August 23, 24, 25, 2015
200 Peachtree
Atlanta, GA 30303

Pastry Live 2015

Pastry Live 2015
August 23-25, 2015


Three days full of exciting competitions and stimulating classes!

Venue for 2015!

The Venue for 2015!

200 Peachtree St NW
Atlanta, GA 30303-1704

Pastry Live 2015 is being held in the Grand Atrium at 200 Peachtree. Visit the our Hospitality Page for more information.

Pastry Live Seminars

Pastry Live Seminars

Pastry Live seminars are designed to help pastry chefs learn the skills they need to get to the next level. Four educational seminars with five of the industry’s top pastry chefs take place over the course of two days. These pastry chefs share the expertise and knowledge that has ranked them among the best in their class.READ MORE
Chocolatier of the Year

Chocolatier of the Year

A true highlight of the Pastry Live Weekend, ten chocolatiers from across the country submit two of their finest chocolates for review. One chocolate is to be their best available in-store and the other, a specialty enrobed chocolate. READ MORE
Chocolatier of the Year

Signature Plated Dessert

In front of the judges and audience, some of the region's best restaurant pastry chefs create eight plates of one dessert that best represents their signature culinary style. Not only are the skills of these talented chefs featured, but also the restaurants they represent. READ MORE
Student Chocolate Challenge

Student Chocolate Challenge

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.READ MORE
Latest entries

Pastry Live 2015!

Reserve your hotel room now!

The discounted Room Rates for Pastry Live 2015 are now availble.

Click here to book your hotel room.

The cut-off date for this discount is August 3, 2015.
Please be sure to make your reservations before this date in order to secure the discounted rate!

2015 Competitors

Welcome to this year’s competitors! We’re excited to see what you create.

Showpiece Championship Team Captains

Team Captain:Kengo Akabame, Imperial Hotel Tokyo
Toshinori Akishiro, Imperial Hotel Tokyo
Team Captain:Julie Eslinger, Colorado Convention Center
Mariana Ramirez
Team Captain:Robert Nieto, Jackson Family Wines
Olivier Saintemarie
Team Captain:Matthew Ratliff, The Everglades Club
Raymond Blanchard, The Everglades Club
Team Captain:Saber Rejbi, Advanced Gourmet
Plamen Marinov, Advanced Gourmet
Team Captain:Cori Schlemmer, L’Auberge Casino Resort Lake Charles
Rachel Young, L’Auberge Casino Resort Lake Charles
Team Captain:Lionel Touya, Jean-Marie Auboine Chocolates
Christopeh Rull, MGM Grand

Signature Plated Dessert Competitors

Vincent Attali, Joel Robuchon Restaurant, Las Vegas
Cesar Barachina, Turningstone Casino Resort
Ashley Baughman, Omni Homestead Resort Restaurant
Nicolas Blouin, Rosewood Mansion
Michael Craig, St. Regis Atlanta
Robert Nieto, Kendall-Jackson
Pete Schmutte, Cerulean
Ryan Stipp, Fermented
Donna Yuen, Menton

Art of Cake Competitors

Marilyn Bawol, Unique Cakes
Yascha Becker, Hilton Sandestin Beach Golf Resort & Spa
Lakenya Colenburg, Sweetest Indulgence Cakes and Desserts
Dawn Davis, Dawn Bakes Cakes
Elaine P. Drouin, Elaine Drouin Cakes
Veronica Estrada, Sugar Benders Bakery
Diane Fehder, The Merion
Asha Hertel, The Omni Grove Park Inn
Holly Hicks, The Ritz-Carlton, Amelia Island
Jockan Jordan, Dat Cake Place
Jan Lewandowski, Pulaski Technical College-CAHMI
Renee Loranger, Hollywood Casino
Tracy Martin, Simply Southern Specialties
Katharina McCawley, Pretty Cake Machine
Tori McKinley, Madd Sweets
Minoru Miyazaki, Guckenheimer Enterprises
Phetsada Mounnarath, PM Sugar Art
Jessie Anne Reilly, Take the Cake Decor
Marian Rescigno, Mae’s BAKERY
Glenn Rinsky, chefrinsky.com
Kena Talley, Kakes By Kena
TarChiauna Thomas, TarChi Chris Creations
Irene Widjaya, Peninsula New York
Sara Hardy Williams, Cakehouse on Main
Johanna Wyss, Joliet Junior College

