IBIE - 2013 Show Directory - (Page 64)

Demonstrations Hone your technique, polish your skills and get the creative inspiration you need to take your business to the next level with FREE expert-led demos on the show ﬂoor. All demos are located in the Amoretti Demo Theatre in the North Hall. SUNDAY, OCTOBER 6 11:00 AM | Fruit Caramels, Marshmallows and Original Nougats | Stage 2 Chef Sébastein Canonne, M.O.F. French Pastry School Candy is a staple in every convenience store, but finding homemade versions of childhood favorites is a different story. In this demonstration with Chef Sébastien Canonne, M.O.F. of The French Pastry School, you will learn how to incorporate fresh fruits into high-quality sugar confections with classic techniques and modern tools. 11:30 AM | Increasing Cake Sales with Traditional and Popular Tres Leche Cake and the Many Delicious Varieties | Stage 1 Jose Perez, Carrie Skromme, BakeMark Technicians This session provides an overview of the traditional three milk or tres leches cakes. Perez and Skromme will be demonstrating the various applications of tres leches including tres leches cakes, cuatro leches, jelly rolls, parfaits and more. 12:00 PM | Design and Flavor like a Pro | Stage 2 Flora Aghababyan, Chief Cake Designer, Wynn Las Vegas & Maral Barsoumian, Amoretti All natural and easy to use icings can make you look like a pro. This demo by Flora Aghababyan looks at how pastry chefs and bakers can use this new icing product offering from our sponsor, Amoretti, to meet the expectations of today’s consumers. Learn ways to upscale your pastries, cookies and cupcakes with exciting new flavors while providing the all-natural products that customers are looking for. 12:30 PM | Traditional and Trendy Dessert Creations | Stage 1 Werner Schanzl, Corporate Pastry Chef This demonstration will marry delicious flavors and Old World traditions with a modern spin. Flavor is the most important factor in the development of fine pastry creations and Dreidoppel, a German based company, has 100 years of experience producing fine fruit, nut, coffee, and liquor flavorings for culinary professionals. Join us as we showcase The Dreidoppel Flavor System— creating delectable desserts using our dessert powder that can be processed quickly and easily and with our huge selection of flavors. Sponsored by: I Chef Jacquy Pfeiffer, French Pastry School The art of making homemade jams and spreads is not just the newest trend: the practice has been around for centuries. In this demonstration, Chef Jacquy Pfeiffer of The French Pastry School will teach the age old practice of preserving with a modern twist. As businesses lean towards local, homegrown, and organic not only as value points but also as buzzwords, the possibilities for this old-fashioned approach to preservation keep growing. 2:30 PM | Assembly and Delivery of Fully Decorated Tiered Cakes Stage 1 1:00 PM | New Ingredients and Product Trends in Bread | Stage 2 Michel Suas, President, San Francisco Baking Institute Are you ready to add new breads to your menu? Join the award winning Michel Suas to learn the latest trends in bread making. 1:30 PM | Wedding Flowers | Stage 1 Ruth Rickey, CMSA Learn how to make many of the most popular wedding flowers as Ruth demonstrates working with gumpaste for retail settings. She will show you how to make a stargazer lily, a rose, a calla lily, a peony and leaves. Ruth will explain how to easily wire flowers, how to color them, what to look for in a gumpaste recipe for your area and how to price flowers. Sponsored by: 64 2:00 PM | Orange and Yuzxu Marmalade, Raspberry and Rose Pepin, Exotic Salted Caramel Spread | Stage 2 OFFICIAL IBIE SHOW DIRECTORY Bronwen Weber, Frosted Art Bakery & Juli Chapin, CakeSafe Bronwen Weber from Frosted Art Bakery, and Juli Chapin from CakeSafe, will demonstrate how to build your wedding cake using a support system so that your cake layers stay level and can be easily delivered. 3:00 PM | Raisin Rosemary Bread Stage 2 Melina Kelson-Podolsky, C.M.B., C.E.P.C. Baking and Pastry Chef Instructor, Kendall College Raisins add a special touch to any item, but work especially well in this new formulation which combines them with rosemary. Chef Melina will demonstrate the production of Raisin Rosemary Bread and provide samples of her fresh baked bread. Sponsored by:

Table of Contents for the Digital Edition of IBIE - 2013 Show Directory

IBIE - 2013 Show Directory