
frequently sought after.
While at Gaylord Opryland she has designed at the exquisite St. Regis Monarch Beach
and created cakes for Grand Ole Opry A graduate of the Culinary Institute of Resort, in Dana Point.
artists such as Keith Urban, Loretta Lynn, America, Michelle also develops recipes and
He now spends his time teaching classes
Darius Rucker, Little Jimmy Dickens, and so has travelled across the United States giving
at the Art of Pastry and top pastry venues
many more. Her Andy Warhol inspired cake product demonstrations as a consultant for
around the world. To sign up for classes visit
won her first place at the 2012 Pastry Live Krinos Foods, All-Clad, and Athens Foods.
www.StephaneTreand.com
Competition and was covered on the front She also consults on new business ventures
page of American Cake Decorating. in pastry and baking.

12 www.PastryLive.com
Pastry Live 2013

The 2012 Most Excellent Showpiece


Best Overall Showpiece
& Best Chocolate Showpiece
Team Captain Daniel Keadle & Craig Chamberlain

Competitors Choice Award: Best Artistry:


Team Captain Joshua Cain Team Captain Gonzalo Jimenez
& Sheldon Millett & David Lewis

Best Sugar Showpiece/


Audience Choice Award:
Team Captain Oscar Ortega
& Alejandro Lechuga

14 www.PastryLive.com
Pastry Live 2013

Back row, Left to right: Alejandro Lechuga, Gonzalo Jimenez, David Lewis, Daniel Lindsey, Joshua
Cain, Craig Chamberlain. Front row, Left to right: Oscar Ortega, Theresa Gwizdaloski, Rick Jordan,
Brian Donaghy, Tessia Harman, Geoffrey Blount, Sheldon Millett, Daniel Keadle

15 www.PastryLive.com
inspiration
masterful ingredients
for ultimate

When the finest ingredients are combined with passionate inspiration, the result is a transformation of idea into culinary
work of art! For over 40 years, Swiss Chalet Fine Foods has provided food service professionals with unique, premium
quality products from Europe and abroad, that inspire culinary excellence. Our signature specialties and unique flavors
include fine Swiss chocolates, artisanal pastry shells, fruit fillings, glazes, and pures, gelato ingredients, mousses, creams,
1.800.347.9477 flavorings, and much more. We invite you to view our complete catalog of products today at www.scff.com.
www.scff.com
MIAMI . HOUSTON . LOS ANGELES . LAKEWOOD
Double Chocolate
Recipe created by Stphane Glacier - Meilleur ouvrier de France Ptisse

Recipe for 34 cakes of 90g/ 3 oz or 6 cakes of 500g/ 12.6 oz Recipe No.: GB20006

Cake Batter Basic recipes


520 g 18.34 oz butter unsalted
540 g 19.05 oz granulated sugar Mani Butter
135 g 4.76 oz almond powder 500 g 17.64 oz butter unsalted
430 g 15.17 oz fresh eggs 90 g 3.17 oz pastry flour type 400
170 g 6 oz milk 3,5% Cream the butter and add the flour.
700 g 24.69 oz pastry flour type 400
18 g 0.63 oz baking powder Syrup
250 g 8.82 oz Grenada 65% Rondo melted 450 g 15.87 oz sugar syrup 30 Beaum
250 g 8.82 oz Maracaibo Creole 49% Rondo 300 g 10.58 oz water
Mani Butter
as required Ganache
250 g 8.82 oz heavy cream 35%
In an electric mixer, work the butter and sugar with a flat
250 g 8.82 oz Grenada 65% Rondo
beater. Add the almond powder, then the eggs and the
100 g 3.53 oz Fina Noble Piemontese 60%
milk gradually. Add the sifted flour and baking powder.
Keep in the refrigerator. The next day take out of the Bring the heavy cream to a boil and pour over the
refrigerator and leave at room temperature for 1 hour, Grenada 65% couverture and the Fina Noble Piemontese
then add the melted Grenada 65% couverture and the 60% hazelnut paste, stir to obtain a smooth ganache.
crushed Maracaibo Creole 49% couverture and mix again
with the flat beater. Fill the beurre mani buttered molds Felchlin products
and bake. Art. no Products
CR44 Grenada 65% Rondo, Grand Cru couverture, dark
Baking temperature: 145C/ 293F in a convection oven
CS58 Maracaibo Creole 49% Rondo, Grand Cru couverture, with cream
Baking time: 1 hour DC74 Fina Noble P iemontese 60%, hazelnut paste, finely crushed

Setting
750 g 26.46 oz Syrup
neutral taste jelly
Ganache
Dip the still warm cakes into the Syrup, then leave them
to drain on a grid. Glaze with neutral glaze and garnish
the center with the Ganache.

www.felchlin.com
Pastry Live 2013

The 2013 National Showpiece Championship

The Third Annual National Showpiece Championship In only seven hours, each team will prepare and
calls for competitors to push the boundaries of present their showpieces, all while following a
traditional showpiece construction and really unique set of construction requirements. To further
showcase their skills. Rather than constraining level the playing field, all teams are limited to similar
chefs with endless rules and regulations, the resources and are provided with identical kitchen
National Showpiece Championship is a new form of environments.
competition that encourages chefs to compete at
the highest level possible. Conducted before judges Competitors must craft a showpiece displaying a
who are among the nations most accomplished high level of technique while creatively connecting
pastry chefs, eight teams of two chefs will compete and utilizing three separate pedestal bases, resulting
in either chocolate or sugar, and contend for the title in an entirely new range of showpiece design. This is
of National Showpiece Champion. intended to develop more artistic and architecturally
inspired creations, influenced by everything
While many pastry competitions call for competitors from technology to fashion, nature and fantasy.
to endure extraordinary hardships, the National Furthermore, competitors are encouraged to come
Showpiece Championship is designed to overcome up with new ways to used their resources. For
such constraints and allows chefs the freedom to be instance, not just casting their molds as they were
both creative and innovative. Community building, designed but rather getting creative through hand
teamwork, artistry and culinary skills are the focus skills and new casting manipulations.
behind the competition. The competitors are judged
on their ability and ingenuity. Team captains are Its all about new ideas, new techniques and new
chosen by a committee, based on their having designs. May the best showpiece win!
earned a medal in other national competitions, but
are free to choose any teammate as part of the open
competition structure.

18 www.PastryLive.com
Giving Shape to Good Ideas
We are known for producing superior, food-contact-safe silicone molds. Our custom mold making
department provides creative solutions for chefs around the world. With over twenty years experience
in the mold making industry, we look forward to helping you with your food shaping needs.

Concept Drawing Clay Model Mold Maker Michael Joy Chef Ryan Stevenson with
with the finished mold his Warrior created for the
World Chocolate Masters.

Shop Online
With over 150 artisan silicone molds and tools, free your imagination!
All of our molds are hand-made in the USA and are ready to ship today.

For information, visit us at:


ChicagoMoldSchool.com
Telephone 1-708-660-9707 Joy@ChicagoMoldSchool.com Silicone Molds & Supplies Education Inspiration
Pastry Live 2013

2013 National Showpiece Championship Competitors


Brian is currently the Product Ruth Bleijerveld is currently
Development Specialist for a Pastry Chef/Instructor at
Chocolate Delivery Systems Benchmark Restaurant of
of Buffalo, NY. At CDS he is the Canadian Food and Wine
responsible for the development, Institute of Niagara College,
sourcing and manufacturing Canada.
of all chocolate and other
With parents who emigrated
food products that are sold in
from Holland in the 50s, they
North America, the Caribbean
raised their family in a home
and Europe. In addition to his
based business atmosphere.
responsibilities at CDS, Brian
Horticulture taught her that the
is the principal at The Criollo
harder you worked the more
Brian Donaghy Group, a consulting company Ruth Bleijerveld you gained. Hard work paid off
that specializes in chocolate and
Product Development Specialist Pastry Chef/Instructor and made Ruth successful in
confection.
Chocolate Delivery Systems Benchmark Restaurant of the several retail beginnings where
Previously, Brian was an Canadian Food and Wine creativity, organization and
instructor at the Niagara Falls Culinary Institute, the Corporate Pastry Institute at Niagara College planning was just a springboard
Chef at Tomric Systems, Inc., the Assistant Corporate Pastry Chef at for what lay ahead for this
Albert Uster Imports and worked for the Ritz-Carlton company. He has country girl.
appeared twice on Food Network Challenge, winning once and has
Ruth, a mother of 3 children, entered College in 2008. She completed
taught numerous classes throughout the United States.
her Culinary Management Diploma only to go right into Baker/
Away from the kitchen Brian enjoys spending time with his wife Patisserie Apprenticeship Red Seal. Amongst the amazing skill at
Christina, daughter Olive and his two Labradoodles Criollo and Sally, Niagara College, Ruth was able to dedicate many hours beyond school
watching baseball and has recently taken up playing Squash again to excel in the land of flour, fat, eggs and sugar. But in the midst of all
after a 20 year hiatus. that, there she found her love for Chocolate and has never looked back.
Her creativity and skill with Chocolate has taken her to win awards and
temper chocolate with some of the top names in the world. Attention
to detail and her determination to excel have brought her to Niagara
College where she can pass on her talents to future chefs.

As Pastry Chef at the award- As pastry chef at LAuberge


winning, luxury LAuberge Baton Rouge Casino & Hotel,
Casino Resort in Lake Charles, Arlety Estvez oversees a team
Louisiana, Foltz is responsible of bakers and pastry cooks
for overseeing a team of bakers providing delicious desserts for
& pastry cooks providing unique all the hotels 8 restaurants and
desserts for eight restaurants, cafes, room service and high-end
room service, large conferences guest functions. A member of
and high end guest functions. the opening team of operations,
she joined the LAuberge Baton
Foltz graduated from the
Rouge team as assistant pastry
National Center for Hospitality
chef in July 2012, and was
Studies at Sullivan College in
Bill Foltz Arlety Estvez promoted to pastry chef in
Louisville, Kentucky with an
October 2012.
Pastry Chef associate of science in baking Pastry Chef
LAuberge Casino Resort and pastry arts; and from LAuberge Baton Rouge Prior to joining LAuberge
Lake Charles HockingCollege in Nelsonville, Casino & Hotel Baton Rouge, Arlety served as
Ohio with an associate of applied pastry chef at Wolfgang Puck
business degree in culinary arts technology. His extensive training Catering at the Georgia Aquarium where she led a team responsible
includes certifications from Ewald Notter, Laurent Branlard, Olivier for producing high quality desserts and pastries for all the aquariums
Bajard, Stephane Treand and Sebastian Canonne. restaurants and functions. In this capacity, Arlety created dessert
menus for special events and led production of plated desserts and
In 2006, Foltz earned a gold medal at the U.S. Pastry Competition and
dessert buffets for functions of 1000+ guests including IBMs 100th
was named U.S. Pastry Chef of the Year and has been invited to judge
Anniversary, Bank of Americas National Gala, Microsofts Convergence
the U.S. Pastry Competition since 2007; received a bronze medal at the
2011, and an event of 10,000 guests for Coca Cola. As assistant pastry
2009 National Team Championships; had consistently earned medals
chef at PreGel America, Arlety researched and tested the companys
and honors at the U.S. Pastry Competition including 3 silver medals;
products to develop innovative pastry applications. She conducted
won a gold medal from the French Consulate in Paris for Best Pastillage
demonstrations at food shows around the country, and taught private
showpiece; a gold medal at the Annual Salon of Culinary Arts; and his
trainings to help clients develop their pastry lines.
pastillage centerpieces were featured in the National Culinary Review.
In 2010, he was awarded the prestigious honor of Top 10 Pastry Chefs With over 7 years of experience, Arletys work has been featured on TV
in America by Dessert Professional Magazine. Most recently Foltz and her life size gingerbread holiday display at LAuberge Baton Rouge
earned a spot on the 2011 US World Cup Pastry Team and competed for was featured on Baton Rouges The Advocate. In 2012, she competed in
the coveted Coupe de Monde de la Patisserie in Lyon, France where the Great American Baking Contest for which she earned 3rd Place in
he captured the prize of Best Sugar for the Team. the professional division.

