pastryland

ICC KICKS-OFF PASTRY PLUS WEEKEND WITH PASTRYLAND, SOHO’S MOST ELITE BAKE SALE

First class NYC pastry chefs gather to create exclusive creations for the Pastryland Bake Sale where all proceeds will benefit the 2020 charity partner, Cookies for Kids’ Cancer

For the third year, NYC’s top pastry talent is coming together to give back in the sweetest way – with International Culinary Center® (ICC®) Pastryland Bake Sale Saturday, March 28, 2020 from 12 p.m. – 3 p.m. The charitable bake sale will benefit Cookies for Kids’ CancerTM, a national non-profit committed to supporting research that develops new, improved, and less toxic treatments for pediatric cancer.

Participating this year are 20+ of NYC’s top pastry chefs including:

Daniel Alvarez – Pastry Chef | Union Square Café

Renata Ameni – Executive Pastry Chef | Crown Shy

Tyler Atwell – Executive Pastry Chef | Lafayette Grand Café & Bakery

Anna Bolz – Pastry Chef | Per Se

Stephen Collucci – Executive Pastry Chef | WS New York

Julie Elkind – Executive Pastry Chef | Bâtard

Peter Endriss – Co-Owner & Head Baker | Runner & Stone

Hester Farabee – Professional Pastry Arts Graduate | International Culinary Center

Lindsey Farr – Pastry Chef | Restaurant Marc Forgione

Sylvie Fortin – Owner & Chocolate Master Officer | BE Chocolat

Emily Fu and Lisa Kalemkiarian – Pastry Chef & Head Baker | Leonelli Restaurants

Victor Gelman – Master Chocolatier/Owner | EMVI Chocolate

Fany Gerson – Owner & Chef | La Newyorkina

Jiho Kim – Executive Pastry Chef | The Modern

Johana Langi – Executive Pastry Chef | Bar Boulud & Boulud Sud

Håkan Mårtensson – Chocolatier | Håkan – Chocolatier

Joe Murphy – Corporate Pastry Chef | Jean-Georges Restaurants

Celina Rella – Executive Pastry Chef | The Hoxton

Michael Romano – Executive Pastry Chef | The Pierre, A Taj Hotel

Abigail Rubin – Pastry Chef | Loring Place

Danielle Spencer – Pastry Chef | Win Son Bakery

Shaun Velez – Executive Pastry Chef | Café Boulud

Melissa Weller – Partner & Head Baker | High Street on Hudson

Orange indicates an ICC Alumni!

With both veteran and new chefs participating in Pastryland as representatives from their establishments, each contributing chef will craft a one-of-a-kind, never before eaten dessert for sale. Pastryland guests will also have the chance to experience four free chef demonstrations throughout the afternoon—including demonstrations from Milk Bar and Ron Ben-Israel Cakes—and share their experience on social media in front of an 8-foot piped icing wall created by ICC’s Professional Pastry Arts students. Two elaborate cakes for charitable auction will also be offered by Ben-Israel and Milk Bar, raffled off during the event. Located in the heart of SoHo, the bake sale will run from 12 p.m. – 3 p.m. with a VIP and General Admissions option for purchase. Each package includes:

  • General Admissions Tickets: General admission holders must select a timed entry to the bake sale: 1 p.m., 1:30 p.m., 2 p.m., or 2:30 p.m. Ticket holders will have access to free live chef demonstrations. Each ticket includes TWO (2) tokens to exchange for a beverage or pastry item. (Children under the age of 3 are welcome without tickets.)
  • VIP Tickets: VIP ticket holders receive first access to the bake sale from 12-1 p.m. for an exclusive meet & greet with selected pastry chefs. Ticket holders will have access to a free live chef demonstration with Celebrity Cake Artist, Ron Ben-Israel. VIP tickets include FIVE (5) tokens to exchange for beverages and pastry items.

Tickets for Pastryland are available now at $15 plus taxes and fees for General Admission and $50 plus taxes and fees for VIP. For more information on Pastryland and to get tickets please visit the website.

pastry plus

ICC Announces Third Annual Pastry Plus Conference This March!

