The Fifth Annual Great American Dessert Expo will take place June 1-3, 2007 at the Cobb Galleria Centre in Atlanta, GA. The Dessert Expo is the only US trade show dedicated exclusively to the multi-billion dollar dessert industry, and will offer some 4,000 visitors a broad range of educational seminars, demonstrations and competitions.

The American Culinary Federation Greater Atlanta Chapter will host the ACF Signature Cake Competition. The ACF is the premier professional chefs organization in North America, with more than 240 chapters nationwide and 19,000 members. The ACF is well-known for its strict standards in culinary arts. The competition will be sponsored by 150-year-old Barry Callebaut, one of the world’s largest integrated chocolate companies, sourcing its own cacao beans to produce its chocolate. Barry Callebaut will present dessert demonstrations and educational seminars throughout the course of the show.

The Mintel research group will host an educational seminar on the latest trends in dessert. For more than 35 years, Mintel has provided insight into key worldwide trends, offering unique data to effect client success. With offices in Chicago, London, Belfast and Sydney, Mintel will bring its invaluable international perspective to the event.

The Dessert Expo will once again run concurrently with Coffee-Fest, a leading trade show for the ever-growing coffee industry. Attendees pay for one admission badge and gain access to both first-rate trade shows.

Much of the show is dedicated to demonstrations conducted by leading pastry chefs and educational seminars led by industry professionals. Many of last year's popular Dessert Expo features will return in Atlanta, including a pastry seminar from StarChefs.com, 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.

Don't miss the Chocolate Tasting hosted by Chocophile Clay Gordon. He hopes to foster an appreciation for chocolate that resembles people's appreciation for wine. For seven years, Clay has been giving chocolate seminars, emphasizing the nuances of the ingredient's coplex flavor profile. He will teach attendees how to conduct tastings in their place of business, including chocolate marketing tips. Dr. Steve E. Warren, MD, Medical Advisor for Xocai Nutritional Chocolate Beverage, will discuss the many health benefits of chocolate.

Given the ever-increasing popularity of gelato, Dessert Expo and CoffeeFest will present the Gelato Workshop, sponsored by Nuova Simonelli. Leading Italian Gelato Chefs will share their expertise with atendees (small supplement required). In addition, Paolo, of Atlanta's own Paolo’s Gelato, will demonstrate gelato-making using a Pacojet.

Gelato Seminar attendees will be entered in a special drawing for a chance to win a Free Vacation Getaway!

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

Dessert Expo Atlanta Program

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

Friday, June 1, 2007
9:30am-10:15am	"Paolo's- a 5 minute trip to Venice": CREATING THE EXPERIENTIAL BRAND Paolo Dalla Zorza opened his delightful gelateria on January 3, 2000 after a whirlwind tour around the globe during which he studied the creation and appreciation of gelato. Paolo returned to the United States with an impressive plan- to open an authentic Italian gelateria in America. He chose Atlanta’s Virginia Highlands as his first location. Paolo brought the taste of Italy to America in the form of gelato –Italian ice cream- in more than 62 brilliant flavors. Perhaps the most distinctive element to Paolo’s Gelato Italiano–aside from its welcoming and comedic host – is the ability to weave such brilliant and deep flavors into such a light dessert. Because of Paolo’s huge success in Atlanta, he has opened a second gelateria in Charleston, S.C.
10:45am-11:30am	"Chocolate for the Coffee Connoisseur" A Barry Callebaut specialist will show operators in the coffee industry new and innovative ideas with how to incorporate gourmet and single origin chocolate into their business. As their customers become more demanding regarding their ever-changing taste buds, Barry Callebaut has some "outside-the-box" ideas that are easy to implement, will add extra margin, and are absolutely delicious.
11:00am-4:00 pm Show Floor Demonstration Theater	ACF Signature Cake Competition Cakes on Display Judging Critiquing Announcing of winners!
12:00pm-12:45pm	Chocolate Tasting- Making the Most of Chocolate 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.
1:15pm -2:00pm	What’s Hot and What’s Not in Pastry
2:30pm-3:30pm	Mintel Reports……TBD
4:00pm-4:45pm	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 has been done and is being done all the time.
5:30pm-10:00pm	Opening Night Reception at Dave & Buster’s Opening Night Networking Reception - Join 250 of your closest friends on for some wonderful appetizers and a cocktail or two (while supply/tickets lasts.) and some good times. You are sure to enjoy your evening should you come. Shuttle will be available. Pre-registration required - space is limited. Fee- $15.00
Saturday, June 2, 2007
9:30am-10:15am	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. Stop by and learn the process of chocolate tempering and how their machines temper chocolate and discover the resources and tools for starting a small confection business.
10:45am-11:30am	“Retro Desserts” Demo and Seminar Alon Balshan, a Barry Callebaut Chocolate Ambassador from Atlanta, Georgia will show you some new twists to some of the classic desserts from the "comfort food" era. Have you ever tasted a "Gourmet Smore"? You will on this day!
12:00pm-12:45pm	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 has been done and is being done all the time.
1:15pm-2:15pm	Advanced Gourmet- TBD
2:30pm-5:00pm Show Floor	Celebrity Dessert Chef Demonstration- TBD
4:00pm-4:45pm	Chocolate Tasting- Making the Most of Chocolate 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.
Sunday, June 3, 2007
1:00pm-2:00pm Show Floor	“Small Bite Big Taste” Competition Award Ceremony Sponsored by The “Small Bite Big Taste” theme will follow the current trend in desserts to keep the taste and just decrease the portions. The Dessert industry is growing at an exponential rate and The Great American Dessert Expo has given this opportunity to its exhibitor’s to showcase their product and be recognized as a leader in the ever growing industry. Please attend the Awards Ceremony to show your support to our exhibitors. We will announce the winners and they will be presented with their awards. The products will be judged by a panel of leading professionals in the dessert industry.
8:00am - 12:30pm Fri, Sat or Sun	Gelato and Frozen Dessert Training Workshop
	Class is limited to 24 - pre registration required $79 To register please click here Coffee Fest and the Dessert Expo is 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 travel to Atlanta 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 that 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 your 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 4 ½ 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