Pastry Live 2015 – Dessert Cup Finalists Announced

 
June 23, 2015 - PRLog -- Taking place on Tuesday, August 25th, 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
Cory Barrett, Culinary Institute of Michigan
Ashley Baughman, Omni Homestead Resort
Nicolas Blouin, Rosewood Mansion
Curtis Cameron, The Little Nell
Christian Castillo, Pricci "Buckhead Life Restaurant Group"
Gary Ele, Fresquez Concessions
Diane Fehder, The Merion
Maggie E. Gibbs, Central Restaurant
Holly Hicks, The Ritz-Carlton, Amelia Island
Benjamin Kallenbach, The Ballantyne Hotel & Lodge
Kevin Lindee, Ganache: Desserts and Confections
Katie Mansi, The Maryland Club
Tori McKinley, Madd Sweets
JeRee Milton, Druid Hills Golf Club
Nguyet Nguyen, Hubble & Hudson
Nicholas Pine, Co Co. Sala
Rachel Pol, Rachel Pol Pastry
Ryan Stipp, Fermented
Johnny Wesley, Holley's Seafood and Oyster Bar
Donna Yuen, Menton

Pastry Live will host its fifth year at its newly found home, 200 Peachtree, Atlanta’s most centrally–located and convenient event venue. After four successful years, the event’s overwhelming growth prompted the venue change last year in order to further expand its offerings while keeping the integrity of the event intact.

With the start of year five, 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.

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Sheila Artis
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Tags:Pastry, Pastry Live, Dessert, Verrine, Chef
Industry:Event, Food
Location:Georgia - United States
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