Chef Kathryn Gordon shares all the secrets she's learned baking and teaching macarons over a 25 year period, featuring recipes from her best selling book Les Petits Macarons. Chef Kathryn's demo focuses on technique, alternative baking techniques, storage and macaron troubleshooting.

In this discussion, Ron Ben-Israel gives a detailed account of how he creates the perfect celebration cake. He shares everything from the initial meeting with clients, the most important question he asks, his process for designing, methods of transporting, and his preferred tools and equipment. Plus, he shares technical tips like how to keep white sugar flowers from looking flat, thoughts on buttercream, and more.

Chef Anne Lanute provides a great introduction to plant-based substitutions in pastry applications. She then demonstrates the use of two of her favorite ingredients – avocado and aquafaba. Using these two ingredients, she will make a chocolate acai mousse as well as a plant-based brownie with avocado frosting.

With gathering sizes for weddings and events being limited in the coming months, there is a need to shift cake designs to meet the clients needs. In this discussion, Rachael Teufel will share tips for how cake designers can still provide the "wow factor" despite producing smaller sized event cakes. From dressing up tables to accessorizing and creating single portions, Rachael shares some of the ways she's pivoting in this new world.

Creating desserts and food for individuals with food allergies is what Chef Charity calls “free” baking - gluten-free, egg-free, sugar-free, and dairy-free. As an allergen expert, Charity addresses using different flours, alternatives to sugars, eggs, and other components that facilitate baking and adjusting recipes for those with food sensitivities.

In this presentation, Graison Gill discusses the various merits of freshly milled flour through topics like flavor, ecology, nutrition, economy, history, and tradition. He shares how to taste freshly milled flour, and which applications he uses it in his bakery. With his firm belief that food—especially bread—is an equation, he conveys in his talk that flour is truly a baker’s most critical ingredient.

Of the many ways Ewald Notter has worked with sugar through the years, molding with Pastillage is one of his favorites. This fast and hard-drying sugar dough is an easy and inexpensive way to create sugar decorations. It can be rolled into precise ropes, fashioned into fine flowers, shaped into strong supports, used in a multitude of ways. The opaque finish of Pastillage provides a good contrast to hand-painting and airbrushing, and lends itself well as a complement to the shine and brilliance of pulled and blown sugar. In this video, Ewald demonstrates several techniques he employs to build his timeless signature pieces.

Pastry chefs have the unique opportunity to create and explore expressions with food. Whether it’s an impressive wedding cake or a sleek plated dessert, understanding basic principles of design are instrumental to success. In this talk, Jansen Chan, with his training as an architect and pastry chef, illustrates the steps to develop the design skills to elevate your next dessert creation as he incorporates examples from people like Johana Langhi, Stephen Collucci and Ron Ben-Israel.

Witness Marike van Beurden turn a classic Black Forest dessert into a beautifully deconstructed dessert with intense cherry flavors, notes of dark chocolate topped by subtle hints of vanilla. This dessert incorporates three different textures: crunchy, smooth and chewy.

Chefs Anil Rohira and Susan Notter from Felchlin Switzerland demonstrate tempering methods while explaining the process of cocoabutter crystallization and the impact the process of tempering has on the final product. The presentation gives a deeper understanding of the crystallization process, tempering methods and importance of external influences to achieve optimal results.

In this presentation, Sarah Hickey explores eight trends identified by Dawn Foods and shares how bakers can bring them to life in their bakeries with inspiration from Dawn: #Eatertainment, My Food ID, MashUp Adventure, Transparency 360, Blissful indulgence, Twenty-Five 7, Enlightened Eating and Just for Me. Also, she discusses how Dawn Foods believes these trends are impacting consumer behavior during the COVID-19 pandemic.

Join Ginger Elizabeth and learn how she takes an American Classic, Lemon Frosted Gingersnap Cookies, and turns it into a French inspired frozen treat. She has created two original recipes using local lemons from an Organic Farm and a special technique to get molasses and spices into the perfect Gingersnap macaron cookie. Follow along as she makes one of her favorite desserts.

With the rising trend of cannabis in baking, microdosing can increase demand for products and enhance your portfolio. In this presentation, Dr. Carson talks about using basic baking science to create and develop shelf stable baked products for disruption into dispensaries, and how to microdose icings and fillings.

Vanessa Dora Lavorato shares her journey into the edibles market and her unique perspective in the areas of dosing, consistency, shelf life, working with manufacturers, packaging, federal laws and limitations, and general opportunities and challenges existing in the fast-growing and ever-changing edibles market.

Discover how a stone grinder can transform ingredients like nuts, chocolates, and freeze dried fruits into custom flavors and textures. Emphasis will be placed on achieving stunning natural color and flavor release without the use of artificial ingredients. Lauren V. Haas will first review the process for setting up and operating a stone grinder, then dive into the method for producing black sesame paste and raspberry chocolate. The demonstration will include the assembly of a petit gâteau using components produced in the stone grinder.

Chef Scott Green shares tips, tricks, and recommended tools for cooking and working with pulled sugar. He discusses things like heat lamps, cooling fans, propane torches, silpats and use of a silicone hat, microwaving sugar and working temperature, petal shaping techniques, forming a full blossom, and tips for storing and safely transporting the finished flower.

Watch as Nicholas Lodge teaches the art of sugar flowers by creating beautiful Calla Lilies, which can become statement flowers or used dramatically on their own. Follow along step-by-step as he brings the flowers to life both in shape and color.

