11:30 – 1:00
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 www.laurenvhaas.com
1:30 – 3:00
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
Led by Chef Amanda Haba
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.
10:00 – 11:30am
Led by Chef Jérôme Landrieu
and Manuel Bouillet
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.
12:30 – 2:00pm
Chef Kanjiro Mochizuki
“Gateaux de voyage” or Dessert Cup Verrine more info to follow