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PASTRY LIVE
2013
Chef Competitors 70
ACF Certified Demos 6
Competitions 5
Days of FUN 3
2 www.PastryLive.com
Pastry Live 2013
Pastry Live is owned and operated by Pastry Profiles LLC. Pastry Profiles LLC
was founded in 2009 by Chef Paul Bodrogi CEPC. Chef Bodrogi has more
than 20 years of pastry experience and teaches at the Art Institute of Atlanta.
He has put together several sold out Pastry Live events and has organized
the successful Sugar Art Casting Challenge for the past five years.
3 www.PastryLive.com
Pastry Live 2013
6 www.PastryLive.com
Pastry Live 2013
2013 Seminars
Pastry Live seminars are approved by the ACF for Continued Education points (1.5 hours each).
7 www.PastryLive.com
Pastry Live 2013
2013 Judges
9 www.PastryLive.com
Pastry Live 2013
2013 Judges
10 www.PastryLive.com
Pastry Live 2013
2013 Judges
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Pastry Live 2013
2013 Judges
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Pastry Live 2013
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Pastry Live 2013
Back row, Left to right: Alejandro Lechuga, Gonzalo Jimenez, David Lewis, Daniel Lindsey, Joshua
Cain, Craig Chamberlain. Front row, Left to right: Oscar Ortega, Theresa Gwizdaloski, Rick Jordan,
Brian Donaghy, Tessia Harman, Geoffrey Blount, Sheldon Millett, Daniel Keadle
15 www.PastryLive.com
inspiration
masterful ingredients
for ultimate
When the finest ingredients are combined with passionate inspiration, the result is a transformation of idea into culinary
work of art! For over 40 years, Swiss Chalet Fine Foods has provided food service professionals with unique, premium
quality products from Europe and abroad, that inspire culinary excellence. Our signature specialties and unique flavors
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1.800.347.9477 flavorings, and much more. We invite you to view our complete catalog of products today at www.scff.com.
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MIAMI . HOUSTON . LOS ANGELES . LAKEWOOD
Double Chocolate
Recipe created by Stphane Glacier - Meilleur ouvrier de France Ptisse
Recipe for 34 cakes of 90g/ 3 oz or 6 cakes of 500g/ 12.6 oz Recipe No.: GB20006
Setting
750 g 26.46 oz Syrup
neutral taste jelly
Ganache
Dip the still warm cakes into the Syrup, then leave them
to drain on a grid. Glaze with neutral glaze and garnish
the center with the Ganache.
www.felchlin.com
Pastry Live 2013
The Third Annual National Showpiece Championship In only seven hours, each team will prepare and
calls for competitors to push the boundaries of present their showpieces, all while following a
traditional showpiece construction and really unique set of construction requirements. To further
showcase their skills. Rather than constraining level the playing field, all teams are limited to similar
chefs with endless rules and regulations, the resources and are provided with identical kitchen
National Showpiece Championship is a new form of environments.
competition that encourages chefs to compete at
the highest level possible. Conducted before judges Competitors must craft a showpiece displaying a
who are among the nations most accomplished high level of technique while creatively connecting
pastry chefs, eight teams of two chefs will compete and utilizing three separate pedestal bases, resulting
in either chocolate or sugar, and contend for the title in an entirely new range of showpiece design. This is
of National Showpiece Champion. intended to develop more artistic and architecturally
inspired creations, influenced by everything
While many pastry competitions call for competitors from technology to fashion, nature and fantasy.
to endure extraordinary hardships, the National Furthermore, competitors are encouraged to come
Showpiece Championship is designed to overcome up with new ways to used their resources. For
such constraints and allows chefs the freedom to be instance, not just casting their molds as they were
both creative and innovative. Community building, designed but rather getting creative through hand
teamwork, artistry and culinary skills are the focus skills and new casting manipulations.
behind the competition. The competitors are judged
on their ability and ingenuity. Team captains are Its all about new ideas, new techniques and new
chosen by a committee, based on their having designs. May the best showpiece win!
earned a medal in other national competitions, but
are free to choose any teammate as part of the open
competition structure.