Drawing from three decades of experience, Chef Jimmy MacMillan discusses critical components for creating plated desserts such as focusing on flavors instead of the end result, the importance of knowing your ingredients, forgetting the rules, and how experimenting without the fear of failing will unlock higher levels of creativity.

Bronwen Weber offers a fresh idea for bakeries, cake designers and restaurants alike with easy to follow directions and clear options for embellished decorations on her mini tiered cakes. With a fast production process, these cakes could be used in multiple environments and events, both small and large. Follow along as she breaks the process down step-by-step.

Kirsten Tibballs demonstrates an exceptional lemon, caramel and chocolate tart recipe — sharing her secrets to creating the perfect shortbread pastry, achieving a balance of harmonized flavors and textures, and finishing with a transparent caramel glaze.

Watch Leonardo Di Carlo make a perfect Tiramisu Gelato while learning about gelato bases, why a formula balance is crucial in yielding the perfect texture and mouthfeel, proper gelato extraction for preserving integrity, and a variety of advanced tips and insights.

In this segment, Chef Miro Uskokovic challenges pastry chefs to rethink the use of granulated white sugar and explores the many natural alternative sugars on the market. He discusses his favorite alternatives, their flavor profiles and their many applications. He also gives advice on how to start using alternatives and swapping out sugars in established recipes.

Dates are a common ingredient in the Middle Eastern-inspired pastries Chef Maura Kilpatrick creates every day at Sofra. But dates have a wide range of possibilities in pastry kitchens beyond the Middle East, and in this segment, she discusses the many applications of dates, some tips and tricks to using them in recipes, and how she educates her customers about new flavors.

Watch as Chef Julien Otto gives thorough instructions and carefully demonstrates creating milk bread and beer bread. Discover the ingredients, methods, and tips from this Master Baker.

In this discussion, Wei Loon Tan covers a variety of topics in relation to sugar and chocolate showpieces such as the importance of first sketching ideas, creating proper ratios, balancing and stabilizing, developing appealing color schemes, go-to tools and equipment, and advice for those interested in competitions. Get a glimpse into the world of high-end showpieces in this interesting segment.

Watch Chef En-Ming Hsu break down the process for small-batch preserving and transform simple fruit into a delicious, sparkling spread. The demonstration will outline the basic principles of high acid, high solid preserves to ensure the best quality and food safety for long term storage.

Courtney Clark discusses sculpted fillings – Rice Krispies and marshmallow – and demonstrates building and securing pieces of sculpted figures. Watch her make a baby elephant come to life and create realistic features for a human head. Plus, she shares the pros and cons of using modeling chocolate versus fondant for covering figurines and adding details.

In this demonstration, Barbara Evans teaches how to make royal icing and shares her design and decorating tips while creating a collar and decorative lace for a cake.

In this discussion, Bjork Ostrom provides digestible insights into the business side of food blogging. He talks about the benefits of identifying an audience, finding a niche, and shares key points of SEO that help to drive traffic. Finally, Bjork shares actionable ways people can monetize a food blog today including things like affiliate marketing, display ads, and sponsored content.

In this demonstration, Saura Madani shows how to make the perfect pie crust and lattice design. She teaches you to create the perfect all-butter pie crust, discusses ways to spruce up a basic pie dough recipe, and demonstrate three new and innovative ways to enhance a lattice design.

Pastry Chef Jaime Schick discusses savory ingredients in plated desserts while providing two plated dessert examples; Olive Clafoutis with Blueberries, Balsamic and Dark Chocolate and Popcorn Panna Cotta with Banana and Curry. She offers tips and ideas for experimenting with savory elements in sweet applications while still appealing to customers. Plus, the elements, techniques and flavor combinations displayed are universal in their application beyond plated desserts.

In this demonstration, Rose Levy Beranbaum presents her breakthrough tips and techniques for perfectly creamy and delicious ice cream. She will teach you to make an ice cream custard base without the need for tempering the egg yolks, the ideal temperature of the base, and how to ensure that the ice cream is totally free of ice crystals and stays smooth and creamy on freezing.

Pastry Chef Melanie Stagnaro teaches how to use microgreens in delicate pastries to enhance and even balance out flavors. Watch as she creates her Mango Chervil Cheesecake with multiple textures and complex flavors.

In this presentation, Joseph Szala discusses the components required for building a solid and successful brand in today's environment. Sharing everything from his five brand truths to the "golden lasso," knowing your customers and using social media, Joseph shares the ins and outs of building a winning brand.

Follow along as Peter Yuen gives an introduction to universal number lamination. Watch as he demonstrates hand lamination and how easy it can be to roll dough without worrying about dough shrinkage.

In this demonstration, Susan Notter uses classic and contemporary techniques to explain slab ganache, piped ganache, and filling ganache. She also covers how temperature and production methods influence results and the impact of ingredients on shelf life and flavor profiles.

With much passion, Deden Putra shares his favorite dessert growing up in Indonesia - Klepon. He walks through making the dessert step-by-step, from the ingredients to cooking times, garnishing, and serving temperature, learn how to create this unique and tasty dessert.

Follow along with a detailed demonstration for making croissants and chocolate croissants that is easy to follow. Learn the folds step-by-step and get an understanding of how to laminate dough and create a beautiful final product.

Chef Russ Thayer teaches his recipe for golden milk chocolate bars covered with cocoa butter and luster dust and filled with a classic hazelnut praliné filling.