RBA Bakers Center

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Get creative ideas and practical tips at the brand new RBA Bakers Center, brought to you by Bundy Baking Solutions, where you’ll discover riveting baking competitions and live demonstrations from some of the biggest names in the industry—including your favorite Food Network stars! Experience it all for FREE at the American Cake Decorating Stage, Revent Celebrity Demo Stage, Exhibitor Demo Stage and Pillsbury Bakers’ Plus Creative Cake Decorating Competition, all in one convenient location.

Watch (and learn from) these baking industry celebrities!

IBIE - RBA Bakers Center Speakers

 

View the schedule below, use the filters to narrow down your options and click on the titles to expand the session description.

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September 8, 2019
10:30 am - 11:30 am

Decorating Technology

TBD

Track: Artisan & Specialty Foods
Stage: American Cake Decorating Demo Stage

Instructor(s): Nancy Westfall

Nancy Westfall

September 8, 2019
11:00 am - 12:00 pm

Exotic Fruit Pastries

Chef Jacquy Pfeiffer, founder of The French Pastry School, will create a luxurious dessert with a roasted coconut sponge cake, an exotic fruit salsa, a vanilla and coconut white chocolate mousse, and almond crunch. He will demonstrate different versions of this individual pastry that are perfect for a retail café, a fine dining hotel establishment, or a wholesale operation.

Track: Artisan & Specialty Foods
Industry Segment: Retail
Stage: Revent Celebrity Demo Stage
Level: Intermediate
Keyword(s): Artisan, Sweet Goods
Sponsored by: French Pastry School

Instructor(s): Jacquy Pfeiffer

Jacquy Pfeiffer, French Pastry School

September 8, 2019
12:00 pm - 1:00 pm

NEW Cake Decorating Trends

Witness exciting new products and techniques to enhance your cakes! Trendy designs that will draw in clients and profitability for your business!

Track: All Audiences
Stage: American Cake Decorating Demo Stage
Level: Intermediate
Keyword(s): Decorating

Instructor(s): Erin Schwartz

Erin Schwartz, Stacked

Erin Schwartz

Erin Schwartz is the owner and cake artist of Stacked. Stacked is known for it’s masterful custom cakes and premiere cake decorating school. Erin has always had a passion for food and fell in love with cake decorating as a teenager. Upon graduating high school, Erin attended the Culinary Institute of America in New York. At the CIA, she earned her degree in Baking and Pastry Arts and graduated Valedictorian. Following graduation, Erin worked at a top cake shop in New Jersey for a couple years and then moved on to discover her own style. She moved to Virginia in 2014 and soon after founded Stacked. Schwartz made numerous appearances on national television networks (both Food Network and The Cooking Channel), has been featured in numerous international publications and loves sharing her knowledge with students both at Stacked and around the country!

September 8, 2019
1:30 pm - 2:30 pm

Marketing

TBD

Track: All Audiences
Industry Segment: Both
Stage: American Cake Decorating Demo Stage
Keyword(s): Decorating, Marketing
Sponsored by: American Cake Decorating

Instructor(s): Rebekah Wilbur

Rebekah Wilbur, American Cake Decorating

September 8, 2019
2:00 pm - 3:00 pm

Fundamentals in Rolled Fondant

During this educational demo chef Nicholas Lodge will discuss and demonstrate the many ways of using rolled fondant in application to cakes, cookies, cupcakes and desserts. Chef Nicholas will discuss and show storage, coloring, covering techniques, piping with rolled fondant, stenciling with rolled fondant, modifying rolled fondant to use as Gumpaste, and using rolled fondant in other applications. In addition he will share his knowledge from 40 years in the industry on topics including refrigeration of cakes , pricing and structure. The session will include time for Q and A.

Track: Retail - Bakers/Decorators
Industry Segment: Both
Stage: Revent Celebrity Demo Stage
Level: Intermediate

Instructor(s): Nicholas Lodge

Nicholas Lodge, Renshaw Americas, Chef

Full bio at www.nicholaslodge.com

September 8, 2019
3:30 pm - 4:30 pm

Chocolates

This session will feature new ideas with chocolate from a confection master.

