Next Gen Contest

PASTRY PLUS: NEXT GEN CONTEST

ARE YOU THE NEXT GENERATION PASTRY CHEF?

We want your voices heard at Pastry Plus!

September 9-10 | International Culinary Center | Soho, NYC

Pastry Plus aims to connect the innovative minds of pastry professionals, providing a rare opportunity to network with industry leaders to address the evolving workplace, industry innovations and expand the role of the modern pastry chef.

Are you an aspiring pastry professional with the desire to be on the cutting edge? Pastry Plus was created with one mission: to establish a pastry community that promotes the constructive exchange of ideas and information to secure the future of the industry.

Don’t miss your chance to be a part of this sweet community!

TWO GRAND PRIZE WINNERS WILL EACH RECEIVE

Click here for official contest rules & regulations.

HOW TO ENTER:

  1. WHO? Tell us a little about yourself.
  2. WHY? Describe your inspiration and the reasons why you want to become a pastry chef.
  3. WHAT? Upload a photo of one of your original pastry creations and tell us why you chose it.
Entries are due at midnight on August 21st. Winners will be announced August 25th!

COMPLETE THE FORM BELOW TO SUBMIT YOUR ENTRY

Fields marked with an * are required


Official Contest Rules & Regulations:

  • Must be at least 17 years old to apply
  • Have not previously attended a pastry-focused culinary program
  • Travel costs (airfare & hotel) are not included to attend the conference
  • One-day Pastry Class includes only recreational pastry or baking classes and is subject to availability. Must be redeemed by September 30, 2018 and is not transferable.
  • Contest winners must confirm attendance at the Pastry Plus weekend to receive prizes. Prizes are not transferable.
  • Any information you submit as part of the Next Gen Contest will be used in accordance with ICC’s Privacy Policy. Except where prohibited, you consent to ICC’s use of your name, likeness, and photo in any list of winners (if applicable) and for promotional purposes in any media without further payment or consideration.

Pastryland Tickets

PASTRYLAND – THE SWEETEST WAY TO GIVE BACK

Saturday, September 9, 2017 | 1-5pm
International Culinary Center
28 Crosby Street, 5th Floor | Soho, NYC

Taste exclusive creations from the innovative minds of the pastry world at the first-ever Pastryland Bake Sale, benefiting City Harvest!

An afternoon for the ultimate sweet tooth, Pastryland celebrates the talents and imaginations of pastry chefs through delicious, one-of-a-kind desserts created specially for this event. Featuring unique treats from the chefs of Per Se, The Modern, Del Posto, Patisserie Chanson, & many more, experience the world of desserts like you’ve never tasted before. Plus, explore fun & exciting activities including our life-size wall of piped icing and chocolate shot ice luge!

About City Harvest:
City Harvest pioneered food rescue in 1982 and, this year, will collect 55 million pounds of excess food to help feed the nearly 1.4 million New Yorkers struggling to put meals on their tables. City Harvest takes a long-term approach to hunger relief through its Healthy Neighborhoods program. To learn more about City Harvest, visit cityharvest.org.

TICKETS

*VIP Tickets – $50
VIP ticket holders receive first access to the bake sale from 1:00-1:45pm for an exclusive meet & greet with our selected pastry chefs! VIP tickets include FOUR (4) tokens to exchange for beverages and pastry items.
*General Admission Tickets – $15
General admission holders must select a timed entry to the bake sale: 1:45pm, 2:30pm, 3:15pm, or 4:00pm. Each ticket includes ONE (1) token to exchange for a beverage or pastry item.

Children under the age of 3 are welcome without tickets.

TOKEN STRUCTURE:
Each beverage or pastry cost ONE (1) token.
Additional tokens can be purchased on-site at the bake sale:

  • ONE (1) Token = $5
  • TWO (2) Tokens = $9
  • FIVE (5) Tokens = $20

Please note that ONLY CREDIT/DEBIT CARDS will be accepted on-site. Tickets are refundable within 12 hours of purchase through Brown Paper Tickets.

