Pastry Live 2015 Winners!

Congratulations to the Winners;

The Showpiece Championship


Most Excellent Showpiece-Pastry Live

Winning Showpiece1

Winning Showpiece
Photo credit: Beatricess, Chicago School of Mold Making


Most Excellent/Best Overall, Sponsors Choice, Audience Choice, & Best Chocolate:
Kengo Akabame, Imperial Hotel Tokyo &
Toshinori Akishiro, Imperial Hotel Tokyo


Pastry-Live---Best-Sugar-Showpiece
Best Sugar Showpiece:
Cori Schlemmer, L’Auberge Casino Resort Lake Charles
Rachel Young, L’Auberge Casino Resort Lake Charles
Photo credit: Beatricess,
Chicago School of Mold Making


Competitors’ Choice: Julie Eslinger and Mariana Ramirez
Competitors’ Choice:
Julie Eslinger, Colorado Convention Center
Mariana Ramirez, Colorado Convention Center
Photo credit: Beatricess,
Chicago School of Mold Making


Best Artistry: Lionel Touya & Christophe Rull
Best Artistry:
Lionel Touya, Jean-Marie Auboine Chocolates
Christophe Rull, MGM Grand
Photo credit: Kricket Kirkpatrick


Signature Plated Dessert

01p Nicholas Blouin

02p Vincent Attali

03p Michael Craig
Photo credit: Beatricess, Chicago School of Mold Making


1st – Nicolas Blouin, ROSEWOOD MANSION
2nd – Vincent Attali, Joël Robuchon & L’Atelier de Joël Robuchon at MGM Grand, Las Vegas
3rd – Michael Craig, ST. REGIS ATLANTA

Chocolatier of the Year

Chocolatier of the Year - Brittany Mateika

2nd Place - Molly Rothermel

Audience Choice - Natalya Shapiro

Photo credit: Franziska Freking , Amoretti


1st – Brittany Mateika (Norman Love Confections)
2nd – Molly Rothermel (Norman Love Confections)
Audience Choice – Natalya Shapiro (Chef Brulee Chocolates & Gateaux)

The Dessert Cup

TDC-1st-Place-Winner---Nicolas-Blouin

TDC-2nd-Place-Winner---Ben-Kallenbach

TDC-3rd-Place-Winner---Curtis-Cameron

TDC-Audience-Choice-Award---Maggie-E-Gibbs
Photo credit: Franziska Freking , Amoretti


1st – Nicolas Blouin, Rosewood Mansion
2nd – Ben Kallenbach, The Ballantyne Hotel & Lodge
3rd – Curtis Cameron, The Little Nell
Audience Choice – Maggie Gibbs, Central Restaurant

The Art of Cake- Sculpted Cakes

AOC-1Place-8843

AOC-3rd-Place_8838

AOC-3rd-Place_8838
Photo credit: Beatricess, Chicago School of Mold Making


1st – Johanna Wyss, JOLIET JUNIOR COLLEGE
2nd – Katharina McCawley, PRETTY CAKE MACHINE
3rd – Marilyn Bawol, UNIQUE CAKES

The Art of Cake- Tiered Cakes

AOC-1st-Place-Joseph Cumm

AOC tiers Phetsada Mounnarath 2nd Place

AOC-Tiers Irene Widjaya 3rd Place

Photo credit: Beatricess,Chicago School of Mold Making and Kricket Kirkpatrick


1st – Joseph Cumm, EDENJOESCAKERY
2nd – Phetsada Mounnarath, PM SUGAR ART
3rd – Irene Widjaya, PENINSULA NEW YORK

Student Chocolate Challenge

1st Place - Emily Holtz

2nd place - Brooke Ball

3rd place - Megan Kuk Photo credit: Beatricess, Chicago School of Mold Making


1st – Emily Holtz (Pennsylvania School of Culinary Arts)
2nd – Brooke Ball (Joliet Junior College)
3rd – Megan Kuk (Joliet Junior College

Pastry Atlanta

Best In Show – Naanstop (Neal Idnani)
Best Savory Pastry – Naanstop (Neal Idnani)
Best Confection – Karl Vivier (A Cacao Affair)
Best Frozen Dessert – Megan Brent (The Pig & The Pearl)
Best Petite Dessert – Geri Ravelo (The City Club of Buckhead)
Best Baked Good – Vivian Lee (Osteria Mattone)

Lionel Touya & Christophe Rull

Lionel Touya

Lionel Touya

Assistant Chef Chocolatier at
JMA Chocolates

CAP 2 years Pastry maker
CAP 1 year chocolate maker
1st place to the best apprentice of France (Meilleur Apprenti de France)
1st place chocolate show piece to bordeaux city
Young talent trophy
Rabelais des jeunes talent 2012


