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America’s Cake Boss Opening Restaurant in Vegas This Fall

America’s Cake Boss Opening Restaurant in Vegas This Fall

Baking is not Cake Boss Buddy Valastro’s only strength.

The Cake Boss is breaking out of his sweets shell with a new restaurant opening this fall in Sin City.

The Cake Boss can do more than expertly ice a cake.

TLC star Buddy Valastro, of Carlo’s Bakery as seen on the series “Cake Boss,” is taking a stab at the restaurant world this fall with Buddy V’s, an Italian-American eatery featuring recipes passed down in Valastro’s family.

“People always think of me as a baker, but beyond the bakery, food has always been at the center of my family’s life,” Valastro said in a press release.

Valastro already owns three different locations of Carlo’s Bakery — the original in Hoboken, N.J., and where the TLC show is filmed, as well as a cafe in Times Square and a full-range bakery in Ridgewood, N.J. But this is his first savory dining establishment.

Buddy V’s will be located in the 11,000-square-foot space former housed with the First Food & Bar at The Palazzo.

The menu is not entirely set yet, but diners can expect Sunday gravy, steak pizzaiola, Lisa’s linguine and clams with lobster, and of course some of Valastro’s famous desserts — Zeppole, cannolis, and the lobster tail pastry.


Icing Bonds this Family Together

Buddy Sr., the original Cake Boss, followed in the path of his father and grandfather, both bakers in Sicily, and bought Carlo’s Bakery from Carlo Guastaffero in 1963. He proudly ran the bakery for over twenty-five years before moving it from residential Adams Street to its current and more central location on Washington Street in Hoboken. The relocation allowed the bakery to grow its customer base and was part of Buddy Sr.’s dream to make Carlo’s a household name. Buddy and his four older sisters were raised in Little Ferry, NJ -their formative years spent watching dough being rolled out, cakes being iced, crostata being baked and cannolis being filled. When Buddy was 11, he began working at the family bakery alongside his father. “My dad was my best friend and idol -anything to spend more time with him was important.” In the precious years they worked at the bakery together as a father and son team, his dad passed on his wealth of baking knowledge and instilled in him a cast iron business sense and a drive for success.


Las Vegas: The Cake Boss’ restaurant, Buddy V’s, to open Oct. 7

Buddy Valastro, a.k.a. the Cake Boss, will open his Las Vegas restaurant on Oct. 7.

Buddy V’s, which will open in the Grand Canal Shoppes at the Venetian, is his first venture into the restaurant business.

Valastro and family-run Carlo’s Bake Shop (often called Carlo’s Bakery) in Hoboken, N.J., are probably best known from the TLC reality show “Cake Boss,” which chronicles the interactions among family members and the public in the pursuit of confectionary perfection.

Valastro has been a driving force in the family business since his father’s death when Buddy was 17.

The restaurant business, though, is an outgrowth of his philosophy about food.

“There’s another side to our family and its relationship with food, and it’s just as personal, maybe even more personal, than what we do at the bakery,” he wrote in his 2012 book, “Cooking Italian With the Cake Boss: Family Favorites as Only Buddy Can Serve Them Up.”

“I’m talking about the recipes and dishes, meals and traditions that nourish our bodies and souls when we go home.”

He will be sharing his recipes from his family — mother, grandmother, aunts — at the new Italian eatery.

Family favorites such as Lisa’s Linguine and Clams with Lobster will be among the featured entrees. And, of course, there will be Sunday gravy.

“There’s no more important recipe or dish in our lives than Sunday gravy, sometimes known as Sunday sauce, the pasta sauce we gather to eat together at the end of every weekend,” he writes in his book.

The restaurant replaces the closed First Food & Bar and will overlook Las Vegas Boulevard.


RBA Bakers Center

Get creative ideas and practical tips at the brand new RBA Bakers Center, brought to you by Bundy Baking Solutions, where you’ll discover riveting baking competitions and live demonstrations from some of the biggest names in the industry—including your favorite Food Network stars! Experience it all for FREE at the American Cake Decorating Magazine Stage, Revent Celebrity Demo Stage, Exhibitor Demo Stage and Pillsbury Bakers’ Plus Creative Cake Decorating Competition, all in one convenient location.

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Watch (and learn from) these baking industry celebrities!

View the schedule below, use the filters to narrow down your options and click on the titles to expand the session description.

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The Quest for Sourdough

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Stage: IBIE Artisan Marketplace crafted by Puratos
Level: Intermediate
Sponsored by: Puratos

Instructor(s): Karl De Smedt

Karl De Smedt

Electronic Edible Technology

Join Nancy Westfall, stencil designer and instructor from the Colorful Cookie Club, to discover how electronic technology can help you create custom culinary stencils using various designs and logos, create edible images using frosting sheets, cut wafer paper shapes, print 3D cookie cutters and more while doing it efficiently and at pennies on the dollar! If you decorate cakes, cookies, or can benefit from the use of custom culinary stencils in your business, don't miss this information packed hour! You will be learn how this technology will make your business stand out from the crowd! This demo will focus on the following technology: Electronic Cutting Machines, Edible Printers, & the 3D Printer.

Track: Artisan & Specialty Foods
Stage: American Cake Decorating Magazine Stage

Nancy Westfall, The Colorful Cookie Club, Owner

Nancy Westfall, creator and owner of The Colorful Cookie, The Colorful Cookie Club, and The Colorful Cookie Studio is a cookie decorator turned stencil designer. Nancy began decorating cookies after many years of teaching elementary school. After a period of time spent mastering decorating cookies, she was inspired to use her creativity and knowledge of technology to learn how to design and customize cookie and cake stencils. She experienced a boom in her cookie business because of the customization of cookies using specific stencil designs with various themes and company logos. Customizaton is key! Nancy’s own passion for creating what she “wanted” led her to design stencils. She is a teacher at heart, so as she began to grow her knowledge of how to design stencils using various graphic design software she taught others who wanted to learn as well. Nancy created and established a cookie stencil design tutorial blog, then an online shop for digital cookie stencil downloads and ultimately, “The Colorful Cookie Club”, which is an online membership community of cookiers who are learning to design cookie and cake stencils through Nancy’s step by step video tutorials. She has created over 350 individual video tutorials on how to use Silhouette Studio and Cricut Design Space to design and cut custom cookie and cake stencils. The video tutorials are conveniently accessed on The Colorful Cookie website. She also communicates with her members in the members only Facebook group providing additional support and LIVE interactive tutorials. Founder and Owner The Colorful Cookie Creator and Instructor The Colorful Cookie Club Creator and designer The Colorful Cookie Studio CookieCon Add-On Instructor-- Stencil Designing in Silhouette Studio and Cricut Design Space Guest Instructor Expert Lab on McGoo U with Arty McGoo Guest Blogger for Silhouette School Blog Radio Show Guest “LIVE from Jasper’s Kitchen” with Jasper Mirabile Craftcast Instructor “Holiday Cookies Using Your Silhouette Cameo” https://thecolorfulcookie.com https://thecolorfulcookie.com/club https://thecolorfulcookiestudio.com https://www.facebook.com/thecolorfulcookie/ https://www.instagram.com/thecolorfulcookie/

Exotic Fruit Pastries

Chef Jacquy Pfeiffer, founder of The French Pastry School, will create a luxurious dessert with a roasted coconut sponge cake, an exotic fruit salsa, a vanilla and coconut white chocolate mousse, and almond crunch. He will demonstrate different versions of this individual pastry that are perfect for a retail café, a fine dining hotel establishment, or a wholesale operation.