PARTICIPATING CHEFS & RESTAURANTS

Daniel Alvarez – Pastry Chef, Union Square Café and Daily Provisions

Tyler Atwell – Executive Pastry Chef, Lafayette

Anna Bolz – Pastry Chef, Per Se

Stephen Collucci – Pastry Chef, Cookshop

Douglas Hernandez – Pastry Chef, Oceana

Daniel Keehner – Executive Pastry Chef, Union Square Events

Jiho Kim – Executive Pastry Chef, The Modern

Johana Langi – Executive Pastry Chef, The Lambs Club

Jason Licker – Pastry Specialist & Author, Lickerland

Rory Macdonald – Executive Chef, Patisserie Chanson

Justine MacNeil – Executive Pastry Chef, Del Posto

Michael Mignano – Executive Pastry Chef, The Pierre Hotel

Cynthia Peithman & Jansen Chan – Pastry Chef-Instructor & Director of Pastry Operations, International Culinary Center

Thomas Raquel – Executive Pastry Chef, Le Bernardin

James Rosselle – Corporate Executive Pastry Chef, iPic Theaters

Daniel Skurnick – Executive Pastry Chef, Le Coucou & Buddakan

Tracy Wilk – Executive Pastry Chef, SaltBrick Tavern

& more to come…

Pastryland

THE ULTIMATE BAKE SALE BENEFITING CITY HARVEST

September 9, 2017 | 1-5pm | New York City

Dive into a sea of rising pastry chef talent at the first ever Pastryland Bake Sale, benefiting City Harvest.
Come to taste exclusive creations from the innovative minds of the pastry world. This unique and delicious opportunity is a look into the sweetest community in food.
Click here to learn more!

#PASTRYLAND

SPONSORSHIP

Presented By
Charity Partner
Platinum Sponsor
Gold Sponsor
Silver Sponsor
Bronze Sponsor
Contributing Sponsors
Partnerships
Pastry Plus Party Sponsor
Leadership Partner
Become a Sponsor

For sponsorship information and inquiries please email Jansen Chan at jchan@culinarycenter.com.

Tickets

PASTRY PLUS TICKETS

Purchase your tickets and join us for the weekend!

Ticket Pricing:

  • First Proof (Early Bird): $80 + fees (on sale from July 7-August 8)
  • Second Proof (Standard): $95 + fees (on sale beginning August 9)

Included in your Pastry Plus ticket:

  • Access to Pastryland bake sale benefiting City Harvest (tokens can be purchased on-site)
  • Pastry Plus Party at Choco-Story NY, the chocolate museum and experience with Jacques Torres
  • All-access ticket to the conference on Sunday
    • Two (2) Forums: Pastry Plus Now & Pastry Plus Tomorrow
    • Conference Keynote
    • Your choice of two (2) 75-min Pastry Plus Sessions
    • Continental Breakfast & Lunch
    • Access to Whova event app

Attendees must purchase an event ticket individually in order to register for the event and classes. Please pre-select ONE (1) specialty class from Session A and ONE (1) specialty class from Session B when purchasing your ticket.

Code is required below to purchase tickets. If you would like an invitation to Pastry Plus please email pastryplus@culinarycenter.com.

Refund Policy

A full refund for tickets purchased is available up until August 25, 2017 by emailing pastryplus@culinarycenter.com. Refunds will not be given after that date.

Schedule of Events

PASTRY PLUS EVENTS + CONFERENCE

A weekend full of pastry networking, events, panel discussions and presentations!

Admission to Pastry Plus includes access to the Pastryland bake sale at ICC benefiting City Harvest, Pastry Plus Party at Jacques Torres’ ChocoStory NY Museum, and all-access to the conference events including:

  • Two Forums: Pastry Plus Now & Pastry Plus Tomorrow
  • Conference Keynote
  • Two 75-min Pastry Plus Sessions
  • Continental Breakfast & Lunch

Saturday, September 9, 2-5pm: Access to Pastryland Bake Sale at ICC benefiting City Harvest
Saturday, September 9, 6:30-8:00pm: Networking with attendees at the Pastry Plus Party at Choco-Story NY, the chocolate museum and experience with Jacques Torres
Sunday, September 10, 9:30am-5:30pm: All-access to conference events, including two large forums and your choice of two individual specialty subject presentations, plus breakfast and lunch.