18 www.PastryLive.com
Giving Shape to Good Ideas
We are known for producing superior, food-contact-safe silicone molds. Our custom mold making
department provides creative solutions for chefs around the world. With over twenty years experience
in the mold making industry, we look forward to helping you with your food shaping needs.
Concept Drawing Clay Model Mold Maker Michael Joy Chef Ryan Stevenson with
with the finished mold his Warrior created for the
World Chocolate Masters.
Shop Online
With over 150 artisan silicone molds and tools, free your imagination!
All of our molds are hand-made in the USA and are ready to ship today.
20 www.PastryLive.com
Pastry Live 2013
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Pastry Live 2013
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Pastry Live 2013
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Pastry Live 2013
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Let the
Creativity
Begin
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Pastry Live 2013
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Pastry Live 2013
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Pastry Live 2013
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Pastry Live 2013
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Pastry Live 2013
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Pastry Live 2013
2013 Art of Cake Competitors
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Pastry Live 2013
2013 Art of Cake Competitors
35 www.PastryLive.com
Reduce co
sts
natural pu by 90%* with our
re alterna
tive!
Preservativ
e-free Sh
Made with elf stable
real fruit
STEP
=
CHEAT SHEET:
5% = 0.95
4% = 0.96
UNFLAVORED BATCH WEIGHT 1 - (USE LEVEL 100) TOTAL FLAVORED BATCH WEIGHT
3% = 0.97
1% = 0.99
STEP
- =
TOTAL FLAVORED BATCH WEIGHT UNFLAVORED BATCH WEIGHT WEIGHT OF AMORETTI PRODUCT
NEEDED TO ADD TO BATCH
Example:
You need to flavor STEP
a 35 lb. batch with 35 lbs. 0.95 = 36.84 lbs
a 5% use level UNFLAVORED BATCH WEIGHT 1 - (5 100 = 0.05) = 0.95 TOTAL FLAVORED BATCH WEIGHT
Amoretti product.
STEP
36.84 lbs. - 35 lbs. = 1.84 lbs
TOTAL FLAVORED BATCH WEIGHT UNFLAVORED BATCH WEIGHT WEIGHT OF AMORETTI PRODUCT
NEEDED TO ADD TO BATCH
STEP
x =
CHEAT SHEET:
5% = 0.05
4% = 0.04
FLAVORED BATCH WEIGHT USE LEVEL 100 WEIGHT OF AMORETTI PRODUCT
3% = 0.03 NEEDED TO ADD TO BATCH
1% = 0.01
STEP
- =
FLAVORED BATCH WEIGHT WEIGHT OF AMORETTI PRODUCT WEIGHT OF UNFLAVORED BATCH
Twin 35 C116
ISA Millennium
CAN TRUST.
NEW
Visit us at: Aquisition
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Pastry Live 2013
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Pastry Live 2013
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Pastry Live 2013
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IIwanted
I wanted
to
toreveal
to reveal
the
thethe
intense
intense
flavours
flavours
of
ofthe
of the
cocoa
cocoa I wanted to reveal the intense flavours of the cocoa
LUNAR
LUNARECLIPSE
ECLIPSE
wanted reveal intense flavours the cocoa
and
andand
the
thethe
acidic
acidic
acidic notes
notes
notes of
oftheof the
the Inaya
Inaya
Inaya dark
darkdark
chocolate
chocolate
chocolate and the acidic notes of the Inaya dark chocolate
couverture
couverture
couverture by
bymarrying
by marrying
marrying ititwith
it with
with cardamom.
cardamom.
cardamom. couverture by marrying it with cardamom.
So
SoIISo
obtained
I obtained
obtained aachocolate
a chocolate
chocolate that
thatthat
isissweet
is sweet
sweet and
andand
fragrant.
fragrant.
fragrant. So I obtained a chocolate that is sweet and fragrant.