Christophe Rull

Christophe Rull

Assistant Executive Pastry Chef
MGM Grand, Hotel and Casino, Las Vegas

A native of the south of France, Chef Christophe Rull was part of the opening team of Aria Resort and Casino, Las Vegas.
Previously, he was the pastry chef at “La Maison de Marc Veyrat”
*** Michelin Stars ( Savoie, France) in 2008.
Just before coming to the United States, chef Rull spend one year working as a teaching assistant at “Ecole National Superieur de la patisserie” at Yssingeaux ,France in 2009. During this year, he had the privilege to work along side multiplies M.O.F (the best distinction in France for artisans) and World Pastry Champions.
Currently Assistant Executive Pastry Chef at MGM Grand, Hotel and Casino, Las Vegas, Chef Christophe Rull enjoys spending time creating new pastries and showpieces for V.I.P parties such as New Years Eve, private outside parties etc…..
Chef Rull enjoys spending time teaching and working closely with his employees.

2015 Seminars

A Bee’s Eye View

Lauren Haas Led by Chef Lauren 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 presents an exploration of the use of bee products in pastry, including beeswax, bee pollen, and of course honey. Emphasis will be on the use of technical ingredients to promote and showcase local, farm fresh products.

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.

Koerner


New Trends in Wedding Cakes

Craftsy2012 FINAL 2Led by Chef Nicholas Lodge
Sponsored by Nielsen-Massey Vanillas

Chef Nicholas will showcase the full line of Nielsen-Massey vanillas and flavors as he explains how to integrate flavors into each component of a beautiful cake, from the cake and filling to fondant and gum paste decorations.

NM


Playful Pastry

Lugrine headshotLed by Chef Rocco Lugrine
Sponsored by Cacao Barry

Join Cacao Barry ambassador, Chef Rocco Lugrine, as he takes a whimsical approach in demonstrating both a petite gateau and a verrine. He will utilize the inspiring flavors found within the transition from the summer to fall.

Cacao Barry Logo Black_3

8-8-13 BarryCallebaut_0317-BW


Chocolate Devotion

Habaheadshot

AlbertUster

Led by Chef Amanda Haba
Sponsored by Albert Uster Imports

In ancient South American cultures, cacao was incorporated into rituals of devotion to deities and nobles alike. AUI’s Corporate Pastry Chef, Amanda Haba, will pay homage to the venerable history of South American chocolate with a demo featuring a new line of premium couverture. Demonstrated recipes will include elegant mignardises and a luxurious entremet. Chocolate Orange Vanilla Entremet Creamsicle Pralines


Exploring the Costa Rican Chocolate Experience

Stephan-Iten-felchlin

Led By Chef Stephan Iten
Sponsored by Swiss Chalet Fine Foods

A journey through the growing, harvesting and luscious desserts made with Felchlin’s Grand Cru Costa Rican bean chocolate. Swiss Chalet Fine Foods and Felchlin will be showcasing the Felchlin Grand Cru line, praline Rustic Noble Piemontese, and Osa’s. Demonstration of a Felchlin entremets recipe with Stephan Iten of Felchlin and Rob Sobkowski of Swiss Chalet Fine Foods

swissChalet


Pulled & Blown Sugar with Ewald Notter

Stephan-Iten-felchlin

Led By Chef Ewald Notter
Sponsored by Amoretti & Pastry U

Sugar master Ewald Notter demonstrates techniques for pulling and blowing sugar. Join us as he instructs on blown sugar swans, flowers and more. This is a can’t miss opportunity to learn the basics from a legend.

amorettiPastryU


Christian Castillo

Christian Castillo

Pricci
Buckhead Life Restaurant Group

Originally from Buenos Aires, Argentina, Chef Christian Castillo brings a new, fresh face to the Pricci pastry program. His passion for bold flavors and interest in molecular gastronomy fuel his creativity for creating innovative, unique and delicious pastries and desserts. He likes to experiment with savory and sweet flavors, creating the perfect balance to finish off a great Italian meal.

Christian graduated with Honors from Le Cordon Bleu with a degree in pâtisserie and baking. While in school and following graduation, he worked for three years under Pastry Chefs Heather Hurlbert and Alex Hwang at Cherokee Town and Country Club in Atlanta before taking the helm at Pricci.

Christian lives in Atlanta with his wife Juliana. In his spare time, he enjoys making pasta at home, exercising, painting and writing poetry.