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Dessert Expo Program

WHEN:
June 9-11, 2006

WHERE:
Las Vegas Convention Center

REGISTRATION:
$20 - CLICK HERE

*Please note: The Dessert Expo is not open to the public. This event is for food, beverage and dessert trade professionals only

INFORMATION:
Great American Dessert Expo
www.dessertexpo.com


 

The Great American Dessert Expo
The Only Trade Show Dedicated to the Multi-Billion Dollar Dessert Industry

The countdown is on for a show that addresses America’s sweet tooth! The Fourth Annual Great American Dessert Expo, the only trade show dedicated exclusively to the multi-billion dollar dessert industry takes place June 9-11, 2006 at the Las Vegas Convention Center. It will once again be co-located in one exhibit hall with Coffee-Fest, a leading trade show for the lucrative coffee industry. Attendees will pay for one admission badge and have access to two first-rate trade shows.

The growing emphasis on desserts has been repeatedly featured on the Food Network’s Special “Treats of the Trade” since originally filmed at the Dessert Expo in 2004. “Every time the Food Network airs the show my website hits jump from 5,000 per day to 30,000 per day- it’s been incredible”, beamed Michelle Hester of Sugar Veil who exhibited at the 2004 Dessert Expo. “The Food Network has put The Dessert Expo on the culinary map”, said Nina Feiner, Show Manager of The Dessert Expo, “We constantly get calls and emails from people in the food industry as well as those who are not, because they viewed us on the Food Network. “We hope to work with them again!”

In addition to a potpourri of dessert products and ingredients from all over the US, the show will once again feature a special Italian Ministry Pavilion, headed by Regione Siciliana- Regional Ministry for Cooperation, Trade, Craft and Fisheries. The participating companies boast unique and exotic products found exclusively in Italy. Last year, the Italian Pavilion featured such products as artistic glassware of Tiffany’s Studio and Art Work (Siracusa), the natural marmalades of Colle Vicario, some typical Italian products like virgin olive oil, sun dried tomatoes, pesto sauce, and rosolio from Tuttosiciliy, biscuits from Costa di Costa and almond pastries from Savastra. The exhibit signature was its Baronessa Scintilia dessert wines, including Inzolia-Chardonnay, Syrah, and Nero D’Avola.

The Dessert Expo will once again work with StarChefs.com, which is both a backstage pass to the celebrity chef world for food and wine-savvy consumers and an essential information resource for aspiring professional chefs. Launched in 1995, StarChefs.com has since become the leading online destination for original, chef-focused culinary content.

An integral portion of the show is dedicated to demonstrations conducted by leading pastry chefs and educational seminars led by industry professionals. Chef Francesco Schintu of Zeffirino Ristorante at the Venetian Hotel in Las Vegas will be one of the show’s Celebrity Dessert Chefs. Chef Schintu, an accomplished pastry chef with an impressive track record, joined the Etoile this year, an international chef school in Italy where he is studying pastries with champion chefs from around the world. At the end of an intensive two year program, he will be crowned with a Master Chef Certification - a title very few celebrity chefs can claim.

It seems that Gelato is emerging as the “hottest” new frozen dessert. Dessert Expo and CoffeeFest are proud to present the World Class Gelato Workshop sponsored by Nuova Simonelli which will be presented by leading Italian Gelato Chefs (fee required).

The 2006 edition of the Great American Dessert Expo will also present “The Yum Yum Sisters”- Baltimore’s newest Domestic Diva’s! Long time friends Ilene Spector and Sandy Spanos are both passionate about anything that has to do with dessert! They will give various seminars on their specialty “Tricks of the Trade”- quick tips and hints that many professional chefs use as well as discussing the newest trends in desserts.

In addition, there will be an official “Chocolate Tasting” hosted by Chocophile Clay Gordon. His goal is for everyone to appreciate chocolate the same way you would a fine wine. For seven years Clay has been giving seminars on how to distinguish among the multitude of flavors in chocolate. He will teach attendees how to do tastings in their places of business, complete with ideas about marketing.

At the show be sure to enter the drawing for a chance to win a Free Vacation Getaway!

For exhibitor and visitor information, or to purchase tickets, please contact the Great American Dessert Expo at (718) 854-4450 ext. 104 or visit www.dessertexpo.com.

