PASTRY LIVEAtlanta 2011

Welcome to Pastry Live, Atlanta 2011

Event Site: The Retreat at Perimeter Summit1001 Summit Blvd • Atlanta, GA 30319

Paul Bodrogi CEPCEvent Coordinator

chef@PastryLive.com(678) 881-9490

“…after being in the pastry industry for more than 20 years, I am eager to work with each of you to help bring new ideas to the industry. We have the chance to build something really great and I want you to be a part of it !”

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The inaugural Pastry Live weekend event will be hosted in Atlanta, GA on the weekend of August 26th, 2011. Chefs from around the nation will join together to celebrate the art of pastry sculpture. Masters of the pastry world will host seminars to share the expertise and knowledge that has ranked them among the best in the world.

Some of the nation’s best pastry artists will compete in The National Showpiece Championship, a competition taking place on August 28th during this year’s Pastry Live weekend.

Pastry Live is owned and operated by Pastry Profiles LLC. Pastry Profiles LLC was founded in 2009 by Chef Paul Bodrogi CEPC. Chef Bodrogi has more than 20 year pastry experience and teaches at the Art Institute of Atlanta. He has put together several sold out Pastry Live events and has organized the successful Sugar Art Casting Challenge for the past four years.

Welcome to Pastry Live!

Table of ContentsPastry Live Seminars . . . . . . . . . . . . . . . . . . . . . . . .3

Pastry Live Showpiece Championship . . . . . . . . . . . 4-7 Competition Concepts / Judges . . . . . . . . . . . . . .5 Competition Objective . . . . . . . . . . . . . . . . . . . .6 2011 Competitors . . . . . . . . . . . . . . . . . . . . . . .7

Additional Competitions . . . . . . . . . . . . . . . . . . . . .8

Pros For Pros . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Sponsor Opportunities . . . . . . . . . . . . . . . . . . .10-12

2011 Pastry Live Sponsors. . . . . . . . . . . . . . . . . . . . 13

Event Interface Design . . . . . . . . . . . . . . . . . . . . . . 14

Location Information . . . . . . . . . . . . . . . . . . . . . . . 15

Shipping to the Event . . . . . . . . . . . . . . . . . . . . . . 16

Arrival Information . . . . . . . . . . . . . . . . . . . . . . . . 17

Sponsor Reception . . . . . . . . . . . . . . . . . . . . . . . . 18

Schedule of Events . . . . . . . . . . . . . . . . . . . . . . . . 19

Passes and Sponsor Displays . . . . . . . . . . . . . . . . . . 20

Info Request Form. . . . . . . . . . . . . . . . . . . . . . . . . 21

Contact Information . . . . . . . . . . . . . . . . . . . . . . . 22

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Pastry Live Seminars

Sugar and Cake Art Demonstrationwith Susan Notter assisted by Karen Portaleo Aug 26-27, 2011 - 6:00pm–9:00pm

This is a demonstration class. Learn how to create a carved cake figurine using sculptured chocolate and rolled fondant techniques as well as pulled sugar ribbons, roses, and a beehive hairdo from spun sugar! Advanced pulled and blown sugar techniques incorporated with sculptured chocolate will also be covered.

Sugar Showpiece and Airbrush Techniqueswith Stéphane Tréand MOF Aug 26-27, 2011 - 8:00am–11:00am

Pastry Live is proud to offer an incredible two day seminar with MOF Chef Stéphane Tréand. Chef Tréand will be sharing world class sugar art techniques using various sugar media, including casting and showpiece production. These seminars will also guide attendees in the art of highlighting finished showpieces through airbrushing.

Chocolate Seminar with Jean-Marie Auboine Aug 26-27, 2011 - 1:00pm–4:00pm

Pastry Live is proud to offer an incredible two day seminar with MOF Finalist Jean-Marie Auboine. Chef Auboine will be sharing his award winning chocolate and confectionery techniques as well as his experiences in the 2011 MOF Finals, the Best Craftsman in France, chocolate competition. This is a chance to learn from one of the world’s best chefs.

