|
The doors opened at 8:00 AM to an anxiously awaiting crowd. They were cheerfully met and efficiently processed by NY State members. Guests were also provided information on our organization and
they received several nice welcome gifts.
Since we are Bakers, guests enjoyed a wide assortment of fresh baked delights and beverages.
While they were eating their food, vendors were laying out an extensive assortment of products and information to be shared at their display tables.
The workshop morning kicked off with President Nick Stork introducing the New York State Board and explaining the details of how the day will proceed.
President Stork introduced the first demonstrator. Guests were captivated by the team from Abel & Schaefer who introduced a new type of easy to work with rolled fondant. You usually do not see the words "easy to work with" and "fondant" in the same sentence, but it really is!
To prove their claims of this new line, participants were invited to the demonstration table to work with the product. All were quite impressed with the ease and the taste.
And did I mention that no cornstarch is required to roll out?
While the next presenter was setting up, an assortment of really great door prizes, provided by our sponsors, were raffled off.
Next up was Barry Callebaut who demonstrated Mona Lisa chocolate items. These convenient to use , but high quality chocolates were fabulous for dipping and coating a variety of products, such as the individual cheesecakes shown below.
What is better to decorate these masterpieces than chocolate swirls, dots and flowers?
Well nothing.
More prizes were given away just before the craftsmen of Puratos demonstrated Chocolate Deco Cream en-robing.
After demonstrating the techniques, guests were invited up to show what they can easily create.
Next we were treated to a demonstration of working with rich Belcolade Ganache and glazes.
Again, since this is a hands on workshop, the guests were invited to take the lead.
With just a little instruction, they produced superior results.
Next Dan Rafferty of Flavor Rite discussed the growing trend and popularity of Tres Leches and creams and what alternatives were now available.
Dan also introduced the availability and advantages of smaller more convenient packaging now available for use in our industry.
Representatives from Intercounty Bakers, a leading bakery supply distributor of over 3,500 items, introduced us to to a new flavor line and discussed many of the baking products they can be used with. These new flavors produced deep vibrant colors while maintaining the original taste.
Each guest was given a box of these Torre Flavor Products to bring back to their shops.
Between pres
entations and during the lunch break,
guests had the opportunity to visit the vendors booths and get even more information from these
industry experts.
Last but certainly not least, Werner Simon, a seasoned culinary professional with a long history of successful endeavors in the baking industry and owner of Manhattan Sweets, talked about the latest craze to hit the retail market.
He explained the mystery and legality of cannabis, including CBD oil, in the food and beverage market and what opportunities and pitfalls lie ahead.
Everyone agreed that they left this workshop much more informed than when they arrived. And while we are discussing much more, The final Door Prize was a 50 inch color TV won by? No it was not one of the people in chef jackets.
It was
the fine looking young man in the center, Nicolas Chopyk.
Suffolk Community College - Baking Student
Congratulations to Nicolas and all of the participants who walked way with prizes, new friends, professional contacts, and a whole lot of new and useful information.
|