See full schedule of the weekend’s events and explore conference topics below.

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Planning Your Visit & FAQ

PLANNING YOUR VISIT

INTERNATIONAL CULINARY CENTER

ENTRANCE TO THE PASTRY PLUS CONFERENCE & PASTRYLAND BAKE SALE

28 Crosby Street, 5th Floor | New York, NY 10013
888.324.2433

CHOCO-STORY NY

PASTRY PLUS PARTY

348 Hudson St | New York, NY 10014
212.414.2462
For Conference Attendees Only

GETTING HERE

By Subway

The International Culinary Center is accessible by a variety of subway lines.

  • The N, Q, R, and W trains to Canal Street and Broadway. Walk north on Broadway to Grand Street, then east (turn right) to Crosby Street. Turn left to 28 Crosby Street.
  • The 6 train to Canal Street and Lafayette Street. Walk north on Lafayette to Grand Street, then west (turn left) to Crosby Street. Turn right to 28 Crosby Street.
  • The B,D, F, and M trains to Broadway-Lafayette Street. Walk south on Broadway to Grand Street, then east (turn left) to Crosby Street. Turn left to 28 Crosby Street.
By Train or Bus

Two major railroad stations (Pennsylvania and Grand Central) and one major bus terminal (Port Authority) serve New York City. Train and bus services to these stations include Amtrak, Metro-North, Long Island Railroad, Greyhound, Trailways, and New Jersey Transit. All three terminals provide easy access to the International Culinary Center via public transportation (see subway information).

Parking

There are several public pay parking garages in Soho.

  • RL Mercer Street. 40 Mercer St.
  • Alliance Parking Services, 335 Canal St.
  • Champion Parking 700, 411 Broadway
  • Wooster Parking, 6 Wooster St.

Street parking is available on Saturday and Sunday on Crosby Street between Howard and Broome St.

HOTEL ACCOMMODATIONS

Hilton Garden Inn New York/Tribeca

A limited number of rooms have been held with Pastry Plus Conference rates at the Hilton Garden Inn New York/Tribeca for guests traveling from out of town.

If you’re interested in booking a room please visit http://group.hiltongardeninn.com/pastryplusconference and use the group name Pastry Plus Conference.

CONTACT US

GENERAL INQUIRIES

For questions about attending the Pastry Plus Conference of the Pastryland Bake Sale, please email pastryplus@culinarycenter.com.

PRESS & MEDIA INQUIRIES

If you are interested in receiving press credentials for the Pastry Plus Conference or the Pastryland Bake Sale, please contact Angela Samartano at asamartano@culinarycenter.com.

PASTRY PLUS: NEXT GENERATION COMPETITION

To receive information about the Pastry Plus: Next Generation competition, visit culinarycenter.com/nextgen or email pastryplus@culinarycenter.com.

SPONSORSHIP INQUIRIES

For sponsorship information and opportunities please contact Jansen Chan at jchan@culinarycenter.com.

FAQ

Why attend?

Discuss important topics surrounding the pastry industry and pastry chefs, while meeting and networking with other great pastry focused professionals.

What is included in admission to the conference?

A weekend full of pastry networking, events, panel discussions and presentations!
Saturday, September 9, 2-5pm: Access to Pastryland Bake Sale at ICC benefiting City Harvest
Saturday, September 9, 6:30-8:00pm: Networking with attendees at the Pastry Plus Party at Choco-Story NY, the chocolate museum and experience with Jacques Torres
Sunday, September 10, 9:30am-5:30pm: All-access to conference events, including two large forums and your choice of two individual specialty subject presentations, plus continental breakfast and lunch.

What if I can only attend part of the conference?

There’s only one ticket price for full access. You can however buy tickets for the Pastryland bake sale at ICC to support your fellow pastry chefs and City Harvest. Click here for tickets.

What will be discussed at the conference?

Pastry Plus aims to connect the innovative minds of pastry professionals, providing a rare opportunity to meet and network in a positive, constructive environment to talk about the issues facing them individually and in the industry as a whole. The first-ever Pastry Plus is a platform to address the evolving workplace, to learn about industry innovations and to expand the sphere of the modern pastry chef. To see conference topics, click here.