Susan Notter

Stéphane Tréand MOF

Jean-Marie Auboine

Karen Portaleo

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The First Annual Pastr y Live Showpiece Championship will be conducted before judges who are among the nation’s most accomplished pastry chefs. Six teams of two chefs will choose either chocolate or sugar as their showpiece medium. The winning showpiece will earn its team the title of National Showpiece Champions.

To qualify for the competition, each team leader must have received either a medal or best in show at a major pastry competition. The team leader will then be free to choose a partner without any restrictions in regard to prior competitive recognition or experience. Teams will be given six (6) hours in which to prepare their competition entry and have a chance to win a share of over $5,000 in cash and prizes.

Event and Competition Founding Principles

The Pastry Live Showpiece Championship is organized to overcome the time constraints and resource requirements chefs experience in other competitions. We will make it feasible for top level chefs to participate at the highest level competition without making extraordinary personal and financial sacrifices.

First, the organizers of the Pastry Live Showpiece Championship will level the playing field by providing an adequate but limited kitchen environment to its participants. Securing sponsorships will not be necessary for participation.

If a team applies and is accepted, they will compete knowing that all teams are being provided with similar resources.

Competitors will be provided the same amount of workspace, table tops, racks and electrical equipment. Chefs will also be allowed to bring preapproved small wares from a list provided by the event organizers. Chefs will not be allowed to bring specially designed workstations, racks or other customized kitchen storage concepts. Chefs may only ship a few boxes, no large pallets or containers transported by truck.

The event organizers strongly believe it is critical to encourage equal representation of qualified female judges and competitors. To this effect, we will strive to form teams that have several female team leaders and strive for the same in judge selection (see list on page 5).

Additionally, new ways for sponsors to be represented with the competing chefs in the classroom and kitchen will be outlined. A fundamental goal of the Pastry Live event is to actively engage sponsors so they can use first-hand experience to advise on improving the event’s impact on their marketing and sales objectives.

Provided sponsorship funding and kitchen equipment procurement is sufficient, future competitions will be created for flavor based performances (e.g., bon bon, entremets, etc.).

The Pastry Live Showpiece Championship

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What the competition is…This competition is intended to create a more level playing field for pastry chefs. Provisions have been put into place to reduce the financial burden of competing and restrict high dollar investments into specialty tools and equipment. The event is also intended to provide a unique opportunity for pastry chefs to demonstrate their skills and highlight their creativity and innovation.

This competition is about new ideas, new techniques and new designs.

What the competition is not…This competition is not meant to trip chefs up with endless rules and structure. At this level of competition, we believe an event should not limit a chef ’s creativity. There are specific rules, but more importantly, we want the spirit of the rules to be followed. Digging into every nook and cranny of the rules will not prove worthwhile. Remember, this competition is not a casting challenge. Casting in molds and forms is important, but be sure to integrate plenty of hand skills and/or casting manipulations. It will make a difference in he score.

The Pastry Live event coordinators seek to build a competition environment focused on community building, culinary skills, teamwork and artistry. Although representatives from many countries will eventually compete, the format will not pit countries against each other. Rather, the teams themselves will compete. Teams will be recognized by name, not country. Flag waving will not be necessary.

2011 Showpiece Championship Judges

Competition Concepts

Jean-Marie Auboine Stephen Durfee

Karen PortaleoVincent Pilon

Jerome Landrieu Susan Notter

Stéphane TréandMichelle Tampakis

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Due to the unique concept of the showpiece competition, the event will involve an innovative set of requirements for the sugar and chocolate showpieces. Each single showpiece must be built on three individual bases, which will introduce a range of entirely new design results. By presenting the chefs with this ‘bridge-like’ structural challenge where the showpiece must touch the base in three places, we seek to encourage showpiece designs that will incorporate lateral and spiral motions rather than vertical, entwined swoops.

