Chef Jordan Kahn of Red Medicine – Los Angeles, CA, has the participants of his workshop “The Coloristic Use of Dissonance” wear color-blocking goggles while tasting a dish.
Paco Torreblanca puts olive oil to use in lieu of butter during “A Peek into Pasteleria Totel.”
Armagnac Jelly-filled Walnut Candies with Goat's Milk Ice Cream and Salted Walnuts from the main stage presentation of Chef Andoni Luis Aduriz of Mugaritz – Errenteria, Spain
Audience participants during Dominique Persoone's and Bernard Lahousse's main stage presentation “Chocolate is Rock'n'Roll and the Science of Food Pairings”
Pastry Chef Mindy Segal of HotChocolate – Chicago, IL during her workshop, “The Art of Artisan Pastry”
Alex Stupak, Johnny Iuzzini, and Sam Mason during their main stage presentation “Three Men and a Dessert”
Tristar Strawberry Consommé, Red Bell Pepper Meringue, Cilantro Oil, and Ricotta Sorbet by International Pastry Competition Contender Pastry Chef Jennifer Yee of SHO Shaun Hergatt – New York City, NY
Pastry Chef Jashmine Corpuz of Bottega Louie Restaurant and Gourmet Market – Los Angeles, CA, plates her Jalapeño Sherbet, Cilantro Granita, Crystallized Macadamia Nuts, Lime Gelée, and Rum Panna Cotta in the first round of the International Pastry Competition.
International Pastry Competition Judges Elizabeth Falkner and Jacques Torres have some fun while tasting dishes.
Pre-Gel gelato stand at the International Chefs Congress Products Fair