Events on StarChefs

Friday, June 3, 2005
12 :00 – 5:00 pm

Saturday, June 4, 2005
12 :00 – 5:00 pm

Sunday, June 5, 2005
12 :00 – 4:00 pm

Las Vegas Convention Center

Great American Dessert Expo


The Great American Dessert Expo to Showcase Exotic and “Different” Desserts!

June 3 - 5, 2005
Las Vegas, NV

The countdown is on for a show that addresses America’s sweet tooth! The Third Annual Great American Dessert Expo, the only trade show dedicated exclusively to the multi-billion dollar dessert industry takes place June 3-5, 2005 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.

Program Schedule:

Friday, June 3rd
Saturday, June 4th
The Shaved Ice Experience
Come join Estela Rupp for a look at the Snowie machine- the fastest growing shaved business in the world. Snowie manufactures everything you’ll need to get involved in the lucrative shaved ice business. Watch as they demonstrate the fastest and snowiest cube shaver on the market! The company’s goal is to provide their customers with a simple, yet profitable business model.

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.

Tools of the Trade- New and Innovative Cookie Manufacturing Equipment
Presentation given by John Stricker, owner of He will demonstrate how Cookies, Biscotti, Confectionery, Pastries, and Pet Treats of many different flavors, shapes and sizes can be produced with small bench top machines to start and ramp up to the super machines to produce larger quantities.

Pastry on the Curve
What's hot and what's not in pastry. Antoinette Bruno, CEO and Editor-in-Chief of, will show you how you can use the latest trends in pastry to achieve success in your restaurant.
Dessert Wines - All you need to know to sweeten your life!
Pairing Wine and Dessert:

How sweet it is! But is it a natural fermentation, like Late Harvest Zinfandel, or fortified like Port? Madroña Vineyards owner and winemaker Paul Bush will help you compare, contrast and enjoy a sampling of fine dessert wines. See if you can entice this informative and entertaining speaker into revealing his Double-Gold Medal winning techniques! This tasting will feature Madroña Vineyard's 2002 Late Harvest Zinfandel, 2003 New-World Port, and a 2003 Select Harvest Riesling.

The Fountain of Success:
Sephra is happy to provide all of the secrets to operating a successful chocolate fountain rental business. Whether you're a caterer, restaurant owner, or an entrepreneur, chocolate fountains are fast becoming the ideal add on to any food service business. Topics will include the operation, cleaning, and marketing techniques used by thousands of successful Fountain Companies.


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...Published: May 2005