In-Person
Master the latest innovations in pastry from cutting edge professionals during this summit designed for those working in pastry leadership roles. Grow your skills during this advanced level educational experience focused on baking and pastry trends, advanced pastry and chocolate innovations, modern desserts and plating techniques.
Price: $199 ACF Members - $250 Nonmembers
Pre-registration has closed
Specialty certificate:
- Specialized Certificate: Advanced Pastry Trends and Techniques upon successful completion of the written examination.
- 8 CEHs upon attendance of the summit.
Prior experience and requirements: the content is advanced and assumes attendees have a high level of pastry experience and knowledge.
Limited attendance: due to COVID spacing and venue capacity, attendance is limited.
Hosted At
Dallas College Culinary Pastry and Hospitality Center, 11830 Webb Chapel Rd #1200, Dallas, TX 74234
Hotels
Agenda
8 a.m.–5 p.m.
Take your knowledge and skills to the next level in the following topics:
Advanced Concepts in Bread Baking: Pre-Ferments
Speaker: Chef Lisa Kirschner – Bio
Chef Lisa Kirschner
Chef Lisa Kirschner is Chef Instructor at The Culinary Institute of America in Hyde Park, New York. Chef Lisa is a CIA graduate with a degree in Baking & Pastry Arts and Penn State University with a degree in Workforce Education. Chef Lisa has opened numerous Boulangeries in New York City, was the head baker at a large wholesale bread commissary and was the head baker at the American Test Bakery at Revent, Inc. Chef Kirschner has participated at international baking trade shows, plus trained and mentored numerous up and coming bakers. She is a passionate “bread baker” and believes there is something to be said about using the same four ingredients every day but getting a different outcome after every bake!
From Levain to Biga and Poolish…what pre-ferments will be most effective for your breads? Join CIA Baking Instructor Chef Lisa Kirschner as she presents a demo with discussion on the varieties of different pre-ferments utilized in the bread industry. Discover how pre-ferments can benefit your baking program by providing increased gluten structure, adding flavor, and improving keeping times/quality and how they can reduce your production times. From utilization of commercial yeast to naturally occurring wild yeasts, learn what pastry chefs need to know, how to determine if pre-ferment has matured sufficiently and how to incorporate these techniques to assist with your own baking and bread production needs.
Pastry Trends and Techniques: Natural Food Colors
Speaker: Chef Lasheeda Perry - Bio
Chef Lasheeda Perry
Lasheeda Perry is the pastry chef and owner of Queen of Flavor, a company that specializes in everything from revamping your dessert menu to helping you design and execute your dream dessert menu. Prior to creating Queen of Flavor, she received her culinary education from Johnson & Wales University in Providence, Rhode Island, and has studied abroad in Ireland, Australia and China to enhance her culinary skills. Immediately after graduation, Lasheeda began working for Four Seasons Hotels and Resorts.
Although she is now based in Long Beach, California, Lasheeda has previously worked across America as an Executive Pastry Chef for the Four Seasons Hotels and Resorts and Bon Appetit Management Company at LinkedIn. She also teaches fun-filled pastry classes on Food Network Kitchen App. When not surpassing expectations in the kitchen, Lasheeda continues to travel and enjoys spending time with her family and friends.
Join the “Queen of Flavor,” Pastry Chef Lasheeda Perry, for a deep dive into the trend of natural food colors. Known for being resourceful, pastry chefs are now turning to the produce and spice aisles to make vibrant, concentrated hues including pinks, purples, yellows, greens and more, by using ingredients like turmeric, freeze dried berries, herbs and even purple cabbage and beets. Delicious, natural, and free from additives, Chef Perry will share her techniques for bringing eye appealing colors to your plates, batters, icings and cakes, by utilizing nature’s bounty to create your own custom food dyes.
Lunch
Prepared and presented by Chef Keith Sarasin - Bio
Keith Sarasin
Chef Keith Sarasin is an author, chef, speaker and restauranteur. Chef Keith started The Farmers Dinner, which hosts upscale dinners on local New England farms. Since 2012, The Farmers Dinner has hosted over 100 farm to table events across New England and fed more than 19,000 customers raising over $188,000 for local farms. Keith has a deep passion and respect for Indian food which lead him to start Aatma. Aatma is an exciting one-of-a-kind pop-up tasting experience showcasing food from the Indian subcontinent presented with modern techniques and styles. Chef Sarasin is also the author of: The Farmer’s Dinner Cookbook, Perfect Turkey and Meat: The Ultimate Cookbook.