20 www.PastryLive.com
Pastry Live 2013

2013 National Showpiece Championship Competitors


Alexandre Henocq entered the Chef Garcias bakery has been
world of baking in his hometown nationally recognized for being
of Givet in France at the tender one of the top ten bakeries in
age of 15. After training for two the country amongst numerous
years as an apprentice at a small other awards. On top of the
pastry shop with his mentor bakeries winnings, Chef Garcia
Gille Le Duff (certify master herself quickly gained just
pastry chef), he completed his as much recognition for her
apprenticeship requirements innovative and edgy approach to
and graduated first in his pastry. She won Regional Pastry
class certified as a pastry chef, Chef of the Year in 2007 for the
chocolate-maker, ice-cream ACF as well as Chef in Focus
Alexandre Henocq maker and confectioner. Michelle Garcia in North American Pastry and
Baking Magazine. She has also
Pastry Chef Alexandre Henocq has Executive Pastry Chef
made over a dozen independent
Luxor and Excalibur distinguished himself with Union League Club of Chicago pastries that won awards within
Hotel Casino fascinating sugar and chocolate
Chicago and most recently her
showpieces and a host of
bakery again was awarded Best Bakery in Chicago by reader poll of
other tantalizing desserts, resulting in intricate designs and inspiring
The Reader. Her and her husband have been named the Official Bakers
presentations. His proven experience adds an impressive component
of Chicago by the City of Chicago and have been given the job of
to all his culinary team.
making the Citys birthday cake every year, a job usually bounced from
He is now the pastry chef for the Luxor and Excalibur Resort and Casino bakery to bakery year after year.
in Las Vegas, NV, where he set impeccable pastry standards for 8 lavish
Now back in Chicago, Michelle is opening a new haute patisserie, Lucha
restaurants, 7 Starbucks, 2 over size buffets, 2 extensive banquet
Dulce with her husband as well as Pretty Odd Pastry and Events, while
facility, 2 wedding chapel , and a total of 8000 guest room .
also dedicating herself full time to The prestigious Union League Club
Prior to this he was the Pastry Chef at the Dunes Club, Golf and Beach as the Executive Pastry Chef.
Spa in Myrtle Beach, SC, an ultimately exclusive high end private
country club. He oversaw and produces the pastry, dessert and
chocolate creations for the 3 luxury fine dining restaurant and the
banquet facility, where he won 3 times in the roll first place in the
ginger bread house competition for the Dickens Christmas Show, as
well as some ACF competitions .

Chef David Lewis began his Gonzalo Jimenez, Executive


career receiving a degree Pastry Chef of Grand Hyatt New
from Joliet Junior College in York, discovered his passion
1999 and comes to The Brown for cooking while growing up
Palace from Paris, Ballys, and in Salta, a city in Northwestern
Planet Hollywood in Las Vegas, Argentina. At a young age,
with previous experience at Jimenez began experimenting
Norwegian Cruise Line America in his mothers kitchen, tasting
in Hawaii and Roys Hawaiian everything he could and refining
Fusion restaurants. his palette. Following his passion,
Jimenez enrolled in Lecole, a
Lewis has competed in the 2010
culinary school in Mar del Plata
& 2012 Pastry Chef of the Year
David Lewis Gonzalo Jimenez where he received his degree in
Competition in New York. He
Culinary Arts at the age of 19.
Executive Pastry Chef also competed in Pastry Live in Executive Pastry Chef
The Brown Palace Hotel & Spa Atlanta where he received Best Grand Hyatt New York Jimenez brings the same passion
Artistic Showpiece. and success that he has enjoyed
in the past to Grand Hyatt New York. His background in savory cooking
broadens his palette and lends to a unique pairing of ingredients
seen in his dessert menus. His chocolate sculptures are showcased
at major hotel events, banquets, and dessert buffets. They represent
the innovation and exceptional talent he has developed during his
extensive travel and career experiences. Says Jimenez: The discipline
of pastries and creating pastries are extremely rewarding. It requires
the balance of science and art. It involves each of your five senses.
You have the ability to create a visual masterpiece that someone can
completely indulge in and enjoy. Jimenezs dessert menus carry every
influence from his career path as well as those he acquired in the
savory kitchen and those influenced by the farm-to-table mentality
Grand Hyatt carries overall. Under Jimenez, the pastry department of
Grand Hyatt New York strives for perfection with masterful displays of
confectionary favorites.

21 www.PastryLive.com
Pastry Live 2013

2013 National Showpiece Championship Competitors


Massachusetts native, Maura Originally from Alaska, Dan
Metheny was formally trained began his culinary career at New
in fine arts before turning to a England Culinary Institute in
career in pastry and chocolate. Burlington, Vermont graduating
Upon earning her bachelors in with an Associate of Science in
fine arts in NY, Metheny then culinary arts. After graduation
obtained an Associate of Science he began working in upscale
degree in pastry arts at Johnson resorts in Wisconsin, Michigan
& Wales University in Providence. and Florida.
In 2001 Metheny accepted a Forgey then moved to Florida
position assisting Chef Norman when he accepted the position
Love while continuing to work of pastry chef at the Waldorf
Maura Metheny full time at The Ritz. In 2011, Dan Forgey Astoria Naples (formerly Naples
Chef Chocolatier Metheny was promoted to Chef Chocolatier Grande). While training for
Director of Innovation and Director of innovation and Production Manager his first Chocolate Showpiece
Product Design product design. In her new Norman Love Confections competition, he was introduced
Norman Love Confections role, she is responsible for to Chef Norman Love and
the development of new products and packaging design as well as accepted a position with the Fort Myers based chocolatier and pastry
the continued design and execution all chocolate lines produced at chef in 2007. Since starting at Norman Love Confections, Forgey has
Norman Love Confections. Metheny, having traveled the world to continued to compete in chocolate showpiece subsequently receiving
numerous classes and competitions takes her inspiration from both three silver medals.
industry and art.
Dan worked in chocolate production where he was responsible for
In March 2013, she received a bronze medal in the 24th annual ganache fillings as well as the design and production of all of novelties,
U.S. Pastry Competition for Pastry Chef of the Year sponsored by including the creation of the coveted SMore Love. In September 2011,
Paris Gourmet at the Javits Center in New York City. She previously Forgey was promoted to chocolate production manager. Today, he is
competed in two Showpiece competitions and garnered silver medals responsible for running the chocolate production as well as designing
in both appearances. new flavors of confections for NLCs core and holiday lines. Forgey is
also responsible for helping develop new novelties including the items
A consummate professional, Metheny strives each day to be better
available at the Boston Red Sox JetBlue Park located next to the Fort
than the day before, and to assist Norman Love Confections in
Myers Chocolate Salon and for the Fannie Mays ultra-premium line, FM
continually raising the bar within the industry.
Artisan by Norman Love.

Pastry Chef James Mullaney Chef Kyongran (Alex) Hwang, one


lives the sweet life. His prolific of the most hard working pastry
talents bring beauty, whimsy and chefs today, came to United
sublime indulgence to the tables States in 1999 with great hope
of the finest establishments in and dream to become one of the
Georgia. most sensational pastry chefs
in culinary world. In 2001, she
Mullaney takes the artistic
enrolled at Culinary Institute of
aspects of pastry to fresh
America and earned Associate
heights through his award-
Baking and Pastry degree in two
winning showpieces. In 2005, he
years.
and his team took top honors
at the National Pastry Team After she graduated from CIA,
James Mullaney CEPC Championship held in Phoenix, Alex Hwang she started working at Cherokee
Executive Pastry Chef AZ and has claimed more than Executive Pastry Chef Town and Country Club in
J Mullaney Pastries 30 other medals in pastry and Cherokee Town & Country Club Atlanta, Georgia and she has
ice carving competitions over established herself to become
the course of his career. Mullaney was selected to represent the United an Executive Pastry Chef. During early part of her career, she worked
States in 2006 and 2009 in World Pastry Championships, here in the under Chef Christopher Northmore who is Certified Master Pastry Chef
U.S. and France. as his apprentice. Needless to say, while she was working under Chef
Northmore, she was heavily inspired by his master skill, style, work
Mullaney worked for the Sea Island Company / Mobile Five-Star
ethic, and great passion for Pastry and Baking art.
Cloister Hotel for a total of 18 years, 9 as Executive Pastry Chef. He
served as Pastry Chef of the Mobile Four-Star Loews Ventana Canyon In 2006, Kyongran demonstrate her brilliant skills in ACF Pastry
Resort in Tucson, AZ and as Pastry Chef of the Five-Diamond Ritz- Salon at Savannah, GA Wedding Cake Competition and won Silver
Carlton, Amelia Island, FL. Recently, he worked with Atlanta Foods medal and in following year, she won bronze medal in Novelty Cake
International and QimiQ Corporation (Austria) working as Corporate Competition ACF Pastry Salon at Atlanta, GA. ACF Pastry Salon 2007
Pastry Chef. (Atlanta, Dessert Expo) Atlanta, GA Wedding Cake First Place, ACF
Bronze Medal, ACF Pastry Salon 2008 (Atlanta, Dessert Expo) Atlanta,
August 2012, Mullaney opened his own business J Mullaney Pastries,
GA Occasion Cake Competition First Place(ACF Gold Medal) ACF
a consulting and catering firm serving clients around the world.
Southeast Regional Conference, 2010 (Birmingham, AL) Twix Mini Trio
Dessert Competition, First Place. ACF National Pastry Chef of The Year
2011( Dallas TX), First Place, ACF Silver Medal

22 www.PastryLive.com
Pastry Live 2013

2013 National Showpiece Championship Competitors


Born and raised in Evansville, During his career, Chef Turner
Indiana, Kelsee Newman was awarded both gold and silver
developed a passion for food at a medals in competition by the
young age. The passion grew into American Culinary Federation.
an appetite for an education in Additional training has included
culinary arts, which was fulfilled time spent with Chef Ewald
with an Associates Degree in Notter in the study of chocolate,
Baking and Pastry Arts from the sugar, and pastillage.
National Center for Hospitality
Chef Turner took on the role of
Studies at Sullivan University. Her
Executive Pastry Chef for the
training in pastry arts was held
Westin Casuarina Resort. After
primarily under the guidance of
returning from the Caribbean,
Kelsee Newman Chef Scott Turner. Chef Turner Scott Turner, the desire to develop and open
encouraged Kelsee to study CEC, CEPC, CHE
Pastry Kitchen Supervisor a restaurant was overwhelming.
and master skills in chocolate,
Seelbach Hilton Hotel Associate Chair & Professor That desire was realized
pastillage, and sugar work.
Baking and Pastry Arts through the opening of an
She began competing in several local and regional ACF competitions, Sullivan University upscale restaurant in LaGrange,
which eventually led to competing in the IKA World Culinary Olympics Kentucky. Chef Turner had the
in 2012 in Erfurt, Germany. Kelsee has participated and medaled in the opportunity to design, build, open, and operate his own restaurant.
following competitions:
Chef Turners hard work and passion paid off through the success
ACF Southeast Regional Student Team competition 2011- Silver of the restaurant. While developing the business, Chef Turner
ACF Nashville competition 2011, Petit Fours- Gold worked as a Chef Consultant and Marketing Associate with SYSCO\
ACF Michigan competition 2012, Chocolate showpiece- Gold Louisville Foodservice. It was a challenge acting as chef and owner of
ACF Cincinnati competition 2012, Chocolate showpiece- Gold a restaurant while working for such a large corporation at the same
IKA World Culinary Olympics 2012, Chocolate showpiece- Bronze time. In March 2001, Chef Turner came to Sullivan University as a Chef
Instructor, and a new passion was realized through teaching. He has
Kelsee is currently working as the Pastry Kitchen Supervisor at the
taught in all of the programs within the Baking and Pastry curriculum
Seelbach Hilton Hotel in Downtown Louisville, Kentucky. Pastry
but has a primary emphasis and finds his true passion in chocolate
competition continues to be a priority for Kelsee in an effort
work. Every day as a faculty member, Chef Turner re-lives that first
to maintain and develop her skills while remaining current
moment of passion through the eyes and hearts of the students
with todays trends.
attending Sullivan University.