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Dessert Expo Las Vegas Program

NOTE: Unless otherwise noted, all classes listed are included in trade show admission. Class schedule is subject to change.

Friday, June 9
Saturday, June 10
Sunday, June 11

8:00am - 12:30pm

  Gelato and Frozen Dessert Training Workshop
Fri, Sat & Sun.


Class is limited to 24 and is $79
Pre-registration is required. Contact nina@dessertexpo.com with "GADEX Gelato Workshop Registration" in subject line.


Coffee Fest and the Dessert Expo are pleased to present this "Gelato and Frozen Dessert Training Workshop.” The workshop is presented in an innovative and dynamic classroom environment designed to simulate a state of the art gelato laboratory. The laboratory includes the latest items such as gelato machines, pasteurizers, blast freezers, refrigerated display cabinets, molds, and raw ingredients. Your distinguished instructors are among the world’s most experienced professionals in the field of frozen desserts and gelato preparation, and will travel to Las Vegas from Europe to conduct this workshop. The workshop will provide the most useful practical advice on technology and recipes to help produce the highest quality gelato and frozen desserts to ensure the entrepreneur’s success in the gelato business.

The workshop is designed for beginners and professionals who are passionate and ready to taste success. It includes hands-on tasks and real world scenarios to give a valuable and practical experience. We will also focus on the qualitative aspects of frozen dessert preparation including nutrition and sanitation. Students are encouraged to explore their own style and creativity under the guidance of our experienced instructors. There is also a general education component built into the program that is designed to provide a solid theoretical foundation.

Whether you want to learn a new profession or just improve your skills, this program will help you achieve your goals. In just a matter of hours you will be making and decorating the most amazing frozen desserts you have ever seen. The scope of topics covered by the program focuses on all stages of production, store operation and theory.

Each 4½ hour session will cover:
•Basic Theory on frozen desserts, gelato, sorbets, ice cream, frozen custard, semifreddi and mousses
•Formulating and refining recipes
•Hands-on production and procedures
•Decoration
•Serving and sales techniques
•Communication and marketing strategies
•Concept development and business plans

10:00-10:45 am

Training Room

Unleashing the Power of Chocolate
Dr. Steve E. Warren, MD, DPA, FABFP, FABHPM is the Medical Advisor for Xocai Nutritional Chocolate Beverage and has a wealth of knowledge to share about the health benefits of chocolate. Chocolate (dark cocoa) and berries contain some of the most potent antioxidants available. The synergy of multiple antioxidants, vitamins, minerals, etc. is just starting to be realized as vital to our health. Eating these as part of a balanced diet and exercise program can improve the quality and perhaps quantity of life. The research on chocolate, the Açaí berry, blueberries, and dark grapes continues.
Chocolate Tasting
The Chocolate Tasting will be hosted by Chocophile Clay Gordon. His goal is for everyone to appreciate chocolate the same way you would a fine wine. For seven years Clay has been giving seminars on how to distinguish among the multitude of flavors in chocolate. He will teach attendees how to do tastings in their places of business, complete with ideas about marketing.
Drink Chocolate to your Health
Dr. Steve E. Warren, MD, DPA, FABFP, FABHPM is the Medical Advisor for Xocai Nutritional Chocolate Beverage and has a wealth of knowledge to share about the health benefits of chocolate. Chocolate (dark cocoa) and berries contain some of the most potent antioxidants available. The synergy of multiple antioxidants, vitamins, minerals, etc. is just starting to be realized as vital to our health. Eating these as part of a balanced diet and exercise program can improve the quality and perhaps quantity of life. The research on chocolate, the Açaí berry, blueberries, and dark grapes continues.

11:00-11:45 am

Training Room

“Tricks of the Trade”
"Baltimore’s Domestic Divas” – The Yum Yum Sisters, are long time friends Ilene Spector and Sandy Spanos, and are passionate about anything that has to do with dessert! They will give various seminars on their specialty “Tricks of the Trade”- quick tips and hints that many professional chefs use as well as discussing the newest trends in desserts.

