This video takes viewers inside a creative and technical approach in pastry workflow and execution. It highlights the balance between precision, craft, and storytelling that defines modern pastry work. The video walks through key techniques, the philosophy behind my process, and the small details that elevate professional pastry production. The segment offers both inspiration and practical insight for any chefs looking to refine their craft.

In this training, you’ll learn what digital products are, how to get started, and the many ways bakers are using their knowledge, skills, and content to generate income online. Whether you’re looking to diversify your business or create more freedom in your schedule, this class will show you what’s possible.

The video demonstrates how trimming losses and usable portions influence true cost, providing a more accurate approach to food costing. This knowledge is essential for chefs, educators, and culinary professionals aiming to improve cost control and decision-making.

Pastry Chef Ashleigh Otto shares her approach to creating fresh, refined desserts that focus on balance, colour, and simplicity in presentation. Using her Fig and Fromage dessert, she demonstrates how light textures, natural flavour pairings, and clean plating can create an elegant after-dinner dessert without unnecessary complexity. The dessert combines a smooth fromage base with a vibrant fig insert for gentle sweetness and zesty freshness, finished with a nut crunch for contrast and texture.

A professional deep-dive into achieving the iconic Basque texture. The tutorial explores high-fat emulsions and the precise use of high-heat caramelization (210°C) to create a scorched exterior with a creamy, custard-like interior.

Explore how texture, flavor, and technique come together in modern confectionery with Confectioner Bruno Meyerfreund Saade. Sponsored by The Perfect Purée, this demo highlights the versatility of fruit ingredients including syrups, purées, and freeze-dried fruits in creations like a Yuzu Juniper Thyme Caramel, Prickly Pear Guava Ganache Chocolate Bar, and a White Chocolate Dragon Fruit Berry Bar.

Pastry Chef Camilla Jesholt Buffatti presents her refined plated dessert, Green Silence—a composition rooted in restraint, precision, and emotional subtlety.

How to make jam filling for bonbon. Perfect smooth chocolate ganache, how to cast, fill and seal chocolate bonbon.

When we go through a crisis in our industry, business, or career, the natural instinct is often to shrink, bhide, and wait for difficult times to pass. This year, I personally experienced several challenging moments both in my consulting business and personal professional journey. In this talk, I share a different perspective as both a chef and business owner: 5 practical steps that can help you grow even during difficult times in the gastronomy industry, whether in your city, region, or country. I hope this video inspires you to find courage, resilience, and momentum for meaningful change.

What does it take to create pastries that evoke emotion? Chef Bob Wemischner sits down with Chef Farid Azarang of Artelice Pâtisserie for an inside look behind the scenes.

How people can be sustainable in ways that they didn't think they could be. The "trash" you once thought you couldn't use because you didn't think much about it, can I fact be wonderful. Every little bit counts in the big picture of things.

A refined take on a classic carrot cake, combining a moist spiced carrot sponge with walnuts and raisins, layered with a silky cream cheese bavarois made using Avonmore Professional Whipping Cream, and finished with candied walnuts and a glossy carrot glaze. Designed for chefs, Avonmore Professional Whipping Cream delivers reliable results across pastry, bakery and dessert applications.

A fun way of making modern tiramisu into a garden, the video covering how to make mascarpone cream, chocolate ganache, chocolate soil and how to decorate the garden with your own creativity.

This collaborative presentation explores the versatility of rye in contemporary plated dessert through the perspectives of both a baker and a pastry chef. Using rye bread, rye flour, and classic techniques, the chefs showcase how whole grains can contribute depth of flavor, texture, and interest in a plated dessert. Rye is reimagined as a dynamic ingredient beyond the bread basket.

This is not your ordinary crème brûlée. I’ve taken this iconic French dessert and gave it a Licker twist. I wanted to elevate this dessert by adding another component to make it more dynamic . I use a fluid gel that is anchored on the bottom of a ramekin and then pour the crème brûlée custard on top, so you have two components with similar textures with whichever flavors you like.