Julian Perrigo-Jimenez is Nancy Andrea Alfaro is a pastry


Executive Pastry Chef at the cook who has worked at Carmel
iconic Fairmont San Francisco. Valley Ranch and also put her
Before joining Fairmont Hotels skills to use aboard cruise ships
& Resorts, Perrigo-Jimenez was during her tenure as a baker
in Las Vegas, serving as the for NCLA Cruiselines in Hawaii.
Assistant Executive Pastry Chef at Alfaro started her career as a cake
Caesars Palace. Prior to that, he decorator and is a graduate of
opened the Cosmopolitan Resort California Culinary Academy.
& Casino as Pastry Sous Chef,
overseeing main production of
pastry for all of its outlets and
Julian Perrigo-Jimenez creating custom show pieces Andrea Alfaro
for special events and buffet
Executive Pastry Chef Pastry Chef
display. He also worked as an
The Fairmont Hotel Assistant Pastry Chef at Bellagio Carmel Valley Ranch
San Francisco Resorts and Casino and prior to
that spent some time aboard cruise ships, working as Chief Pastry and
Assistant Chief Pastry for NCLA Cruise Lines.
Perrigo-Jimenez attended the California Culinary Academy and is
actively involved in the pastry chef community and competed in
the 2009 National Pastry Championship. When creating pieces, he
highlights his creativity through inspired abstract designs that produce
unique works that truly stand out.

23 www.PastryLive.com
Pastry Live 2013

The 2012 Chocolatier of the Year


First Place Winner
Jerome Jacob
Bellagio Resort Hotel and Casino
His Passion Banana chocolate,
filled with banana ganache and
passion fruit jelly, was praised
for its paper thin shell, while
his Macadamia Cardamom
bonbon received top scores for
its originality of flavor and design.
From his exceptional flavor profiles
to his design execution, Chef
Jacob displayed outstanding
ability and skill, earning the title of
Chocolatier of the Year.

Second Place Winner


Peoples Choice Award
Melissa Coppel
Jean-Marie Auboine Chocolates
Receiving top marks for her Kona
coffee infused Coffee Delight
chocolate and her Plaisir recipe,
a combination of raspberry pte
de fruit and homemade pistachio
praline, Chef Coppel attained the
second place award.

See the winning recipes


on page 56!

Third Place Winner


Chef Frederic Loraschi
CHOCOLAT Frederic LORASCHI
Blackcurrant centered Ultra recipe
and cardamom-coffee ganache
Strong bonbon.

24 www.PastryLive.com
Let the
Creativity
Begin

800.525.7873 (PURE) www.NielsenMassey.com


Pastry Live 2013

Chocolatier of the Year 2013

Pastry Live is excited to announce the finalists for


the 2013 Chocolatier of the Year. Carefully selected Be a Judge!
for their expertise and abilities, each competitor will The 2013 Chocolatier of The Year Competition
be required to produce two different chocolates welcomes judges for the Audience Choice award.
sold in their shop. As both taste and appearance are
key criteria to be evaluated, each chocolatier will For $20 you can taste one bonbon from each of
have to meticulously handcraft their creations in the 15 competitors, then vote for your favorite
order to obtain the title of Chocolatier of the Year. chocolatier!

2013 Chocolatier of the Year Competitors

Robin Autorino Jose Luis Castellanos Melissa Coppel


Robin Chocolates Barry Callebaut Chocolate Academy Jean-Marie Auboine Chocolates
Robin Chocolates came about almost by Jose Castellanos is the Assistant Technical Chef Melissa took second place in last years
accident. While in the US Navy, Robin used Advisor of the Barry Callebaut Chocolate Chocolatier of the year and also was the
pretzel dipping in chocolate to keep her Academy Center in Chicago. winner of the Peoples choice award.
son busy while she could cook a holiday
Born in Mexico City, Chef Castellanos arrived Throughout her career Chef Melissa has
meal for other single moms and dads
in Chicago to attend the Robert Morris known the importance of continuously
in the military. Years later, a financially
University where he finished his Associate expanding her knowledge of the world of
rewarding career in the IT world, left a
in Applied Science Degree Culinary Arts. pastries and chocolates. She has actively
void for passion. Robin landed at a local
He then attended The French Pastry School sought out further training and inspiration
culinary school where she studied classic
in Chicago where he finished the LArt de la by taking classes with the best pastry chefs
French cooking techniques using locally
Ptisserie program. in the world, including Ramon Morato
produced, seasonally available ingredients.
MMAPE, Pierre Herme, Paco Torreblanca
Over the next several years Robin worked At the Chicago Chocolate Academy, Chef
MMAPE, Olivier Bajard MOF, Frank Kestner
to develop her craft in the pastry kitchens Castellanos works as an Assistant Technical
MOF, Jordi Butron, Oriol Balaguer, just
of a number of landmark restaurants. Advisor, under Chef Jerome Landrieu and
to name a few Most recently she has
Just before Valentines Day in 2008, a Chef Celine Plano, assistant them to develop
decided to challenge herself by starting
local florist needed chocolates and asked recipes and instruct classes. He also has
to participate in professional pastry
Robin to provide them. She jumped at the assisted multiple international Chef Guests
competitions. Chef Melissa looks forward to
opportunity to transform from chocolate such as, Chef Jean Michel Perruchon MOF,
a long and productive career in which she
enthusiast to chocolate entrepreneur. Chef Johan Martin, Chef Gabriele Riva, Chef
can share her love of pastry with the world.
Lionel Clement, and many others.

26 www.PastryLive.com
Pastry Live 2013

2013 Chocolatier of the Year Competitors

Robyn Dochterman Ross Evans Brandon Lee


St. Croix Chocolate Company Stars Rooftop and Grill Room Modern Chocolatier
Robyn Dochterman is the owner and head After competing in Florida, Chef Evans Chef, Brandon Lee, Charlotte, NC, is the
chocolatier of St. Croix Chocolate Company spent time at Alinea Restaurant in Chicago owner and chef of Modern Chocolatier, as
in Minnesota. and North Carolina favorites The Inn on well as, a senior associate at Petit Philippe
Biltmore Estate and The Blackbird. Chef & Twenty Degrees Chocolate, a speciality
After a successful career in journalism,
Evans palate reflects the diverse range of chocolate and fine wine purveyor.
Robyn learned fine chocolate techniques
culinary communities he has worked in.
from internationally acclaimed chefs at Chef Lee has traveled to Belgium, The
the French Pastry School in Chicago, the Chef Evans manages his team with the goal Netherlands, and Luxembourg to observe
Chocolate Academy in Chicago, and the San of serving nothing short of perfect desserts. and learn from the worlds master
Francisco Baking Institute in California. She He designs plates to be both artistic and chocolatiers; adding artisan and cutting-
opened her own shop in 2010 and is well delectable, qualities that have garnered him edge techniques to his chocolate crafting
known in the Twin Cities area, having won accolades and numerous awards. His love of portfolio. Chef Lee draws from his artistic
many local awards. fine arts and attention to detail define Chef background and pastry arts skills that have
Evans presentation style. resulted in accolades from the American
Robyns commitment to local and seasonal
Culinary Federation. Specifically, he has
ingredients comes naturally. In addition I have always loved art; paintings,
received recognition for his unique style
to sourcing local and organic cream and sculptures, drawings I found out I could
of blending world flavors and his focus on
butter, she uses honey from her own build art through chocolate showpieces
origin-chocolate.
backyard apiary. and desserts and fell in love with this
profession.

Gene Leiterman Maura Metheny Karen Neugebauer


CocoFlow Chocolate Caf Norman Love Confections Forte Chocolates
In 2003 Chef Leiterman put his culinary skill to Massachusetts native, Maura Metheny was Master Chocolatier, Karen Neugebauer is a
the test by opening a small catering business, formally trained in fine arts before turning true Artisan who is at the forefront of the
CocoFlow Inc., with his wife Kim Leiterman. to a career in pastry and chocolate. Upon Seattle artisan chocolate scene. She has
In 2005 CocoFlow expanded into a boutique earning her bachelors in fine arts in NY, continually wowed customers with both
chocolate shoppe, the first of its kind in Metheny then obtained an Associate of traditional pieces and her cutting-edge
Oklahoma City. Using Traditional European Science degree in pastry arts at Johnson & confections. Her passion for the craft and
style and technique as inspiration, Chef Wales University in Providence. cunningly balanced flavor profiles have led
Leiterman continued to develop CocoFlows to being ranked among the worlds best
In 2001 Metheny accepted a position
signature line of chocolates. Today, CocoFlow chocolatiers.
assisting Chef Norman Love while
Chocolatier is Oklahomas Premier Chocolate
continuing to work full time at The Ritz. In Chef Karen found her passion when she
artisan, Offering hand crafted chocolates,
2011, Metheny was promoted to Director of entered the Art Institute of Seattles Baking
decadent desserts, Custom chocolate
innovation and product design. In her new & Pastry program. She was immediately
sculptures and chocolate classes in their
role, she is responsible for the development drawn to chocolate, especially the crisp,
chocolate studio.
of new products and packaging design as clean snap of a beautifully tempered bar,
Chef Leitermans Confectionary Point of well as the continued design and execution and chocolates innate ability to enhance
view is simple and truly artisan in nature. all chocolate lines produced at Norman lives both as a food and an art appealed
He believes that you must stress the Love Confections. to her immensely. Soon after graduating,
fundamentals and excellence will follow. she started Forte Chocolates (2006).

27 www.PastryLive.com
Pastry Live 2013

2013 Chocolatier of the Year Competitors

Luis Robledo Richards Andrea Smith Amy E. Stankus


Tout Chocolat diAmano Chocolate Chocolate South
Luis Robledo Richards has over 15 years of Andrea Smith attended the Art Institute Chocolate South began as an idea when
experience as a Pastry Chef and is the owner of Pittsburgh not for pastry but for Amy Stankus decided to leave the world of
and creator of Tout Chocolat, a chocolate special effects make up. Smith has a very corporate architecture and start her own
shop that specializes in high quality unconventional education in chocolate, business. In 2004 she began working with
products including bonbons, bars, pastries being self-taught, and has worked her way chocolate and cooking in private homes as a
and several other confections. up to Chocolatier for diAmano Chocolate. personal chef. Several years ago she began
Always eager to use fresh, local ingredients, to focus on chocolate full time.
In February 2006, Luis moved to Mexico
Smith works with local suppliers to craft her
City where he opened his anticipated first She opened her shop - Chocolate South - in
recipes, keeping her creations vibrant and
chocolate shop Tout Chocolat, achieving West Midtown in June 2012.
innovative. Smith utilizes her special effects
much success in Mexico and abroad. Since
background to make chocolate molds and
then hes been recognized as One of the
design transfer sheets. Smith is excited
Top ten Chocolatiers in North America by
to push diAmano Chocolates to its fullest
Dessert Professional Magazine and Chef of
potential and share her unique take on
the Year by Vatel Club Mexico. Luis has won
confections with the community.
numerous competitions including the World
Chocolate Masters Mexico in 2010 and 2012, Smith is also the founder of Chocolate F/X
as well as the Mondial des Arts Sucres as a which won the 2011 AJC.com Best of the
coach in 2009. Big A award for Best Chocolate in Atlanta.