Impressive Roster of Pastry Chefs Join The Charity Bake Sale and Pastry Conference on March 28th and 29th

We’re thrilled to announce the return of ICC’s prominent industry conference Pasty Plus,  in partnership with Callebaut®, on Sunday, March 29, 2020. In its third and most exciting year, the theme of the conference will reflect “The Business of Taste,” and continue to build a pastry community that promotes a constructive exchange of ideas and information to secure the future of chefs and the niche industry.

This year’s programming will open with a welcome address led by Founder of ICC’s Pastry Plus, Jansen Chan, followed by an all-female lineup of panel experts Emily Luchetti (Chief Pastry Officer of Big Night Restaurant Group), Fany Gerson (Owner of La Newyorkina & Fan-Fan Doughnuts), Lani Halliday (Owner of Brutus Bake Shop) and Sherry Yard (Pastry Chef & Author), as they discuss the business of baking. A series of breakout classes that stem from the pillars of craft, innovation, and workplace are available thereafter curated by pastry legends such as Jacques Torres, Christina Tosi, and Ron Ben-Israel.

Jansen Chan
The Pastry Plus 2019 Conference Address

 

Offering an interactive and personal look at forecasted trends, conference attendees can choose three of the nine classes and seminars throughout the day. A sampling of them include:

  • Ruby Chocolate Innovation: Master chocolatier, Håkan Mårtensson, joined by Pastry Chef Rocco Lugrine, will lead a class focused on chocolate techniques and flavor pairings using Callebaut Ruby and Callebaut Gold Chocolate
  • Understanding Your Spices: Burlap and Barrel takes you on a journey of spices you thought you knew, and some you’ve probably never heard of before, to explore the impact of single-origin spices
  • The Resurgence of Bread: Ryan Morgan from Sixteen Bricks shares his story of a family business, turned leading bakery for the Cincinnati area, embracing the flavor of wheat
  • Team Diversity & Inclusion: Jackie McMann-Oliveri educates on promoting workplace diversity and best practices for a productive and inclusive work environment as Director of Talent and Culture for Bobby Flay Restaurants
  • Plant-Based Future of Pastry: Plants are the future; Eclipse Foods and Katzie Guy-Hamilton, Author of Clean Enough, discuss the trending plant-based industry and its impact on the pastry market

Additional activities throughout the day include a keynote address, networking reception and new to 2020, pre-conference Industry Field Trips at Union Square Hospitality Group’s Gramercy Tavern, Daily Provisions and The Modern, as well as Ron Ben-Israel Cakes.

“Pastry Plus is one of the rare opportunities to gather the pastry industry and foster a community,” said Jansen Chan, Founder of Pastry Plus and Director of Pastry Operations at ICC. “It is a reinvestment in our future. With this conference we are able to connect fellow pastry chefs of all skill sets and give them an opportunity to learn, network, and be inspired by peers and mentors.”

Preceding Pastry Plus on Saturday, March 28, 2020 is Pastryland, a community bake sale presented by ICC that features never-before-tasted creations from more than 20 top pastry chefs. The bake sale will be held from 12 – 3 p.m., with VIP entrance from Noon – 1 p.m., and allows locals and pastry lovers to get a taste of edible works of art for $15 general admission and $50 VIP. All proceeds from Pastryland bake sale will go to charitable partner Cookies for Kids’ Cancer. Tickets for Pastryland are on sale now at pastry.plus/pastryland.

Pastryland
Desserts From Pastryland 2019

 

Tickets for Pastry Plus are available now at pastry.plus/tickets; standard general admission are $120/ticket. The package includes:

  • Access to the Pastryland Bake Sale | Saturday, March 28
  • All-access pass to the Pastry Plus Conference | Sunday, March 29
  • All-Attendee Forum: The Business of Taste, Presented by Callebaut®
  • Keynote Address
  • Choice of three 75-min Pastry Plus Sessions
  • Continental Breakfast & Lunch
  • Networking Reception
  • Gift Bag

For more information on Pastry Plus and Pastryland please visit pastry.plus

Are you an aspiring pastry professional?

Pastry Plus is holding the Next Gen Contest presented by Callebaut®, seeking the next generation pastry chef. Individuals who have not yet attended a pastry-focused educational program are eligible to enter. Two Grand Prize Winners will be awarded VIP-First Access Ticket to Pastryland, All Access Ticket to Pastry Plus 2020; Selection of One Industry Field Trip; Meet + Greet with members of Pastry Plus’ Advisory Committee; One-Day Pastry Class at ICC; Tilit Chef Apron and more. Entries are due at 5pm on Friday, February 28, 2020. Winners will be announced in early March. For official contest rules and regulations go to pastry.plus/nextgen.