In this competition, chefs will not be obligated to build a showpiece which inevitably gives rise to the often-seen swoops, contours and bouquets. A bouquet of multiple colors for which “more is

more” will not necessarily be the design result of the Pastry Live event construction criteria.

We are eager to see showpieces that are more like works of fine art influenced by architecture, fashion, ornamentation, modern technology, nature or fantasy. We seek to encourage the creative use of interior space. We want to emphasize the use of positive and negative space as well as encourage the use of horizontal extensions.

The score sheets will be organized to reward strong kitchen skills, innovation and artistry. Every two years, a key requirement of the showpiece will be introduced, replacing a previous requirement. We believe this is how a competition stays fresh and relevant.

Showpiece Competition Objective

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2011 Showpiece Championship Competitors

Andy Chlebana & Nancy Carey

Tracy Dewitt & David Smoake

Heather Hurlbert & Natasha Capper

Yoni Morales & Alfredo Rueda

Jim Mullaney & David Ramirez

Competitor Qualification Requirements

In order to qualify to compete in the Showpiece Championship, team leaders (captains) will need to have won a medal or been awarded the best of show in a major national or international competition (Paris Gourmet, Pastry Team Championships, Pastry and Baking Championships, Coupe du Monde, Culinary Olympics, etc.). Team leaders may select a partner of their choice regardless of qualification guidelines.

This year, the event has space for six competition teams. With proper levels of sponsorship in the future and a larger event site, we expect to have 10 to 16 two person teams participate. The invitation will be extended to international chefs as well.

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Chocolatier of the Year competition Chocolatiers and owners of chocolate shops will bring in two types of chocolate sold in their shop. The chocolates will be judged on taste and appearance. There will also be a prize for best presentation and packaging.

The Event Leader is Chef Robert Epskamp of Johnson and Wales Charlotte.

The Head Judge is Chef Stephen Durfee CEPC, Culinary Institute of America, Napa Valley.

Competitors:

The Art of Cake competitionA Cake Competition that emphasizes the artistry of sculptured cakes led by Karen Portaleo of Highland Bakery (KarenPortaleo.com) and Chef Susan Notter. Contestants must qualify to participate (professional chef or registered business owners only). They will bring in a finished decorated false cake ready for judging as well as a six inch cake for tasting. Both taste and decoration will be judged.

The Event Leader is Chef Karen Portaleo, Owner of Highland Bakery

The Head Judge is Chef Susan Notter, Program Director of the Pastry Arts program at the School of Culinary Arts in Pennsylvania

Student Chocolate ChallengeThere will be a culinary student showpiece competition led by Chef Bill Lipscomb. Students will bring previously made components and have one hour to assemble and present a showpiece. The student competition will give the Pastry Live event an opportunity to interact with school organizations as well as bring student friends and families to the event.

Additional CompetitionsAs the first few hours of a high level competition do not produce very visually stimulating results for the audience, the competition’s organizers have planned three other mini competitions for the audience to interact with during that time.

Lionel ClementNuubia Chocolat

Frederic LoraschiChocolate F.L.

Oscar OrtegaAtelier Ortega

Robyn Dochterman St. Croix Chocolate Co.

Peter RiosAlliance Bakery

Amy Everett StankusChocolate South

Franck LabasseSugar and Plumm

David RamirezCocoa Latte

Gene LeitermanCocoa Flow

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Instructors and competition team members will be assigned a volunteer “Pro for Pro,” a professional chef who will be available for assistance. Each Pro for Pro will, in turn, have four student volunteers to assist them. The Pros are also the chefs who will assist in event operations.

Pros For Pros

Chef Alex Gulal Kitchen Logistics

outfitting and set up

Chef Gulal has over 30 years in the restaurant industry.