Santosh Tiptur Emma Kate Veader


Co Co. Sala The Hess Collection
Co Co. Sala has given Chef Tiptur the A trip to the San Francisco based company
opportunity to hone his craft to develop the TCHO inspired her to elevate Napa Valleys
new and unique, including the five-course wine and chocolate trend to an echelon
dessert tastings, Smores French Toast, fiery only The Hess Collection Winery and TCHO
Chipotle Chocolate Souffle, and over 75 chocolates could define. Using Hess and its
different chocolate retail items. Co Co. Salas sister wines as the backbone for the pairing
artisanal chocolates are now offered at an program, she utilizes TCHO Single-origin
array of prestigious hotels such as The Ritz- chocolate along with local ingredients to
Carlton, The Mandarin Oriental, and The Inn generate a new perspective and experience
at Little Washington. to all that come to enjoy the region.
His expansive edge in pastry artistry A year later, Emma continues to build
and impeccable reputation for taste and onto the pastry program, developing new
flavor profiling gave way to his inclusion seasonal chocolates with each new wine
in the coveted 2009 National Pastry Team releases. In addition, she hosts weekly yoga
Championship, a spot to shine at both the instruction for Hess employees. What could
2010 & 2011 New York Chocolate Show with be better than chocolate, wine and yoga!
broadcast appearances on CBS Early Show,
NBC Today Show, and two appearances on
The Food Network, CNN,to highlight a few.

28 www.PastryLive.com
Pastry Live 2013

The 2012 Art of Cake Champion


First Place Winner
Dawn Joy Stoika
Gaylord Opryland Hotel
and Convention Center
Dawn Joys cake, inspired by Andy
Warhol, featured many iconic
images from the well known artist.
During the creation of her piece,
she was motivated by Warhols
wise words to artists everywhere
to simply create, unhindered by
others judgments of the finished
work. From hand painted pop art
renditions of Marilyn Monroe to
a small caricature figure of the
famous artist himself, Dawn Joys
design covered every facet of the
controversial artists work down to
the very last detail. But, her skillful
design wasnt the only aspect
that impressed the judges as her
tasting cake earned her high praise
for its overall flavor profile. Iced
in Swiss buttercream, her almond
lavender cake with lemon cream
filling expressed her baking talent
right along with her artistic ability,
earning her the first place award.

2nd Place: Dawn Davis 3rd Place: Valentin Garcia


Dawn Bakes Cakes The Bleeding Heart Bakery

30 www.PastryLive.com
Pastry Live 2013

The Art of Cake 2013

This is a cake competition that


emphasizes the artistry of
cake. The Art of Cake calls for
competitors to transform cake into
creations inspired by great artists
and art time periods of the past.
With both traditional stacked tiers
and sculpted elements required, each competitor is asked to decorate a cake reflecting both the original
art each designer is inspired by and their own artistic flair as well. Flavor is equally as important in this
competition as the overall creativity and appearance of the final piece, as competitors are scored based
on their tasting cake as well.

2013 Art of Cake Competitors

Marilyn Bawol Christian Castillo Joseph Cumm


Unique Cakes Cherokee Town & Country Club EdenJoes Cakery
A natural-born artist, Marilyn thrives on Originally from Argentina, Christian Chef Joseph Cumm is currently a Pastry
combining her sculpture and painting skills developed his love for pastries at an early Arts Instructor at the Pennsylvania School
with her baking talents to create an art age. Along with his mother they used to of Culinary Arts. Along with his wife, he
form that others can enjoy as much as she challenge themselves at home by cooking also owns EdenJoes Cakery. He is a Summa
can. As the Owner and Creative Director of all kind of delights. His friends and family Cum Laude graduate of Johnson and
Unique Cakes, she focuses on the unusual discovered his talent and used to ask him Wales University where he was trained
in wedding cakes, three dimensional to cook and bake for them; from cookies to as a classical pastry chef. In 2010, he was
sculpted cakes and blown and pulled sugar wedding cakes. nominated for Teacher of the Year for
amenities. Two-Year colleges in the state of Virginia.
Being around excellent and recognized
He has been decorating cakes for 12 years
Marilyn has been featured in national cake Pastry Chefs pushed him to levels he never
and continues to push himself in the art of
decorating publications and has had the knew existed. He began his externship at
sugar. Chef Joe takes great pride in teaching
honor of applying her talents in sugar art Cherokee Town & Country Club in Atlanta,
all aspects of pastry and enjoys watching
and three-dimensional sculpted cakes GA; where he had the pleasure to work
his students push themselves to levels
for high profile cake commissions, where closely with Chef Heather Hurlbert. Today
they never knew existed. He competes
guests of honor have included circuit court he is still working at Cherokee Town &
regularly in national cake shows where
judges and Gov. Sarah Palin. Country Club under the talented Executive
he also teaches what he has learned from
Pastry Chef Alex Hwang. Her skills,
schooling, fellow colleagues, and life.
enthusiasm and great passion for Pastry
have inspired him in unimaginable ways.

32 www.PastryLive.com
Pastry Live 2013

2013 Art of Cake Competitors

Dawn Davis Matthew J. Dyer Veronica Estrada


Dawn Bakes Cakes Culinard Culinary Institute Sugar Benders Bakery
I have been decorating cakes since the of Virginia College Veronica is a Summa Cum Laude graduate
mid 80s. It all began after taking a Wilton After graduating Culinary School, Chef Dyer of Mercer University. She has over 14 years
cake decorating class and got hooked. stayed at NECI as a Teaching Assistant under in the foodservice industry and 7 years
I specialize in buttercream cakes for all Chef Adrian Westrope, a former Pastry Chef decorating cakes. She attended classes
occasions. I am a self-taught cake designer. I for the Queen, where he was responsible for at The Sugar Art Institute in Norcross, Ga.
started making cakes not only for my family preparing all specialty cakes and wedding Where she learned how to refine and apply
but for most of my friends and their families. cakes for La Brioche Bakery. This is where her decorating skills effectively. Veronica
I love what I do and I love seeing my clients love of pastry and cakes really took off. Chef currently owns Sugar Benders Bakery, in
enjoyment over something I have created Dyer worked as Executive Pastry Chef at East Cobb. A highly successful premier
for them. Pitcher Inn, a Relais and Chateaux Property, bakery that features specialty cakes, fresh
and Bolton Valley Ski Resort, where he pastry, and breads.
Its not just a cake its a work of art.
was in charge of Baileys, the fine dining
restaurant.
Chef Dyer moved to Alabama to get out of
the harsh Northeast Winters. Since moving
to Alabama, Chef Dyer has worked at such
establishments as danielgeorge, Tria Market,
and Icon Restaurant.

Gretchen George Janet Hurley Frederick Isla


Le Cordon Bleu JJ Pastries by Design Caesars Palace
Gretchen K. George was born in Korea, and She loved cakes. After graduation and the Not until I moved to Las Vegas, did I fully
raised in Mechanicsburg, Pa. At an early thought of a new career, she dove into the commit to patisserie. But, working for
age, she developed a love for cooking, and job market. She wanted her own place but various hotels in Las Vegas and notable
began her first professional cooking and was not sure she was really ready. Janet chefs like Jean Claude Canestrier, Vincent
cake decorating classes in high school. searched and with the help of her friends Pilon, Randy Sebastian, Gianni Santin and
It was during this time, she realized that she landed a job at Park Hyatt Nomi. She now Carlos Salazar, have slowly developed
cooking was a profitable way to use your is currently working there and enjoying skills to get to where I am now.
creativity and art skills. making cakes and so many other things at
I have always had an interest in art, but
The Hyatt.
In 1993, after graduating from (PICA) never took any formal classes (self taught
Pennsylvania Institute of Culinary Arts, she She is not sure where the wind will take her mostly). I find inspiration in almost anything
moved to Atlanta to begin her externship but she knows that pastry, cakes and flowers (nature, industrial, feng shui, famous
at the Ritz Carlton, Buckhead. In 1996, she will always be a part of her life. painters, and even my childrens drawings)
began work at the Villa Christina and soon and I try to interpret and emulate it in my
met mentor Executive Pastry Chef Paul cakes. Now I am known for my signature
Bodrogi. Chef Paul was instrumental in style of sculpted and hand painted cakes.
fine-tuning her previous training, by putting
emphasis on individual flavors, style,
and creating unique desserts that had an
emphasis on flavor.

33 www.PastryLive.com
Pastry Live 2013
2013 Art of Cake Competitors

Christine Johns-Harris Herlina Kwee Ramona Oskirka


Not a Crumb! Exquisite Cakes Piedmont Driving Club Perfect Wedding Cake
Christine Johns-Harris is the owner, head Mathematics had always been my strong Ramona grew up as the daughter of a baker.
cook and bottle washer at not a crumb! subject. I always thought I would someday Her father owned and operated bakeries
exquisite cakes. not a crumb! exquisite end up as an accountant or actuary. But, for over 60 years. She began baking and
cakes is a bespoke cakeshop that specializes one semester before finishing my bachelor decorating, professionally, in 1976, being
in cakes with out of the box taste and degree in Management, I decided to taught by her father in his bakery. After she
design! A self-described Cakeist (cake artist transfer to a culinary school. I was not left her fathers bakery, Ramona worked
and pastry perfectionist), Christines early very happy at where my life is leading for several private bakeries and a large
training came from baking cakes with her to. Do I really want to spend my working grocery in-store bakery. During this time,
mother, and memories of fantastic birthday life bound in a desk? Around the same she opened new stores, taught a multitude
cakes, but all the rest comes from her vivid time, I watched too much Food Network of new decorators, and helped write and
imagination, and extremely colorful dreams. Challenges. Watching those awesome design reference and procedure manuals for
pastry chefs working with sugar and the company.
Christine has been creating cakes for over
chocolate sculptures opened up a new
ten years, and enjoys the challenge that The job soon became a passion for cakes
career possibility for me. I wanted to do
comes from never making the same cake and a desire to venture out to find her own
what they were doing. I have fallen in love
twice! niche. Ramonas creativity and desire to step
with sugar and chocolate work ever since. I
out of the box led her to strive for new ideas
have started volunteering and competing
and techniques.
since I was in school and I am meeting some
great pastry chefs along the way.

Jessie Anne Reilly


Take the Cake Decor
Born and raised in Ontario Canada and
currently residing in Somerset Kentucky,
USA, I have pursued my dream in creative
cake design as owner of Take the Cake
Dcor for the past thirteen years. After
studying Food and Beverage Management
with Cuisine at Algonquin College in Ottawa
Canada I operated several restaurants
including a Roast Beef House and a fine
dining Italian bistro in Canada before
relocating to Kentucky in 1996. Furthering
my studies I graduated as a Chef Patisserie
from Le Cordon Bleu, Ottawa, Canada and
have studied sugar art with Chef Andre
Renard MOF and Chef Christian Faure MOF.
I have also studied gum paste with Nicholas
Lodge and cake design with Collette Peters.