Track: Artisan & Specialty Foods
Industry Segment: Both
Stage: Revent Celebrity Demo Stage
Level: Intermediate
Keyword(s): Artisan, Chocolate
Sponsored by: Bravo

Instructor(s): Antonio Bachour

Antonio Bachour

Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks to a childhood spent in his family’s bakery. Decades later, the talented star is one of Miami’s brightest, with three top-selling cookbooks under his name; an impressive background including stints at Talula, Scarpetta, Trump Soho, Solea, Quattro and St Regis Bal Harbour. In April 2011 Bachour trained in France with renowned chef Philippe Givre at L’ Ecole Valrhona and that same year he was selected as one of the “Top 10 Pastry Chefs” in America plus was finalist in the 2011 International Chef Congress Pastry Competition. He has spent the bulk of the past few years since leaving the St. Regis, teaching pastry around the world, and working on his flagship store which opened in Coral Gables in February 2019. Bachour’s hyper-creative desserts have been featured in numerous pastry publications and he has published 4 books: Bachour, Bachour Simply Beautiful, Bachour Chocolate and Bachour The Baker. In 2018 he has been awarded best pastry chef at the Best Chef Awards 2018.

September 9, 2019
10:30 am - 11:30 am

Time-Saving Tips for Decorating Cakes, Cupcakes & Cookies

Learn now to create more with less, using these efficient techniques and exciting new products!

Track: All Audiences
Stage: American Cake Decorating Demo Stage
Level: Intermediate
Keyword(s): Fondant
Sponsored by: Satin Ice

Instructor(s): Erin Schwartz

Erin Schwartz, Stacked

Erin Schwartz

Erin Schwartz is the owner and cake artist of Stacked. Stacked is known for it’s masterful custom cakes and premiere cake decorating school. Erin has always had a passion for food and fell in love with cake decorating as a teenager. Upon graduating high school, Erin attended the Culinary Institute of America in New York. At the CIA, she earned her degree in Baking and Pastry Arts and graduated Valedictorian. Following graduation, Erin worked at a top cake shop in New Jersey for a couple years and then moved on to discover her own style. She moved to Virginia in 2014 and soon after founded Stacked. Schwartz made numerous appearances on national television networks (both Food Network and The Cooking Channel), has been featured in numerous international publications and loves sharing her knowledge with students both at Stacked and around the country!

September 9, 2019
11:00 am - 12:00 pm

Creating Sweet Treats In Spite of the New Sugar Labeling Law

With the FDA’s changes to the nutrition facts label taking effect in the near future, operators in the food industry are faced with the daunting task of creating cleaner labels and reducing added sugars in food products because of consumer demands for more whole food ingredients. The World Health Organization (WHO) has established a guideline for free sugar (added sugar) intake to be less than 10% of total energy intake per day and a further reduction to 5% of total calories to provide additional benefits. These added sugar intake guidelines do not apply to intrinsic sugars, those sugars incorporated within the structure of intact fruits and vegetables. This distinction between added and intrinsic sugar is reasonable as the intact sugars contain additional nutrients, phytonutrients and fiber that have been refined out of traditional sugars-containing foods. Fruits, beans and whole grains provide fiber and potassium, two of the 4 shortfall nutrients identified by the Dietary Guidelines for Americans, as well as other nutrients to create a nutrient dense product. This presentation will discuss applications for using these ingredients to create ‘hot products’ in light of the FDA’s labeling law changes and how operators can use added sugar labeling information in their products and marketing.

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Stage: Revent Celebrity Demo Stage
Level: Intermediate

Instructor(s): Jim Painter

Jim Painter, University of Texas -Houston, Adjunct Professor

Jim Painter

Dr. Jim Painter is an Adjunct Professor at University of Texas. His current research includes heart disease and mindless eating. Jim consults for Sun-Maid Raisins, Paramount Farms, and the National Dairy Council. He serves on the American Heart Association’s Eat Well Task Force and is the Chair of Sugarwise. He worked for Marriott Corporation in the 1980s, taught at University of Illinois during the 1990s and at Eastern Illinois University until 2013. Jim has written over 100 publications.