Chef Robert Epskamp Class Demo Pro for Pro

Associate Instructor Johnson and Wales, Charlotte

Chef Geoff Blount Class Demo Pro for Pro

Program Chair, Baking and Pastry Arts Department, Central Piedmont Community College

Chef Ron Prohaski Pro for Pro

Associate Instructor Johnson and Wales, Charlotte

Chef Bill Lipscomb Event Leader

Student Chocolate Challenge

Instructor Art Institute of Atlanta, GA

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Pastry Live is seeking founding sponsors to make a two year commitment of $10,000 per year. In the course of building this new event from the ground up, we envision building a new type of sponsor/event relationship, one that is active rather than passive. We expect the sponsors to provide ideas and feedback to make the event more relevant to themselves and the attendees. We will provide the sponsors with digital fliers and media for distribution to customers and general press releases, which will promote sponsor association with the event and build attendance.

Developing Relationships

Over the course of the event’s first two years, we will work together with sponsors to develop new ideas that bring direct value to their marketing dollars. At the first event this August, we will hold a meeting with the sponsors to learn what they expect and what they can do to contribute to the event beyond their financial contribution. At the second event, the sponsors and event personnel will meet again to share information on aspects of the event and its program that

proved to be effective. We are committed to continually refining the approach and content so the event will grow and mature in alignment with sponsor investments.

This year, the sponsor funding will be used primarily to cover direct overhead related to running the event: travel expenses for chefs and judges, media production and post event marketing (including video, web site enhancements, database development, print ads and magazine articles, and press coverage). The following year, as budget permits, sponsors will be offered display areas for their products and services.

Flexible Arrangements

For flexibility in budgeting and individually tai lored relationships, we wil l structure sponsorship opportunities at a base rate for which we will provide a number of opportunities, including full recognition in all media materials with additional á la carte opportunities, such as product placement. This will be further discussed at the first sponsor meeting in Atlanta.

Sponsor Opportunities

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Current Marketing Opportunities(Please note: given the rapid time line of the creation of this event, certain sponsors were not able to participate in all time sensitive sponsor opportunities.)

Sponsor product names on items being used in • the kitchen can be made visible. Non-sponsored item names will be masked.

Sponsor names will be included on all marketing • material, print and digital.

Sponsor may supply literature and/or product • samples to be included in the attendee gift bag.

Sponsors may supply special gift items for the • showpiece competitor gift bags.

Relevant Sponsor products will be used in the • demo kitchens and competition kitchens.

A fully functioning website has been constructed • to market the event.

Sponsors can provide content for their own ‘mini’ • web page on the Pastry Live website.

2011 sponsor information will remain online for • 12 months.

Sponsors will have four VIP passes to the event and • an option to buy more passes at a 20% discount. Passes may be used for customers, etc.

Pastry Live will hire photographers to document • the event. Pastry Live will produce a photo CD for sponsors, which will be sold online after the event. The photo CD will have pictures and sponsor information (contact info/company bios/product line info/ web media). Ten extra CDs will be given to each sponsor for them to provide to their customers. Sponsors can duplicate the CDs on their own or purchase duplicates at a discounted rate from the event.

Sponsors will receive competitor, instructor and • attendee registration information.

Ingredient sponsors will receive competitor and • demo chef contact information to coordinate use of their ingredients in the classroom.

Sponsors will have one 6 foot table to display • their products or literature. The tables are located at the entryway of the event, where all attendees will pass. Sponsors may only promote their own brands and products.

The event will receive pre and post media attention • from our media sponsors. Media attention will bring attention to the PastryLive website where sponsor information is located.

Sponsors will have opportunity to get feedback • from competitors regarding the use of their ingredients or equipment.

Sponsor logo and contact information will be • printed in the event brochure.

Volunteers will be available to help sponsors load • in their materials/equipment.

Sponsors are welcome to put • show special coupons in the gift bags.

Sponsors will recieve attendees contact • information.