Track: Artisan & Specialty Foods
Industry Segment: Retail
Stage: Revent Celebrity Demo Stage
Level: Intermediate
Keyword(s): Artisan, Sweet Goods
Sponsored by: French Pastry School

Jacquy Pfeiffer, French Pastry School, Founder

Chef Pfeiffer’s exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include: the Royal Family in Riyadh, Saudi Arabia the Sultan of Brunei the Hyatt Regency, Hong Kong a prestigious pastry shop in Palo Alto, California and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult for some of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, M.O.F., founded The French Pastry School which is considered one of the leading pastry and baking institutions in the world. He is the author of the James Beard Award-winning cookbook, The Art of French Pastry, and has received numerous awards including the French Legion of Honour Award, the highest honor awarded in France and the equivalent of knighthood.

NEW Cake Decorating Trends

Witness exciting new products and techniques to enhance your cakes! Trendy designs that will draw in clients and profitability for your business!

Track: All Audiences
Industry Segment: Retail
Stage: American Cake Decorating Magazine Stage
Level: Intermediate
Keyword(s): Decorating
Sponsored by: Satin Fine Foods

Instructor(s): Erin Schwartz

Erin Schwartz, Stacked, Owner, Cake Artist

Erin Schwartz is the owner and cake artist of Stacked. Stacked is known for it’s masterful custom cakes and premiere cake decorating school. Erin has always had a passion for food and fell in love with cake decorating as a teenager. Upon graduating high school, Erin attended the Culinary Institute of America in New York. At the CIA, she earned her degree in Baking and Pastry Arts and graduated Valedictorian. Following graduation, Erin worked at a top cake shop in New Jersey for a couple years and then moved on to discover her own style. She moved to Virginia in 2014 and soon after founded Stacked. Schwartz made numerous appearances on national television networks (both Food Network and The Cooking Channel), has been featured in numerous international publications and loves sharing her knowledge with students both at Stacked and around the country!

A Modern View of Coconut Cream Pie

Come join chef Joe DiPaolo as he prepares a unique twist on a traditional coconut cream pie. Following the trend on desserts with jars, he will demonstrate a coconut cream, coconut macaron, and a pineapple mango compote. In addition, there will be a sampling of Fruit Rouge fruit purées and mocktails.

Track: All Audiences
Industry Segment: Both
Stage: Revent Celebrity Demo Stage
Level: Intermediate
Sponsored by: BakeryEquipment.com

Joseph DiPaolo, American Pie Council, Chef

A graduate of the Culinary Institute of America majoring in Baking and Pastry Arts, Chef Joe DiPaolo has worked in various aspects of the pastry industry. He worked at the Short Hills Hilton for the Dining Room restaurant, traveled to Matsumoto, Japan as the pastry chef of Sweet Foods Inc., and for M&M Mars as a research and development pastry chef. He became an instructor at Le Cordon Bleu College of Culinary Arts in Tucker, Georgia in 2004. During his time as an instructor, he obtained the title of Certified Executive Pastry Chef from the American Culinary Federation. In 2009, he left teaching to further pursue his passion for baking science as the Director of Culinary/Corporate Pastry Chef for Duncan Hines at Pinnacle Foods. In this role, he was responsible for identifying and incorporating baking trends into the business, creating gold standards for new product innovation pipeline and building consumer centric brand activities. Currently, Joe serves as a board member of the American Pie Council, where he chairs the education committee. In 2016, Joe was named by Dessert Professional as one of the Top Ten Pastry Chefs in America.

Gourmet Donuts

See how to upscale your donuts to make gourmet donuts.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Stage: Exhibitor Demo Stage
Level: Intermediate
Sponsored by: Dawn Food Products

Randy McArthur, The RPIA Group

Randy McArthur is a second generation baker and has been involved in the business since he was a young boy. In 1976 Randy's Dad Donald decided to pursue other interests and he took over operation of the business. Under his leadership McArthur’s Bakery grew to become the largest independently owned retail bakery in St. Louis and among the top five percent in the United States. Randy is a Past President of the RBA and has traveled in Latin America to work with Bakers and Baking Associations. Randy helped found the RPIA group. In 2014 Randy Sold McArthur’s Bakery. Randall has been involved in numerous church and trade association boards over the past forty years. These include ten years on the Board of Directors of the St. Louis Bakers Cooperative Association a local buying coop, Past President of the St. Louis Master Retail Bakers of St. Louis. Past President of the Missouri Bakers Association. Randy also served in the children's ministry at Grace Church-St. Louis for eleven years. Served 8 years as a director of the Pattonville School District. He has served as Chairman of the board of Joy FM-St Louis’s Christian Music Radio Station and as a President of the Lemay Chamber of Commerce. Currently Randy works for Dawn Foods as a Technical Support Representative. Randall has been married to Rebecca McArthur since June of 1977. Together they have 2 Daughters Christina and Amanda and seven grandchildren.

Jamie Dittenber, Dawn Food Products, Trade Marketing Manager

Jamie Dittenber is a Trade Marketing Manager for Dawn Food Products. She’s a graduate of Western Michigan University’s Food and Consumer Packaged Goods Marketing program and was a member of Sigma Phi Omega. Jamie previously worked for IRI and Abbott Laboratories, before finally deciding to move back home to Jackson, Michigan to begin a career, and fuel her passion of baking, with Dawn. Her experience spans across various analyst, sales, brand, category, content and trade marketing roles. She is a proud Air Force wife, married to Adam, with two step daughters, Kylie and Keira. When not enjoying all the sweet baked goods she brings home, Jamie and her family enjoy the lake, their cabin in northern Michigan and snowmobiling.

Getting your cakes published in print and digital

Are you ready for your close-up? Maximise your media exposure through exciting print and digital feature opportunities in American Cake Decorating magazine and other leading titles. Getting your cakes published will expand your audience, help build your client base and create delicious new business opportunities for you. you just need to know how to approach an editor. By working with your industry magazines and getting to know your editor, you can enjoy the promotion you crave. Managing Editor Leeanne Cooper will share her top tips on how to get noticed, celebrated and published by editors looking for new talent and fresh ideas.

Track: All Audiences
Industry Segment: Both
Stage: American Cake Decorating Magazine Stage
Keyword(s): Decorating, Marketing
Sponsored by: American Cake Decorating

Leeanne Cooper, American Cake Decorating, Managing Editor

Leeanne loves baking and business! In all its sweet guises from food writing for magazines to creating online content, marketing strategies, rebrands and sales campaigns. Leeanne has over twenty years of publishing and sales experience in various sectors and is enjoying nearly a decade of food writing. As an editor, Leeanne understands her readers needs from beginner to expert cake decorator, home to business baker and is super committed to showcasing and supporting exciting cake talent while celebrating all that makes baking one of life's most precious gifts. Previously editor of ‘Cake Decoration & Sugarcraft’ and ‘Making Cakes & Bakes magazines’, she has gained a wealth of knowledge in delivering excellent content as well as working with brands and artists to educate, inform and entertain their audience for maximum impact and better business. Now freelance, Leeanne is enjoying her role as Managing Editor of American Cake Decorating magazine, North America's favourite cake magazine for over twenty-five years.

Fundamentals in Rolled Fondant

During this educational demo chef Nicholas Lodge will discuss and demonstrate the many ways of using rolled fondant in application to cakes, cookies, cupcakes and desserts. Chef Nicholas will discuss and show storage, coloring, covering techniques, piping with rolled fondant, stenciling with rolled fondant, modifying rolled fondant to use as Gumpaste, and using rolled fondant in other applications. In addition he will share his knowledge from 40 years in the industry on topics including refrigeration of cakes , pricing and structure. The session will include time for Q and A.