September 9, 2019
12:00 pm - 1:00 pm

Cake Mechanics

This amazing demo will show you how to build structures for every possible sculpted cake, Jorg shows how to build your own "cake mechanics" tool kit and where to find all of the support materials in your basement or the nearest hardware store,

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Stage: American Cake Decorating Demo Stage

Instructor(s): Jorg Amsler

Jorg Amsler

Jorg Amsler

From the time he was little, Jörg Amsler loved to work with his hands. When he was nine years old, he was asked to write an essay on what he wanted to be when he grew up. To this day, he doesn’t’ know why, but he chose to write about being a pastry chef. Spending his spare time cooking in the kitchen with his mother, by the time he was eleven, Jörg knew he was going to enter the culinary field. After high school, he attended pastry school in Zurich and completed a five-year apprenticeship (four years in pastry and one in chocolate) at Konditorei Rhor, an elite bakery. After winning several prestigious pastry honors in Canada, he was asked to teach at the Culinary Institute of Quebec. In 1988 he was hired and traveled around the world three times as the youngest executive pastry chef for the Royal Viking cruise line. Two years later, in 2000, Jörg built Truly Jörg’s Pâtisserie in Chelsea, Massachusetts. Jörg has been an inspiration for aspiring pastry chefs, sharing his knowledge with any who ask. He regularly works with students from Johnson & Wales and has made and handful of appearances on the Food Network winning cake challengers.

September 9, 2019
12:30 pm - 1:30 pm

Kouign-aman Varieties Made with Laminated Brioche

See what you can do with laminated brioche

Track: Artisan & Specialty Foods
Stage: Revent Celebrity Demo Stage

Instructor(s): Ciril Hitz

Ciril Hitz, Johnson & Wales University, Senior Instructor

Ciril Hitz

Ciril Hitz is a Senior Instructor at Johnson & Wales University in Providence, RI. He has a Bachelor's Degree in Industrial Design and a Masters Degree in Education. His areas of specialization are artisanal bread and Viennoiserie. He won a silver medal at the Coupe du Monde de Boulangerie and a gold medal at the National Bread and Pastry Championship. He has authored two books on bread and Viennoiserie. He is a Certified Bread Baker. He may be joined by commercial lamination technologist.

September 9, 2019
1:30 pm - 2:30 pm

Dragon Cookies

Dragons are all the rage so why not create your own dragon cookies using fondant, icing images and Isomalt. Peggy will walk you through step-by-step’s to create three different and easy to make dragon cookies.

Track: Retail - Bakers/Decorators
Industry Segment: Both
Stage: American Cake Decorating Demo Stage
Level: Beginner

Instructor(s): Peggy Tucker

Peggy Tucker, School of Cakeology, owner

Peggy Tucker is an award winning Certified Master Sugar Artist, one of only 32 in the world and is internationally known. She teaches, demonstrates and judges all over the world and is the owner of School of Cakeology, Peggy was named as one of Dessert Professional’s Top Ten Cake Artists of North America in 2014 and in 2016 was awarded the Sweet Life Award. She has appeared on The Food Network and Fox News, has written articles published in many Magazine. She also own CakePlay INC

September 9, 2019
2:00 pm - 3:00 pm

Implementing Pastries from the World Championship into Everyday Production

This demo featuring Jory Downer from the 2005 World Champion USA Baking Team will show how award winning pastries can become part of your regular product line in a successful retail bakery.

Track: Artisan & Specialty Foods
Stage: Revent Celebrity Demo Stage

Instructor(s): Jory Downer

Jory Downer

September 9, 2019
3:00 pm - 4:00 pm

Magical Transformations

Learn ways to use Flexique products to change the characteristics of common cake decorating ingredients (pastillage, corn starch, Isomalt, gumpaste, printed wafer paper, confectionery coating). Create a food safe barrier for non-food grade items to prevent cake contamination (burlap, rose stems). Protect food items from spoilage or discoloration for days on display with an edible clear wrap. Add an unexpected edible element to your table display by using an edible clear plate or textured platter.