Christophe
Christophe
Christophe Morel
Morel
Morel Christophe Morel
Master
Master
chocolatier
chocolatier
- Ambassador
- Ambassador
Canada
Canada Master chocolatier - Ambassador Canada
Master chocolatier - Ambassador Canada
Recipe
Recipe
Recipe by
byChristophe
by Christophe
Christophe Morel
Morel
Morel
Cacao
Cacao
Barry
Barry
Ambassador,
Ambassador,
Canada
Canada
Cacao Barry Ambassador, Canada
and
andand
Chef/Owner
Chef/Owner
Chef/Owner
Christophe
Christophe
Christophe Morel
Morel
Morel Chocolatier
Chocolatier
Chocolatier
Yield:
Yield:
Yield:45
45bonbons
45 bonbons
bonbons
CHOCOLATE
CHOCOLATE
CHOCOLATE BONBONS
BONBONS
BONBONS CHO
185 g185
of g35%
of 35%
creamcream
185 g of 35% cream
5 gof5 gdextrose
of dextrose
5 g of dextrose
25g25 of gsorbitol
of sorbitol
powder
powder
25 g of sorbitol powder
HeatHeat 15g 15
of g60ofDE60glucose
DE glucose
syrup
syrup Hea
Heat 15 g of 60 DE glucose syrup
40g40 of glow
of water
low water
content
content
butter
butter
40 g of low water content butter
The zest
The zest
of 1 of
lemon
1 lemon
The zest of 1 lemon
2 cardamom
2 cardamom seedsseeds
2 cardamom seeds
CoverCover
andandlet chill
let chill
at 32C,
at 32C,
passpass Cove
Cover and let chill at 32C, pass 250g of gCacao
250 of Cacao
BarryBarry
through
through
a chinois,
a chinois,
thenthen emulsify 250 g of Cacao Barry
emulsify thro
through a chinois, then emulsify Inaya
Inaya
65%65% darkdark
chocolate
chocolate
withwith
the chocolate
the chocolatepreviously
previously Inaya 65% dark chocolate with
with the chocolate previously couverture
couverture
melted
melted
at 32C
at 32C couverture melt
melted at 32C
Pipe
Pipe
truffles
truffles
of around
of around
1cm1cm
in diameter
in diameterontoonto
a baking
a baking
sheet.
sheet.
Apply
Apply Pi
Pipe truffles of around 1cm in diameter onto a baking sheet. Apply
an acetate
an acetateguitar
guitar
sheetsheet
andand
flatten
flatten
the truffles
the truffles
withwith
another
another
sheet
sheet an
an acetate guitar sheet and flatten the truffles with another sheet
intointo
littlelittle
discs,
discs, palets
like like palets
dor.dor. in
into little discs, like palets dor.
Coat
Coat Ocoa
withwith Ocoa
70 % 70dark
% dark
chocolate
chocolate
couverture.
couverture. C
Coat with Ocoa 70 % dark chocolate couverture.
DISC
DISC
DISC DECORATION
DECORATION
DECORATION DISC
Spread
Spread
some Ocoa
some Ocoa
70%70%darkdark
chocolate
chocolatecouverture
couverturefinely
finely
on an
on an Sp
Spread some Ocoa 70% dark chocolate couverture finely on an
acetate
acetate
guitar
guitar
sheet.
sheet. ac
acetate guitar sheet.
Cut
Cut
out circles
out circles
3 cm3 in
cmdiameter.
in diameter. C
Cut out circles 3 cm in diameter.
Make
Make
a whole
a whole
in the
in circles
the circles
usingusing
a tip.
a tip. M
Make a whole in the circles using a tip.
Draw
Draw
a line
a line
withwith
a brush
a brush
withwith
a mixture
a mixture
of 90%
of 90%
clearclear
alcohol
alcohol
andand D
Draw a line with a brush with a mixture of 90% clear alcohol and
10%10%
goldgold
dust.dust. 10
10% gold dust.