Track: Retail - Bakers/Decorators
Industry Segment: Both
Stage: Revent Celebrity Demo Stage
Level: Intermediate

Nicholas Lodge, Renshaw Americas, Chef

Full bio at www.nicholaslodge.com

Artisan Breads and Sourdough

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Stage: IBIE Artisan Marketplace crafted by Puratos
Level: Intermediate
Sponsored by: Puratos

Beesham Soogrim

Decorating Fruit and Cakesicles

World renown Sugar Artist and Chef Roshell Ingraham of Your Sweet Connection demonstrates the latest trend in decorating decorate fruit and cakesicles. Roshell will be using printed Flexfrost Edible Fabric Sheets, which is making its debut at IBIE. Roshell will also demonstrate how easy it is to create the quickest easiest no mix – no measure edible lace on the market!

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Stage: American Cake Decorating Magazine Stage
Level: Beginner

Roshell Ingraham

My Bonbons

This session will feature new ideas with chocolate from a confection master. The perfect praline step by step: shell, ganache and closure.

Track: Artisan & Specialty Foods
Industry Segment: Both
Stage: Revent Celebrity Demo Stage
Level: Intermediate
Keyword(s): Artisan, Chocolate
Sponsored by: Bravo

Antonio Bachour

Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks to a childhood spent in his family’s bakery. Decades later, the talented star is one of Miami’s brightest, with three top-selling cookbooks under his name an impressive background including stints at Talula, Scarpetta, Trump Soho, Solea, Quattro and St Regis Bal Harbour. In April 2011 Bachour trained in France with renowned chef Philippe Givre at L’ Ecole Valrhona and that same year he was selected as one of the “Top 10 Pastry Chefs” in America plus was finalist in the 2011 International Chef Congress Pastry Competition. He has spent the bulk of the past few years since leaving the St. Regis, teaching pastry around the world, and working on his flagship store which opened in Coral Gables in February 2019. Bachour’s hyper-creative desserts have been featured in numerous pastry publications and he has published 4 books: Bachour, Bachour Simply Beautiful, Bachour Chocolate and Bachour The Baker. In 2018 he has been awarded best pastry chef at the Best Chef Awards 2018.

Sourdough and the Future of Bread

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Stage: IBIE Artisan Marketplace crafted by Puratos
Level: Intermediate
Sponsored by: Puratos

Peter Reinhart, Johnson & Wales University, Executive Director, Johnson & Wales International Symposium on Bread

Peter Reinhart is 4 time James Beard Award winning author, baking educator, and consultant. He is on the faculty of Johnson & Wales University (for 20 years), and continues to regularly publish books on bread, pizza, and food & culture (his 12th book will be released in May 2019). His TED Talk on the Art and Craft of Bread has been seen by over a million viewers. He is the host and founder of PizzaQuest.com, a video website dedicated to the never ending search for the perfect pizza. In addition, Peter consults for a number of companies as a product developer, both in the fresh and frozen category. He is also the founder and executive director of the Johnson & Wales International Symposium on Bread, held annually at the JWU Charlotte campus.

Bakery of the Year Presentation

SF&WB Bakery of the Year award presentation

Track: All Management
Industry Segment: Wholesale
Stage: Exhibitor Demo Stage
Level: Beginner

Time-Saving Tips for Decorating Cakes, Cupcakes & Cookies

Learn now to create more with less, using these efficient techniques and exciting new products!

Track: All Audiences
Stage: American Cake Decorating Magazine Stage
Level: Intermediate
Keyword(s): Fondant
Sponsored by: Satin Ice

Instructor(s): Erin Schwartz

Erin Schwartz, Stacked, Owner, Cake Artist

Erin Schwartz is the owner and cake artist of Stacked. Stacked is known for it’s masterful custom cakes and premiere cake decorating school. Erin has always had a passion for food and fell in love with cake decorating as a teenager. Upon graduating high school, Erin attended the Culinary Institute of America in New York. At the CIA, she earned her degree in Baking and Pastry Arts and graduated Valedictorian. Following graduation, Erin worked at a top cake shop in New Jersey for a couple years and then moved on to discover her own style. She moved to Virginia in 2014 and soon after founded Stacked. Schwartz made numerous appearances on national television networks (both Food Network and The Cooking Channel), has been featured in numerous international publications and loves sharing her knowledge with students both at Stacked and around the country!

Creating Sweet Treats In Spite of the New Sugar Labeling Law

With the FDA’s changes to the nutrition facts label taking effect in the near future, operators in the food industry are faced with the daunting task of creating cleaner labels and reducing added sugars in food products because of consumer demands for more whole food ingredients. The World Health Organization (WHO) has established a guideline for free sugar (added sugar) intake to be less than 10% of total energy intake per day and a further reduction to 5% of total calories to provide additional benefits. These added sugar intake guidelines do not apply to intrinsic sugars, those sugars incorporated within the structure of intact fruits and vegetables. This distinction between added and intrinsic sugar is reasonable as the intact sugars contain additional nutrients, phytonutrients and fiber that have been refined out of traditional sugars-containing foods. Fruits, beans and whole grains provide fiber and potassium, two of the 4 shortfall nutrients identified by the Dietary Guidelines for Americans, as well as other nutrients to create a nutrient dense product. This presentation will discuss applications for using these ingredients to create ‘hot products’ in light of the FDA’s labeling law changes and how operators can use added sugar labeling information in their products and marketing.

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Stage: Revent Celebrity Demo Stage
Level: Intermediate
Sponsored by: Sun Maid Growers

Instructor(s): Jim Painter

Jim Painter, University of Texas -Houston, Adjunct Professor

Dr. Jim Painter is an Adjunct Professor at University of Texas. His current research includes heart disease and mindless eating. Jim consults for Sun-Maid Raisins, Paramount Farms, and the National Dairy Council. He serves on the American Heart Association’s Eat Well Task Force and is the Chair of Sugarwise. He worked for Marriott Corporation in the 1980s, taught at University of Illinois during the 1990s and at Eastern Illinois University until 2013. Jim has written over 100 publications.

Cake Mechanics

This amazing demo will show you how to build structures for every possible sculpted cake, Jorg shows how to build your own "cake mechanics" tool kit and where to find all of the support materials in your basement or the nearest hardware store,

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Stage: American Cake Decorating Magazine Stage

Instructor(s): Jorg Amsler

Jorg Amsler

From the time he was little, Jörg Amsler loved to work with his hands. When he was nine years old, he was asked to write an essay on what he wanted to be when he grew up. To this day, he doesn’t’ know why, but he chose to write about being a pastry chef. Spending his spare time cooking in the kitchen with his mother, by the time he was eleven, Jörg knew he was going to enter the culinary field. After high school, he attended pastry school in Zurich and completed a five-year apprenticeship (four years in pastry and one in chocolate) at Konditorei Rhor, an elite bakery. After winning several prestigious pastry honors in Canada, he was asked to teach at the Culinary Institute of Quebec. In 1988 he was hired and traveled around the world three times as the youngest executive pastry chef for the Royal Viking cruise line. Two years later, in 2000, Jörg built Truly Jörg’s Pâtisserie in Chelsea, Massachusetts. Jörg has been an inspiration for aspiring pastry chefs, sharing his knowledge with any who ask. He regularly works with students from Johnson & Wales and has made and handful of appearances on the Food Network winning cake challengers.