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Future Marketing Opportunities

Attendees will have a ‘passport’ they carry with • them to gain access to various event areas. Each passport will have information about the sponsors, chef instructors, team biographies, pictures and will have room for autographs and notes. A well-designed, bound passport will have a much longer life over a simple printed brochure.

Pastry Live staff shirts can have sponsor • information on them to increase visibility.

Pastry Live plans to have a video crew film various • aspects of the event.

Pastry Live plans to broadcast filmed media • on the web.

Additional signage can be placed in competition • area

Pastry Live plans to podcast with both internet • radio and internet video

Pastry Live plans to organize a sponsor mixer for • all attendees.

Pastry Live would like to discuss the possiblity • of organizing ‘mini’ competitions sponsored by single sponsors.

Pastry Live seeks to build a site selection committee • to secure a larger event arena for 2012.

The great thing about collaboration is it involves the thoughtful input of others. One of our primary goals is to find ways for Pastry Live sponsors to receive an acceptable return on their investment.

To achieve this, Pastry Live needs your help to identify new marketing and sponsorship ideas and opportunities.

We understand that equipment manufacturers have different marketing needs than ingredient manufactures and ingredient manufactures are going to have different needs than resellers

and educators. It is going to take all of us to define a new architecture of what an effective sponsorship can be.

Michael Joy (sponsor relations) will be leading two short meetings (during the event) to discuss the future plans of Pastry Live and its interaction with sponsors. Michael will send out a separate email with specific issues to be addressed during the meeting. Meeting time and location will be announced in the same email.

Please be ready to add some ideas to this list. Help us make this something great!

Sponsor Opportunities, Looking Forward

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2011 Pastry Live Sponsors

Thank you to all of our Pastry Live sponsors!

2011 Pastry Live Media Sponsors

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Event Interface Design

We will organize the event to address • the specific needs of the instructors and competition team members in terms of assistance and resources. Our aim is to maximize professional participation by reducing diversions from the event’s objectives.

Instructors and competition team members • will be assigned a volunteer “Pro for Pro,” a professional chef who will be available for assistance. Each Pro for Pro will have four student volunteers to assist them.

In future events, sponsors will have the option • to have a Pro for Pro help them with their set up needs. We want to make it possible for sponsors to attend the events without having to bring in a lot of staff.

Future competition kitchens are likely to be • arranged in a crescent rather than a straight line. This will enable judges to view more kitchens at one time and not hover at a single spot at one end of the room or the other.

The work area directly in front of the teams’ • kitchen areas will be roped off so that judges, photographers and VIPs do not block the audience’s view for long periods of time.

Future competition kitchen will have a fixed • video camera mounted in it. This way, each kitchen’s activities will be projected on nearby screens. Each kitchen will have a projection screen (budget pending).

Attendees will be given a ticket that allows • them to vote on best showpiece.

Seminar area converted to competition areafor Sunday Aug 28th

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Airport InformationATL is located roughly 20 miles from the Hilton.

Hartsfield-Jackson Atlanta International Airport 6000 North Terminal Parkway Atlanta, GA 30320 http://www.atlanta-airport.com/

Hotel Information: Hilton Garden Inn Atlanta Perimeter Center 1501 Lake Hearn Drive, Atlanta, Georgia, USA 30319 Tel: 1-404-459-0500

There are negotiated room rates available (mention “Pastry Live” for discounted room rates). Hilton Garden Inn Atlanta Perimeter Center is a ten minute from the event location (The Retreat at Dunwoody).

A shuttle bus will also be available for transport. It will run 3 times daily from the hotel to the event and back to the hotel (listed below).