Track: Retail - Bakers/Decorators
Industry Segment: Both
Stage: American Cake Decorating Demo Stage
Level: Intermediate

Instructor(s): Marilyn Bawol, Joseph Bawol

Marilyn Bawol, Unique Cakes, Owner/Cake Artist

Marilyn Bawol

A natural-born artist, Marilyn thrives on combining her sculpture and painting skills with her baking talents to create an art form that others can enjoy as much as she can. She’s always experimenting with different products and processes and has developed interesting techniques in working with a new edible fabric-like compound she invented. She has won first place in professional sculptured cake competitions and has been featured in national cake decorating publications.

Joseph Bawol, Unique Flexique, Owner

Joseph Bawol

Joe spent 26 years in the Army then 18 years as a Certified Program Manager. He has a BS in Math, and Master’s in Comp Sci and Business Admin. He has been actively involved in his wife’s cake business and understands the cake community. Joe has experience building complex structures for 3D creations and has presented an informational session briefing on these structure fundamentals. He is currently the co-owner of Unique Flexique which produces the Revolutionary Flexique product line.

September 9, 2019
3:30 pm - 4:30 pm

Decorating with Buddy, the Cake Boss

Everyone's favorite, Buddy, the Cake Boss is back to share his secrets to a successful cake business.

Track: All Audiences
Stage: Revent Celebrity Demo Stage

Instructor(s): Buddy Valastro

Buddy Valastro

September 10, 2019
10:30 am - 11:30 am

Fresh Floral Designs for Cakes - 101

This session Kathleen will be demonstrating basic floral designs; how to wire fresh flowers, make ribbon bow and tulle tuffs and learn to make a small boutonniere and corsage spray. This is a must for any cake designer! Do you know what types of flowers you can use or not use? Do you know what to do if the florist doesn’t show up to the event? Do you know how to apply flowers to a cake safely and secure? If not, this is the class for you!

Track: Retail - Bakers/Decorators
Industry Segment: Both
Stage: American Cake Decorating Demo Stage
Level: Beginner

Instructor(s): Kathleen Lange

Kathleen Lange, Confectionary Chalet, Int'l Master Cake Artist / Designer

Kathleen has taught in the industry since 1980; working and owning a high-end wedding cake salon, consulting and training bakery owners and employees throughout her career. She competed with Michelle Sohan as Team Trinidad & Tobago in Milan, Italy in the FIPGC Cake Designers’ World Championship, winning " Best Cake Taste in the World" out of 19 countries and 7th overall in 2017. Kathleen is a distinguished member of (FIPGC), Italy - Int'l Federation of Gelato & Chocolate USA Division Rep & One of 20 Int'l Excellence Team Cake Designers in the world.

September 10, 2019
11:00 am - 12:00 pm

The Latest Trend in Laminated Yeast Doughs: from Croissant to Danish to Brioche Feuilletee

Chef Peter Yuen will share his secrets for creating breakfast pastries and his special technique that will enable you to become efficient and effective in your preparation of laminated dough. In this demo, Chef Yuen will take you through an assortment of Asian baked goods and classic French pastries that will add variety to your current Viennoiserie repertoire.

Track: Artisan & Specialty Foods
Stage: Revent Celebrity Demo Stage
Sponsored by: Revent

Instructor(s): Peter Yuen

Peter Yuen

September 10, 2019
12:00 pm - 1:00 pm

All About Dusting Powders

When should you use petal dust? What works best for luster dusts? Can you use metallics and glitters on cakes? Ruth goes over every type of powder and shows you the easiest and best ways to use each. She will talk about the FDA restrictions and how to protect your bakery. This was a hugely popular demo last IBIE! Don't miss it!

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Stage: American Cake Decorating Demo Stage
Level: Beginner

Instructor(s): Ruth Rickey

Ruth Rickey, Sugar Gypsy, Owner

Ruth is a former lawyer, administrative law judge and bakery owner. Ruth was named the top Bakery Manager in the world for the IGA stores (3200 stores in 31 countries) in 1999, then opened Ruth’s Sweete Justice Bakery in 2000. Ruth closed the bakery at the end of 2011, so that she could focus strictly on teaching and judging. Ruth began a custom product line of cutters, veiners and dusting powders under the name Sugar Gypsy and has started an educational blog called SugarZen.