Next Gen 2019 Winner with Jacques Torres and Ron Ben-Israel
Next Gen 2019 Winner with Jacques Torres and Ron Ben-Israel
pastries

New York City’s Top Pastry Chefs Give Back At Pastryland

photography boardOn March 9th, the International Culinary Center held the second Pastryland Bake Sale benefiting Hot Bread Kitchen. More than 350 dessert lovers attended to taste exclusive pastries from 19 of New York City’s best pastry chefs, all while raising $5,350 for Hot Bread Kitchen, a non-profit organization providing culinary training to low-income women in NYC. The afternoon, which featured unique artisanal treats and re-imagined classics, showcased the talents and limitless imaginations of pastry chefs. Alumni of ICC’s Professional Pastry Arts program donated some of the day’s favorites including Tyler Atwell’s (Lafayette Grand Café & Bakery) Chocolate Ring Ding, Anna Bolz’s (Per Se) Toasted Coconut Layer Cake, Lindsey Farr’s (Restaurant Marc Forgione) Snicker’s Donut, Charlotte Neuville’s (Charlotte Neuville Cakes + Confections) Miniature Cake Tasting, and Shaun Velez’s (Café Boulud) Mini Pistachio Gateaux. Even our very own Stephen Collucci, ICC Pastry Chef Instructor, got in on the fun with a Chocolate Dipped Fluffernutter cookie!

 

 

The event would not have been possible without the support of our Partner, Callebaut®, who not only generously donated the chocolate for all 19 chefs, but also unveiled the new RB1 ruby couveture in limited-edition desserts to consumers for the first time ever in New York City. A selected group of pastry chefs and chocolatiers rose to the occasion and crafted original sweets featuring the rosy color tones and fruity flavor of ruby cacao. The Ruby Velvet Choux from Monica Ng of Great Performances, Ruby Bon Bons from Christopher Curtin’s Eclat Chocolates, Mexican Ruby Scribble Cookie from Fany Gerson of La Newyorkina, Ruby Snack Bar from Dimitriy Shurygin of The Key Patisserie offered attendees a beautiful visual.

ruby

Gold Sponsor, Beurremont Butter, as well as Nielsen-Massey Vanilla provided our contributing pastry chefs with product to use in their sweet creations. This came in handy for bakery specialties like the PB+J Kouign Amann by Rory Macdonald of Patisserie Chanson, Baklava Croissant by Scott Cioe of Bien Cuit, and Sprezzatura Sourdough by Daniel Alvarez of Daily Provisions.

golden egg cream station

Specialty beverages provided by Joe’s Coffee and Rishi Tea & Botanicals, as well as Evian and Badoit, were available for purchase. In addition, guests were treated to a free Gold Egg Cream shot featuring a housemade Callebaut® Gold Chocolate syrup with milk, topped with Badoit sparkling water dispensed from giant gold chocolate eggs!

joes coffee
rishi tea
evian
badoit

jacques torres and ron ben israelFinally, a day of pastry fun wouldn’t be complete without an Instagram-friendly moment, or two! ICC’s Dean of Pastry Arts, Jacques Torres and Guest Master Pastry Chef, Ron Ben-Israel surprised attendees with a photo op at our 8 foot piped royal icing wall (which used a total of 110 pounds of royal icing).

We would like to thank all of the chefs, restaurants and bakeries who participated (see full list below), as well as our partners and sponsors who made this afternoon possible (see the full list here). A special thank you to everyone who came to Pastryland this year and gave back to the NYC food community in the sweetest way! Check out the weekend’s sweet treats below!