Chocolatier of the Year Competitors

Cesar Barachina, Turningstone Casino Resort
Ashley Baughman, Omni Homestead Resort
William Brown, William Dean Chocolates
Benjamin Kallenbach, The Ballantyne Hotel & Lodge
Rachel King, Nine-Ten
Kevin Lindee, Ganache: Desserts and Confections
Brittany Mateika, Norman Love Confections
Abderrahmane Neggaz, Chocotenango
Robert Nieto, Kendall-Jackson
Osvaldo Ortega, Tout Chocolat
Nicholas Pine, Co Tout Chocolat Co. Sala
Richie Budiharto Pratadaja, FIKA NYC
Molly Rothermel, Norman Love Confections
Annie Rupani, Cacao & Cardamom
Natalya Shapiro, Chef Brulee Chocolates and Gateaux
Andrea Smith, Chocolate F/X
Kandice Stone, Omni Grove Park Inn
Charity Teague, Charity Teague Confections
Darcy Bishop Thrasher, Cero’s Candies
Karl Vivier, A Cacao Affair
Johnny Wesley, Holley’s Seafood and Oyster Bar

The Dessert Cup Competitors

Cesar Barachina, Turningstone Casino Resort
Ashley Baughman, Omni Homestead Resort
Nicolas Blouin, Rosewood Mansion
Curtis Cameron, The Little Nell
Christian Castillo, Pricci “Buckhead Life Restaurant Group”
Gary Ele, Oz Patisserie
Diane Fehder, The Merion
Maggie E. Gibbs, Central Restaurant
Benjamin Kallenbach, The Ballantyne Hotel & Lodge
Kevin Lindee, Ganache: Desserts and Confections
Katie Mansi, The Maryland Club
Tori McKinley, Madd Sweets
JeRee Milton, Druid Hills Golf Club
Nguyet Nguyen, Hubbell & Hudson
Nicholas Pine, Co Co. Sala
Rachel Pol, Rachel Pol Pastry
Ryan Stipp, Fermented
Johnny Wesley, Holley’s Seafood and Oyster Bar
Donna Yuen, Menton

Student Chocolate Challenge Competitors

Brooke Ball, Joliet Junior College
Patyon Burke, Le Cordon Bleu
Jermaine Davis, Le Cordon Bleu
Emily Holtz, Pennsylvania School of Culinary Arts
Megan Kuk, Joliet Junior College
Pier-Maria Munoz, Pulaski Tech College Culinary Arts and Hospitality Management Institute
Wendy Schay, Pulaski Tech College Culinary Arts and Hospitality Management Institute
Courtney Segal, Johnson & Wales University
Michael Stoy, Pennsylvania School of Culinary Arts
Mallory Swanson, Kendall College

Pastry Live 2014 – Photo Album

Join us for a sweet recap of this year’s event, with more to come…

 
Photo credit: Beatricess & Michael Joy, Chicago School of Mold Making

National Showpiece Championship

Chocolatier
of the Year

The Art of Cake
 

Signature
Plated Dessert

The Dessert Cup
 

Student
Chocolate Challenge

Pastry Atlanta

Seminars
 

2014 Winners!

After an amazing 3 days, we present the winners from Pastry Live 2014!