September 10, 2019
12:30 pm - 1:30 pm

Artisinal Finishes Including Scoring, Stenciling, Overlays and Braiding

Matt McDonald will demonstrate ways to finish off your Artisan breads and pastries with traditional methods of scoring, stenciling and more.

Track: Artisan & Specialty Foods
Industry Segment: Both
Stage: Revent Celebrity Demo Stage

Instructor(s): Matthew McDonald

Matthew McDonald

Matthew McDonald

September 10, 2019
1:30 pm - 2:30 pm

Making a Three Tier Cake from One Tier with No Tears

Bronwen will demonstrate how to take a 16" cake layer and transform it into a three tier wedding cake, ready to decorate and deliver.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Stage: American Cake Decorating Demo Stage
Level: Intermediate
Keyword(s): Decorating, Wedding Cakes

Instructor(s): Bronwen Weber

Bronwen Weber, formerly with Frosted Art Bakery, Chef

Bronwen Weber

Bronwen Weber, formerly the Executive Chef of Frosted Art Bakery & Studio in Dallas, Texas, started her 26 year career in a small bakery in Acton, Ontario. She has spent her time in bakeries and kitchens as a cake decorator, a cake designer, a baker, bakery manager, a management trainer, and cake decorating skills writer and columnist. Bronwen’s passion is teaching the art of the cake and she is a former Pastry Chef Instructor at the Cordon Bleu in Austin, Texas. For the last decade, Bronwen has reigned at Frosted Art, a bakery with a 70 year history, once owned by Neiman Marcus and now on its third generation of bride. As a grand prize winner of the most prestigious wedding cake competition in America, Chef Bronwen’s winning piece, “Bombay Romance” was featured on Food Network’s “Here Comes the Cake” production. Subsequent appearances on more than 35 of the Food Network’s Cake competitions resulted in more gold medal wins than any other chef on the network. Food Network has granted her the title of Cake Challenge Champion. In 2010 she was named in Pastry Professional’s inaugural list as one of the top ten cake artists in North America, and in 2014 she was named top 25 most influential pastry chefs in America by Bake magazine.

September 10, 2019
3:00 pm - 4:00 pm

Isomalt Beer Bottles in Ice!

Sidney Galpern, creator of Simi Isomalt, will show you the techniques to create these fabulous isomalt beer bottles set in ice in this fun and festive demonstration perfect for grooms cakes and birthdays! She will color and cast hollow isomalt beer bottles, teach you how to manipulate the bottles to have open and closed tops and bottoms, create realistic ice, even melted ice and show you how she customizes one-of-a-kind Icing Image beer bottle labels. These bottles can be easily changed to soda bottles! Sidney will address isomalt safety, clarity, structure, flavor, overcoming humidity and more.

Track: Retail - Bakers/Decorators
Industry Segment: Both
Stage: American Cake Decorating Demo Stage
Level: Beginner

Instructor(s): Sidney Galpern

Sidney Galpern, Simi Cakes & Confections, Owner

Sidney Galpern

Sidney Galpern is a Cert. Prof. Chocolatier, Cake Designer, Sugar Artist, International Instructor, owner of SimiCakes.com, chosen member of the International Cake Designers Team of Excellence with the Int'l Federation of Pastry, Gelato, & Chocolate based in Italy and a FIPGC USA Representative. She is host of the on-line TV Show, "Will Travel for Sweets" with GuruHub.tv produced by the Property Brothers, Jonathan and Drew Scott. She is the developer & manufacturer of Simi Isomalt & cake tools

September 11, 2019
11:00 am - 12:00 pm

Tartines and Savory Pastries

Savory pastries add new dimensions to your product line.

Track: Artisan & Specialty Foods
Stage: Revent Celebrity Demo Stage
Level: Intermediate
Sponsored by: Bread Bakers Guild of America

Instructor(s): Solveig Tofte

Solveig Tofte

September 11, 2019
12:30 pm - 1:30 pm

Variety of Vollkornbrot

Whole grain products using rye, spelt and other whole inclusions

Track: Artisan & Specialty Foods
Industry Segment: Both
Stage: Revent Celebrity Demo Stage
Level: Intermediate
Sponsored by: Bread Bakers Guild of America

Instructor(s): Nicky Giusto

Nicky Giusto

Nicky Giusto

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