How to Make the Perfect Mirror Glaze

Antonio Bachour demonstrates his magic with chocolate including his ultimate recipe and glazing technique.

Track: Retail - Bakers/Decorators
Industry Segment: Both
Stage: Exhibitor Demo Stage
Level: Intermediate
Keyword(s): Chocolate
Sponsored by: Bravo

Antonio Bachour

Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks to a childhood spent in his family’s bakery. Decades later, the talented star is one of Miami’s brightest, with three top-selling cookbooks under his name an impressive background including stints at Talula, Scarpetta, Trump Soho, Solea, Quattro and St Regis Bal Harbour. In April 2011 Bachour trained in France with renowned chef Philippe Givre at L’ Ecole Valrhona and that same year he was selected as one of the “Top 10 Pastry Chefs” in America plus was finalist in the 2011 International Chef Congress Pastry Competition. He has spent the bulk of the past few years since leaving the St. Regis, teaching pastry around the world, and working on his flagship store which opened in Coral Gables in February 2019. Bachour’s hyper-creative desserts have been featured in numerous pastry publications and he has published 4 books: Bachour, Bachour Simply Beautiful, Bachour Chocolate and Bachour The Baker. In 2018 he has been awarded best pastry chef at the Best Chef Awards 2018.

Kouign-aman Varieties Made with Laminated Brioche

See what you can do with laminated brioche

Track: Artisan & Specialty Foods
Stage: Revent Celebrity Demo Stage

Instructor(s): Ciril Hitz

Ciril Hitz, Johnson & Wales University, Senior Instructor

Ciril Hitz is a Senior Instructor at Johnson & Wales University in Providence, RI. He has a Bachelor's Degree in Industrial Design and a Masters Degree in Education. His areas of specialization are artisanal bread and Viennoiserie. He won a silver medal at the Coupe du Monde de Boulangerie and a gold medal at the National Bread and Pastry Championship. He has authored two books on bread and Viennoiserie. He is a Certified Bread Baker. He may be joined by commercial lamination technologist.

Dragon Cookies

Dragons are all the rage so why not create your own dragon cookies using fondant, icing images and Isomalt. Peggy will walk you through step-by-step’s to create three different and easy to make dragon cookies.

Track: Retail - Bakers/Decorators
Industry Segment: Both
Stage: American Cake Decorating Magazine Stage
Level: Beginner

Instructor(s): Peggy Tucker

Peggy Tucker, School of Cakeology, owner

Peggy Tucker is an award winning Certified Master Sugar Artist, one of only 32 in the world and is internationally known. She teaches, demonstrates and judges all over the world and is the owner of School of Cakeology, Peggy was named as one of Dessert Professional’s Top Ten Cake Artists of North America in 2014 and in 2016 was awarded the Sweet Life Award. She has appeared on The Food Network and Fox News, has written articles published in many Magazine. She also own CakePlay INC

REAL Eggs: Integral Role In Baking

The flavor, functionality and appeal of REAL eggs help deliver the gold standard bakers expect and consumers demand. Learn how egg ingredients offer formulators a broad range of effective functional attributes in a single ingredient that does not need to be combined with other ingredients for efficacy. A panel of experts will explain and demonstrate the functionality and clean-label appeal of REAL egg ingredients, which allow bakers to formulate products consumers crave.

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Stage: Exhibitor Demo Stage
Level: Intermediate
Keyword(s): Artisan, Baking Process, Ingredient
Sponsored by: American Egg Board

Elisa Maloberti

Elisa Maloberti is the Director of Egg Product Marketing for the American Egg Board (AEB). She has worked with AEB for more than 25 years where she has held numerous positions, including Foodservice Assistant, Consumer Information Coordinator, and Egg Product Marketing Assistant. She has a B.S. degree in Food Science and Nutrition from Dominican University in River Forest, IL. Elisa is responsible for AEB's egg product marketing program, which includes advertising and promotions targeting food manufacturers, educational programs, and research.

Emily Munday, CuliNex, LLC, Director of Operations

Emily Munday is the Director of Operations at CuliNex, the industry’s premier firm providing product development & strategic business consultancy services focused exclusively on clean label food products. CuliNex works with a diverse range of companies from international brands to family-owned businesses, assisting them in planning and executing their product development strategies across all food categories. Emily holds an Associate degree in Culinary Arts and a Bachelor of Science degree in Culinary Nutrition from Johnson & Wales University.

Implementing Pastries from the World Championship into Everyday Production

This demo featuring Jory Downer from the 2005 World Champion USA Baking Team will show how award winning pastries can become part of your regular product line in a successful retail bakery.

Track: Artisan & Specialty Foods
Stage: Revent Celebrity Demo Stage

Instructor(s): Jory Downer

Jory Downer

Jory Downer has been a professional baker for more than 40 years. His father, Guy Downer, purchased Bennison’s Bakery in Evanston, IL, from the Bennison family in 1967. Bennison’s had already been a north shore institution since 1938.In 1975 Jory joined the family bakery. He attended culinary school to improve his skill, eventually achieving the rank of Certified Master Baker, and went on to teach baking and pastrycourses at Kendall College. Jory was a member of BBGA Team USA 2005, which won the gold medal in the Coupe du Monde de la Boulangeriein Paris, and he coached the 2008 and 2014 teams

Lalllemand Baking EuroPremix® Dry Flavor Bases

Create your own signature baked products by using Lallemand Baking EuroPremix® dry flavor bases for bread and rolls, pizza, crackers and croutons. With a variety of flavors to choose from, EuroPremix® offers convenience and versatility, designed for sweet and savory applications. Baking Demonstrators: Kees Doctor & Yolande Papillon

Track: Retail - Bakers/Decorators
Industry Segment: Both
Stage: Exhibitor Demo Stage
Level: Beginner
Sponsored by: Lallemand Baking

Instructor(s): Arturo Davila

Arturo Davila

Artisan Breads and the Quest for Sourdough

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Stage: IBIE Artisan Marketplace crafted by Puratos
Level: Intermediate
Sponsored by: Puratos

Karl De Smedt

Beesham Soogrim

Magical Transformations

Learn ways to use Flexique products to change the characteristics of common cake decorating ingredients (pastillage, corn starch, Isomalt, gumpaste, printed wafer paper, confectionery coating). Create a food safe barrier for non-food grade items to prevent cake contamination (burlap, rose stems). Protect food items from spoilage or discoloration for days on display with an edible clear wrap. Add an unexpected edible element to your table display by using an edible clear plate or textured platter.

Track: Retail - Bakers/Decorators
Industry Segment: Both
Stage: American Cake Decorating Magazine Stage
Level: Intermediate

Marilyn Bawol, Unique Cakes, Owner/Cake Artist

A natural-born artist, Marilyn thrives on combining her sculpture and painting skills with her baking talents to create an art form that others can enjoy as much as she can. She’s always experimenting with different products and processes and has developed interesting techniques in working with a new edible fabric-like compound she invented. She has won first place in professional sculptured cake competitions and has been featured in national cake decorating publications.

Joseph Bawol, Unique Flexique, Owner

Joe spent 26 years in the Army then 18 years as a Certified Program Manager. He has a BS in Math, and Master’s in Comp Sci and Business Admin. He has been actively involved in his wife’s cake business and understands the cake community. Joe has experience building complex structures for 3D creations and has presented an informational session briefing on these structure fundamentals. He is currently the co-owner of Unique Flexique which produces the Revolutionary Flexique product line.

