| 08:00 AM–09:00 AM |
Event Registration Open
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| 08:45 AM–09:00 AM |
Welcome
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| 09:00 AM–10:00 AM |
Session 1: Viennoiserie and Nutrition- Baking with Whole Grains
Session 1: Viennoiserie and Nutrition- Baking with Whole Grains
During this session, Chef Harry Peemoeller, senior instructor at JWU, will share how you can create pastries using ingredients that are naturally climate resistant, environmentally friendly, local, flavorful and fast growing. Learn how to effectively integrate heirloom whole grains and Poly-culture flour in breakfast pastries and desserts to provide a health and wellness diet without compromising flavor or texture and being a responsible steward to the agricultural landscape. Polyculture, or Polycroping, is an agricultural system of growing multiple crops on the same field, at the same time. As part of this demonstration, Chef Peemoeller will share his insights on utilizing a combination of grains, legumes and other crops in the same flour provides a greater source of nutrition and dietary fiber than comparable wheat flour and how you can use this knowledge to produce unique baked goods to increase your menu and attract new customers.
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| 10:00 AM–10:15 AM |
Session Break
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| 10:15 AM–11:15 PM |
Session 2: The Advanced Art of Bread Presentation – Modern Pain Surprise {Presented by Retail Bakers of America}
Session 2: The Advanced Art of Bread Presentation – Modern Pain Surprise {Presented by Retail Bakers of America}
A French classic, Pain Surprise, or “surprise bread,” had limitless possibilities when it comes to creating a gourmet presentation of products. Learn how Chef Bill McCarrick, CMB, embellished and transforms bread into an edible showcase vessel. Pain Surprise is the perfect addition to enhance any buffer, reception, or bakery display case. Chef McCarrick will also demonstrate the feeding/refreshing of the rye sour, discuss the development of flavor compounds in bread, rules of mixing and steps of assembly.
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| 11:15 AM–11:30 AM |
Session Break
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| 11:30 AM–12:45 PM |
Session 3: Artisan Bean-to-Bar Chocolate- The Craftmanship of Flavor
Session 3: Artisan Bean-to-Bar Chocolate- The Craftmanship of Flavor
Join Certified Master Pastry Chef Frank Vollkommer for a comprehensive overview of Artisan Bean-to-Bar Chocolate. Through commentary and demonstration, Chef Vollkommer will take you on a journey through the intricate and flavorful world of crafting chocolate from scratch. Chef Vollkommer will delve into the science, techniques, artistry, and craftsmanship behind producing fine chocolate, from selecting the finest cacao beans to creating exquisite chocolate bars that embody the essence of each bean's origin. Following this demonstration, you'll not only have gained a newfound appreciation for the intricate craftsmanship behind each bar of chocolate but also have a deeper understanding of how different elements contribute to the diverse flavors and textures that make artisan chocolate a culinary masterpiece.
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| 12:45 PM–01:45 PM |
Lunch
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| 01:45 PM–02:15 PM |
Session 4: Elevate Your Plates- The Artistry of Plated Desserts
Session 4: Elevate Your Plates- The Artistry of Plated Desserts
Beyond just visual appeal, your plate presentations are a way to communicate your pastry point of view and enhance the overall dining experience. Especially in this digital age, when guests are sharing their dining experiences on social media, a uniquely presented dessert is far more likely to be photographed and shared leading to increased demand. During modern plating presentation, we'll learn tips from pastry chef Chef Robert Gonzalez, an Eater Young Guns Semi-Finalist and author of , 'Baking: The Ultimate Cookbook". Chef will share his plating techniques for Milk Chocolate and Caramelized Apple Mousse, as we gain insights on to how he selects his accompaniments such as tuiles, sauces, and garnishes to create a picture-perfect presentation.
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| 02:15 PM–02:45 PM |
Session Break- Robert Gonzalez Book Signing
Session Break- Robert Gonzalez Book Signing
Robert Gonzalez will be selling and signing his book, Baking The Ultimate Cookbook , during this session break.
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| 02:45 PM–04:00 PM |
Session 5: Sugar Artistry- Advanced Skills for Pastry Professionals
Session 5: Sugar Artistry- Advanced Skills for Pastry Professionals
During this demonstration, award winning pastry Chef Susan Notter CEPC will share her secrets to mastering sugar and chocolate artistry. Learn how to transform sugar into stunning edible masterpieces, by elevating your sugar work to new heights using techniques of coloring, casting, pulling, and blowing sugar. Through this presentation, gain a deeper understanding of structural assembly, the tools used for working with sugar, as well as related specialized techniques, so that you can create flowers, figurines, and other intricate sugar work and sculptures. Enhance your pastry skillsets for assembling and presenting sugar art with finesse as Chef Notter shares her tips on utilizing the magic of sugar, as she creates a special fall themed centerpiece.
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| 04:15 PM–05:00 PM |
Session 6: The Future of Pastry Panel Discussion
Session 6: The Future of Pastry Panel Discussion
TBD
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| 05:00 PM–05:15 PM |
Closing
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