MISSED PASTRY PLUS THIS YEAR? Don't worry! You can catch up on everything that happened at our 2019 Conference & Bake Sale below.
WHAT IS 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.
In today’s world, pastry professionals need more than great technical skill to become successful in the industry. The demands of the modern workplace require them to be strong managers, efficient & effective planners, business & marketing savants, and cheerleaders of one another.
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. 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 events include a charity bake sale (Pastryland) benefiting a non-profit organization that celebrates the pastry chef, the conference: a series of forums, discussions and presentations from some of today’s leading minds, and lastly a networking reception to build relationships among professionals. Attendees participate in discussions that strengthen the pastry community through unity and connection.
WATCH RECAPS FROM THE 2019 CONFERENCE
WELCOME SPEECH
Jansen Chan, ICC Director of Pastry Operations, kicked off the morning forum with an inspiring speech about the role of the pastry chef!
SHARING THE SLICE PANEL
The morning forum, presented by our partner Callebaut®, included a panel discussion 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. Panelists include: Zoë Kanan (Head Baker of Simon & The Whale and The Studio), Rose Levy Beranbaum (Cookbook Author) and Ron Ben-Israel (Owner of Ron Ben-Israel Cakes).
CONFERENCE ADDRESS
In her Conference Address, Emily Luchetti—Chief Pastry Officer of Big Night Restaurant Group & ICC Dean of Pastry—introduced the theme of this year’s conference, Sharing the Slice, and began the discussion on how chefs can share ideas in today’s changing landscape of communication.
KEYNOTE ADDRESS
Pastry Plus attendees had the privilege of hearing from one of today’s renowned pastry chefs and innovative leaders in the industry, Francisco Migoya, the head chef of Modernist Cuisine and co-author of Modernist Bread (2017). In his keynote address, he discusses how he was able to communicate and create an encyclopedia on his experience, and vast knowledge of bread, through his award-winning book.
EXPAND YOUR PASTRY KNOWLEDGE
ICC PRESENTS PASTRY PLUS—RETURNING THIS MARCH
Our announcement of Pastry Plus returning for the second time! Check it out to find all of the details on how we hosted the innovative minds of the pastry community for discussions on craft, innovation and workplace in partnership with Callebaut.
NEW YORK CITY’S TOP PASTRY CHEFS GIVE BACK AT PASTRYLAND
Pastryland, the charitable component of Pastry Plus, was a huge success! Thank you to the 19 chefs & restaurants, sponsors & partners and ICC community who gave their time and energy to raise money for Hot Bread Kitchen. Read our recap to see how much money we raised, reminisce on the desserts & more!
SHARING THE SLICE: FINDING BALANCE
120+ pastry professionals gathered at the conference to discuss the changing landscape of communication. Our Professional Pastry Arts student, Samantha Daily, shared her perspective on the opening forum featuring three leading pastry talents, Zoë Kanan, Ron Ben-Israel and Rose Levy Beranbaum.
VANILLA: 5 COUNTRIES, 5 FLAVORS
Vanilla is one of the most beloved ingredients of pastry chefs, but did you know that it’s one of the world’s most labor intensive crops? Learn about the five countries producing vanilla and the differences in flavor of varietals from around the world from the Pastry Plus session with Nielsen-Massey Vanillas and Dean of Pastry Arts, Emily Luchetti.
DEFINING DESIGN IN PASTRY
Principles of design have long influenced pastry chefs, but how do they execute these elements in their desserts? Pastry Plus Next Gen contest winner, Valeria Pinto, explained the design process behind pastry chef talents Francisco Migoya & Eunji Lee, and the future of design in pastry discussed during this Pastry Plus session.
HOW TO CHOOSE THE RIGHT CHOCOLATE
Our Pastry Plus partner, Callebaut, hosted a breakout session on Understanding Your Chocolate with Russ Thayer and Rocco Lugrine, which featured a tasting of various cacao. In this session, they broke down everything from chocolate terms to production and applications of various types of chocolates. Dive into everything you didn’t know about chocolate in this article!
SOUR CREAM SHORTBREAD RECIPE
Did you know that French butter is often considered best for baking because of its low water content, resulting in a better texture for baking? Beurremont butter, a traditional French butter, is one of the only butters made in the USA that is high in butterfat like it’s French counterpart. Recreate our Director of Pastry Operations’, Jansen Chan’s, delicious shortbread cookie recipe.
BUSINESS BITES RESOURCES: MANAGING YOUR STAFF
Maintaining a healthy team is vital to the success of your business. Whether you run a kitchen, own a bakery or are looking to open a restaurant, it’s important to learn the key steps to managing and motivating your staff to success. Jackie McMann-Oliveri, Director of Talent and Culture for Bold Food, joined us at Pastry Plus to answer everyone’s burning question, how do I retain employees and build a successful team?
PRESS
PASTRY ARTS MAGAZINE
PASTRYLAND BAKESALE AT INTERNATIONAL CULINARY CENTER
Our media partner for Pastry Plus, Pastry Arts Magazine, wrote a recap on what they experienced at Pastryland. Check it out!
GRUB STREET
10 THINGS TO DO THIS WEEKEND
Grub Street listed Pastryland on their list of things to do for the weekend of March 7-10! Check out what they said about snacking on pastries for a good cause.
PASTRY PLUS FOUNDER & ADVISORY COMMITTEE
FOUNDER
Jansen Chan, Director of Pastry Operations, International Culinary Center
ADVISORY COMMITTEE
Ron Ben-Israel
Emily Luchetti
Jacques Torres
Christina Tosi
Miro Uskokovic
Bill Yosses
PRESENTED BY
IN PARTNERSHIP WITH
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your pastry education where the legacy lives on.