National Showpiece Championship

NSC 1st place  - Bill Foltz & Cori SchlemmerNSC 1st place  - Dragon Ball
Photo credit: Beatricess, Chicago School of Mold MakingMost Excellent/Best Overall:
Best Sugar Showpiece:
Competitors’ Choice:

Team Captain Bill Foltz
L’Auberge Casino Resort Lake Charles

Cori Schlemmer
L’Auberge Casino Resort Lake Charles


Sponsors Choice - Cher Harris and Joseph-SettipaniSponsors’ Pick:

Team Captain Cher Harris
Hotel Hershey

Joseph Settepani
Bruno Bakery
Photo credit: Beatricess,
Chicago School of Mold Making


Audience Choice - Julian Perrigo-Jimenez and Jordan SniderAudience Choice:

Team Captain Julian Perrigo-Jimenez
Caesars Palace Las Vegas

Jordan Snider
Mandalay Bay Resort and Casino
Photo credit: Beatricess,
Chicago School of Mold Making


Best Artistry & Best Chocolate - Chirstophe Rull and Nicolas RioBest Artistry & Best Chocolate Showpiece:

Team Captain Christophe Rull
MGM Grand, Hotel and Casino

Nicolas Rio
Jean-Marie Auboine, Las Vegas
Photo credit: Beatricess,
Chicago School of Mold Making


Art of Cake

AoC 1st place: Cathy KincaidAoC 2nd place: Diane FehderAoC 3rd place: Jessie Anne Reilly
Photo credit: Beatricess, Chicago School of Mold Making


1st Place: Cathy Kincaid of Pulaski Technical College
2nd Place: Diane Fehder of The Merion
3rd Place: Jessie Anne Reilly of Take the Cake Decor


The Chocolatier of the Year

 2014 Chocolatier of the Year - Justin Fry2014 Chocolatier of the Year & Audience Choice Award:
Justin Fry of Norman Love Confections.

2nd Place: William Dean Brown of William Dean Chocolates
3rd Place: Rodrigo Romo of Tout Chocolat
Photo credit:
Beatricess, Chicago School of Mold Making


Signature Plated Dessert

Plated Dessert - 1st Angela KimPlated Dessert - 2nd place, Deden PutraPlated Dessert - 3rd place, Jove Hubbard Photo credit: Nick Squires, Amoretti & Beatricess, Chicago School of Mold Making


1st Place: Angela Kim of The Modern
2nd Place: Deden Putra of The Peninsula New York
3rd Place: Jove T. Hubbard of The James Hotel and David Burke’s Primehouse


The Dessert Cup

The Dessert Cup - 1st place, Laurent ValsThe Dessert Cup - 2nd place, Ryan StippThe Dessert Cup - 3rd place, Johnny Wesley
Photo credit: Nick Squires, Amoretti


1st Place: Laurent Vals of Laurent Vals Handcrafted Chocolates for his “Catalan Verrine.”
2nd Place: Ryan Stipp of The Blackthorn Club for his “Mediterranean Reese’s Cup.”
3rd Place & People’s Choice: Johnny Wesley of Mr. Peeples Restaurant for his “Smoked Black Forest Cake.”


The Student Chocolate Challenge

Student Chocolate Challenge - 1st place, Nayeli GallegosStudent Chocolate Challenge - 2nd place, Rachel DauStudent Chocolate Challenge - 3rd place, Markie Bain
Photo credit: Chicago School of Mold Making


1st Place: Nayeli Gallegos of the College of Dupage
2nd Place: Rachel Dau of the College of DuPage
3rd Place: Markie Bain of the College of Dupage


Pastry Atlanta

BEST CONFECTION
Sarah Koob – Canoe
Mojito Truffle

BEST PETITE DESSERT
Charlotte Song – Joli Kobe
Mango White Chocolate Passionfruit Cake