Representing your Country in international Competition. FIPGC USA Qualifiers and competition overview. In this video I will discuss the prestigious International Federation of Pastry Chocolate and Gelato and their World Cake Designers Championship competition. What's involved, how to qualify, and upcoming important dates.

In this presentation, Jenny gives insight into how the newer couples of Today are different from the past clients we’ve been marketing to. She covers what these couples see as valuable, and more importantly, how to adapt to their needs so that you can confidently connect with your ideal clients.

Explore how use of texture transforms plated desserts into multi-sensory experiences with Pastry Chef Jessica Buscher. Sponsored by The Perfect Purée, Jessica demonstrates the art of contrast through a striking plated-dessert featuring Soursop Panna Cotta as the centerpiece—layering creamy, crisp, smooth, and delicate elements to create both visual impact and a dynamic flavor experience.

This presentation explores how thoughtful pastry design can improve efficiency without sacrificing quality, creativity, or refinement. Through a series of foundational components—including a buckwheat sablée, dark chocolate ganache, and rocher preparation—I demonstrate how a small number of intentional preparations can support multiple finished applications.

Featuring black sesame as the signature ingredient which adds umami notes and toasted nut flavor in these tarts. Also, how to make and assemble these Pandamonium Tarts using basic silicone molds and recipes. I specifically use the same silicone molds as last year’s presentation to showcase the versatility of basic silicone molds.

Ofam is a West African dish made using overripe plantains and palm oil. In this video, Chef Joseph gives this classic Ghanaian dish a twist highlighting the benefits of palm oil and also in pastry.

In this presentation, Julia Fedorova shares her experience designing luxury wedding cakes for high-end clients and iconic New York venues. The session covers communication with luxury clients, wedding cake tastings, developing original cake designs, and balancing artistic vision with business strategy. Julia also discusses the importance of professionalism, reputation, and creating memorable client experiences in the luxury wedding industry.

Chef Juweria looks into fermentation as a creative tool in pastry. This presentation focuses on Cheong and Lacto fermented syrups and their role in shaping flavour. It demonstrates how ingredients can evolve over time, and how these transformations are carried through into creams, sorbets, and a final plated dessert composition.

The Marketing & Business Side of Free-From Baking (Gluten Free + Allergy Friendly + Vegan). Join the Allergy Chef and learn how you can make gluten free and allergy friendly baking profiting. From marketing, to demographics, and top notch customer service, Kathlena walks you through what it looks like to have a successful run at serving the free-from community.

For this edition, I am pleased to present my Strawberry & Vanilla Éclair, a modern interpretation of a classic French pastry, combining a light choux pastry, a smooth vanilla diplomat cream, a strawberry confit, and a delicate vanilla whipped cream.
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This is a sophisticated fusion that balances the nutty, earthy depth of toasted black sesame with the sharp, acidic brightness of fresh raspberry. Encased in a classic French choux, this pastry plays with contrasting temperatures, colors, and textures.

In this video, Luca Arguelles reimagines the traditional flavours of rice, milk, lemon and cinnamon through a modern entremet structure, combining mousse, crémeux, moelleux, crumble and crunchy rice textures.

Chef Marion Lancial offers a comprehensive masterclass on one of pastry’s most iconic and technically demanding creations: the macaron. In this session, she breaks down the essential foundations of macaron success, from meringue science and macaronage technique to piping consistency, resting, and baking for perfect feet and smooth shells.

I will be demonstrating 2 different approaches to one of my favourite pastries: a classic strudel focused on dough handling, rolling, filling of the Strudel; And a plated dessert version where I take each component and arrange it in different temperatures and textures to turn it into an appealing dessert fit for a Michelin-starred restaurant while still staying true to its origin.

Join pastry chef and author Maxine Scheckter as she breaks down some of the common misconceptions behind one of pastry’s most popular setting agents- gelatine.

Chef Nicolas Nikolakopoulos demonstrates practical ways to create custom dessert moulds for modern pastry and chocolate work. The video covers single silicone moulds, two-part silicone moulds, silicone texture mats and even gelatin moulds.