Ocoa TM
Ocoa
disc TM disc
Ocoa TM disc
Ocoa TM
Ocoa
coating
TM
coating
Ocoa TM coating
InayaTM
Inaya
ganache
TM
ganache
and cardamom
and cardamom
InayaTM ganache and cardamom
Follow
Follow
Follow us
uson:
us on:
on:
@CACAOBARRYUSA
@CACAOBARRYUSA
@CACAOBARRYUSA
CACAO
CACAO
CACAO BARRY
BARRY
BARRY NORTH
NORTH
NORTH AMERICA
AMERICA
AMERICA CACAO BARRY NORTH
600 600
WestWest
Chicago-
Chicago-
Suite
Suite
860-860-
Chicago,
Chicago,
IL 60654
IL 60654
600 West Chicago- Suite 860- Chicago, IL 60654 --Tel:
Tel:- Tel:
800.225.1418
800.225.1418
800.225.1418 600 West Chicago- Suite 860- Chicago, I
Email
Email
Emailus
usat:
uscacaobarry@barry-callebaut.com
at: at: cacaobarry@barry-callebaut.com
cacaobarry@barry-callebaut.com Email us at: cacaobarry@bar
Pastry Live 2013
2012 Competition
Competition
First Place Winner: Rebecca Schappell
2013 Competitors
Melissa F. Bullins
The International Culinary Schools at the Art Institute of Atlanta,
Atlanta, GA
Paulette Caguioa
Platt College Moore Campus, Moore, OK
Anya Damron
Asheville-Buncombe Technical Community College, Asheville, NC
Paige Fuhrman
York Technical Institute, Lancaster, PA
Rachel Geist
York Technical Institute, Lancaster, PA
2012 Competition Brooke Hoekstra
3rd place: Brittany Bortz 2nd place: Monica Jacks Joliet Junior College, Joliet, IL
Breanna Kinkead
The International Culinary Schools at the Art Institute of Atlanta,
Atlanta, GA
Faith Maximilian
Dorsey Culinary Arts Academy, Roseville, MI
Cassidy McCaleb
Platt College Oklahoma Campus, Oklahoma City, OK
Luis Rojas
Central Piedmont Community College, Charlotte, NC
Joseph Slone
Savannah Technical College, Savannah, GA
45 www.PastryLive.com
Tips & Tools
We have a new website filled with lots of educational materials for you. Please visit our Tips & Tools
section to find FREE magazine articles about casting with silicone molds, more than thirty instructional
videos and an extensive mold making section with demos and tools to help you effectively make your
own molds.
Great for you and great for your students!
Magazine Articles
On the go with
Calligraphy ShowStoppers
Versatile Artistry
Creating free-form shapes with Silicone Noodles.
composition Part II
Casting mats to build a better showpiece
By Beatrice Schneider
Pastry chef Stphane Trand MOF, shares his artistry and together BY STPHANE TRAND & MICHAEL JOY
with the Chicago School of Mold Making creates silicone mats that Stphane Trand (MOF) is the Executive Pastry Chef at the St. Regis Resort Monarch
Susan Notter has spent more than twenty years traveling the world teaching and enable chefs to cast thematic pieces out of sugar or chocolate that Beach. Michael Joy is the founder of the Chicago School of Mold Making and author of
Confectionery Art Casting, Silicone Mold Making for Pastry Chefs.
A
demonstrating sugar artistry to chefs, pastry chefs and culinary students.
L
PHOTO: About Face Portrait
can be assembled into amenities, centerpieces, and showpieces.
She is a seasoned competitor and a master of blown and pulled sugar
few weeks ago, I caught
author and contributor to several pastry books.
decoration, as well a co-author ast spring I finally caught up with about 3/8 inches deep, up with Chef Trand
Mindful of the time constraints that chefs face and the realities of the pastry chef Stphane Trand MOF, the mats are made of while he was teaching a
industry, Chef Notter has chosen to demonstrate how quickly and outside of Detroit, Michigan. Chef food-contact-safe platinum sugar casting class at the
easily a casting mat can be used to create modern, expressive Source, a local specialty foods silicone. The sugar or Maui Community College
centerpieces. provider, had brought in Chef chocolate castings come out (MCC) in Kahului, Maui. MCC
Trand to teach a two-day seminar at beveled and curved, ready to pastry instructor, Teresa Shurilla, has
Oakland Community College for their be constructed into displays that hosted several prominent guest chefs
valued customers. will stop spectators in their tracks. including; Stanton Ho, Ewald Notter,
After long days of teaching executive chefs Finally, ShowStoppers are good Jacquy Pfeiffer and Drew Shotts, at
and pastry chefs, Chef Trand still had for traveling. Just to make sure, Chef their new seventeen-million dollar
the energy to work on a project close to Trand spent the last year on the road with state-of-the art culinary academy,
heart, turning his namesake designs into the prototypes while teaching in Bahrain, built by the University of Hawaii.