Exclusive Pastryland Desserts

All 19 Desserts Pictured

Chef Dmitriy Shurygin | The Key Patisserie | Ruby Snack Bar

Chef Lindsey Farr | Restaurant Marc Forgione | Snickers Donut

Chef Scott Cioe | Bien Cuit | Baklava Croissant

Chef Daniel Alvarez | Union Square Cafe and Daily Provisions | Chocolate Hazelnut Tart

Chef Jin Capobianco | The River Cafe | Hazelnut Mocha Opera

Chef Rory Macdonald | Patisserie Chanson + Dessert Bar | PB+J Kouign Amann

Chef Stephen Collucci | International Culinary Center | Chocolate Dipped Fluffernutter

Chef Jeffrey Wurtz | Aureole | Dorayaki with Sweet Red Bean and Chocolate Sesame

The Bakers of Hot Bread Kitchen | Hot Bread Kitchen | Chocolate Babka

Chef Tyler Atwell | Lafayette Grand Café & Bakery | Chocolate Ring Ding

Chef Lindsey Bittner | Leonelli Restaurants | Cacao Nib Butter Cookies

Monica Ng | Great Performances | Ruby Velvet Choux

Chef Anna Bolz | Per Se | Coconut Layer Cake

Chef Charlotte Neuville | Charlotte Neuville Cakes + Confections | Mini Cake Tasting

Chef Fany Gerson | La Newyorkina | Ruby Scribble Cookies

Chef Shaun Velez | Café Boulud | Mini Pistachio Gateux with vanilla buttercream and raspberry pate de fruit

Chef Joe Murphy | Counter Hospitality | Meyer Lemon Madelienes

Chef Daniel Alvarez | Union Square Café and Daily ProvisionsSprezzatura Sourdough

Chef Christopher Curtin | Éclat ChocolateRuby Bonbons

Chef Julie Elkind | Bâtard Pate a Choux filled with Caramel Chocolate Ganache and Tropical Fruit Compote

Pastry Plus 2017: A Student’s Perspective

Article by Katie Malkin
Professional Pastry Arts Student

As someone who’s new to the professional pastry world, I was excited to volunteer for the International Culinary Center’s first conference for pastry professionals and listen in on some of the talks, panels, and conversations to hear what has the pastry industry abuzz.

As it turns out, there are a number of current trends that happen to be popular in the minds of top pastry chefs. While these are just the tip of the iceberg, please reference my takeaways on three of these trends below.

  • Sustainability and Wellness – Bill Yosses, Pastry Chef to the Obama’s while they were in the White House, discussed the need for pastry chefs to show leadership in considering the health impacts of their products, both to consumers and to the environment. Dessert has a place in our diets, but Bill asked chefs to encourage their customers to indulge responsibly.
  • Insta-worthiness – Magritte Preston, freelance food writer, talked about the struggle of pastry chefs to compete in the world of Instagram, on which followers tend to flock toward eye-popping, yet taste-devoid desserts. She explained that chefs could incorporate decadence, novelty, and nostalgia into their social media posts to get views while maintaining their professionalism.
  • High-Tech – Beyond the mobile technology that’s changed the way chefs promote their food, there have been a number of other technological advances that are changing the way chefs make their food. In one example, Oliver LeRoy from Sasa DeMarle discussed advances in manufacturing, such as 3D printing, that allows them to create custom molds for chefs. These kinds of innovations are helping to democratize tools for creativity throughout the industry.

Determining how to combine sustainable products and practices, Instagram-friendly desserts and experiences, and cutting-edge technologies is a difficult, yet exciting, challenge facing pastry chefs today. Pastry Plus offered industry leaders a platform for sharing ideas on how to tackle this challenge with their peers. Hopefully, there will be future opportunities and platforms for collaboration in the pastry industry. Aspiring pastry chefs like myself will keep our fingers crossed.

View the full photo gallery below with highlights from the full day of panels with some of the biggest names in the pastry industry including Emily Luchetti, Ron Ben-Israel, Jacques Torres, Miro Uskokovic, Jiho Kim, Kelly Fields, and more.

All photography courtesy of Krystal Spencer.

Highlights from The First-Ever Pastryland 2017 Charity Bake Sale

This fall, the International Culinary Center hosted the first-ever Pastryland Bake Sale, benefiting City Harvest. An afternoon for the ultimate sweet tooth, Pastryland celebrated the innovative talents and imaginations of pastry chefs, showcasing never-before-tasted desserts from the chefs of Per Se, The Modern, Del Posto, Patisserie Chanson, & many more. The event featured an 8-foot tall piped wall of royal icing (which used a total of 120 pounds of sugar), and an Ice Luge of white & dark chocolate shots presented Callebaut® and Five Acre Farms.