34 www.PastryLive.com
Pastry Live 2013
2013 Art of Cake Competitors

Jaime VanderWoude Aya Webster Sara Hardy Williams


Byerlys Lund Food Holdings, Inc. The Brown Palace Hotel and Spa The Cakehouse at Waterstone
Chef Jaime VanderWoude graduated at the Aya has been interested in cakes and For the last 20 years, the only place anyone
top of her class from Le Cordon Bleu School sweets since childhood. Its the classic tale can imagine Sara being, is in a kitchen,
of Patisserie and Baking, with honors in of watching Mom decorate cakes with a whether it is her own kitchen, or at work, or
French Pastry and Baking. She has worked star tip and store bought sugar decals. But as a guest pastry chef, or freelancing for a
since graduating, as a French Pastry Chef life happened and instead of following this company, it is the one place she can always
for Byerlys, an upscale grocery market in interest, she pursued the traditional college be found.
Edina, Minnesota. As a multiple award- track and earned a bachelors degree in
Growing up in a family full of Southern
winning Pastry Chef, her passion lies in Anthropology.
Ladies who loved to fill their homes with
creating custom pastry and wedding cakes
Her ability to excel in a multifaceted hotel baked goods and candies at every holiday,
for her exclusive clientele. She continues to
pastry kitchen and decorate cakes landed baking seemed to only be a natural
hone her craft daily, constantly researching
her the Cake Decorator position at the progression for Sara. It started with a simple
new techniques in an effort to remain on
Brown Palace Hotel and Spa in the fall of class, then sending treats almost daily to
the cutting edge of the bakery and pastry
2012. As a full time member of The Brown work with her then husband, and making
world.
Palace, she is proud to produce wedding birthday cakes for friends and family
and specialty cakes along with Afternoon members. Word of mouth turned a passion
Tea pastries for Denvers finest guests. into an explosion of a business and a life full
of blessings.

Highlights from Pastry Live competitions...

35 www.PastryLive.com
Reduce co
sts
natural pu by 90%* with our
re alterna
tive!
Preservativ
e-free Sh
Made with elf stable
real fruit

Finally, a shelf stable (even after opening), natural alternative


Natural to pure! No freezing, thawing, or reduction required
Preservative-free Amoretti Artisan Natural Flavors are made with real fruit,
Shelf stable ready-to-use, and positively bursting with flavor.
*Cost comparison of 24 oz Passion Fruit pure vs. equivalent 2 oz Amoretti Artisan Passion Fruit.

Tel: 1-800-Amoretti (266-7388) www.Amoretti.com


The Ultimate Pastry, Savory & Beverage
Ingredient Manufacturing Company

Determine amount of product to add to an unflavored batch:

STEP
=
CHEAT SHEET:

5% = 0.95
4% = 0.96
UNFLAVORED BATCH WEIGHT 1 - (USE LEVEL 100) TOTAL FLAVORED BATCH WEIGHT
3% = 0.97
1% = 0.99
STEP
- =
TOTAL FLAVORED BATCH WEIGHT UNFLAVORED BATCH WEIGHT WEIGHT OF AMORETTI PRODUCT
NEEDED TO ADD TO BATCH

Example:
You need to flavor STEP
a 35 lb. batch with 35 lbs. 0.95 = 36.84 lbs
a 5% use level UNFLAVORED BATCH WEIGHT 1 - (5 100 = 0.05) = 0.95 TOTAL FLAVORED BATCH WEIGHT
Amoretti product.
STEP
36.84 lbs. - 35 lbs. = 1.84 lbs
TOTAL FLAVORED BATCH WEIGHT UNFLAVORED BATCH WEIGHT WEIGHT OF AMORETTI PRODUCT
NEEDED TO ADD TO BATCH

Determine amount of product needed by flavored batch weight:

STEP
x =
CHEAT SHEET:

5% = 0.05
4% = 0.04
FLAVORED BATCH WEIGHT USE LEVEL 100 WEIGHT OF AMORETTI PRODUCT
3% = 0.03 NEEDED TO ADD TO BATCH
1% = 0.01
STEP
- =
FLAVORED BATCH WEIGHT WEIGHT OF AMORETTI PRODUCT WEIGHT OF UNFLAVORED BATCH

Example: Your mixer


cannot handle batches STEP
over 50 lbs and you need 50 lbs. x 0.01 = 0.5 lbs
to flavor batter with a FLAVORED BATCH WEIGHT 1 100 = 0.01 WEIGHT OF AMORETTI PRODUCT
NEEDED TO ADD TO BATCH
1% use level Amoretti
STEP
product.
50 lbs. - 0.5 lbs. = 49.5 lbs
TOTAL FLAVORED BATCH WEIGHT WEIGHT OF AMORETTI PRODUCT WEIGHT OF UNFLAVORED BATCH

BR1061 050713 TEL: 1.805.983.2903 FAX: 1.805.604.036 Info@Amoretti.com www.Amoretti.com


Noushig, Inc. 451 Lombard St. Oxnard, CA 93030
GX 2

Twin 35 C116
ISA Millennium

5002 W. 123rd St., Alsip, IL 60803


Phone: 708-233-1472 www.absandtaylor.com Fax: 708-233-1467
BRANDS YOU ice machines bins dispensers

CAN TRUST.
NEW
Visit us at: Aquisition

TheLegacyCompanies.com

If you find it in a commercial kitchen...Youll find it at The Legacy Companies.


The Legacy Companies is a leading full service provider of commercial food service equipment
and supplies. Our commitment is to delivering superior design, manufacturing excellence
and great service, with a comprehensive range of products and advanced innovation.

Contact: Sales@TheLegacyCompanies.com (954) 202-7419


3355 Enterprise Avenue, Suite 160 Fort Lauderdale, FL 33331
Release pure intensity

Discover the next generation of


chocolate couvertures with pure intensity
captured from nature

www.purityfromnature.com
Pastry Live 2013

The 2012 Signature Plated Dessert


First Place Winner
James Satterwhite
Charlotte Country Club
His Almond Apricot Harmony dessert
featured an impressive number
of components, demonstrating
to the judges his mastery of time
management as well as flavor
composition. A seamless combination
of apricot, almond and milk chocolate,
his dessert earned high marks from the
judges for its overall taste and balance.
Each component of his dessert was
meticulously placed, earning him praise
from the judges for its artistic structure.
From his excellently crafted dessert to
his professionalism within the kitchen,
Chef Satterwhite decidedly earned his
first place standing.

2nd Place: Amanda Parker 3rd Place: Leslie Davis


Villa Christina CocoFlow Chocolate Caf

41 www.PastryLive.com
Pastry Live 2013

Signature Plated Dessert 2013

Pastry chefs from restaurants across the nation


will create and present exquisite desserts best
representing each chefs signature culinary style.
Not only will these talented chefs be featured,
but the restaurants they represent will also be
highlighted and promoted.

Competitors have the chance to incorporate


sponsor ingredients into the production of
their desserts, furthering networking between
themselves and our sponsors. The competition
takes place on Monday, August 26th. The winning
dessert will be recognized as being the nations
best dessert.

2013 Signature Plated Dessert Competitors

Nina Acosta Charles Barrett Ami Dand


Pastry Chef Pastry Chef Executive Pastry Chef
Hyatt Regency Denver Park 75, Four Seasons Hotel Atlanta A Legendary Event
Nina has worked from independent In January of 2012, Charles Barrett joined Ami Dand is the Executive Pastry Chef of
restaurants, Bistros, Country Clubs, to The Four Seasons Hotel Atlanta as Pastry Chef. A Legendary Event, a full service catering
Ritz Carlton. In February 2011 she was He not only brings with him undeniable company in Atlanta, Georgia. Amis notable
named Hyatt Regency Denvers Pastry Chef enthusiasm for the pastry arts, but also background includes having served as
where Nina and her team of five produce many years of experience culled from stops Executive Pastry Chef for the Mobil Four
more made from scratch desserts than the at some notable Atlanta establishments. Star, AAA Five Diamond St. Regis, Atlanta.
1100 room, 3 outlet hotel has ever seen Working at both The Lodge and The Cloister
As Pastry Chef at Four Seasons, Barrett
before. After her first year, in 2012, she at Sea Island, both Mobile Five Star, AAA
oversees menu development, staff training
received Hyatt Regency Denvers rising star Five Diamond properties. She also has
and production. The hotel offers numerous
award and sets her new goal to compete extensive experience as a chocolatier, as
paths to display pastry excellence, bridging
as an upcoming chef for competitions and well as creating beautiful special occasion
many disciplines and styles. Motivated
charities all over the state of Colorado. cakes. Ami was most recently seen on The
by the opportunity to change his menu
Nina is incredibly honored to be a part of Food Networks hit show Sweet Genuis
seasonally and be creative with every
pastry live and eager to compete amongst and loves the thrill of competition and
special event at the hotel, Barrett is excited
exemplary pastry chefs from around the excitement of working under pressure.
to continually find new and innovative ways
country.
to surprise and delight his diners.

42 www.PastryLive.com
Pastry Live 2013

2013 Signature Plated Dessert Competitors

Virginette Fitzpatrick Joel Gonzalez Derrell Lawery


Pastry Chef de Partie Executive Pastry Chef Pastry Chef
Cathedral Hall Restaurant JW Marriott Las Vegas Sterling Spoon Fresh Culinary
Management, Woodruff Arts Center
Chef Virginette Fitzpatrick is a native Joel Gonzalez III developed an appreciation
of Louisville, KY. Shortly after earning and passion for food at a young age and has In April of 2013, Chef Derrell Lawery joined
a bachelors degree, she attended the devoted his career to pastries for the last 12 Sterling Spoon Fresh Culinary Management
Jefferson Community College Culinary years. He is now a well-versed pastry chef as Pastry Chef, designing signature desserts
Arts Program, earning degrees in Culinary that has worked at some of the top luxury and discovering new ways to provide
Arts, Food and Beverage Management, and resorts and casinos in the world. an enjoyable experience to the clients.
Catering. Combining years of industry training and
Developing flavors and creating desserts
knowledge, the south Georgia native takes
Fitzpatrick was a pastry chef assistant and comes natural to Joel. He has also spent the
pride in creating traditional desserts and
events committee member for the Chicago last several years evolving as a sugar and
adding his own southern flare.
Restaurant Pastry Competition from 2011- chocolate artist competing in national and
2012. She also volunteers in the Elawa Farm televised competitions. Joel is currently the
kitchen assisting head chefs Gale Gand and Executive Pastry Chef at the JW Marriott Las
Michelle Doll in food preparations for the Vegas.
farm market.
Chef Virginette Fitzpatrick is currently Pastry
Chef de Partie at Cathedral Hall restaurant
at The University Club of Chicago.

Samantha Mendoza Rodrigo Romo Kayla Swartout


Executive Pastry Chef Pastry Chef and Chocolatier Pastry Chef
Triniti Tout Chocolat The Hermitage Hotel
Triniti has become a home away from home Chef Romo has always been passionate Kayla Swartouts love of pastry didnt
for Samantha. She plays an integral role in about pastry and chocolate since his family begin in a kitchen or culinary school, but
all aspects of the culinary program at Triniti. owns a restaurant & a bakery in Mexico City on the streets of Paris. She was in awe
She has developed seasonal menus working where he acts as a consulting pastry chef. of the pastries at Laduree and became
closely with the savory side of the kitchen mesmerized by the complexity of Pierre
After graduating from Culinary School
to produce cohesive, collaborative menus Hermes macarons each window a work of
in May of 2005, Chef Romo joined the
that reflect her talents and growth as a true art comparable to what shed hope to see
prestigious Tout Chocolat team. He is
professional artist. at the Louvre and nothing like what she had
in charge of the production of pastries,
ever seen back home.
Her contributions to the Mercury dinner, confisseries & chocolates and plays a big
a collaboration of food, wine, and music role in the developing of new products. A few months after coming back she
with Mercury the Orchestra Redefined enrolled in The French Culinary Institute of
In 2009, after winning the national selection
have exemplified her dedication to craft New York City and began one of the most
for the Mondial des Arts Sucres, he
and execution. Under the guidance of exciting journeys of her life. Kayla spent
represented Mexico in the world finals in
Chef Hildebrand, Samantha has layed the some time honing her skills at DB Bistro
Paris, France where they were awarded 3rd
groundwork and put down the cornerstones in NYC. And she currently works as the
place in the tasting category and 5th place
of what is sure to be one of the strongest executive pastry chef at Nashvilles famed
overall.
young pastry programs in the country. Hermitage Hotel and plans to someday
soon work in Europe and start her own
delicious bakery.

