Pastry Plus 2019: Sharing the Slice
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
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).
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.
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.
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.
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?
PASTRY PLUS FOUNDER & ADVISORY COMMITTEE
Jansen Chan, Director of Pastry Operations, International Culinary Center
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.