products. This was the final stretch on a Malaysia, Japan, and Australia. The pastry chefs While in Maui, I couldnt help but
long journey. The designs were conceived attending his classes were the first to test the notice the irony of visiting a place
as he was competing for his MOF, which ShowStoppers and provide valuable feedback. where so much sugar is grown and
he was awarded in 2004. processed, yet the high humidity
Just before the holidays, Chef Trand came back
His three different thematic designs, to Chicago from Laguna Beach, California, for a inhibits chefs from using it to make
Waves, Flames and Herons, were to week-long casting session to put together a variety of ornamental decorations. For those of
be transformed into silicone mats. displays. During his stay, he shared you experienced with sugar work, you
Proportions, contours and bevels, as well casting tips already know humidity is the enemy. It
1. Pour Isomalt at 330 F: 2. Allow to cool and then unmold: 3. Peel the vinyl off the sugar: as effective layouts were all carefully causes the crystal shine to turn cloudy
The silicone casting mat is only thick to make the
Chef Notter places the silicone casting Chef Notter slides the vinyl partially off considered factors. Several 3-D mock- and its surface to become sticky in a
mat atop a sheet of vinyl. Whenever and must be unmolded carefully. most of these new
the table so she can pull the vinyl down ups later, Chef Trand signed off on the matter of hours.
pouring Isomalt onto vinyl, you must put Helpful hint: When nished with the casting mats. In the
and away from the casting. (If you try to designs and they were brought back to
parchment paper beneath it; otherwise, casting mat, store it at in a sheet pan. following pages, we pass Never one to pass up a sugar
lift the sugar off the at vinyl, you will Chicago.
the heat will cause the vinyl to stick to Silicone has a memory and will warp if these tips on to you. challenge, Chef Stphane thought
run the risk of cracking the casting.)
the work surface below. folded for a long period of time. There, master mold-maker, Michael Joy these circumstances would be a great
We thank Chef Trand for his
opportunity to show the class some
Videos
flair and embellishment. With all the works of art!
you cook the isomalt hotter, work in
shapes designed to be in the same theme, a dehumidified room and spray your
they are wonderful tools for creating work with lacquer immediately after
displays. Cast in either sugar or chocolate, assembly. Working like this, you can
amenities, centerpieces or showpieces can make an impressive showpiece, even
be quickly assembled. At about the size of on an island. Here are a few tips
a large sheet pan (16 x 24) with cavities Stphane shared with the class.
4. Assemble the cast pieces: 5. Hand shape small pieces: 6. Position and attach: Lets pour!
For this composition, Chef Notter Using two of the extra shapes made with To help visually balance this composi-
chooses to assemble a winged gure. the casting mat, Chef Notter softens tion, Chef Notter chooses to place the To see more casting demonstrations,
them under a heat lamp and folds them ower casing at the foot of the gure. The ShowStopper Flame was used to cast the showpiece base and most of the elements. Pastry Chef Stphane Trand visit Tips & Tools at:
It looks very similar to the original
into a ower casing. also used his Amazon Leaves Showpeels to cast the leaves crowned by an Isomalt jewel of a 1.5 Sphere Mold. All mats and molds are www.ChicagoMoldSchool.com
calligraphy shape.
available at our online store. Please visit www.ChicagoMoldSchool.com.