Shuttle Times. Friday From hotel to event: 7:30am / 4:00pm / 7:30pm

From event to hotel: 4.15pm / 9.00pm

(Sponsor only) shuttle to Art Inst. (time needed)

Saturday From hotel to event: 7.30am / 4.00pm / 7.30pm

From event to hotel: 4.15pm / 9.00pm

Sunday From hotel to event: 7.30am

From event to hotel: 4.30pm

Event Site: The Retreat at Perimeter Summit 1001 Summit Blvd Atlanta, GA 30319 (404) 425-5298

Self Parking is available on the P-1 Level. If P-1 is full, please approach the next parking gate and it will open upon approach of vehicle

Walking Instructions from Hotel to Event10 minute walk from hotel to event site

Head northeast on Lake Hearn Dr NE toward 1. Parkside Pl

Slight right onto Parkside Pl2.

Slight right to stay on Parkside Pl3.

Turn right onto Summit Blvd NE. Destination 4. will be on the left

Location Information

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Early Arrival:

Items scheduled to arrive between now and August 23th should be sent to the Pastry Profiles Warehouse.

Pastry Profiles 2045 Attic Pkwy Kennesaw, GA 30152

Later Arrival:

Items scheduled to arrive August 23, 24, 25 should be sent to -

The Retreat at Perimeter SummitC/O General ManagerAttn: PASTRY LIVE Event1001 Summit BlvdFloor P4Atlanta, GA 30319

(The Retreat will secure any shipments for up to three days in advance of the event.)

Retreat Contact:

Kathleen BodeGeneral Manager

The Retreat at Perimeter Summit

Office: 404.425.5296

Cell: 678.662.5588

kbode@retreatatperimetersummit.com

Shipping Information for the Retreat

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Thursday, August 25th is a set up day.

Doors open at noon and sponsor tables will be in place at that time.

Please note that this day is for set up only, so it may be a good time to see clients or enjoy Atlanta.

Classes start on Friday, August 29th at 8am. You may want to arrive a little before that to greet people as they enter for classes. Judges aren’t needed in any official capacity that day, although they are encouraged to attend classes if they so desire.

A sponsor reception will take place at the Creations dining room at The International Culinary School at the Art Institute of Atlanta from 7pm-9pm on Friday, August 26. A shuttle service will be provided.

The school is located approximately 3 miles north of the hotel (6600 Peachtree Dunwoody Road, N.E., 100 Embassy Row, Atlanta, GA 30328) Directions are on the next page.

Judges will need to be present on Saturday, August 27th for the student chocolate showpiece competition at 11:00am.

Those not judging the student competition should be present at The Retreat from 3pm-6:15pm as the competitors enter their kitchens to start their two hour set up and limited production.

On Sunday August 28th, judges must be in by 7:15am.

The competition ends at 2pm and the awards ceremony takes place at 3:30pm.

Arrival Information

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Directions for August 26

Creations is on the fifth floor of

The Art Institute of Atlanta, 6600 Peachtree Dunwoody Road, 100 Embassy Row, Atlanta, GA 30328.

A shuttle from the event to the dinner and back to the hotel will be provided.

From Hilton Garden Inn

Hilton Garden Inn Atlanta Perimeter Center 1501 Lake Hearn Drive, Atlanta, Georgia, USA 30319

Head southwest on Lake Hearn Dr NE 1. toward Perimeter Summit Pkwy

Take the 1st right to stay on Lake Hearn Dr NE2.

Take the 1st right onto Perimeter Center 3. Pkwy NE

Turn left onto Hammond Dr NE4.

Turn right onto Peachtree Dunwoody Rd NE5.

Turn left onto Embassy Row NE6.

Destination will be on the left7.

From Pastry Live Event

The Retreat at Perimeter Summit 1001 Summit Blvd Atlanta, GA 30319 (404) 425-5298

Head northeast on Summit Blvd NE toward 1. Parkside Pl

Take the 1st right onto Parkside Pl2.

Turn left onto Perimeter Summit Pkwy3.

Turn left onto Ashford Dunwoody Rd4.

Turn left to merge onto I-2855.

Follow directions for6. I-285 on the left side of this page

From I-285

Take I-285(east or west) to GA 400 North.

