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Pastry Arts Virtual Summit
Designed for dessert professionals, the summit features 60+ 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

After tradeshows & conferences were cancelled in spring due to COVID-19, the following people & companies voluntarily recorded & submitted videos for the first ever Pastry Arts Virtual Summit - open from mid-June thru the end of the year. All to ensure professional development would continue!
Featuring

Karim Bourgi
Corporate Pastry Chef, Al Mana Group

Eunji Lee
Executive Pastry Chef, Jungsik

Kirsten Tibballs
Founder, Savour Chocolate & Patisserie School

David Vidal
Sous Chef, Laholmen Hotel

Rose Levy Beranbaum
Acclaimed Cookbook Author

Kathryn Gordon
Chef-Instructor, Author & Consultant

Anil Rohira
Export Corporate Pastry Chef, Felchlin Switzerland

En-Ming Hsu
World Pastry Champion & Chef Instructor, The French Pastry School

Lasheeda Perry
Owner, Queen of Flavor, LLC

Jason Licker
Pastry Chef & Author

Chef Charity
Owner, d’Zrt Cake Studio & Secret Chef on Nailed It!

Nicholas Lodge
Master Cake Artist, The French Pastry School

Ewald Notter
World Pastry Champion & Co-Owner, Dote Coffee Bar

Bronwen Weber
Pastry Chef & Owner, Bronwen Cakes

Ginger Elizabeth
Owner, Ginger Elizabeth Chocolates

Graison Gill
Owner, Bellegarde Bakery

Edet Okon
Pastry Chef & Cake Artist

Jansen Chan
Director of Pastry Operations, International Culinary Center

Anne Lanute
Chef Instructor, Auguste Escoffier School of Culinary Arts

Ron Ben-Israel
Chef-Owner, Ron Ben-Israel Cakes

Michael Russ II
Executive Pastry Chef & Cake Artist

Bjork Ostrom
Co-Founder, Pinch of Yum & Food Blogger Pro

Lauren V. Haas
Pastry Chef & Associate Professor, Johnson & Wales University

Evan Sung
Award-Winning Photographer

Dana Herbert
Owner, Desserts by Dana

Leonardo Di Carlo
Pastry Chef & Founder, Pastry Concept®

Jérôme Landrieu
Chef-Owner, A La Folie

Saura Madani
Executive Pastry Chef, Kevin Taylor Restaurant Group

Michael Zebrowski
Lecturing Instructor, The Culinary Institute of America

Miro Uskokovic
Pastry Chef, Gramercy Tavern

Lin Carson, PhD
CEO & Founder, BAKERpedia

Rachael Teufel
Owner & Cake Designer, Intricate Icings Cake Design

Salvatore Martone
Executive Pastry Chef, Joël Robuchon USA

Scott Green
Pastry Chef & Creator, Devil's Food Kitchen

Wei Loon Tan
World Pastry Champion & Director of Pastry Studies, APCA Malaysia

Barbara Evans
Certified Master Sugar Artist, The French Pastry School

Susan Notter
Pastry Chef / USA Sales, Felchlin Switzerland

Jessica Craig
Executive Pastry Chef, L'Artusi

Jimmy MacMillan
Pastry Chef & Consultant

Courtney Clark
Chef Instructor, The French Pastry School

Maura Kilpatrick
Executive Pastry Chef & Owner, Sofra Bakery and Café

Deden Putra
Executive Pastry Chef, Waldorf Astoria Beverly Hills

Julien Otto
Master Baker, The French Pastry School

Chris Hill
Author, Speaker & Chef Instructor

Marike van Beurden
Pastry & Chocolate Consultant

Paul Hayward
Consultant Pastry Chef, Ph by Design

Russ Thayer
Lead Chef, Chocolate Academy Online, Barry Callebaut

Vanessa Dora Lavorato
Founder, Marigold Sweets

Melanie Stagnaro
Executive Pastry Chef, Huntress / Lumi by Akira Back

Angel R. Betancourt
Corporate Pastry Chef, Blue Diamond Resorts

Peter Yuen
International Baking Consultant & Educator

Sarah Hickey
Senior Director of Insights & Market Research, Dawn Foods

Rudy Miick
Founder & President, The Miick Companies, LLC

Bruce Irving
Founder, Smart Pizza Marketing

Jaime Schick
Pastry Chef & Assistant Professor, Johnson & Wales University

Melissa Coppel
Chocolatier & Founder, Melissa Coppel Chocolate & Pastry School

Bill Guyton
Executive Director, Fine Chocolate Industry Association

Joseph Szala
Principal, Vigor

Nicolas Botomisy
Pastry & Chocolate Consultant

Matthew Duffy
Professor & Program Coordinator, Centennial College
In Collaboration With

How To Access

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Watch
Instantly access 60+ video demos, presentations & interviews!
Summit Topics
The Art of French Macarons
Customizing Celebration Cakes
Plant-Based Pastry Applications
Small Cake, Big Presentation!
Sweets for the Sensitive
Using Freshly Milled Flour
The Art of Pastillage
Design in Pastry
Black Forest Plated Dessert
A Deeper Look at Tempering Couverture
Eight Global Trends to Help Grow Bakery Businesses
Gingersnap Lemon Macaron Ice Cream Sandwiches
Microdosing for Bakery Products
Dessert Edibles: The Opportunities & Obstacles
Innovation of Flavor & Texture: Mastering the Stone Grinder
Pulled Sugar: How to Cook & Create Magnificent Roses
Elegant Gumpaste Flowers Techniques
Constructing Exceptional Plated Desserts
Mini Tiered Cakes
Lemon & Gold Chocolate Tart
Making Tiramisu Gelato
Flavor Sugars: Alternative Natural Sweeteners
Incorporating Dates into Baked Goods
Trend Setting Artisan Bread Baking Techniques
Sugar & Chocolate Showpieces
The Science of Artisan Fruit Preserves
Trendy Sculpted Cake Techniques & Designs
Elaborate Royal Icing Piping Techniques
The Business of Food Blogging
Pie Dough and Modern Lattice Design
Savory Ingredients in Plated Desserts
Perfectly Creamy & Delicious Ice Cream
Incorporating Microgreens in Pastry
Components for Building a Successful Brand
Hand Lamination Made Easy
Ganache Techniques
Klepon: Indonesian Steamed Dessert
Croissants & Chocolate Croissants
Creating Crispy Chocolate Bars
Plus...
International Flavors in Pastry, Brioche Variations for Schools & Production Bakeries, Fresh Strawberry Marshmallows, Chocolate Bar Variations, Caramel Dipped in Chocolate, Secrets of Souffle, Building a Personal Brand, Mousse Revolution, Composing a Plated Dessert, Facebook Advertising for Dessert Entrepreneurs, Petits Gateaux with Flexipan®, Culture = Brand™ 6 steps to Drive Performance and Profit, An Intro to Pacojet, The State of Social Media & Interviews with Karim Bourgi, Jason Licker, Michael Russ II, Eunji Lee, Angel R. Betancourt, Edet Okon, Salvatore Martone & Dana Herbert
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