Chicago Restaraunt Pastry Competition Casting with Silicone Sphere Molds Showpeel Demo with Stphane Trand
How-to Demonstrations
ChicagoMoldSchool.com
Telephone 1-708-660-9707 Joy@ChicagoMoldSchool.com Silicone Molds & Supplies Education Inspiration
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HHDesserts
Culinary Couture Creations by Chef Heather Hurlbert
HHDesserts
Culinary Couture Creations by Chef Heather Hurlbert
Participating Chefs
Participating Chefs
Charles Barrett Luc Beaudet Karie Brown Taria Camerino Natasha Capper
Ami Dand Addison Dudek Chris Flores Heather Hurlbert Derrell Lawery
Charles BarrettAndrea Litvin Sonya
Luc Beaudet PearsonTaria
Karie Brown Keith Schroeder
Camerino Natasha Capper
Ami Dand Addison Dudek Chris Flores Heather Hurlbert Derrell Lawery
Andrea Litvin Sonya Pearson Keith Schroeder
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American Cake Decorating
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americancakedecorating.com
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Thank You
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Pastry Live
Special Thanks To Our Staff...
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@PastryLive fb.com/PastryLive
Pastry Live 2013
2. In a pot bring to a boil cream, water, 3. The sugar is going to caramelize around the Process:
sorbitol, glucose syrup, dextrose, butter pistachios. They are going to start roasting
1. In a pot, place the raspberry pure and
and lecithin. Let it cool down to 30C. but you cannot go to far. The sugar should
never caramelize. the raspberry water. Warm up to 50C.
3. In a robot coupe place the melted 2. Add the 70 g of sugar previously mixed
4. Once they are partially roasted, take them
chocolate with the cream mixture at 30C off the heat and pour the milk powder on with the pectin. Bring to a boil and start
and make an emulsion. top. Let them cool down. adding the rest of the sugars previously
4. Spread the ganache over the pt de fruit. mixed together little by little.
5. Then place them in a robot coupe and
when you get a powder add the pistachio 3. Cook to 72 Brix, take off the heat and add
paste, keep grinding them till you get a the tartaric acid solution, spread it in.
paste.
6. Transfer to a grinder with rollers. Make a
smooth paste.
56 www.PastryLive.com
Pastry Live 2013
57 www.PastryLive.com
Pastry Live 2013
But, anything that can be said to be truly great never The Chocolatier of the Year
comes easily. After putting together several successful, competition creates a non-
smaller events, in April of 2011 Chef Bodrogi and Mr. traditional avenue for busy
Joy decided it was time for the natural progression. The small chocolate artisans to
mission was straightforward enough: create an event compete by allowing them
just for pastry chefs, with transparent, non-political, to send in their chocolates.
competitions promoting artistry and innovation while Audience members, those
gathering world-class chefs together to share their ideas who would be considered
and knowledge. The execution however, was anything actual customers of these
but effortless. Over the course of only four months, from chocolatiers, have a voice in
concept to inaugural event day, Pastry Live took on a life the judging process through
of its own. Its been said by Chef Bodrogi that up until the Peoples Choice Award.
the actual day of the event, it wasnt even known how we In addition, the professional judging panel consisting of
would make it happen. Every favor was called in, every top chocolatiers and pastry chefs ultimately chooses the
resource pooled together, all to ultimately ensure the Chocolatier of the Year with past winners including Lionel
survival of that one simple idea. Clement of Nuubia Chocolates and second place winner
of the 2009 World Chocolate Masters, and Jerome Jacob
The result of that first year, with so much community of the Bellagio Hotel in Las Vegas.
support and involvement, was an event created by
professional chefs aiming to bring new ideas, techniques One of the centerpieces of the event, the National
and designs to light. We control the eventits chef Showpiece Championship features eight teams of two
friendly with high standards, but without asking for huge chefs with just seven hours in which to prepare and
58 www.PastryLive.com
Pastry Live 2013
present their showpieces. At the same time, each must their exuberance over
follow a unique set of requirements for their creations their experience within
construction. Each pair must choose between either the competition, but many
chocolate or sugar to showcase their talent and ingenuity schools are returning during
with the winning team gaining the title of National Pastry Live 2013 with their
Showpiece Champions and a cash prize of $5,000. third round of student
competitors.
