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


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.


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 and California, 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.


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.



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.


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 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.


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 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.