43 www.PastryLive.com
IIwanted
I wanted
to
toreveal
to reveal
the
thethe
intense
intense
flavours
flavours
of
ofthe
of the
cocoa
cocoa I wanted to reveal the intense flavours of the cocoa

LUNAR
LUNARECLIPSE
ECLIPSE
wanted reveal intense flavours the cocoa
and
andand
the
thethe
acidic
acidic
acidic notes
notes
notes of
oftheof the
the Inaya
Inaya
Inaya dark
darkdark
chocolate
chocolate
chocolate and the acidic notes of the Inaya dark chocolate
couverture
couverture
couverture by
bymarrying
by marrying
marrying ititwith
it with
with cardamom.
cardamom.
cardamom. couverture by marrying it with cardamom.
So
SoIISo
obtained
I obtained
obtained aachocolate
a chocolate
chocolate that
thatthat
isissweet
is sweet
sweet and
andand
fragrant.
fragrant.
fragrant. So I obtained a chocolate that is sweet and fragrant.

Christophe
Christophe
Christophe Morel
Morel
Morel Christophe Morel
Master
Master
chocolatier
chocolatier
- Ambassador
- Ambassador
Canada
Canada Master chocolatier - Ambassador Canada
Master chocolatier - Ambassador Canada
Recipe
Recipe
Recipe by
byChristophe
by Christophe
Christophe Morel
Morel
Morel
Cacao
Cacao
Barry
Barry
Ambassador,
Ambassador,
Canada
Canada
Cacao Barry Ambassador, Canada
and
andand
Chef/Owner
Chef/Owner
Chef/Owner
Christophe
Christophe
Christophe Morel
Morel
Morel Chocolatier
Chocolatier
Chocolatier

Yield:
Yield:
Yield:45
45bonbons
45 bonbons
bonbons
CHOCOLATE
CHOCOLATE
CHOCOLATE BONBONS
BONBONS
BONBONS CHO
185 g185
of g35%
of 35%
creamcream
185 g of 35% cream
5 gof5 gdextrose
of dextrose
5 g of dextrose
25g25 of gsorbitol
of sorbitol
powder
powder
25 g of sorbitol powder
HeatHeat 15g 15
of g60ofDE60glucose
DE glucose
syrup
syrup Hea
Heat 15 g of 60 DE glucose syrup
40g40 of glow
of water
low water
content
content
butter
butter
40 g of low water content butter
The zest
The zest
of 1 of
lemon
1 lemon
The zest of 1 lemon
2 cardamom
2 cardamom seedsseeds
2 cardamom seeds
CoverCover
andandlet chill
let chill
at 32C,
at 32C,
passpass Cove
Cover and let chill at 32C, pass 250g of gCacao
250 of Cacao
BarryBarry
through
through
a chinois,
a chinois,
thenthen emulsify 250 g of Cacao Barry
emulsify thro
through a chinois, then emulsify Inaya
Inaya
65%65% darkdark
chocolate
chocolate
withwith
the chocolate
the chocolatepreviously
previously Inaya 65% dark chocolate with
with the chocolate previously couverture
couverture
melted
melted
at 32C
at 32C couverture melt
melted at 32C
Pipe
Pipe
truffles
truffles
of around
of around
1cm1cm
in diameter
in diameterontoonto
a baking
a baking
sheet.
sheet.
Apply
Apply Pi
Pipe truffles of around 1cm in diameter onto a baking sheet. Apply
an acetate
an acetateguitar
guitar
sheetsheet
andand
flatten
flatten
the truffles
the truffles
withwith
another
another
sheet
sheet an
an acetate guitar sheet and flatten the truffles with another sheet
intointo
littlelittle
discs,
discs, palets
like like palets
dor.dor. in
into little discs, like palets dor.
Coat
Coat Ocoa
withwith Ocoa
70 % 70dark
% dark
chocolate
chocolate
couverture.
couverture. C
Coat with Ocoa 70 % dark chocolate couverture.

DISC
DISC
DISC DECORATION
DECORATION
DECORATION DISC
Spread
Spread
some Ocoa
some Ocoa
70%70%darkdark
chocolate
chocolatecouverture
couverturefinely
finely
on an
on an Sp
Spread some Ocoa 70% dark chocolate couverture finely on an
acetate
acetate
guitar
guitar
sheet.
sheet. ac
acetate guitar sheet.
Cut
Cut
out circles
out circles
3 cm3 in
cmdiameter.
in diameter. C
Cut out circles 3 cm in diameter.
Make
Make
a whole
a whole
in the
in circles
the circles
usingusing
a tip.
a tip. M
Make a whole in the circles using a tip.
Draw
Draw
a line
a line
withwith
a brush
a brush
withwith
a mixture
a mixture
of 90%
of 90%
clearclear
alcohol
alcohol
andand D
Draw a line with a brush with a mixture of 90% clear alcohol and
10%10%
goldgold
dust.dust. 10
10% gold dust.

Ocoa TM
Ocoa
disc TM disc
Ocoa TM disc
Ocoa TM
Ocoa
coating
TM
coating
Ocoa TM coating
InayaTM
Inaya
ganache
TM
ganache
and cardamom
and cardamom
InayaTM ganache and cardamom

Follow
Follow
Follow us
uson:
us on:
on:
@CACAOBARRYUSA
@CACAOBARRYUSA
@CACAOBARRYUSA

CACAO
CACAO
CACAO BARRY
BARRY
BARRY NORTH
NORTH
NORTH AMERICA
AMERICA
AMERICA CACAO BARRY NORTH
600 600
WestWest
Chicago-
Chicago-
Suite
Suite
860-860-
Chicago,
Chicago,
IL 60654
IL 60654
600 West Chicago- Suite 860- Chicago, IL 60654 --Tel:
Tel:- Tel:
800.225.1418
800.225.1418
800.225.1418 600 West Chicago- Suite 860- Chicago, I

Email
Email
Emailus
usat:
uscacaobarry@barry-callebaut.com
at: at: cacaobarry@barry-callebaut.com
cacaobarry@barry-callebaut.com Email us at: cacaobarry@bar
Pastry Live 2013

Student Chocolate Challenge 2013

The Student Chocolate Challenge offers students


the opportunity to experience the world of
competitions, while allowing schools to come
together in a friendly, competitive environment.
Current baking and pastry students from schools
across the country are asked to create and present
chocolate showpieces exhibiting their creativity and
talents. Showpieces are critiqued by professional
chefs and instructors based on the overall artistic
appeal and originality of the finished work, as well as
the amount of technique and skill displayed.

2012 Competition
Competition
First Place Winner: Rebecca Schappell
2013 Competitors
Melissa F. Bullins
The International Culinary Schools at the Art Institute of Atlanta,
Atlanta, GA
Paulette Caguioa
Platt College Moore Campus, Moore, OK
Anya Damron
Asheville-Buncombe Technical Community College, Asheville, NC
Paige Fuhrman
York Technical Institute, Lancaster, PA
Rachel Geist
York Technical Institute, Lancaster, PA
2012 Competition Brooke Hoekstra
3rd place: Brittany Bortz 2nd place: Monica Jacks Joliet Junior College, Joliet, IL
Breanna Kinkead
The International Culinary Schools at the Art Institute of Atlanta,
Atlanta, GA
Faith Maximilian
Dorsey Culinary Arts Academy, Roseville, MI
Cassidy McCaleb
Platt College Oklahoma Campus, Oklahoma City, OK
Luis Rojas
Central Piedmont Community College, Charlotte, NC
Joseph Slone
Savannah Technical College, Savannah, GA

45 www.PastryLive.com
Tips & Tools
We have a new website filled with lots of educational materials for you. Please visit our Tips & Tools
section to find FREE magazine articles about casting with silicone molds, more than thirty instructional
videos and an extensive mold making section with demos and tools to help you effectively make your
own molds.
Great for you and great for your students!

Magazine Articles
On the go with
Calligraphy ShowStoppers
Versatile Artistry
Creating free-form shapes with Silicone Noodles.

composition Part II
Casting mats to build a better showpiece
By Beatrice Schneider
Pastry chef Stphane Trand MOF, shares his artistry and together BY STPHANE TRAND & MICHAEL JOY
with the Chicago School of Mold Making creates silicone mats that Stphane Trand (MOF) is the Executive Pastry Chef at the St. Regis Resort Monarch
Susan Notter has spent more than twenty years traveling the world teaching and enable chefs to cast thematic pieces out of sugar or chocolate that Beach. Michael Joy is the founder of the Chicago School of Mold Making and author of
Confectionery Art Casting, Silicone Mold Making for Pastry Chefs.

A
demonstrating sugar artistry to chefs, pastry chefs and culinary students.

L
PHOTO: About Face Portrait
can be assembled into amenities, centerpieces, and showpieces.
She is a seasoned competitor and a master of blown and pulled sugar
few weeks ago, I caught
author and contributor to several pastry books.
decoration, as well a co-author ast spring I finally caught up with about 3/8 inches deep, up with Chef Trand
Mindful of the time constraints that chefs face and the realities of the pastry chef Stphane Trand MOF, the mats are made of while he was teaching a
industry, Chef Notter has chosen to demonstrate how quickly and outside of Detroit, Michigan. Chef food-contact-safe platinum sugar casting class at the
easily a casting mat can be used to create modern, expressive Source, a local specialty foods silicone. The sugar or Maui Community College
centerpieces. provider, had brought in Chef chocolate castings come out (MCC) in Kahului, Maui. MCC
Trand to teach a two-day seminar at beveled and curved, ready to pastry instructor, Teresa Shurilla, has
Oakland Community College for their be constructed into displays that hosted several prominent guest chefs
valued customers. will stop spectators in their tracks. including; Stanton Ho, Ewald Notter,
After long days of teaching executive chefs Finally, ShowStoppers are good Jacquy Pfeiffer and Drew Shotts, at
and pastry chefs, Chef Trand still had for traveling. Just to make sure, Chef their new seventeen-million dollar
the energy to work on a project close to Trand spent the last year on the road with state-of-the art culinary academy,
heart, turning his namesake designs into the prototypes while teaching in Bahrain, built by the University of Hawaii.
products. This was the final stretch on a Malaysia, Japan, and Australia. The pastry chefs While in Maui, I couldnt help but
long journey. The designs were conceived attending his classes were the first to test the notice the irony of visiting a place
as he was competing for his MOF, which ShowStoppers and provide valuable feedback. where so much sugar is grown and
he was awarded in 2004. processed, yet the high humidity
Just before the holidays, Chef Trand came back
His three different thematic designs, to Chicago from Laguna Beach, California, for a inhibits chefs from using it to make
Waves, Flames and Herons, were to week-long casting session to put together a variety of ornamental decorations. For those of
be transformed into silicone mats. displays. During his stay, he shared you experienced with sugar work, you
Proportions, contours and bevels, as well casting tips already know humidity is the enemy. It
1. Pour Isomalt at 330 F: 2. Allow to cool and then unmold: 3. Peel the vinyl off the sugar: as effective layouts were all carefully causes the crystal shine to turn cloudy
The silicone casting mat is only thick to make the
Chef Notter places the silicone casting Chef Notter slides the vinyl partially off considered factors. Several 3-D mock- and its surface to become sticky in a
mat atop a sheet of vinyl. Whenever and must be unmolded carefully. most of these new
the table so she can pull the vinyl down ups later, Chef Trand signed off on the matter of hours.
pouring Isomalt onto vinyl, you must put Helpful hint: When nished with the casting mats. In the
and away from the casting. (If you try to designs and they were brought back to
parchment paper beneath it; otherwise, casting mat, store it at in a sheet pan. following pages, we pass Never one to pass up a sugar
lift the sugar off the at vinyl, you will Chicago.
the heat will cause the vinyl to stick to Silicone has a memory and will warp if these tips on to you. challenge, Chef Stphane thought
run the risk of cracking the casting.)
the work surface below. folded for a long period of time. There, master mold-maker, Michael Joy these circumstances would be a great
We thank Chef Trand for his
opportunity to show the class some