I have purchased a ticket, but want to invite other pastry focused people. How can I do that?

We encourage Pastry Plus attendees to invite other pastry focused professionals. If you would like to invite a colleague in the industry to Pastry Plus please email pastryplus@culinarycenter.com.

What’s the ticket price?

Tickets purchased by August 8, 2017 for the Pastry Plus conference are $80 + fees per person. After that, ticket prices will be $95 + fees per person. Ticket code is required to purchase. Click here for tickets.

Do I need to print a ticket?

No. Just bring a photo ID for check-in.

Refund Policy

A full refund for tickets purchased is available up until August 25, 2017 by emailing pastryplus@culinarycenter.com. Refunds will not be given after that date.

About Pastry Plus

OUR MISSION

To establish a pastry community that promotes a constructive exchange of ideas and information to secure the future of the industry.

OVERVIEW

Pastry chefs have long been an overlooked–yet essential–entity of the food world. And today, the role of pastry chefs are no longer limited to the kitchen. They are business owners, writers, innovators and brands among themselves. There is a need now, more than ever, to expand their presence, establish the importance of pastry programs and foster a dialogue between pastry professionals.

Pastry Plus aims to connect the innovative minds of pastry professionals, providing a rare opportunity to meet and network in a positive, constructive environment to talk about the issues facing them individually and in the industry as a whole. The first-ever Pastry Plus is a platform to address the evolving workplace, to learn about industry innovations and to expand the sphere of the modern pastry chef.

The weekend includes a charity bake sale (Pastryland) benefiting City Harvest that celebrates the pastry chef, a social evening of networking (Pastry Plus Party) and the conference: a series of forums, discussions and presentations from some of today’s leading minds. Attendees will gain insight into the state of the industry and help course the trajectory of tomorrow.

PRESENTED BY

The International Culinary Center

Founded by the late Dorothy Cann Hamilton as The French Culinary Institute in 1984, the International Culinary Center® (ICC®) is a global leader in professional culinary, pastry and wine education, with programs in New York, California and Italy, and graduates from more than 85 countries. The renowned six-month Total ImmersionSM program has produced such talents as Bobby Flay, David Chang, Dan Barber, Christina Tosi and 15,000 more under the guidance of deans including Jacques Pépin and Jacques Torres. ICC provides students with the credentials, confidence and connections to chart a successful career anywhere in the world.

PASTRY PLUS FOUNDER

JANSEN CHAN, Director of Pastry Operations, International Culinary Center

Chef Jansen Chan began baking at a very young age and his love for the art has never wavered. A master of classic technique, this natural innovator joined ICC as Director of Pastry Operations in 2012. A Northern California native, his keen visual sense led him to an architecture degree at the University of California, Berkeley. After working briefly in that field, his true passion called to him and he moved to Paris to study pâtisserie. Chef Jansen continued his training in San Francisco’s finest restaurants including Kuleto’s, John Frank, and the Fifth Floor before accepting an invitation to work for Chef Alain Ducasse at the 3-Michelin star Alain Ducasse restaurant in New York City. He later became executive pastry chef at New York City’s Michelin-starred Oceana.

ADVISORY COMMITTEE

DOMINIQUE ANSEL

James Beard Award-winning Pastry Chef, Dominique Ansel, has shaken up the pastry world with innovation and creativity at the heart of his work. Named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards, one of Business Insider’s “Most Innovative People Under 40” and Crain’s “40 under 40,” Chef Dominique has strived through his career to bring a refreshing approach to the world of desserts. In 2015, he was bestowed the prestigious l’Ordre du Mérite Agricole award for his accomplishments. The creation of the Cronut®, his signature croissant-doughnut hybrid pastry, first launched at the Dominique Ansel Bakery in New York in 2013 and became the world’s first-ever viral pastry. Chef Dominique opened a second shop, Dominique Ansel Kitchen in New York, with a tasting table, U.P. (short for “Unlimited Possibilities). He has bakeries in Tokyo and London, and will be opening his first-ever restaurant in Los Angeles in Fall 2017.