Decorating with Buddy, Master Baker of Carlos Bakery

Everyone's favorite, Buddy Valastro, the Cake Boss, is back to share his secrets to a successful cake business.

Track: All Audiences
Stage: Revent Celebrity Demo Stage

Buddy Valastro, Carlo's Bakery, CEO

THE CAKE BOSS – EVERYONE’S BUDDY For New York Times best-selling author Buddy Valastro, mixing eggs, sugar, butter and flour means a lot more than “making a cake.” As a fourth generation baker, it’s a constant source of pleasure, pride and creativity. Creating amazing cakes connects Buddy with the memory of his father Buddy Sr. and his extended Italian family history. His talent and passion for the family business, Carlo’s Bakery, has earned the straight-talking cake expert the moniker, and TLC TV show, Cake Boss. In December 2010, TLC premiered the spin-off series, Cake Boss: Next Great Baker, where Buddy challenged bakers from around the country to compete for a chance to work alongside the Valastro family at Carlo’s. This past August, Cake Boss: Next Great Baker crowned its fourth season winner. December 2013, TLC launched Buddy’s Bakery Rescue (formally Bakery Boss), a series following Buddy Valastro across the country helping other family-run bakeries that are struggling to find their own sweet success with his famous blend of business skills and baking expertise. Following the launch of his best-selling first book, Cake Boss, Stories and Recipes from Mia Famiglia (Free Press, Nov. 2010), Buddy brought the pages of stories and tips to life on stage via his highly successful Bakin’ with The Boss Tour. Buddy went on to release a how-to book, Baking with the Cake Boss: 100 of Buddy’s Best Recipes and Decorating Secrets (Free Press, Nov 1, 2011). A year later, Buddy shared his savory skills and favorite Italian recipes in his how-to book, Cooking Italian with the Cake Boss: Family Favorites as Only Buddy Can Serve Them Up (Free Press, Nov 6, 2012) and hit the road for his much-anticipated Homemade for the Holidays Tour. Last November, Buddy offered families festive tips and tricks to celebrate the holidays with his newest how-to book, Family Celebrations with the Cake Boss (Atria Books, Nov 5, 2013). Expanding outside of Hoboken for the first time, Buddy and the famiglia built a 100,000 square foot baking facility in Jersey City in 2011, opened multiple new locations throughout the United States and in Brazil. In October 2013, Buddy brought his family’s classic Italian recipes to the table, opening his first restaurant, Buddy V’s, in the Venetian Las Vegas Buddy then went on to open additional Buddy V’s restaurants in McAllen, TX and Bethlehem, PA. Old favorites and new recipes are on the menu as well as desserts you know and love from Carlo’s Bakery. Taking his talents behind the camera lens, Buddy and long-time partner Art Edwards have launched Cakehouse Media, a production company focused on creating original high quality lifestyle programming.

History and the Importance of Sourdough and New and Innovative Ways of Using Sourdough

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Stage: IBIE Artisan Marketplace crafted by Puratos
Level: Intermediate
Sponsored by: Puratos

Lionel Vatinet

Fresh Floral Designs for Cakes - 101

This session Kathleen will be demonstrating basic floral designs how to wire fresh flowers, make ribbon bow and tulle tuffs and learn to make a small boutonniere and corsage spray. This is a must for any cake designer! Do you know what types of flowers you can use or not use? Do you know what to do if the florist doesn’t show up to the event? Do you know how to apply flowers to a cake safely and secure? If not, this is the class for you!

Track: Retail - Bakers/Decorators
Industry Segment: Both
Stage: American Cake Decorating Magazine Stage
Level: Beginner

Kathleen Lange, Confectionary Chalet, Int'l Master Cake Artist / Designer

Kathleen has taught in the industry since 1980 working and owning a high-end wedding cake salon, consulting and training bakery owners and employees throughout her career. She competed with Michelle Sohan as Team Trinidad & Tobago in Milan, Italy in the FIPGC Cake Designers’ World Championship, winning " Best Cake Taste in the World" out of 19 countries and 7th overall in 2017. Kathleen is a distinguished member of (FIPGC), Italy - Int'l Federation of Gelato & Chocolate USA Division Rep & One of 20 Int'l Excellence Team Cake Designers in the world.

The Latest Trend in Laminated Yeast Doughs: from Croissant to Danish to Brioche Feuilletee

Chef Peter Yuen will share his secrets for creating breakfast pastries and his special technique that will enable you to become efficient and effective in your preparation of laminated dough. In this demo, Chef Yuen will take you through an assortment of Asian baked goods and classic French pastries that will add variety to your current Viennoiserie repertoire.

Track: Artisan & Specialty Foods
Stage: Revent Celebrity Demo Stage
Level: Intermediate
Keyword(s): BBGA
Sponsored by: Revent

Instructor(s): Peter Yuen

Peter Yuen, La Patisserie P, Baking Consultant

Chef Peter Yuen is an award winning pastry chef who began his career working part-time at his family’s bakery. He later trained for over a decade in Hong Kong in the art of Classical Baking as an apprentice to several legendary master bakers. In 2000, he graduated from The French Pastry School, a world-renowned pastry school located in Chicago.

Tartines & Savory Pastries

Track: Artisan & Specialty Foods
Industry Segment: Both

Instructor(s): Solveig Tofte

Solveig Tofte

For over 16 years, Solveig has dedicated herself to the craft of artisan baking. As head baker at Turtle Bread Company in Minneapolis, she spent a decade spreading the appreciation of artisan baking throughout the Twin Cities. In 2008, Solveig represented the United States at the Coupe Du Monde de la Boulangerie in France.

Home Bakers Disrupting the Future of Artisan Bread

Track: Artisan & Specialty Foods
Industry Segment: Both
Stage: IBIE Artisan Marketplace crafted by Puratos
Level: Beginner
Keyword(s): Artisan
Sponsored by: Puratos

Beesham Soogrim

Karl De Smedt

Pillsbury Bakers Plus Creative Decorating Award Ceremony

Winners of the two day Pillsbury Bakers Plus Creative Decorating Competition will be announced.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Stage: Exhibitor Demo Stage
Level: Beginner
Keyword(s): Buttercream, Decorating, Fondant
Sponsored by: Retail Bakers of America

All About Dusting Powders

When should you use petal dust? What works best for luster dusts? Can you use metallics and glitters on cakes? Ruth goes over every type of powder and shows you the easiest and best ways to use each. She will talk about the FDA restrictions and how to protect your bakery. This was a hugely popular demo last IBIE! Don't miss it!

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Stage: American Cake Decorating Magazine Stage
Level: Beginner

Instructor(s): Ruth Rickey

Ruth Rickey, Sugar Gypsy, Owner

Ruth is a former lawyer, administrative law judge and bakery owner. Ruth was named the top Bakery Manager in the world for the IGA stores (3200 stores in 31 countries) in 1999, then opened Ruth’s Sweete Justice Bakery in 2000. Ruth closed the bakery at the end of 2011, so that she could focus strictly on teaching and judging. Ruth began a custom product line of cutters, veiners and dusting powders under the name Sugar Gypsy and has started an educational blog called SugarZen.

Simplifying Using Whole Grains

Whole grains aren't that difficult to use in breads. Christy Timon can simplify the process for you.