ICC would like to thank all the chef and restaurant participants for their delicious, one-of-a-kind contributions during the charity bake sale. As a result, ICC will be donating $5000 to support City Harvest in their hunger relief efforts.

The success of Pastryland would not have been possible without the generous support of our sponsors (listed below) and numerous attendees. In addition to the prestigious pastry chefs mentioned below, Pastryland also gathered social media curators such as Nina Joy of @TheFoodJoy and Sarah Merrill of @BigKidProblems as well as Dessert Professional, Dessert Buzz, The Wandering Eater blog, Union Square Hospitality Group and many others.


Caramelized White Chocolate Cake      | |    Daniel Alvarez – Pastry Chef, Union Square Café and Daily Provisions

PB + J     | |    Tyler Atwell* – Executive Pastry Chef, Lafayette

Marshmallo-licious Delight    | |    Anna Bolz* – Pastry Chef, Per Se

Assorted Linzer Cookies     | |    Stephen Collucci – Pastry Chef, Cookshop

Rhubarb Cake     | |    Douglas Hernandez – Pastry Chef, Oceana

Black + White Choux     | |    Daniel Keehner – Executive Pastry Chef, Union Square Events

Nusszopf     | |    Jiho Kim – Executive Pastry Chef, The Modern

Fudge + Dulce De Leche Bar    | |    Johana Langi – Executive Pastry Chef, The Lambs Club

Thai Tea + Coconut Tapioca    | |     Jason Licker* – Pastry Specialist & Author, Lickerland

Lemon Poppyseed Kouign Amann    | |    Rory Macdonald – Executive Chef, Patisserie Chanson

Schiacciata Con l’Uva    | |    Justine MacNeil* – Executive Pastry Chef, Del Posto

Blueberry Bundt Cake    | |    Michael Mignano – Executive Pastry Chef, Perrine at The Pierre Hotel

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

Assorted Macarons    | |    Thomas Raquel – Executive Pastry Chef, Le Bernardin

Chocolate Chip Toffee Coffee Cookies    | |    James Rosselle – Corporate Executive Pastry Chef, iPic Theaters

Tarte au Chocolate au Sel et Sarrasin    | |    Daniel Skurnick – Executive Pastry Chef, Le Coucou & Buddakan

Sticky Toffee Drunken Donuts    | |    Tracy Wilk – Executive Pastry Chef, SaltBrick Tavern


Charity Partner: City Harvest

Platinum Sponsor: Callebaut®

Gold Sponsor: Sasa Demarle®

Silver Sponsor: KMT Waterjet

Bronze Sponsor: Innovative Sugarworks

Contributing Sponsors: City of SaintsFive Acre FarmsPalais Des ThésNY CakeMurray’s Baz Bagel & RestaurantMeyer’s BageriIce & ViceRenshawMichel et AugustinOatly

Pastry Plus Party Sponsor: Jacques Torres Chocolate

Leadership Partner: James Beard Foundation


All photos provided by Rachel Golden | Golden Raye Photography

Recipe: Chocolate Fig Cake Using Callebaut Chocolate

Our inaugural Pastryland charity bake sale, benefiting City Harvest, commenced on Saturday, September 9 as a part of the school’s Pastry Plus weekend. The generous Callebaut® Chocolate brand held the Platinum Sponsor title throughout the weekend, providing delicious variants of the finest Belgium chocolate. Making their product accessible to attendees, our bake sale also featured a chocolate luge where those who wanted to indulge chose between white and dark chocolate tastings.

Using Callebaut® Dark Couverture Chocolate, the International Culinary Center’s Director of Pastry Operations, Jansen Chan, created an exclusive dessert for the bake sale alongside ICC’s Pastry Chef-Instructor, Chef Cynthia Peithman, to sell to patrons of the Pastryland festivities.

My collaboration with Chef Cynthia Peithman was a celebration of two loves: chocolate and fig. We focused on creating textures with Callebaut’s dark chocolate – a tender chocolate sponge and a luscious chocolate buttercream – and pairing its flavor against the higher, sweeter notes of late summer figs.” – Jansen Chan, ICC’s Director of Pastry Operations

Watch the highlights from the weekend below and view the recipe to see how you could recreate this chocolate dessert at home.