The Art of Tempering Chocolate
Everybody seems to love chocolate. Obviously it is delicious and fun. Ian Lazarus will discuss how at Chocovision they deal daily with chocolate enthusiasts of all levels, and from all walks of life. Through the use of their chocolate tempering machines, they have turned their hobby and passion of creating homemade chocolates into quite a lucrative profit-making labor of love. Learn the process of chocolate tempering and how their machines temper chocolate, and discover the resources and tools for starting a small confection business.
“Tricks of the Trade”
"Baltimore’s Domestic Divas” – The Yum Yum Sisters, are long time friends Ilene Spector and Sandy Spanos, and are passionate about anything that has to do with dessert! They will give various seminars on their specialty “Tricks of the Trade”- quick tips and hints that many professional chefs use as well as discussing the newest trends in desserts.

12:00-12:45 pm

Training Room

Chocolate Tasting
The Chocolate Tasting will be hosted by Chocophile Clay Gordon. His goal is for everyone to appreciate chocolate the same way you would a fine wine. For seven years Clay has been giving seminars on how to distinguish among the multitude of flavors in chocolate. He will teach attendees how to do tastings in their places of business, complete with ideas about marketing.

Chocolate: An Answer to Today’s Health Problems
Dr. Steve E. Warren, MD, DPA, FABFP, FABHPM is the Medical Advisor for Xocai Nutritional Chocolate Beverage and has a wealth of knowledge to share about the health benefits of chocolate. Chocolate (dark cocoa) and berries contain some of the most potent antioxidants available. The synergy of multiple antioxidants, vitamins, minerals, etc. is just starting to be realized as vital to our health. Eating these as part of a balanced diet and exercise program can improve the quality and perhaps quantity of life. The research on chocolate, the Açaí berry, blueberries, and dark grapes continues.
Chocolate Tasting
The Chocolate Tasting will be hosted by Chocophile Clay Gordon. His goal is for everyone to appreciate chocolate the same way you would a fine wine. For seven years Clay has been giving seminars on how to distinguish among the multitude of flavors in chocolate. He will teach attendees how to do tastings in their places of business, complete with ideas about marketing.

1:00-1:45 pm

Training Room

What’s Hot and What’s Not in Pastry
Antoinette Bruno, CEO and Editor-in-Chief of StarChefs.com will show you how you can use the latest trends in pastry to achieve success in your restaurant.
“Tricks of the Trade”
"Baltimore’s Domestic Divas” – The Yum Yum Sisters, are long time friends Ilene Spector and Sandy Spanos, and are passionate about anything that has to do with dessert! They will give various seminars on their specialty “Tricks of the Trade”- quick tips and hints that many professional chefs use as well as discussing the newest trends in desserts.
 

2:00-3:00 pm

Show Floor

Celebrity Dessert Chef Demonstration with Chef Francesco Schintu of Zeffirino Ristorante in the Venetian Hotel in Las Vegas.
Chef Schintu is an accomplished pastry chef with an impressive track record, this year joined the Etoile, an international chef school in Italy where he is studying pastries with champion chefs from around the world. At the end of an intensive two year program, he will be crowned with a Master Chef Certification, a title very few celebrity chefs can claim.
Celebrity Dessert Chef Demonstration with Chef Tammy Alana, Chef Jacques Van Staden and Chef Andre' Rochat from Alizé French Restaurant, located on the top floor of the new Palms Casino Resort.
Chef Andre Rochat, proprietor of Alizé is a highly respected chef in the industry. In the words of Heidi Knapp-Rinella, Restaurant Writer for the Las Vegas Review Journal, “Celebrity chefs have come, (some) celebrity chefs have gone, and still Andre prevails.” Chef Jacques Van Staden has already been nominated for a “Rising Star Chef of the Year” award from the prestigious James Beard Foundation and Chef Tammy Alana was named a 2005 StarChefs Rising Star for her amazing pastry work.
 

5:30-10:00 pm

Hilton Hotel

Opening Night Reception
Opening Night Networking Reception: Join 250 of your closest friends for some wonderful appetizers and a cocktail or two (while supply/tickets lasts) and some good times. You are sure to enjoy your evening.
Pre-registration is required as space is limited.
   

 

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hotlinks_general_narrow
  • Drinking Chocolate
  • Affordable Dessert Wines
  • Forum: Pastry Trends in the US
  • Forum: Respecting the Pastry Chef

  • ...Published: March 2006

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