Calligraphy Composition On the go with Showstoppers Versatile Artistry


and his crew went to work on turning designs so that others can share in
Chef Trands designs into artful silicone helpful tips on how to design and
their beauty. With this information,
casting mats called ShowStoppers. construct a sugar showpiece in a high
we hope your pieces will cause
humidity environment. As Stphane
The idea is aptly simple. Each single mat heads to turn and co-workers
said, Dont let the humidity stop you
has multiple cavities that provide shapes to marvel. Have fun quickly
from being creative with sugar. He
for bases, structural pieces, elements of producing beautiful edible
continues, Your job will be easier if

Videos
flair and embellishment. With all the works of art!
you cook the isomalt hotter, work in
shapes designed to be in the same theme, a dehumidified room and spray your
they are wonderful tools for creating work with lacquer immediately after
displays. Cast in either sugar or chocolate, assembly. Working like this, you can
amenities, centerpieces or showpieces can make an impressive showpiece, even
be quickly assembled. At about the size of on an island. Here are a few tips
a large sheet pan (16 x 24) with cavities Stphane shared with the class.
4. Assemble the cast pieces: 5. Hand shape small pieces: 6. Position and attach: Lets pour!
For this composition, Chef Notter Using two of the extra shapes made with To help visually balance this composi-
chooses to assemble a winged gure. the casting mat, Chef Notter softens tion, Chef Notter chooses to place the To see more casting demonstrations,
them under a heat lamp and folds them ower casing at the foot of the gure. The ShowStopper Flame was used to cast the showpiece base and most of the elements. Pastry Chef Stphane Trand visit Tips & Tools at:
It looks very similar to the original
into a ower casing. also used his Amazon Leaves Showpeels to cast the leaves crowned by an Isomalt jewel of a 1.5 Sphere Mold. All mats and molds are www.ChicagoMoldSchool.com
calligraphy shape.
available at our online store. Please visit www.ChicagoMoldSchool.com.

Chicago Restaraunt Pastry Competition Casting with Silicone Sphere Molds Showpeel Demo with Stphane Trand

How-to Demonstrations

Casting Fondant Using our Silicone Jungle Rhubarb Demo

ChicagoMoldSchool.com
Telephone 1-708-660-9707 Joy@ChicagoMoldSchool.com Silicone Molds & Supplies Education Inspiration
SEE WHAT
THIS NEW PLACE
CAN DO WITH
INTERNATIONAL
CUISINE.

Whether your goal is to create amazing new dishes or the whole dining experience,
we have a program to help you launch your career. Well guide you through
everything from fundamental kitchen skills to the latest international flavors,
from managing a menu to plating a meal.

Offering a degree program in the areas of Culinary Arts (Associate of Applied


Science) and Culinary Management (Bachelor of Arts).

artinstitutes.edu/atlanta 6600 Peachtree Dunwoody Road | Suite 330,


600 Embassy Row | Atlanta GA 30328

1.800.275.4242 Local: 770.394.8300


Fax: 770.394.0008

See artinstitutes.edu/atlanta/ for program duration, tuition, fees, and other costs, median debt, federal salary data, alumni success,
and other important info.

The Art Institute of Atlanta is accredited by the Southern Association of Colleges and Schools Commission

ACF Accredited, Exemplary Program


Recognizing the Best Pastry Chefs
and Restaurants in the City
Recognizing the Best Pastry Chefs
and Restaurants in the City

HHDesserts
Culinary Couture Creations by Chef Heather Hurlbert

HHDesserts
Culinary Couture Creations by Chef Heather Hurlbert

Participating Chefs

Participating Chefs
Charles Barrett Luc Beaudet Karie Brown Taria Camerino Natasha Capper
Ami Dand Addison Dudek Chris Flores Heather Hurlbert Derrell Lawery
Charles BarrettAndrea Litvin Sonya
Luc Beaudet PearsonTaria
Karie Brown Keith Schroeder
Camerino Natasha Capper
Ami Dand Addison Dudek Chris Flores Heather Hurlbert Derrell Lawery
Andrea Litvin Sonya Pearson Keith Schroeder
Dont let the name fool you.
American Cake Decorating
magazine covers all aspects
of the sugar arts pastry,
chocolate, cake design,
baking and more. Inside every
issue youll find great ideas
from both established names
and rising stars, along with
recipes, tutorials, new tools
& products, business insights
from experienced professionals
and much more. Each and every
issue of ACD is a perfect slice of
inspiration and education. Just
the right mix to encourage your
growth in the industry.

americancakedecorating.com

Cake by Ted Scutti and Adam Starkey, Sugar Sugar Cake Studio, Phoenix, AZ Robert Garcia of Robert G. Photography.
iCe Cream

r t
am cake bread gelato recipes techniques profit competit

e
Co l at e

s
Cho

De s
Baking
Pastr
s opportunitiesy videos pastry chocolate ice cream cake b
lato recipes techniques profit competitions jobs opportu
deos pastry chocolate ice cream cake bread gelato rec
l . c o m
o n a recipes techniques p
hniques profit competitions jobs opportunities videos pa
Pro
JUNE 2013
colate ice cream cake f e s s igelato
bread
ional.com
dessertprofess
$6.95
mpetitions jobs opportunities videos pastry chocolate ice c
ke bread gelato recipes techniques profit competitions
portunities videos pastry chocolate ice cream cake bread g
cipes techniques profit competitions jobs opportunities vi
try chocolate ice cream cake bread gelato recipes techni
fit competitions jobs opportunities videos pastry chocolat
am cake bread gelato recipes techniques profit competit
s opportunities videos pastry chocolate ice cream cake b
lato recipes techniques profit competitions jobs opportu
deos pastry chocolate ice cream cake bread gelato rec
hniques profit competitions jobs opportunities videos pa
e...
All for on
colate ice cream cake bread gelato recipes lart du
techniques p
winners of
tie r 3
chocola
mpetitions jobs opportunities videos pastry chocolate ice c
ke bread gelato recipes techniques profit competitions
pportunities videos pastry chocolate ice cream cake br
ato recipes techniques competitions jobs opportunities vi
try chocolate ice cream cake bread gelato recipes techni
fit dessertprofessional.com jobs opportunities vi
try chocolate ice cream cake bread gelato recipes techni
fit competitions jobs opportunities videos pastry chocolat
am cake free membership/free posts gelato rec
hniques profit competitions jobs opportunities videos pa
Dress by
Anya Bridal.
Photography
by Dave Cox.

Moreland Photo
graphy

PICTURE PERFECT
Let the spectacular setting of Villa Christina & The Retreat at Perimeter Summit transform your next
meeting or event. From intimate anniversary parties and gala charity balls to Mitzvahs, trade shows and
magical weddings, the choices are endless. Whether you choose the serenity of a garden event, or perhaps
the grandeur of a majestic atrium, our award-winning master chefs will tailor their creative cuisine to your
specic tastes, while our planners assist you with making the most of our acclaimed amenities. For a site tour
and more information call 404.303.0133 or visit us at theretreatatperimetersummit.com or villachristina.com.

1001 Summit Boulevard 4000 Summit Boulevard


Atlanta , GA 30319 Atlanta , GA 30319
VOLUNTEERS

Thank You
The Heart of

Pastry Live
Special Thanks To Our Staff...

Hannah McBride Shana Bishop Lori Clowers Horne Robert Epskamp


Event Coordinator Volunteer Coordinator Competition Coordinator Production Manager

Faye Jonah Abby Williams Richard Gricius


Pastry Atlanta Coordinator Seminar Coordinator Web Developer
Want to keep up with Pastry Live?

PastryLive.com

Read in depth profiles of our competitors.


View photos and download recipes.
Learn the ins and outs of the competitions.
Find out how to submit your own work for 2014.
Want to volunteer? Check out the site!
Have a question? Use our contact form to ask!
All this and much more can be found at PastryLive.com.
With up to the moment news, photos and videos, youll never be
left behind. Be sure to sign up for the newsletter while youre there.

@PastryLive fb.com/PastryLive
Pastry Live 2013

Jerome Jacob, 2012 Chocolatier of the Year Winning Recipe


Macadamia Praline Paste Bonbon Macadamia Cardamom
Yield: 180 Pieces Cardamom Ganache
Yield: 180 Pieces
Water. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75g
Sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175g Cream 36%. . . . . . . . . . . . . . . . . . . . . . . 250g
Sorbitol Powder. . . . . . . . . . . . . . . . . . . . 25g Sorbitol Powder. . . . . . . . . . . . . . . . . . . . 30g
Glucose Powder. . . . . . . . . . . . . . . . . . . . 25g Butter 82 %. . . . . . . . . . . . . . . . . . . . . . . . 40g
Milk Powder 0%. . . . . . . . . . . . . . . . . . . . 10g Couv. Maracaibo Classificado 65%. 245g
Raw Macadamia Nut . . . . . . . . . . . . . 300g Couv. Maracaibo Criolait 38%. . . . . . 132g
Cocoa Butter . . . . . . . . . . . . . . . . . . . . . . 75g Inverted Sugar. . . . . . . . . . . . . . . . . . . . . 35g
Milk Chocolate 38% . . . . . . . . . . . . . . . 133g Whole Cardamom. . . . . . . . . . . . . . . . . . 15g
Process: Activity Water : 0.89
1. Lightly roast macadamia nuts in oven. Process:
2. In copper bowl cook water, sugar, sorbitol 1. Infuse whole cardamon in the cream for
and glucose together. 5 minutes.
3. When sugar reaches 175C, add roasted 2. Add sorbitol and butter to the infusion,
macadamia nuts and mix until nuts are bring to a boil 70C then strain over
completely covered and then remove. chocolate and inverted sugar.
4. Empty mix from bowl onto Silpat. 3. Mix well.
5. Let mix cool for 3 hours until cold. 4. Temper the ganache to 31C.
6. Robot Coupe the mix with milk powder 5. Pour into shell.
until smooth.
7. Add cocoa butter and chocolate to mix
until well incorporated.
8. Temper at 22C before covering ganache.

