Sunday & Monday Seminars

Sunday seminars

11:30 – 1:00: Innovative Techniques for Classical Pastry
Lauren V. Haas – Koerner & Co.

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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

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1:30 – 3:00: Felchin Chocolate Tasting
Anhil Rohira –  Felchlin Switzerland

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 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.

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3:30 – 5:00: Flower Power!
Amanda Haba – AUI Fine Foods

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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.

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Monday Seminars

09:30 – 11:30am: Snack Attack!
Jérôme Landrieu and  Manuel Bouillet – Cacao Barry

headshot%20%281%29-2Make 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.

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12:00 – 1:30pm: Gateaux de Voyage or Dessert Cup Verrine
Chef Kanjiro Mochizuki – Amoretti and Pastry Live Kitchen

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