Yield: 14 – 3” cakes

Components:

Chocolate Biscuit Dacquoise
Plain & Chocolate Buttercream
Fig Jam, about 250 grams
Port Gelée
Chocolate Décor, 3” discs
Black Mission Figs, 7 pieces


CHOCOLATE BISCUIT DACQUOISE
Yield: One half-sheet pan
Ingredients:

100 g. Callebaut® Dark Couverture Chocolate, 60.6%
130 g. Almond Flour
115 g. Sugar
115 g. Whites
¼ t. Salt
Powdered sugar, as needed

Procedures:

– Preheat the oven to 350°F (177°C).
– Prepare a half-sheet pan by applying pan release and parchment paper to the bottom.
– Place the chocolate in a bain-marie over low heat and stir to melt. Remove from heat when completely melted, and allow to cool slightly.
– In a bowl, sift the almond flour and reserve.
– Prepare a French meringue: Combine the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment. Whip the egg whites on medium speed until foamy.
– Gradually add the sugar a little at a time, until soft peaks form. Continue to whip the mixture to stiff peaks.
– Using a rubber spatula, carefully fold the almond flour into the meringue in three additions.
– Add about a quarter of the batter to the melted chocolate and stir vigorously to incorporate.
– Return the chocolate mixer to the remaining meringue and fold gently.
– Evenly spread the batter into the prepared pan.
– Dust with powdered sugar.
– Bake the dacquoise in the preheated oven for 18-20 minutes, or springy to the touch.
– Let the dacquoise cool completely before unmolding.
– Release the dacquoise from the pan by running a paring knife along the edges.


SWISS MERINGUE BUTTERCREAM

Yield: 1050 grams 

Ingredients:

150 g. Callebaut® Dark Couverture Chocolate, 60.6%
165 g. Egg whites*
285 g. Sugar
¼ t. Salt
450 g. Butter, cut into cubes
½ t. Vanilla extract

Procedure

– Place the chocolate in a bain-marie over low heat and stir to melt. Remove from heat when completely melted, and allow to cool slightly.
– In the bowl of an electric mixer, lightly whisk together the egg whites, sugar and salt and place over a pot of simmering water.
– Lightly whisk the mixture over the simmering water until the mixture is hot to the touch or a candy thermometer reads 140° F.
– Place the bowl on the electric mixer fitted with a whisk attachment and whisk on medium-high speed until doubled in volume.
– Whisk until the mixture reaches medium stiff peaks and has cooled down.
– Remove the whisk and replace with the paddle attachment.
– Begin adding the butter a few pieces at a time as it beats into the meringue.
– Add vanilla extract.
– Raise the speed of the mixture and beat until the buttercream is light and fluffy
– Remove about 1/3 of the buttercream and reserve on the side.
– With the remaining buttercream, pour in cooled, melted chocolate and stir quickly to incorporate.

*pasteurized egg whites may be used, if desired


PORT GELÉE

Yield: 250 grams
Ingredients:
4 shts. Gelatin, silver
50 g. Sugar
200 g. Port wine

Procedures:

– Soak the gelatin sheets in ice-cold water for about 5 mins. Drain well and reserve.
– In a small pot, bring 50 grams of water and sugar to a boil.
– Remove from heat, and add drained gelatin.
– Transfer the mixture to a bowl and stir in port.
– Allow mixture to set in the refrigerator for 6 hours or overnight.
– Using a whisk or a pair of forks, break the gelée into coarse, snow-like consistency.

Reserve chilled.

ASSEMBLY:

– Trim the chocolate dacquoise into 3” circles.
– Fill a pastry bag, outfitted with a star tip, with chocolate buttercream. Pipe a border of teardrops just within the edge of each cut cake.
– Fill the center generously with fig jam and ½ tsp. of port gelé
– Top each cake with a 3” chocolate disc.
– Fill a pastry bag, outfitted with a star tip, with plain buttercream. Pipe a small rosette on top of the center of each cake.
– Place black mission figs, cut in half*, on top of plain buttercream.
– Just to the right of the fig, garnish with additional port gelé

*If preparing in advance, brush the cut side of the fig with warmed apricot glaze prior to using.


For more information on Callebaut®, click here.