Melissa Coppel, 2012 Peoples Choice Winning Recipe


Plaisir Pistachio Praline
Milk Chocolate-Vanilla Ganache Yield: 990g 7. Add the melted chocolate and mycryo,
Yield: 611g emulsify and temper in a granite table
Water. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75g to 24 C.
Cream 35%. . . . . . . . . . . . . . . . . . . . . . . 140g Granulated sugar. . . . . . . . . . . . . . . . . . 215g 8. Spread it on top of the pte de fruit.
Mineral water. . . . . . . . . . . . . . . . . . . . . . 22g Sorbitol powder. . . . . . . . . . . . . . . . . . . . 15g
Sorbitol. . . . . . . . . . . . . . . . . . . . . . . . . . . . 30g Sicilian Pistachios . . . . . . . . . . . . . . . . 290g
Dextrose. . . . . . . . . . . . . . . . . . . . . . . . . . . 18g Nonfat milk powder. . . . . . . . . . . . . . . . 15g Raspberry Pte de Fruit
Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30g Pistachio paste. . . . . . . . . . . . . . . . . . . . 150g Yield: 506g
Glucose DE 60. . . . . . . . . . . . . . . . . . . . . . . 8g Cocoa butter. . . . . . . . . . . . . . . . . . . . . . . 65g
Raspberry pure . . . . . . . . . . . . . . . . . . 155g
Lecithin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2g Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30g
Raspberry water. . . . . . . . . . . . . . . . . . . . 35g
Milk Chocolate. . . . . . . . . . . . . . . . . . . 325g Maracaibo 38% milk chocolate. . . . . 135g
Sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25g
Cocoa mass. . . . . . . . . . . . . . . . . . . . . . . . 28g Apple pectin. . . . . . . . . . . . . . . . . . . . . . . . 7g
Vanilla bean. . . . . . . . . . . . . . . . . . . . . . . . . 8g Process:
Glucose powder. . . . . . . . . . . . . . . . . . . 110g
1. In a copper bowl place water, sugar and Sorbitol. . . . . . . . . . . . . . . . . . . . . . . . . . . . 48g
Process: sorbitol powder and cook to 120C.
Granulated Sugar . . . . . . . . . . . . . . . . . 120g
1. Melt milk chocolate and cocoa mass 2. Add the pistachios and continue to cook on Tartaric acid. . . . . . . . . . . . . . . . . . . . . . . . . 6g
together to 40C. low heat.

2. In a pot bring to a boil cream, water, 3. The sugar is going to caramelize around the Process:
sorbitol, glucose syrup, dextrose, butter pistachios. They are going to start roasting
1. In a pot, place the raspberry pure and
and lecithin. Let it cool down to 30C. but you cannot go to far. The sugar should
never caramelize. the raspberry water. Warm up to 50C.
3. In a robot coupe place the melted 2. Add the 70 g of sugar previously mixed
4. Once they are partially roasted, take them
chocolate with the cream mixture at 30C off the heat and pour the milk powder on with the pectin. Bring to a boil and start
and make an emulsion. top. Let them cool down. adding the rest of the sugars previously
4. Spread the ganache over the pt de fruit. mixed together little by little.
5. Then place them in a robot coupe and
when you get a powder add the pistachio 3. Cook to 72 Brix, take off the heat and add
paste, keep grinding them till you get a the tartaric acid solution, spread it in.
paste.
6. Transfer to a grinder with rollers. Make a
smooth paste.

56 www.PastryLive.com
Pastry Live 2013

Snapshots from Pastry Live 2012

57 www.PastryLive.com
Pastry Live 2013

Pastry Live! sacrifices from competitors, Chef Bodrogi has stated.


Because sharing and community are the focus of the
event, everything is reasonably priced at a flat rate of $50
With the explosion of for admittance to all three days. The event offers seminars
pastry shows on television, taught by master chefs and intense competitions
there is plenty of interest highlighting both seasoned competitors and rising stars.
for people to pursue their Established through these ideals is an equal arena for
dream to work in the pastry those entering, creating the perfect stage for finding
arts. With this increased new, unknown talent as well as giving the seasoned
exposure, the time is ripe professional a chance to shine. Covering a wide gamut
for seasoned professionals of pastry specialties, the competitions include the Art of
from the pastry community Cake, the Chocolatier of the Year, the National Showpiece
to join together to share the Championship, the Signature Plated Dessert and the
latest techniques and trends Student Chocolate Challenge.
while competing with their
peers without the degrading Emphasizing the artistry of
Hannah McBride drama often reflected in cake, the Art of Cake calls
Assitant Coordinator the made-for-TV arenas. for competitors to transform
Its an exciting time for cake into creations inspired
professional pastry chefs as new opportunities for focused by great artists and art
competitions promoting skill and innovations are gaining time periods of the past,
momentum. Pastry Live is one of those venues. showing how high art and
delicious cake have a lot in
Originating as a modest concept developed by Pastry common. With this years
Chef Paul Bodrogi and Michael Joy of the Chicago School theme Art Nouveau, each
of Mold Making, Pastry Live has only just begun to make cake artist must transform
its mark on the pastry world. Rising up from humble butter, flour and sugar into
beginnings, this grassroots event moves beyond the inspiring creations that taste just as good as they appear.
corporate faade and gets right down to what truly After winning the Art of Cake 2011, Katharina Craine was
matters: the chefs and what they need. Touting the quickly able to move forward with plans to open her very
motto of by Chefs, for Chefs, the three day event hosts own cake shop and the 2012 winner, Dawn Joy Stoika
competitions that dont needlessly bog down competitors of the Gaylord Opryland Resort and Convention Center,
and seminars that elevate attendees to the next level had her work featured and her cake made the cover of
through cutting-edge training. American Cake Decorating magazine.

But, anything that can be said to be truly great never The Chocolatier of the Year
comes easily. After putting together several successful, competition creates a non-
smaller events, in April of 2011 Chef Bodrogi and Mr. traditional avenue for busy
Joy decided it was time for the natural progression. The small chocolate artisans to
mission was straightforward enough: create an event compete by allowing them
just for pastry chefs, with transparent, non-political, to send in their chocolates.
competitions promoting artistry and innovation while Audience members, those
gathering world-class chefs together to share their ideas who would be considered
and knowledge. The execution however, was anything actual customers of these
but effortless. Over the course of only four months, from chocolatiers, have a voice in
concept to inaugural event day, Pastry Live took on a life the judging process through
of its own. Its been said by Chef Bodrogi that up until the Peoples Choice Award.
the actual day of the event, it wasnt even known how we In addition, the professional judging panel consisting of
would make it happen. Every favor was called in, every top chocolatiers and pastry chefs ultimately chooses the
resource pooled together, all to ultimately ensure the Chocolatier of the Year with past winners including Lionel
survival of that one simple idea. Clement of Nuubia Chocolates and second place winner
of the 2009 World Chocolate Masters, and Jerome Jacob
The result of that first year, with so much community of the Bellagio Hotel in Las Vegas.
support and involvement, was an event created by
professional chefs aiming to bring new ideas, techniques One of the centerpieces of the event, the National
and designs to light. We control the eventits chef Showpiece Championship features eight teams of two
friendly with high standards, but without asking for huge chefs with just seven hours in which to prepare and

58 www.PastryLive.com
Pastry Live 2013

present their showpieces. At the same time, each must their exuberance over
follow a unique set of requirements for their creations their experience within
construction. Each pair must choose between either the competition, but many
chocolate or sugar to showcase their talent and ingenuity schools are returning during
with the winning team gaining the title of National Pastry Live 2013 with their
Showpiece Champions and a cash prize of $5,000. third round of student
competitors.
This key aspect of pitting
both chocolate and sugar Subsequently, much of the
showpieces against one success of the past two years
another is what differentiates is owed to all of the chefs
the competition from others the event was originally
of its kind. This has resulted created for. Nearly every chef invited to compete or to be
in a bit of heated controversy, involved in some way got onboard with Pastry Live the
especially amongst the idea quickly, never hesitating or asking for anything in
judges, led by head judge return. The support was overwhelming by competitors
M.O.F. Stphane Trand. and judges alike, as well as by sponsors. Its just amazing
Even with the difficult task of how it all pulled together so quickly, Chef Bodrogi has
choosing the team displaying said. The event itself, of course, wouldnt be possible
the greatest artistry, the judges final decisions have without sponsors such as Amoretti, BakeDeco, Cacoa
always been irrefutable. This judging panels keen eye was Barry, Chicago School of Mold Making, Frigomat, Irinox,
evident in the very first National Showpiece Champion John Koerner and Co., Neilsen Massey Vanilla, PreGelUSA,
Winner, the futuristic showpiece Theobroma cacao and Swiss Chalet. A small dedicated group of volunteers,
Geastrum by Andy Chlebana and Nancy Carey. Andy put together by Chef Bodrogi, has had an equal hand in
Chlebana , later was selected to represent the United the events success. Their dedication has really helped
States as a member of Team USA in the 2013 Coupe du to build this event and without their efforts, none of this
Monde de la Ptisserie, helping the team place fourth out would be possible.
of 24 international teams.
Since the first year, overwhelming support has continued
During Pastry Lives to grow, creating a grassroots movement in the pastry
second year, an additional world that continues to expand. This year, Pastry Live
competition was added to has managed to gather an impressive 70 competitors
the roster, the Signature throughout its five competitions. Many more prospective
Plated Dessert. Focusing on contestants had to be turned away as an unprecedented
both the delicate beauty number of chefs registered to be a part of Pastry
of plated desserts and Live 2013, showing the high degree of interest by the
the talented chefs that community in the event.
create them, competitors
are encouraged to craft In the end though, its always those unique moments that
not only elegant, well- show the true success of an event like this. Some are big
balanced desserts, but fresh and bold, while others are quiet, subtle things, but each
creations displaying their culinary flair and expertise. are equally as important in gauging what Pastry Live has
Each must create a dessert that best represents their really set out to accomplish. Chefs congratulating and
signature culinary style, while including a frozen spun hugging one another at the close of a competition, that
element within their designs. James Satterwhite of the relief and self-assurance thats felt in knowing, win or
Charlotte Country Club was the winner during Pastry Live lose, you gave it your all. It is humble moments such as
2012, with his Almond Apricot Harmony, a seamless these that capture the joy felt after months of hard work,
combination of robust flavors and elegant design, speaking volumes to what Pastry Live sets out to do. Its
skillfully representing what the competition is all about. about pushing your limits and pride in your work. All
these things come together and shows the importance of
Not to be forgotten however, is the competition which competing and what it means to be a professional pastry
focuses on future pastry chefs, the Student Chocolate chef, Chef Bodrogi has said. It might not always be easy,
Challenge. Offering students the opportunity to but somehow, everyone comes together, bringing out
experience the world of culinary competitions first their very best. Its the satisfaction of knowing you can
hand, the competition also allows schools to network do something amazing and that goes for not only the
and come together in support of these same students. competitors and chefs involved, but for Pastry Live itself.
Past winners and participants have not only expressed

59 www.PastryLive.com
Pastry Live 2013 Schedule & Map
Sunday, August 25 Seminar: Ewald Notter
9:30 AM 11:00 AM
Student Chocolate Challenge Sponsored by Pastry Live
9:00am 10:00am
Seminar: Stphane Trand MOF
Art of Cake 12:00 PM 1:30 PM
10:00am 12:00pm Sponsored by Chicago School of Mold Making

Pastry Atlanta Signature Plated Dessert Competition


Noon 2:00pm Session 2: Second Plated Dessert Group
Sponsored by Pastry Live 1:00pm 4:00pm

Seminar: Susan Notter


1:30 PM 3:00 PM Tuesday, August 27
Sponsored by Amoretti
National Showpiece Championship
The Chocolatier of the Year 8:00am 3:00pm
1:30pm 3:30pm Seminar: Jrme Landrieu
Awards Ceremony 9:30 AM 11:00 AM
4:30pm 5:00pm Sponsored by Cacao Barry

Seminar: Jean-Marie Auboine


12:00 PM 1:30 PM
Monday, August 26 Sponsored by Swiss Chalet Fine Foods
Signature Plated Dessert Competition Judging
Session 1: First Plated Dessert Group 3:00pm 4:00pm
9:00am Noon
Awards Ceremony
4:30pm 5:00pm
Emergency Exit

Emergency
Exit

Welcome to
Pastry Live!