In this dessert, which I like to call an “experience” dessert, we will highlight the most distinctive ingredients that give this flavor its unique character. The flavors we’ll be working with are black sesame, white sesame, miso, 52% chocolate, yuzu, parmesan cheese, and lemon. Even though all of these ingredients come from very different origins, they combine effortlessly when our focus is on umami.

I’m excited to share with you one of my favorite modern techniques — hot ice cream.​ Using methylcellulose as the key ingredient, we’ll challenge what you think you know about temperature and texture in desserts. This is ice cream that melts when it cools down, not when it heats up.

In this video, we will produce an ice cream of fermented malt, sugarcane caramel, and Brazilian clarified butter matured with Cerrado vanilla. To execute this recipe, we will produce from scratch the main ingredients in the formulation, including stabilizers, emulsifier, sugars, fat, and flavoring components.

The class explores mousse construction, textured chocolate finishes, and refined garnish techniques to recreate the essence of a fresh coconut in dessert form.

Chef Ritu Mishra introduces the fundamentals of creating rich, creamy vegan gelato using plant-based ingredients without compromising on texture or flavour. In this session, she explains the science behind dairy-free formulations, ingredient balancing, and achieving the perfect mouthfeel. The session includes practical techniques along with professional tips to help chefs and enthusiasts confidently work with plant-based frozen desserts.

In this class, Chef Ronald García presents a structured approach to designing a contemporary dessert inspired by Mesoamerican identity. Focusing on concept and composition, he demonstrates how cultural references inform flavor balance, texture, and technical execution. By integrating modern pastry techniques with intentional design, he creates a dessert that is both technically refined and conceptually grounded.

In this video, Chef Sébastien Canonne, M.O.F. demonstrates the fundamentals of making gum paste and modified gum paste, sometimes called modified rolled fondant. These versatile sugar mediums are used to create delicate sugar flowers, fine decorative elements, and detailed pastry embellishments. Chef walks through how to make gum paste from scratch, how to recognize the correct consistency, and how to create a variety of colors from one batch. The video also covers how to make gum paste from fondant and properly store it for future use.

Cornetto 2.0 is a play on the very popular ice cream which we all enjoy world-over. This version of the dessert first gets inverted and then becomes a little complex with a lot of textures and flavours. So go ahead and enjoy a modern elevated approach with more contemporary flavour pairings while keeping intact the tradition look and feel.

This video presents two modern techniques designed to optimize classic pastry workflows without compromising texture or quality.

Come along with me as we create a few shelf-stable pastries that can be packaged with your customers’ needs in mind. Explore various techniques for upscale options to attract that last-minute purchase and increase overall sales in your establishment. Favorite Recipes for Banana Chocolate Chip Travel Cake, Caramelized Chocolate Hazelnut Dragée, and Assorted Sable Cookies are included.

This class presents a distinct approach to laminated pastries, using yeasted puff pastry dough to make rustic Croissants and Chaussons aux Pommes. Chef Susie Norris covers lamination with a focus on fermentation and dough structure, while working with whole grains, local apples, and reduced sugar. The class shows how classic pastry forms can be adapted for nutritional value without losing structure, technique, or charm.

A precise look at how a modern entremets is built, where every layer has structure, purpose, and balance. From clean cuts to controlled textures and flavors, this video breaks down the discipline behind creating desserts that are both visually sharp and technically exact.

Pâté Chaud is one of those nostalgic pastries that bridges French technique and Vietnamese soul—flaky, buttery layers wrapped around a deeply savory pork filling. In this video, we’ll walk through the fundamentals “dos and don’ts” of lamination and how to build flavor into a simple, well-seasoned filling.

Learn how to make the most amazing healthy S'more Brownies (gluten-free, low-sugar) from healthy pastry chef expert Vanessa Musi.

Carrot Dessert inspiration from Award-winning Pastry Chef, Yoonjung Oh! The making of Chef Yooonjung's Carrot dessert- step by step.