This key aspect of pitting
both chocolate and sugar Subsequently, much of the
showpieces against one success of the past two years
another is what differentiates is owed to all of the chefs
the competition from others the event was originally
of its kind. This has resulted created for. Nearly every chef invited to compete or to be
in a bit of heated controversy, involved in some way got onboard with Pastry Live the
especially amongst the idea quickly, never hesitating or asking for anything in
judges, led by head judge return. The support was overwhelming by competitors
M.O.F. Stphane Trand. and judges alike, as well as by sponsors. Its just amazing
Even with the difficult task of how it all pulled together so quickly, Chef Bodrogi has
choosing the team displaying said. The event itself, of course, wouldnt be possible
the greatest artistry, the judges final decisions have without sponsors such as Amoretti, BakeDeco, Cacoa
always been irrefutable. This judging panels keen eye was Barry, Chicago School of Mold Making, Frigomat, Irinox,
evident in the very first National Showpiece Champion John Koerner and Co., Neilsen Massey Vanilla, PreGelUSA,
Winner, the futuristic showpiece Theobroma cacao and Swiss Chalet. A small dedicated group of volunteers,
Geastrum by Andy Chlebana and Nancy Carey. Andy put together by Chef Bodrogi, has had an equal hand in
Chlebana , later was selected to represent the United the events success. Their dedication has really helped
States as a member of Team USA in the 2013 Coupe du to build this event and without their efforts, none of this
Monde de la Ptisserie, helping the team place fourth out would be possible.
of 24 international teams.
Since the first year, overwhelming support has continued
During Pastry Lives to grow, creating a grassroots movement in the pastry
second year, an additional world that continues to expand. This year, Pastry Live
competition was added to has managed to gather an impressive 70 competitors
the roster, the Signature throughout its five competitions. Many more prospective
Plated Dessert. Focusing on contestants had to be turned away as an unprecedented
both the delicate beauty number of chefs registered to be a part of Pastry
of plated desserts and Live 2013, showing the high degree of interest by the
the talented chefs that community in the event.
create them, competitors
are encouraged to craft In the end though, its always those unique moments that
not only elegant, well- show the true success of an event like this. Some are big
balanced desserts, but fresh and bold, while others are quiet, subtle things, but each
creations displaying their culinary flair and expertise. are equally as important in gauging what Pastry Live has
Each must create a dessert that best represents their really set out to accomplish. Chefs congratulating and
signature culinary style, while including a frozen spun hugging one another at the close of a competition, that
element within their designs. James Satterwhite of the relief and self-assurance thats felt in knowing, win or
Charlotte Country Club was the winner during Pastry Live lose, you gave it your all. It is humble moments such as
2012, with his Almond Apricot Harmony, a seamless these that capture the joy felt after months of hard work,
combination of robust flavors and elegant design, speaking volumes to what Pastry Live sets out to do. Its
skillfully representing what the competition is all about. about pushing your limits and pride in your work. All
these things come together and shows the importance of
Not to be forgotten however, is the competition which competing and what it means to be a professional pastry
focuses on future pastry chefs, the Student Chocolate chef, Chef Bodrogi has said. It might not always be easy,
Challenge. Offering students the opportunity to but somehow, everyone comes together, bringing out
experience the world of culinary competitions first their very best. Its the satisfaction of knowing you can
hand, the competition also allows schools to network do something amazing and that goes for not only the
and come together in support of these same students. competitors and chefs involved, but for Pastry Live itself.
Past winners and participants have not only expressed
59 www.PastryLive.com
Pastry Live 2013 Schedule & Map
Sunday, August 25 Seminar: Ewald Notter
9:30 AM 11:00 AM
Student Chocolate Challenge Sponsored by Pastry Live
9:00am 10:00am
Seminar: Stphane Trand MOF
Art of Cake 12:00 PM 1:30 PM
10:00am 12:00pm Sponsored by Chicago School of Mold Making
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Welcome to
Pastry Live!