Track: Artisan & Specialty Foods
Industry Segment: Both
Stage: Revent Celebrity Demo Stage

Instructor(s): Christy Timon

Christy Timon

hristy Timon founded Clear Flour Bread in Brookline, Massachusetts in 1983 in response to persistent requests for regular production of the naturally leavened breads she was baking for her catering business, Café Small. Abe Faber came along a year later for a “temporary” job to fill in the gaps in a young artist’s pay and ended up instead gaining a wife as well as a life’s work and calling. Daily life at Clear Flour was all about consistently producing traditional baked goods on a small scale for their community. Together, Christy and Abe grew the bakery to produce a wide range of European authentic breads, pastry, and viennoiserie in a manner that honored, preserved and nurtured the art and craft of traditional baking. For 35 years they enjoyed the daily challenges of running the bakery, as they acquainted their employees and customers with the pleasure, hard work, and nearly alchemical mix of science and craft involved in transforming flour, water, and yeast, into bread and pastry. Their personal baking aesthetic was developed through extensive travel and research in bakeries in the small towns and back roads of European countries. Their knowledge was also refined greatly over the years by involvement with activities of the Bread Bakers Guild of America, of which they are founding members. Christy and Abe have since been recognized nationally as pioneers in the American renaissance of the production of the traditional hand-crafted, authentic, breads of Europe and continue to be involved at the forefront of modern applications of traditional baking education in America. Christy and Abe used the platform of the bakery over decades to elevate the level of baking skills in America and are proud to note that many former employees went on to open critically acclaimed bakeries around the country. These bakery “alumni” turn out new and exciting lines of bread and pastry, along with traditional products of the highest standards, furthering the growth of neighborhood bakeries where food is produced as locally as possible to where it is consumed, in an open manner that engages customers in understanding how their food is made. In late 2017 Christy and Abe “passed the torch” of their beloved bakery to a younger generation of owners.

Making a Three Tier Cake from One Tier with No Tears

Bronwen will demonstrate how to take a 16" cake layer and transform it into a three tier wedding cake, ready to decorate and deliver.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Stage: American Cake Decorating Magazine Stage
Level: Intermediate
Keyword(s): Decorating, Wedding Cakes

Instructor(s): Bronwen Weber

Bronwen Weber, formerly with Frosted Art Bakery, Chef

Bronwen Weber, formerly the Executive Chef of Frosted Art Bakery & Studio in Dallas, Texas, started her 26 year career in a small bakery in Acton, Ontario. She has spent her time in bakeries and kitchens as a cake decorator, a cake designer, a baker, bakery manager, a management trainer, and cake decorating skills writer and columnist. Bronwen’s passion is teaching the art of the cake and she is a former Pastry Chef Instructor at the Cordon Bleu in Austin, Texas. For the last decade, Bronwen has reigned at Frosted Art, a bakery with a 70 year history, once owned by Neiman Marcus and now on its third generation of bride. As a grand prize winner of the most prestigious wedding cake competition in America, Chef Bronwen’s winning piece, “Bombay Romance” was featured on Food Network’s “Here Comes the Cake” production. Subsequent appearances on more than 35 of the Food Network’s Cake competitions resulted in more gold medal wins than any other chef on the network. Food Network has granted her the title of Cake Challenge Champion. In 2010 she was named in Pastry Professional’s inaugural list as one of the top ten cake artists in North America, and in 2014 she was named top 25 most influential pastry chefs in America by Bake magazine.

Boost sales with easy holiday recipes and marketing support from Dawn Foods

Ideas from Dawn Foods to expand your holiday product line.

Track: Retail - Bakers/Decorators
Industry Segment: Both
Stage: Exhibitor Demo Stage
Level: Beginner
Keyword(s): Product Trends, Sweet Goods
Sponsored by: Dawn Food Products

Melissa Trimmer, CEPC, Dawn Foods, Corporate Pastry Chef

Melissa Trimmer, CEPC is the senior application chef at global bakery leader, Dawn Foods. In this role, she works hand-in-hand with Dawn team members and customers at the company's Innovation Studio in Jackson, Mich., to drive creative new offerings informed by the latest trends and consumer insights. Chef Trimmer also works on creating innovative recipes and photography for Dawn's quarterly inspiration guides, product launches, and its Batter Up magazine. Chef Trimmer graduated from Johnson & Wales University with an Associate degree in Baking and Pastry Arts in 2001 then took an internship at Confiseur Bachmann’s in Luzern, Switzerland. She has utilized her Swiss training and techniques in many roles throughout the Midwest highlights include leading the pastry department as Executive Pastry Chef when both Lula Café and Nightwood Restaurant received the Bib Gourmand rating from The Chicago Michelin Guide’s inaugural edition in 2010 as well as a tenure as Executive Pastry Chef at C-House, Top Chef Master Marcus Samuelsson’s restaurant in Chicago. Chef Trimmer went on to serve as department char at Le Cordon Bleu in Chicago and then spent time as a corporate chef for US Foods and Aryzta. Chef Trimmer is a Certified Executive Pastry Chef from the American Culinary Federation (United States) as well as World Association of Chefs Societies Word Chef's Pastry Chef (France). She has received acclaim from top-tier publications and looks forward to sharing her ideas with IBIE.

Mark Bastian, Mark Bastian Bakery Concepts LLC, Creative Consultant

Creative Consultant - Mark Bastian Bakery Concepts LLC A creative consultant with Mark Bastian Bakery Concepts LLC, Bastian has a long history of building bakery brands from concept through merchandising. A trained baker and experienced new product development specialist. Bastian has been involved in the baking industry and has held many positions with key bakery manufacturing companies and his last position was with Dawn Food Products, where he was the creative director for new product development. He has worked together with supermarket chains, club stores & manufacturers to design and develop successful line of cakes and bakery products. In addition, Bastian has experience in North America, Mexico and international markets, allowing him to gain expertise across multiple consumer demographic areas.

Modern Vegan Dessert, Techniques and Ingredients

Chef James Gallo will create a Vegan Verrine using modern ingredients, and techniques, lending to clean flavor and lower glycemic index recipes. Chocolate Cream, Vegan Chocolate Cake and Raspberry Marmalade are just some of the recipes featuring Fruit Rouge Fruit Purees. In addition, a chocolate tasting noting the variables of creating recipes.

Track: All Audiences
Industry Segment: Both
Stage: Revent Celebrity Demo Stage
Level: Intermediate
Sponsored by: BakeryEquipment.com

Instructor(s): James Gallo

James Gallo, HYATT HOTELS, Executive Pastry Chef

Named one of the Top Ten Pastry Chefs in North America 2017 by Dessert Professional Magazine, James Gallo grew up in a large family in New Jersey. Somewhere along the line he started cooking in the kitchen with his mother. In high school he started working in restaurants which led to the idea of culinary school. He attended the Academy of CulinaryArts outside of Atlantic City, New Jersey. It was there that his love and passion for Pastry Arts was found. He began at the Taj Mahal Casino Hotel, in Atlantic City. From there he held a few positions, including ones at the Hilton of Short Hills in New Jersey, The Jefferson Hotel in Richmond, Virginia and the Brown Palace Hotel in Denver, Colorado. Chef Gallo’s approach to pastry is simple: take the classics and make them new, putting a new twist on them. “People like comfort food. It’s how we create these favored items that makes it different. There is a constant cycle of the classics coming back around and being reinvented,” says Gallo. Keeping up with the current trends and new techniques, having fun, and constantly moving forward is what “keeps the passion alive.” Currently at the Hyatt Regency Atlanta in Georgia, James oversees the pastry operations as well as his new hobby, the hotel’s rooftop beehives, which yield Blue Dome Honey. Bringing back memories from his childhood, when he would help his brother Christopher with his beehives. “It is a fascinating world inside a beehive. How they function and operate is amazing. Plus tasting honey that is fresh and knowing you hand a hand in creating it is surreal,” says Gallo. James is also on the pastry support team for Hyatt. He and three others created a private label chocolate for Hyatt Hotels in America. Which lends to James’ favorite medium being chocolate. During his 25 plus year career, he has competed in numerous competitions and presented many demonstrations, including being commissioned for sugar showpieces for an art gallery in Colorado. Also, he has been a judge for multiple competitions including the Chocolatier category of Pastry Live in Atlanta.

