2014 Seminars: Art & flavor

Karen Portaleo Led by Chef Karen Portaleo
Sponsored By Amoretti

Karen Portaleo, acclaimed cake artist and winner of several Food Network Challenges, will once again feature some of her fantastic decorating skills at Pastry Live 2014. Sponsored by Amoretti, Karen will share her years of cake sculpting techniques and more through yet another unique creation, highlighting Amoretti’s various lines of high-quality products. Her work, as always, is sure to delight and surprise all with not only its artistic beauty, but it’s equally scrumptious flavor profiles.

View more of Karen Portaleo’s work on the web at http://www.karenportaleo.com/

2014 Seminars: Creative Confections

Lauren Haas Led by Chef Lauren Haas
Sponsored By John E Koerner & Co., Inc.

Koerner is proud to sponsor Sosa and 100% Chef ambassador Lauren V. Haas as she presents innovative concepts in confectionery. Learn about new panning techniques developed in Spain, as well as edible candy wrappers, flavored marshmallows, and more.

Lauren is a full time faculty member 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.

2014 Seminars: The Art of the Cake

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

Nielsen-Massey Vanillas is proud to sponsor accomplished Pastry Chef Nicholas Lodge as he teaches audience members “The Art of the Cake”. The demonstration will showcase a full line of pure vanillas and flavors as Chef Lodge explains how to integrate flavors into each component of a beautiful cake, from the cake and filling to fondant and gum paste decorations.

Chef Lodge has been named a Top 10 Cake Artist and Top 10 Pastry Chef by Dessert Professional Magazine. Additionally, he has served as a judge for Food Network’s “Challenges” and has co-authored many books with other sugar artists. He spends his spare time searching for new and innovative ideas that can be introduced and adapted into cakes and sugar art.