Pastry Live 2014 – Announcing a New Competition-The Dessert Cup!

ATLANTA - June 5, 2014 - PRLog -- Pastry Live announces a new competition, The Dessert Cup, which will be held on Tuesday, August 26^th.

The Dessert Cup, asks chefs to craft desserts in a glass, layering multiple flavors and textures together to create the ultimate verrine. Preparing a set amount of their delicious creations, each chef will compete for the “Best Dessert Cup” award, decided by our panel of industry judges. Paying patrons will also have a voice in who has the very best concoction as competitors will also vie for the “Audience Choice Award.”

Cesar Barachina, Turningstone Casino Resort, NY

Ashley Baughman, Omni Homestead Resort, VA

Santiago Consuelo, Tout Chocolat, Mexico

Cortney Davis, Loews Atlanta Hotel, GA

Gary Ele, Little America Flagstaff, AZ

Charles Heaton, Moxie/Red Restaurant Group, OH

Jan Lewandowski, PTC-Culinary Arts and Hospitality Management Institute, AR

Kevin Lindee, Ganache:Truffles For Every Occasion, MN

TaWanna Ray, 2 B Whole Bakery, GA

Shashwat Shivam, JW Marriott Desert Ridge, AZ

Ryan Stipp, The Blackthorn Club, TN

Laurent Vals, Laurent Vals Handcrafted Chocolates, RI

Kadi Waller, The Ritz-Carlton, Buckhead, GA

Johnny Wesley, Mr. Peeples Restaurant, TX

Pastry Live will host the fourth annual Pastry Live event at its new location, 200 Peachtree, Atlanta’s most centrally–located and convenient event venue. After three successful years, the event’s overwhelming growth prompted the venue change in order to further expand its offerings while keeping the integrity of the event intact.

Located off of interstates I-75, I-85 and I-20, 200 Peachtree’s Grand Atrium offers ample space, creating the opportunity for not only more chefs to compete, but for the repertoire of competitions to continue growing. With over one-hundred chefs from across the country slated to participate throughout five different competitions, ranging from cake sculpting and chocolate work to plated desserts created in front of a live audience, the competitions are set to be bigger than ever.“Each pastry chef has a specialized area of expertise. Our goal has always been to gather chefs from all of these specialized areas and give them a place to network, share ideas and learn from one another,” Event Producer Paul Bodrogi has stated.

In addition to its competitions, Pastry Live’s seminars feature pastry artists who will share their knowledge gleaned from years of experience. It’s a great opportunity to get involved and learn from some of the most talented pastry chefs in the industry. Designed to help seasoned professionals and beginners alike advance to the next level, past demonstrations have featured advanced sugar and chocolate work, confectionary work, airbrushing skills and cake sculpting techniques.

With the start of year four in a brand new location, the anticipation for this year is high. Come join us at this memorable event!

For more details about Pastry Live, please contact Sheila Artis at marketing@pastrylive.com or 770.652.2063. Tickets and further information are also available on our website at www.pastrylive.com.