Isomalt Beer Bottles in Ice!

Sidney Galpern, creator of Simi Isomalt, will show you the techniques to create these fabulous isomalt beer bottles set in ice in this fun and festive demonstration perfect for grooms cakes and birthdays! She will color and cast hollow isomalt beer bottles, teach you how to manipulate the bottles to have open and closed tops and bottoms, create realistic ice, even melted ice and show you how she customizes one-of-a-kind Icing Image beer bottle labels. These bottles can be easily changed to soda bottles! Sidney will address isomalt safety, clarity, structure, flavor, overcoming humidity and more.

Track: Retail - Bakers/Decorators
Industry Segment: Both
Stage: American Cake Decorating Magazine Stage
Level: Beginner

Sidney Galpern, Simi Cakes & Confections, Owner

Sidney Galpern is a Cert. Prof. Chocolatier, Cake Designer, Sugar Artist, International Instructor, owner of SimiCakes.com, chosen member of the International Cake Designers Team of Excellence with the Int'l Federation of Pastry, Gelato, & Chocolate based in Italy and a FIPGC USA Representative. She is host of the on-line TV Show, "Will Travel for Sweets" with GuruHub.tv produced by the Property Brothers, Jonathan and Drew Scott. She is the developer & manufacturer of Simi Isomalt & cake tools

How Bread is Good for You

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Stage: IBIE Artisan Marketplace crafted by Puratos
Level: Intermediate
Sponsored by: Puratos

Instructor(s): Tom Gumpel

Biodiversity of Sourdough

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Stage: IBIE Artisan Marketplace crafted by Puratos
Level: Advanced
Sponsored by: Puratos

Stefan Cappelle, Puratos, Business Unit Mgr. SOURDOUGHS & GRAINS

Food Engineer, Industrial Microbiology 20 years in sourdough fermentation. Global leader in prefermented sourdoughs ready-to -use. Highlights are : the Center for Bread flavour in Sankt-Vith hosting the unique Puratos Sourdough Library with more than 100 traditional mother doughs from around the world. Hobby : sourdough home baking beer brewing and tasting

Tartines and Savory Pastries

Savory pastries add new dimensions to your product line.

Track: Artisan & Specialty Foods
Stage: Revent Celebrity Demo Stage
Level: Intermediate
Sponsored by: Bread Bakers Guild of America

Instructor(s): Solveig Tofte

Solveig Tofte

For over 16 years, Solveig has dedicated herself to the craft of artisan baking. As head baker at Turtle Bread Company in Minneapolis, she spent a decade spreading the appreciation of artisan baking throughout the Twin Cities. In 2008, Solveig represented the United States at the Coupe Du Monde de la Boulangerie in France.

Wedding Business Q & A

Wedding consults, wedding cake pricing , dealing with "challenging" brides and more from a top wedding industry expert

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Stage: American Cake Decorating Magazine Stage
Level: Intermediate

Instructor(s): Bronwen Weber

Bronwen Weber, formerly with Frosted Art Bakery, Chef

Bronwen Weber, formerly the Executive Chef of Frosted Art Bakery & Studio in Dallas, Texas, started her 26 year career in a small bakery in Acton, Ontario. She has spent her time in bakeries and kitchens as a cake decorator, a cake designer, a baker, bakery manager, a management trainer, and cake decorating skills writer and columnist. Bronwen’s passion is teaching the art of the cake and she is a former Pastry Chef Instructor at the Cordon Bleu in Austin, Texas. For the last decade, Bronwen has reigned at Frosted Art, a bakery with a 70 year history, once owned by Neiman Marcus and now on its third generation of bride. As a grand prize winner of the most prestigious wedding cake competition in America, Chef Bronwen’s winning piece, “Bombay Romance” was featured on Food Network’s “Here Comes the Cake” production. Subsequent appearances on more than 35 of the Food Network’s Cake competitions resulted in more gold medal wins than any other chef on the network. Food Network has granted her the title of Cake Challenge Champion. In 2010 she was named in Pastry Professional’s inaugural list as one of the top ten cake artists in North America, and in 2014 she was named top 25 most influential pastry chefs in America by Bake magazine.

Travel Cakes: Enhancing Creativity and Adding Value

Learn how to transform your base recipes into travel cakes that will enchant your customers and increase your profits. A term popularized by Gaston Lenôtre, “gâteaux de voyage” or “travel cakes" are elegantly decorated quick breads and cakes that maintain a long shelf life and are designed for travel. Recipe demonstration and samples will include a moist pecan loaf with caramelized chocolate glaze and mandarin compote.

Track: Artisan & Specialty Foods
Industry Segment: Both
Stage: Revent Celebrity Demo Stage
Level: Intermediate
Sponsored by: Bread Bakers Guild of America

Instructor(s): Lauren V. Haas

Lauren V. Haas, Johnson & Wales University, Associate Professor

Lauren V. Haas is an Associate Professor for the International Baking and Pastry Institute at Johnson & Wales University. In addition to her role at Johnson & Wales, Lauren works with John E. Koerner & Co. as the U.S.A. technical advisor for 100% Chef and TouFoods, and is a member of the prestigious Cacao Barry Ambassador's Club. Prior to joining the faculty at Johnson & Wales University, Lauren honed her pastry skills at some of the country’s most esteemed establishments, including the residence at the White House, Albert Uster Imports, the Hotel du Pont, and the Inn at Little Washington. Lauren’s interest in sustainability led her to pursue a master’s in Sustainable Food Systems from Green Mountain College, and she also holds a bachelor of science in Baking & Pastry Arts from Johnson & Wales University. Her work has been featured in numerous publications, including So Good: The Magazine of Haute Pâtisserie, American Cake Decorating, and Pastry Chef. In 2016, Dessert Professional named Lauren one of the Top 10 Pastry Chefs in America. Well versed in the foundations of classical pastry and emerging techniques and trends, Lauren’s passion is educating students and pastry professionals in the art and science of pastry. For more information, visit www.laurenvhaas.com.

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Buddy Valastro, TV's 'Cake Boss,' bringing restaurant to Rosemont

"Cake Boss" reality TV star Buddy Valastro is planning to open an Italian restaurant and bake shop at The Pearl, Rosemont's proposed mixed-use development south of Balmoral Avenue and west of the Tri-State Tollway. Associated Press

An artist's rendering shows the inside of the proposed 8,500-square-foot Buddy V's Ristorante in Rosemont. Courtesy of Braden Real Estate

Buddy Valastro, the reality TV star known as the "Cake Boss," is bringing his Italian restaurant and bake shop to vacant land near the Fashion Outlets of Chicago mall. Rosemont has acquired the property over about six years to pave the way for a mixed-use development including retail, a hotel and offices. Joe Lewnard | Staff Photographer

Graphic: Rosemont 'Pearl' (click image to open)

Buddy Valastro, the reality TV star known as the "Cake Boss," is bringing his Italian restaurant and bake shop to a proposed mixed-use development in Rosemont.

The 8,500-square-foot Buddy V's Ristorante was announced Wednesday as the first tenant of the 16-acre development to be called The Pearl and located south of Balmoral Avenue and west of the Tri-State Tollway.

