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PASTRY PLUS CONFERENCE + EVENTS

Panel discussions, presentations, networking and a charity bake sale!

2019 Pastry Plus Theme: Sharing the Slice

Mitchell Davis Moderating Pastry Plus PanelCooking has always been a shared experience, passed from generation to generation or from chef to cook. The changing landscape of modern communication—the internet, social media, and more—allows chefs a global microphone to post, share and even “borrow” ideas, thoughts and talents in mere seconds. Traditional boundaries have faded and the pastry world must consider how we connect and share.

Admission to Pastry Plus includes access to the following two events this March at the International Culinary Center.
Saturday, March 9 |  1-4pm: General Admission to the Pastryland Bake Sale benefiting Hot Bread Kitchen

Sunday, March 24 | 9:00am-6:00pm: All-access pass to 2019 Pastry Plus conference events including keynote address by Francisco Migoya, your choice of three individual speciality subject presentations, networking reception, plus breakfast and lunch.

  • All-Attendee Forum: Sharing the Slice—Connecting in the Modern Age
    Presented by Callebaut
  • Keynote Address by Francisco Migoya
  • Choice of three 75-min Pastry Plus Sessions
  • Continental Breakfast & Lunch
  • Networking Reception
  • Gift bag of sponsor products

See full schedule of events and explore conference topics & classes below.

SCHEDULE OF EVENTS

SATURDAY, MARCH 9
1:00-4:00 PM

International Culinary Center
Entrance at 28 Crosby Street, NYC

SUNDAY, MARCH 24
9:00 AM-6:00 PM

International Culinary Center
Entrance at 28 Crosby Street, NYC

PASTRYLAND BAKE SALE

Join us for Pastryland, the ultimate bake sale event benefiting Hot Bread Kitchen at the International Culinary Center, and dive into a sea of rising pastry chef talent. Come to taste exclusive creations from the innovative minds of the pastry world and see what others in our sweet community are cooking up!

All Pastry Plus attendees will receive a general admission ticket for FREE which includes 2 tokens! You’ll receive instructions to redeem your Pastryland ticket upon purchase of conference admission. Additional tickets for this event for non-conference attendees can be purchased here.

PASTRY PLUS CONFERENCE
9:00 AM | CHECK-IN + BREAKFAST

5th floor, Loft
Check-in for Pastry Plus at 28 Crosby Street, elevator to the 5th floor.
Continental breakfast and beverages will be available.

9:45 AM | PASTRY PLUS FORUM: SHARING THE SLICE
PRESENTED BY CALLEBAUT

5th floor, Main Room
A gathering of all attendees to discuss the 2019 Pastry Plus theme—Sharing the Slice.

  • Welcome Speech + Ice Breaker | Jansen Chan
    9:45-10:00 AM
  • Conference Address | Emily Luchetti
    10:00-10:10 AM
  • Sharing the Slice Panel | Mitchell Davis
    10:10-11:10 AM
    A panel discussion with established chefs and professionals, led by Mitchell Davis of the James Beard Foundation, focusing on how the industry must consider the way in which we connect and share information in today’s world.
  • Conference Activity | Jansen Chan
    11:10-11:45 AM
  • Keynote Address | Francisco Migoya
    11:45 AM – 12:00 PM
12:00 PM | LUNCH

5th floor, Refreshment Area
Self-service lunch buffet and beverages provided.

12:30-1:45 PM | PASTRY PLUS SESSION A

Select one of the following 75-minute individual breakout classes to attend.

A1: CLIENT RELATIONS
Presented in the Beurremont Butter Theater, 2nd Fl
Essential to any business is developing the client relationship. Discover the tricks of building and cultivating this bond to gain ultimate success for your business from Ron Ben-Israel, Chef/Owner of Ron Ben-Israel Cakes.

A2: PURELY VANILLA
Presented in the Sasa Demarle Kitchen, 401
Vanilla is one of the most popular flavors in the world. Learn about the agriculture, production and varietals from the experts at Nielsen-Massey Vanillas and Emily Luchetti, Chief Pastry Officer of Big Night Restaurant Group.

A3: BUSINESS BASICS
Presented in the Classroom, 405
How do you move from concept to reality? What do you need to do first? What steps are critical in launching a new business? What resources are available to help you get started? In this discussion Alek Marfisi, ICC Culinary Entrepreneurship instructor, addresses the most frequently asked preliminary startup questions and identifies resources readily available to you in the NYC area to help you get started!

2:00-3:15 PM | PASTRY PLUS SESSION B

Select one of the following 75-minute individual breakout classes to attend.

B1: DESIGN IN PASTRY
Presented in the Beurremont Butter Theater, 2nd Fl
Pastry chefs create and design using endless food mediums: sugar, chocolate, rolled fondant, sauces, etc. They are motivated artistically by their everyday surroundings. Moderated by Jansen Chan, Director of Pastry at ICC, gain insight into the process of well-known pastry chefs Francisco Migoya, Head Chef of Modernist Cuisine, and Eunji Lee, Pastry Chef of two Michelin-Starred, Jungsik, and hear how they go from inspiration to implementation.

B2: SUGAR ALTERNATIVES
Presented in the Sasa Demarle Kitchen, 401
Back by popular demand! Get a look at the world beyond beet and cane sugars. Explore the possibilities with maple, sorghum, coconut and date syrups with a demonstration and tasting led by Miro Uskokovic, Pastry Chef of Gramercy Tavern.

B3: MANAGING YOUR STAFF
Presented in the Classroom, 405
Maintaining a healthy team is vital to your department’s success. Learn the key steps to managing and motivating your staff to success through selection and hiring, training and retraining, and lastly, engagement and retention from Director of Talent and Culture at Bobby Flay Restaurants, Jackie McMann-Oliveri.

3:30-4:45 PM | PASTRY PLUS SESSION C

Select one of the following 75-minute individual breakout classes to attend.

C1: UNDERSTANDING YOUR CHOCOLATE
Presented in the Beurremont Butter Theater, 2nd Fl
The variety in chocolate terms can be confusing and overwhelming. How important is single-origin or what are the subtle differences between cacao percentages? Learn everything you wanted to know about chocolate — agriculture, production and applications of various types of chocolates for confections from Rocco Lugrine, East Coast Technical Advisor – Brand Awareness for Callebaut.

C2: FUTURE GRAINS
Presented in the Sasa Demarle Kitchen, 401
Bakers are increasingly looking at harvesting and milling their own grains to make new and dynamic bread products. Part of that movement is the resurgence of cultivating local, original and heritage grains.

C3: CLIENT RELATIONS
Presented in the Classroom, 405
Essential to any business is developing the client relationship. Discover the tricks of building and cultivating this bond to gain ultimate success for your business from Ron Ben-Israel, Chef/Owner of Ron Ben-Israel Cakes.

5:00-6:00 PM | NETWORKING RECEPTION

Join us for a social hour to meet and network with the range of pastry talent in attendance. Sparkling, still and dessert wine provided by Vias Imports, a selection of beer brewed from recycled bread provided by Toast Ales, as well as small bites. Don’t forget to pick up your gift bag full of fun products from our sponsors!