2015 Schedule of Demonstrations

  • Master Chocolatier Baruch "Bernie" Schaked

    Award-Winning Chocolatier

    Saturday January 17th at 12:00 pm
    Sunday January 18th at 12:00 pm

    Baruch Schaked will make his famous rendition of the Mayan Chocolate Drink for guests to try while he opens real cacao pods flown from Puerto Rico to taste, touch and smell. A must for any chocolate aficionado. Mr. Schaked will also be available to sign his "Viva Chocolate" book he wrote in celebration of his love for chocolate. Mr. Schaked also founded Schakolad Chocolate Factory with 24 stores around the US and Chocolate Kingdom an Interactive Bean to the Bar Chocolate Adventure Tour in Orlando.

  • Executive Pastry Chef Jenny Rissone

    Owner of Pastry is Art

    Saturday January 17th at 1:00 pm

    She is a graduate of Le Cordon Bleu in Lima, Peru. While still in Peru, Rissone was hired by Don Mamino`s (a well-known and very respected bakery chain) and given the position of Chief Pastry Chef in charge of their various bakeries in the city. After moving to Miami, Rissone became Executive Pastry Chef for some of the most prestigious hotels in the area: Trump International Beach Resort, Marriott Harbor Beach Resort and Spa in Ft. Lauderdale and Eden Roc Renaissance Resort and Spa in Miami Beach. Now, Chef Jenny dedicates herself to her own company, Pastry Is Art, bringing the benefit of her many years of experience as well as latest pastry trends to you.

  • Chef Instructor Juan Villaparedes

    Le Cordon Bleu College of Culinary Arts

    Saturday January 17th at 2:00 pm

    Born and raised in Venezuela, graduated in Caracas with a degree in marketing and advertising. After working in the television industry for more than 5 years, his passion for culinary arts was enhanced when he served as an apprentice for Chef Mark Audibert, one of the leading food make-up artist in Venezuela. In 2000, he moved to Miami and started working as a Pastry Chef Assistant at Mark`s South Beach Restaurant. He joined Le Cordon Bleu in 2008.

  • Pastry Chef Michael Angnardo

    Department Chair of the International Baking and Pastry Institute at Johnson & Wales

    Saturday January 17th at 3:00 pm

    In addition to serving as department chair for the North Miami Campus' International Baking & Pastry Institute, Chef Miachael Angnardo teaches classes in baking and pastry arts. He is also a member of the College of Culinary Arts' curriculum and storeroom committees. Angnardo has won numerous awards in regional pastry competitions and has been featured in Chocolatier Magazine, Pastry Art and Design and other culinary publications. Angnardo is certified as a Master Baker and a member of the Retail Baker`s Association, International Cake Exploration Society and American Culinary Federation.

  • Pastry Chef Armand Berger

    Chocolate Fashion in Coral Gables

    Saturday January 17th at 4:00 pm
    Sunday January 18th at 4:00 pm

    A Two part demo by Chef Armand on the creation of a Croqu`en Bouche. On Saturday, Chef Armand will demonstrate how to create Puff Dough, Pastry Cream and Caramel Candy. On Sunday, he will finish the dessert and pull caramel to make it into a ribbon to decorate the final product.

  • Pastry Chef Nanichi Calero

    Nanichi Patisserie in Bay Harbor Islands

    Sunday January 18th at 1:00 pm

    Chef Nanichi believe in perfection and hard work pays off. Graduate from Johnson & Wale University with a pastry degree, over 14 years of hotel experiences, such as Mandarin Oriental, Loews Miami Beach, Sheraton Bal Harbour, The Phoenician in Arizona and Wynn Las Vegas where she gets the gelato perfection and The Fountenblue in Miami, FL, where she runs the boutique cake atelier. Pastry Chef Nanichi has worked with the best of the best of this Country. Tires of the Hotel industry and drive for her family, she decides to share her passion on cake decorating and heart to chocolate. Because "Nanichi" means "my heart" in Taino, her Caribbean roots.

Saturday January 17th, 2015

  • 12:00 pm - Tasting of a Mexican Chocolate Drink (using old world methods) and Taste, Touch and Smell - Cacao Pod and Beans by Bernie Schaked, Founder of Schakolad Chocolate Factory (45 minutes)
  • 1:00 pm - How to Properly Decorate a Cake using Fondant and Chocolate Decor by Executive Pastry Chef and Owner Jenny Rissone of Pastry is Art (45 minutes)
  • 2:00 pm - Creating a Perfect Opera Cake by Chef Instructor Juan Villaparedes of Le Cordon Bleu College of Culinary Arts (45 minutes)
  • 3:00 pm - Designing Chocolate Dessert Cups Using Unique Techniques by Pastry Chef Michael Angnardo Department Chair of the International Baking and Pastry Institute at Johnson & Wales - (45 minutes)
  • 4:00 pm - Part 1 - Creating a Delicate Croqu`en Bouche by Pastry Chef Armand Berger of Chocolate Fashion (45 minutes)

Sunday January 18th, 2015

  • 12:00 pm - Tasting of a Mexican Chocolate Drink (using old world methods) and Taste, Touch and Smell - Cacao Pod and Beans by Bernie Schaked, Founder of Schakolad Chocolate Factory (45 minutes)
  • 1:00 pm - Creating Delicious Chocolate Salted Caramel Truffles by Chef Nanichi Calero, Founder of Nanichi Patisserie (45 minutes)
  • 2:00 pm - Delicate Chocolate Fall Dessert Presented in an Elegant Glass Vessel by Pastry Chef Keith Wallace of Four Seasons Miami (45 minutes)
  • 3:00 pm - How to Properly Taste Chocolate and Tastings of Single Bean Chocolate with Different Percentages by Edgar Schaked, Founder of Chocolate Kingdom (45 minutes)
  • 4:00 pm - Part 2 - Creating a Delicate Croqu`en Bouche by Pastry Chef Armand Berger of Chocolate Fashion (45 minutes)

* Demos and Times are Subject to Change