NOW OPEN
PASTRY ARTS
VIRTUAL SUMMIT
2023 EDITION
Designed for dessert professionals & serious enthusiasts. Featuring 35+ video demos, presentations & interviews to instantly watch on any device. If you're a pastry chef, baker, cake artist, chocolatier, or you aspire to be one, this is the perfect virtual event for you!
Presented by

Featuring

Aamina Masood
Pastry Chef, Brilliant Cakes

Almendra Calligros
Executive Pastry Chef, Jackson and Company

Amanda Schonberg
Founder, Baking For Business

Ashleigh Otto
Head Pastry Chef, Pullman Cairns International

Aurelie Germanier
Patisserie Trainer, William Angliss Institute

Crystal Bonnet
Crystal Dawn Culinary

Cyd Mitchell
Business Coach, Sweet Fest

Dean Rodrigues
Executive Pastry Chef, Academy of Pastry and Culinary Arts

Derek Poirier
Chef Partner, deZaan Cocoa

Elaine Boddy
Food Writer and Broadcaster,
Foodbod Sourdough

Elena Kalmykova
Pastry Chef, Consultant

Frances Coffey
Owner, The Pastry Depot

Frank Vollkommer CMPC
Director of Culinary Industry Development, Auguste Escoffier School of Culinary Arts

Fred Csibi-Levin
Pastry Chef, Cambridge School of Culinary Arts

Grainne Mullins
CEO and Pastry Chef, Grá Chocolates

Guillaume Roesz
Executive Pastry Chef, Valrhona

Gunawan Wu
Chef Owner, Gazoz Restaurant

Jaime Schick
Pastry Chef & Educator, Vanilla Bean Chef

Jean A Schapowal
Cake Artist, Owner, Cakes with Character

Jen Morris
Bakery Business Coach, Start Small Win Big Academy

Jenny Williamson
Owner-Wedding Cake Designer, Jenny’s Wedding Cakes

Jess Wang
Owner and Executive Pastry Chef, hédonisme

Josh Johnson
Midwest Region Pastry Chef, Guittard Chocolate company.

Kathlena The Allergy Chef
Chef, Baker, Educator, Free & Friendly Foods

Katie Rosenhouse
Culinary Consultant & Online Instructor

Kirsten Tibballs
Director, Savour Chocolate & Patisserie School

Kriss Harvey
Chocolatier & Pastry Chef

Kristy Leissle
Consultant & Educator, Cocoa & Chocolate

Kyleen Gray
Pastry Chef

Leah Tibbs
Founder and Pastry Chef, Cookies & Conversations

Lim Chin Kheng
Executive Pastry Chef & World No. 6 Coupe du Monde de la Pâtisserie 2017, Academy of Pastry & Culinary Arts (APCA) Malaysia

Luis Amado
Chocolatier & Instructor

Manuata Martin
President and CEO, Tahitian Gold Co.

Michael Laiskonis
Pastry Chef, Brand Ambassador, Les Vergers Boiron

Nicolas Dutertre
Pastry Chef and Head of Montreal Chocolate Academy™

Noel Remacle
Bakery, Patisserie Tutor, Te Pūkenga Institute of Technology

Ruchit Harneja
Executive Pastry Chef
Musaafer, The Spice Route Company

Sally Schwartz
Personal Chef & Culinary Instructor, La Cuisine-Bozema

Susan Lagalle
Department Chair and Senior Pastry Instructor International Baking & Pastry Institute College of Food Innovation & Technology, Johnson & Wales University
Sponsored By
In Collaboration With

How To Access

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Instantly access 35+ video demos, presentations & interviews!
Summit Topics
Pakistani Short Bread Cookies - Nan Khatai
Elevated Nostalgia: The Ice Cream Sandwich Reimagined
Local Leadership - How to Attract More Clients Within Your Local Community
Quick Tips on Enhancing Natural Flavours and Colours.
Model Sugar-Based Decorations
Uji Garden 小山园 (Petit Gâteau)
Pistachio Rose Cheesecakes (Raw, Vegan, Gluten-Free)
Monetizing Your Personal Brand
Angeline: Raspberry Crepe Cake
Exploring deZaan Cocoa Flavor Pairings with Ice Cream
The Foodbod Sourdough Enriched Sourdough Recipe in Action
Healthier Desserts as a Global 2023 Trend. How can you Use it to Help your Business Grow?
Navigating Dietary Restrictions in the Pastry Kitchen
3D Printing with Sugar- Where Technology Meets Creativity
Understanding the Science of Baking for Success: A Focus on French Macarons
Making your Passion into a Successful Business
Oliva Travel Cake
Savoury Sweets Macaron (Instant Noodle and Nachos with Tomato Salsa Macaron)
Plated Dessert of Pistachio Lime Cake with Lime Ice Cream
Making the Most of Opportunities and Where They Can Take You
Building a Bakery Empire: How to Open a Successful & Profitable Commercial Bakery Business
The Real Secret to Selling Wedding Cakes
Pulled Sugar Work and Unique Plated Desserts
Cassis Bouchee
Serving Customers Who Are Gluten Free, Vegan, or Managing Dietary Restrictions/Food Allergies
Engaging Students in an Online Environment
Caramel and Milk Chocolate Tart
Banana Cream Puff with Milk Chocolate Namelaka and Yuzu Compote
Chocolate Reglisse
Creating a Common Language for Fine Chocolate: An Introduction to the FCIA Fine Chocolate Glossary
Making Cookies with Love
Chocolate Techniques
What is Whole Vanilla Bean Paste?
Hydrocolloids: Essential Tools and Techniques
Past, Present and Future for Bakers and Pastry Chefs
Neoteric Indian Desserts
Chocolate Desserts for Individuals with Dietary Restrictions
Nostalgic Treats-A Cookies & Milk Verrine
Dairy-Free Kalamansi Chocolate Cake
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