The village board Wednesday approved a redevelopment agreement that gives village-owned vacant land at no cost to Braden Real Estate, a Chicago-based development firm that will lease a still-to-be-built building to Valastro and his investors. The board also approved a deal with Deerfield-based Janko Group, which plans to develop a boutique hotel next to Valastro's restaurant.

By the time the entire property is developed, there could be another two or three restaurants, retailers, and 100,000 square feet of office space. Officials plan to host international and ethnic street festivals there.

An agreement providing land for a 50,000-square-foot office building headquarters could be voted on by the board in September, with similar agreements expected at board meetings in future months, said Mayor Brad Stephens.

Village officials have been eyeing the space for redevelopment for at least six years, when they began buying and demolishing former light industrial buildings. About 10 such buildings have come down in that time. The village plans to recover its costs from increased tax revenues once the land is developed.

Rosemont bought up all the buildings within village limits, while the two remaining blocks to the south are within Chicago and Schiller Park.

The mixed-use development will be located across the tollway from the Fashion Outlets of Chicago mall, which opened in 2013 and could expand in the future.

The location is also just blocks from the east side of O'Hare International Airport -- a reason hotel developer Gary Janko told Stephens the land is probably the most desirable hotel pad in the Midwest.

Janko's hotel, which is still under conceptual development with The Gettys Group hotel design consultants, would become the closest hotel to the airport after the Hilton Chicago O'Hare.

The hotel could have anywhere from 125 to 150 rooms, and it could gain a national brand flag or remain independent, Stephens said.

Construction is expected to begin next spring and be complete a year later.

Valastro's restaurant would become only the third one nationwide, after the opening of the first at The Venetian Hotel and Casino in Las Vegas in 2013, with the second coming soon to The Sands Casino in Bethlehem, Pennsylvania.

The restaurant features recipes passed down from Valastro's mother, grandmother and aunts such as Sunday Gravy, Steak Pizzaiola and linguine and clams with lobster. Its bakery sells items popularized by Carlo's Bakery, the New Jersey bake shop owned by Valastro and popularized on his TLC reality show.

Stephens, who met with Valastro, said the food was "phenomenal."

Valastro is consulting with restaurateurs Elizabeth Blau and Kim Canteenwalla on the creative and operations side of the restaurant, and with John Racanelli and Vincent Celano on its design and development.

Construction is expected to begin by spring and be complete by the fall of 2016.

As for the rest of the mixed-use development, relocation of Pearl Street west will begin soon. The village is moving the street closer to the Metra tracks to create a square space on which to build. There's already a streetlight in place at what will become the intersection of Pearl and Balmoral.

Rosemont's costs, which are also expected to include stormwater detention and utility relocation, could be between $4 million and $5 million -- to be funded by revenues generated by the village's fourth tax increment financing district, Stephens said.

About five acres of village land will remain undeveloped for now but could be used for a future parking garage.


Cake Boss Chef Is Opening a Restaurant in San Antonio

The Learning Channel's Cake Boss is coming to San Antonio. Well, at least his growing chain of restaurants is according to The Shops at La Cantera, which shared a photo of a barricaded window unit baring Buddy Valastro and announcing the fall opening of Buddy V's Ristorante.

The post, which went up September 16, has been shared more than 1,400 times, so needless to say, San Anto is ready for more Italian fare.

Though Valastro's team has yet to share any details on the location, Buddy V's Ristorante has locations in Las Vegas and Sands Casino Resort in Bethlehem, Pennsylvania.

Cake Boss first aired in 2009, and followed Valastro and his staff at Carlo's Bakery in Hoboken, New Jersey.

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‘Cake Boss’ Buddy Valastro Closes His Italian Restaurant for a Renovation

Cake Boss Buddy Valastro closed his Italian restaurant at the Palazzo to go through a renovation.

“Buddy V’s stopped service on June 22 and will remain closed for approximately six weeks to complete renovations. These renovations were previously scheduled to take place during the summer months,” the restaurant tells Eater Vegas.

Buddy V’s Ristorante opened in October 2013 in an 11,000-square-foot space designed by New York-based Celano Design with an entrance made of metal and glass, inspired by the Lackawanna train station in Hoboken near his grandmother’s home. Rustic wood flooring, distressed brick, and an eclectic mix of furniture and light fixtures in the entrance and bar area recall an Italian-American living room. Inside Valastro features photos of his family, light fixtures made of repurposed whisks. and water jugs and hanging panels made of vintage rolling pins.

Über restaurateur couple Elizabeth Blau and Kim Canteenwalla, who have Honey Salt, partnered with Valastro on Buddy V’s, serving Italian-American food inspired by Valastro’s family gatherings and the recipes passed down by his mother, grandmother, and aunts.

Buddy V’s marked Valastro’s first venture in the restaurant world. He also has Carlo’s Bake Shoppe at the Venetian and PizzaCake at Harrah’s Las Vegas.


Las Vegas: ‘Cake Boss’ to open first eatery Buddy V’s on the Strip

“Cake Boss” Buddy Valastro will soon become the latest in a long line of celebrity chefs to set up shop along the Las Vegas Strip. Buddy V’s is slated to open this fall inside the Venetian.

Valastro — who with his family runs Carlo’s Bake Shop in Hoboken, N.J. — is best known for the creations he has baked for “Cake Boss,” a reality show on the TLC network. He promises to share with Las Vegas diners a variety of recipes passed down by his mother, grandmother and aunts.

Buddy V’s will be Valastro’s first venture into the restaurant business.

“People always just think of me as a baker, but beyond the bakery, food has always been at the center of my family’s life,” Valastro said in a news release.

Family favorites such as Sunday Gravy and Lisa’s Linguine and Clams with Lobster will be among the featured entrees. In tribute to Buddy’s baking roots, the dessert offerings will include his signature lobster tail pastry stuffed with vanilla cream.

Veteran Vegas restaurateur Elizabeth Blau and her associate, Chef Kim Canteenwalla, are partnering with Valastro on the project.

The restaurant will replace the recently closed FIRST and will overlook Las Vegas Boulevard.

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Share All sharing options for: Buddy Valastro’s Cake Vending Machine Lands on the Strip

Cake Boss Buddy Valastro’s latest casual restaurant is showing signs of being well ahead of schedule for its prime position debut on the Strip by March 19.

Inspired by Valastro’s East Coast family roots, PizzaCake will pay tribute to New Jersey and New York pizzerias and his famed Carlo’s Bake Shop chain in a spot at the front entrance to Harrah’s Las Vegas.

The restaurant features a 441-square-foot outdoor patio facing the Mirage resort, and already installed a cake ATM, expected to be stocked with slices of Valastro’s chocolate, red velvet, and rainbow favorites, located a couple of steps from a soon-to-be installed six-foot-tall, six-layer, rainbow-colored vanilla cake sculpture.

PizzaCake rendering Harrah’s Las Vegas [Official Site]

Construction has closely followed an early rendering of the exterior, and inside, the counter-service restaurant will serve slices, or full pies, plus dessert choices and offer an informal seating area with classic furnishings, open to the casino floor.

Customers will be able to hear songs picked from Buddy’s personal playlist while looking at street art and old school photos.

Valastro worked on his pizza recipes for more than six months, and the team drew on the guidance from the chef’s father-in-law Mauro Belgiovine, and expert pizzaiolo and consultant Giulio Adriani.


Watch the video: Cake Boss bakery to open at La Cantera (January 2022).