BEST BAKED GOOD/PASTRY
Mark Allen – Australian Bakery
Meat Pie & Sausage Rolls

BEST FROZEN DESSERT
Jackson Smith – Honeysuckle Gelato
Gelato Cupcakes

BEST IN SHOW
Neal Idnani – Naanstop
Samosas

2014 Seminars Announced!

The Pastry Live 2014 Seminars

Creative ConfectionsCreative Confections
With Chef Lauren Haas
Sponsored by John E Koerner & Co., Inc

The Art of the CakeThe Art of the Cake
With Chef Nicholas Lodge
Sponsored by Nielsen-Massey Vanillas


dezaanFall Inspired Recipes
With Chef Rocco Lugrine
Sponsored by Cacao Barry

Swiss ChaletSensorial Workshop
With Chef Stephan Iten
Sponsored by Swiss Chalet Fine Foods

 


joyArt & flavor
With Karen Portaleo
Sponsored by Amoretti

dezaanUpscale Restaurant Desserts
Creating Interest and Value
With Chef Jimmy MacMillan
Sponsored by deZaan Gourmet Chocolates

 


joyExpanding Your Creativity
With Michael Joy
Sponsored by The Chicago School of Mold Making


Buy tickets now!


Buy Tickets Now!

3 Day Passes

General Admission – $75

A three day pass to Pastry Live 2014. Admission includes Chef demos and admission to all competitions, including the National Showpiece Championship.
Buy tickets now!

Student Admission – $35

A three day student pass to Pastry Live 2014. Admission includes Chef demos and admission to all competitions, including the National Showpiece Championship. You must bring your current Student ID to the event.
Buy tickets now!

Single Day Passes

Sunday, August 25

Professional $35, Student $20, Pastry Atlanta $35
Buy tickets now!

Monday, August 26

Professional $35, Student $20
Buy tickets now!

Tuesday, August 27

Professional $35, Student $20
Buy tickets now!


Hotel Event Rates Available

Hyatt Regency Atlanta
HYATT REGENCY ATLANTA
265 Peachtree Street NE,
Atlanta, GA 30303

Click here to get the special room rate for the Pastry Live event
Guest type: Attendee.
Special rate only available for August 22nd to August 28th.

Nguyet Nguyen

Hubbell & Hudson Read More

Maggie Gibbs

Central Restaraunt Maggie has overall responsibility for developing, designing and executing the dessert menu at Central and creating wedding and special occasion cakes for events hosted at Central. Maggie is a magna cum laude graduate of Orlando Culinary Academy’s Le Cordon Bleu in Florida with a degree in Patisserie and Baking. Chef Maggie has extensive catering experience including creating desserts for several political figures and events including such as the 2012 presidential inauguration. She was featured in American Cake Decorating Magazine March/April 2014 edition as a Rising Star in the Pastry Industry. Maggie, an army brat, was born in the... Read More

Nicolas Blouin

Rosewood Mansion Raised in Toulouse, France, Blouin began his pastry training when he was only 15 years old, working at a small bakery in his home town. He trained at the Pastry School of Muret and completed apprenticeships specializing in pastry and chocolate confections. Blouin moved to America and worked at the Walt Disney World Swan and Dolphin resort hotel under two-time world champion pastry chef Laurent Branlard. Eager to expand his knowledge, Chef Blouin returned to Europe and worked at Michelin-starred restaurants in Switzerland and France. In 2006, Chef Blouin returned to America to work at the Bellagio and... Read More

Renee Loranger

Hollywood Casino Originally from coastal Southern California, I relocated to the Mississippi Gulf Coast in 2000. With over 15 years of experience in the pastry field, I joined Casino Magic in 2001 and opened the bakery for that property, which later became Hollywood Casino after the events of Hurricane Katrina. I am currently Executive Pastry Chef and responsible for the operations of Hollywood Casino Gulf Coast and Boomtown Casino in Biloxi. I’ve always enjoyed coastal living and continue to embrace the lifestyle on the fantastic and dynamic Mississippi Gulf Coast, surrounded by good food, good weather, and good people. Read More