RON BEN-ISRAEL

Chef-owner of one of the world’s finest couture cake studios, Ron and his accomplished team have made and hand-delivered specialty cakes to destinations throughout the continental U.S. and abroad. Ron started his confectionery adventures after a 15-year career as a professional modern dancer. His cakes were discovered by Martha Stewart while on display in the windows of Mikimoto on Fifth Avenue, propelling him to a prominent position in print media and TV. In 1999 he established his flagship design studio and bakery in Manhattan. Along the way he became the only guest master pastry chef-instructor at the International Culinary Center, has been awarded prestigious gold medals for his confectionery achievements, and influenced countless aspiring cake designers. He has been the sole host and judge of the three seasons of the hit Food Network show “Sweet Genius”, and continued with three seasons of the channel’s popular “Cake Wars”.

EMILY LUCHETTI

Emily Luchetti was the Executive Pastry Chef at San Francisco’s Farallon from 1997-2014 and Waterbar from 2008-2014. In 2014, she joined the team at Big Night Restaurant Group (The Cavalier, Marlowe, Park Tavern, Leo’s Oyster Bar). Her honors include the 2001 Women Chefs & Restaurateurs Golden Whisk Award, 2003 Food Arts Magazine Silver Spoon Award and 2004 James Beard Foundation award for Outstanding Pastry Chef. In 2009 the San Francisco Chronicle chose Emily as one of the 20 Visionary Chefs in the Bay Area, and she was inducted into the Culinary Pioneers of America. In 2012, she was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America and is currently the Chairperson for the Foundation’s Board of Trustees. Passionate about teaching, Emily is a Dean at the International Culinary Center and founder of dessertworthy a movement to empower people to be more mindful of their sugar and fat indulgences.

JACQUES TORRES

Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to this confectionery delight. Raised in France, Jacques fulfilled his American dream in 2000 with the opening of his first chocolate factory, Jacques Torres Chocolate in the DUMBO neighborhood of Brooklyn, NY and now has 8 retail locations throughout NYC. Jacques was a pioneer—the first artisan chocolatier to start from cocoa beans to make his own chocolate. He served as Executive Pastry Chef at Le Cirque for 12 years, hosted several of his own series on Food Network & PBS as well as written 3 cookbooks. He received numerous awards including the 1994 James Beard Foundation Pastry Chef of the Year, and was inducted in the Foundation’s Who’s Who of American Food & Beverage in 2003.  In 2016, he was given the highest honor in France, The Chevalier de la Legion d’Honneur.  In 2017, Jacques opened New York’s first-ever chocolate museum, “Choco-Story New York, Chocolate Museum and Experience with Jacques Torres.” www.mrchocolate.com

CHRISTINA TOSI

Christina Tosi is the Founder and CEO of Milk Bar, named “one of the most exciting bakeries in the country” by Bon Appétit magazine, with multiple locations throughout New York, Toronto, Washington, DC, and Las Vegas. Christina founded the dessert programs at Momofuku and went on to build a culinary empire of her own. With the opening of Milk Bar’s doors in 2008, Christina changed the face of baking with her innovative creations like cereal milk™ ice cream, compost cookies® and crack pie®. The culinary trendsetter and sugar genius is a two-time James Beard Award winner, Crain’s New York 40 under 40 honoree and the author of two highly acclaimed cookbooks, momofuku milk bar and milk bar life. The highly motivated lady boss serves on the board of directors for Hot Bread Kitchen and Cookies for Kids’ Cancer and is an investor in a handful of food startups, including the Museum of Food and Drink (MOFAD) and Maple. Christina is also a judge on the hit cooking competition series MasterChef and MasterChef Junior (on FOX). She was named one of the most innovative women in food and drink by Food & Wine.

Pastry Plus

A CONFERENCE FOR THE PASTRY COMMUNITY

September 9-10, 2017 | New York City

#PASTRYPLUS

SPONSORSHIP

Presented By
Platinum Sponsor
Gold Sponsor
Silver Sponsor
Bronze Sponsor
Contributing Sponsors
Partnerships
Pastry Plus Party Sponsor
Charity Partner
Leadership Partner
Become a Sponsor

For sponsorship information and inquiries please email Jansen Chan at jchan@culinarycenter.com.