Pastry Live 2016 Winners

The Showpiece Championship





showpiece winner alison

Showpiece Championship Winner

photo credit: Alison Hill

Signature Plated Dessert

1st PLACE – BENJAMIN KALLENBACH The Ballantyne Hotel & Lodge


Benjamin Kallenbach

Signature Plated Dessert Winner Benjamin Kallenbach

Chocolatier of the Year

1st PLACE – MOLLY COOK Norman Love Confections

2nd PLACE – OSWALDO ORTEGA Tout Chocolate Mexico

AUDIENCE CHOICE – MOLLY COOK Norman Love Confections

Pastry Live-Molly Cook-Chocolatier of the Year photo by Beatricess

Photo credit: Beatricess

Chocolatier of the Year Winner Molly Cook

Ice Cream Cup

1st PLACE – RAY BLANCHARD The Everglades Club

2nd PLACE – MAGGIE GIBBS Wild Flour Confectionery


Ice Cream Cup Winner

photo credit: Alison Hill

Art of Cake Sculpted

1st PLACE – HANNAH MCBRIDE The Everglades Club

2nd PLACE – JOHANNA WYSS Paasche Airbrush Company


Wining Sculpted Cake

photo credit: Alison Hill

Art of Cake Tiered


2nd PLACE – S. TINA HALDEMAN Omni Grove Park Inn

tiered Winner

Winning Tiered Cake

photo credit: Alison Hill

Student Chocolate Challenge


2nd PLACE – LINDSEY BENWAY International School of Culinary Arts



Student Showpiece Winner

photo credit: Alison Hill


Sponsored Seminars 2016


11:30 – 1:00

Lauren V Haas Headshot


Led by Chef Lauren V. Haas

Sponsored By John E Koerner & Co., Inc.

John E Koerner & Co., Inc is proud to sponsor Sosa and 100% Chef ambassador Lauren V. Haas as she explores the application of innovative equipment, techniques, and ingredients to classical pastries.

Lauren is a department chair for the International Baking & Pastry Institute at Johnson & Wales University in Providence, RI, and is a member of the Cacao Barry Ambassador Club. Her passion is educating students and pastry professionals in the art and science of pastry. More information can be found at


1:30 – 3:00

Anil Rohira2016

Led by Chef Anhil Rohira


Sponsored by Felchlin Switzerland 

Anil Rohira is Felchlin’s Corporate Pastry Chef, in charge of demonstrations and seminars in Asia and the US. He is a former graduate of the CIA and was awarded Pastry Chef of the Year by the National Pastry Forum and Competition in Phoenix, USA.

His session will cover a brief introduction to Felchlin, explaining why the company is an exclusive Swiss bean to bar chocolate manufacturer. He will hold a chocolate tasting that will take you through some selected flavor specialties, as well as a few recipe applications and techniques.




3:30 – 5:00

AUI Corp Pastry Chef Amanda Haba-3

Led by Chef Amanda Haba

Flower Power!
Edible flowers are in full bloom on dessert menus! AUI’s Corporate Pastry Chef, Amanda Haba, will present recipes for confections and plated desserts featuring beautiful blossoms and innovative techniques.







Monday Seminars


10:00 – 11:30am

Led by Chef Jérôme Landrieu

and  Manuel Bouillet

headshot%20%281%29-2Snack Attack!


Make simple snacking confections that will tantalize any palate in one or two bites!

You’ll learn  how to make a variety of multi-layered bars and tablets.








sponsored by:








12:30 – 2:00pm



Chef Kanjiro Mochizuki

“Gateaux de voyage” or Dessert Cup Verrine  more info to follow




amoretti-2and PastryU

Saturday Seminars 2016

 Saturday Seminar Chefs

doors open at 8:15


Scott Green9 – 10:30 Entremets/petit gateaux.

Chef Scott Green will be demonstrating Entremets/petit gateaux. Chef Green is Executive Pastry Chef at The Langham, Chicago & Travelle Kitchen + Bar. ‪#‎pastrylive‬ is really looking forward to this one. Chefs accomplishments are many but most recently he was a member of the U.S. Team that achieved the Bronze Medal at the Coupe du Monde de la Patisserie, the world’s most esteemed pastry competition, becoming the first U.S. team to reach the podium in a decade. Chef Green was also named one of the Top Ten Pastry Chefs in North America for 2016 by Dessert Professional Magazine.
Check out some of his articles at




Cesar Head Shot
RyanStipp10:45 – 12:00  
Sweet and Salty

with Cesar Barchina and Ryan Stipp







1:30 – 2:45  Contemporary Chocolate Tarts

Luis Robledo Richards

Luis has over 18 years of experience as a Pastry Chef and is the owner and creator of Tout Chocolat, a chocolate shop that specializes in high quality

products including bonbons, bars, pastries, ice creams and several other confections.






IMG_34123:00 – 5:00 Sugar Showpiece Techniques

Another featured Chef on Seminar Saturday at ‪#‎PastryLive‬ will be Peter Gyorgyicsek Acclaimed Sugar Artist from the Academy Of Pastry Arts Malaysia. Chef Peter will be demonsraing sugar showpiece techniques. Hopefully we can get him to spin one around when he is done!

Peter Gyorgyicsek is an internationally trained Master Pastry Chef with a passion for Sugar Art.

He received his pastry training in Hungary more than 22 years ago, then moved to Austria, Germany, Switzerland, Japan, Italy to further develop his skills.Peter has won many awards in his native Hungary, and was Hungarian Sugar Champion for three consecutive years between 2000-2002. Living in South Africa for the past 10 years, he has had the opportunity of working at some of the world’s leading Hotels as Head Pastry Chef. Currently He is Executive Pastry Lecture in the Academy of Pastry Arts Malaysia. He won a silver medal at the Culinary World Cup in Luxembourg in the Individual Showpiece category, and also a Silver Medal in the Team category in 2010. He was subsequently a member of the South African Culinary Team in 2012, winning a Gold Medal in the Individual Showpiece category with a sugar showpiece at the Culinary Olympics in Erfurt, Germany. First time he won Gold Medal with his Chocolate showpiece in Food and Hotel Malaysia Culinary competition 2015.

His thirst for knowledge and more information drives him to learn new techniques and to test new ingredients and methods. He is never afraid to try something new and unique, and loves to experiment. Having an enormous will to achieve something new and exciting, he never loses focus. Teaching is also a passion for Peter. He is certain that sharing information is the key to ensuring a new generation of brilliant, innovative Pastry Chefs around the world who will make delicious, eye catching desserts.



2016 Student Chocolate Challenge Competitors

Daniel Rodriguez, Kendall College

Aashrit Abhinav Sundar, Kendall College

Lindsey Benway, The International Culinary School at the Art Institute of Atlanta

Randy Van Hooser, Virginia College of Chattanooga

Ayanna Mathis, Le Cordon Bleu College of Culinary Arts Atlanta