Chef/author Keith Sarasin, founder of The Famers Dinner and Aatma, will prepare a delicious “Indian Tiffin” lunch featuring the dishes Tadka dal, Achari pulled pork, Coconut rice and Gajar halwa truffle. Chef Keith has a deep passion and respect for Indian food which lead him to start Aatma, an exciting one-of-a-kind pop-up tasting experience showcasing food from the Indian subcontinent presented with modern techniques and styles.
Demystifying Sugar Techniques for Pastry Professionals
Speaker: Susan Notter, CEPC – Bio
Susan Notter, CEPC
Born and raised in England, Susan Notter, CEPC, started baking at a young age, then attended culinary school while working part time in a bakery. After graduating Chef Notter had the opportunity to work in Germany for Konditorei Heinmann where she spent three years learning about European pastries and confections.
Switzerland followed and more experience with chocolate at Confiserie Bachmann in Luzern and Confiserie Honold in Zurich. While working in Zurich she started taking sugar classes with Ewald Notter, who had just started the sugar school in Zurich at that time. After a few months, Susan joined the school full time gaining more experience with pulled and blown sugar and eventually teaching classes alongside Ewald. The school grew and became internationally renowned, leading to worldwide travel, including travel to the United States to teach and demonstrate the art of pulled and blown sugar to many chefs.
In 1992 the school moved its base from Zurich to Maryland, then a few years later to Orlando, Florida.
After the Notters parted ways (but are still very good friends!), Susan went on to be the Corporate Pastry Chef for Albert Uster Imports and during this time also became a member of a regional team representing Maryland in the Internationale Kochkunst Ausstellung (IKA), unofficially known as the “culinary Olympics,” in Germany.
In 2000 she moved to Alabama to open the Pastry and Baking division of Cuilinard, at Virginia College. Chef Notter has spent many years in the education field, teaching and as program director of pastry arts programs. In addition to this she has represented the country multiple times at the IKA, placed third at the Queen of Pastry in Italy and successfully coached first and second place winners at the same competition. She has appeared on numerous Food Network shows including “Halloween Wars” where she had the honor of being part of the winning team on the first season.
After spending the past four years as one of Felchlin’s Corporate Pastry Chefs based in the United States, representing the company with technical support for the U.S. market, she has now opened her own chocolate boutique where she creates fine European chocolates, teaches classes and designs dessert programs to meet the needs of chefs in the current market.
Join pastry chef, competitor and educator Susan Notter, CEPC, as she demonstrates demonstrates the art of cast, pulled and blown sugar. During her presentation Chef Notter will create a dimensional showpiece to showcase various techniques. Discover how to balance color, shine and gain height when making eye catching sugar pieces. Add to your repertoire by gaining new skills that can be used in competitions, or to enhance your dessert presentations, and learn how to create new amenities and decor that are guaranteed to “wow” your guests.
Modernist Cuisine: Pastry, Design & Art
Chef Francisco Migoya - Bio
Chef Francisco Migoya
Francisco Migoya is the Modernist Cuisine head chef and co-author of Modernist Bread (2017) and Modernist Pizza (2021). Modernist Bread has won many awards, including James Beard Foundation, International Association of Culinary Professionals, and Gourmand cookbook awards. Together with Nathan Myhrvold, he directs culinary research, including the development of new techniques and recipes. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science. Migoya’s book The Elements of Dessert (John Wiley & Sons, 2012) won a 2014 International Association of Culinary Professionals Cookbook Award in the Professional Kitchens category.
Inspiration is all around us, though sometimes it can seem hard to find. Join Modernist Cuisine’s head chef and award-winning pastry chef Francisco Migoya on an exploration of finding inspiration and how to use ingenuity to break the mold. From concrete tiles to the leaves that fall off trees, Chef Migoya will show you how to transform everyday items into works of art, and how to turn sculptures into edible masterpieces. During this session you will sure to be inspired by Chef Migoya, whose published pastry books include Frozen Desserts, The Modern Café, The Elements of Dessert, and co-author of Modernist Bread and Modernist Pizza.
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