Follow directions for GA 400 below.

From GA 400

GA 400 South: Take GA 400 South to exit 5 and turn left onto Abernathy Road.

GA 400 North: Take GA 400 North to exit 5A and bear right onto Abernathy Road.

Turn left at the second light — Peachtree Dunwoody Road. The Embassy Row entrance is on the left, past the traffic light. The Art Institute of Atlanta is the first building on the left. There is no charge for parking.

From I-85

I-85 (North or South) to I-285. Take I-285 West to GA 400 North.

Follow directions for GA 400 above.

From I-75

Take I-75 (North or South) to I-285. Take I-285 to take GA 400 North.

Follow directions for GA 400 above.

Sponsor Reception at Art Institute of Atlanta

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Thursday, August 25Retreat Open for SetupDoors open at 12:00pmThe Retreat at Perimeter Summit–Atlanta, GA

(Unless specified, all scheduled events are taking place at The Retreat at Perimeter Summit–Atlanta, GA)

Friday, August 26Sugar and Airbrushing Techniques (Part 1)8:00am - 11:00amwith Stéphane Tréand

Break for Lunch: 11:00am - 1:00pm

Chocolate Confections & Techniques (Part 1) 1:00pm - 4:00pmwith Jean-Marie Auboine

Competitor Set-up and Production Time 3:00pm - 6:30pm

Sponsor Reception at Creations 7:00pm – 9:00pmArt Institute of Atlanta, 5th floor

Sugar and Cake Art Demonstration (Part 1)6:00pm - 9:00pm with Susan Notter assisted by Karen Portoleo

Saturday, August 27Sugar and Airbrushing Techniques (Part 2)8:00am - 11:00am with Stéphane Tréand

Student Chocolate Competition & Lunch break11:00am - 1:00pm

Chocolate Confections & Techniques (Part 2)1:00pm - 4:00pmwith Jean-Marie Auboine

Sugar and Cake Art Demonstration (Part 2)6:00pm - 9:00pm with Susan Notter assisted by Karen Portoleo

Sponsor and Team Reception7:00pm – 9:00pm The Art Institute of Atlanta

Sunday, August 28Judges Arrive 7:15am

Showpiece Championship 8:00am - 2:00pm

Cake Art Competition 9:30am - 11:00am

Chocolatier Competition11:30am - 1:00pm

Schedule of Events

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Option 1Pro Pass: All Seminars + Competition& boxed lunch on Fri/Sat($325.00) August 26-28th

Includes admission to all Pastry Live Seminars and the National Showpiece Championship

Option 2 Chef Auboine and Chef Notter Seminars + Competition($225.00) August 26-28th

Entrance to the following Pastry Live EventsSeminar with Jean-Marie AuboineSeminar with Susan NotterNational Showpiece Championship

Option 3Chef Tréand and Chef Auboine Seminars + Competition & boxed lunch on Fri/Sat($250.00) August 26-28th

Entrance to the following Pastry Live EventsSeminar with Stéphane Tréand MOFSeminar with Jean-Marie AuboineNational Showpiece Championship

Option 4Spectator Pass: Competition Viewing Only ($25.00) August 28th only

Admission to the Pastry Live 2011 National Showpiece Championship

Pastry Live Pass InformationThere are 4 types of passes available for the Pastry Live event

Sponsor VIP Passes

Each sponsor VIP pass will allow the wearer to at-tend all three seminars (with box lunches) and the competition.

VIP pass will allow sponsors to go behind the kitch-ens at structured time intervals as well as attend the sponsor dinner.

Audience Info

Number of tickets for sale:

125 seminar tickets•

200 competition tickets•

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Sponsor Name:

Sponsor Contribution (please list all prizes and swag you plan to include):

Please provide us with a few lines of text describing your brochure and any corresponding graphics you would like us to include in the event brochure.

Email: ____________________________________

Website: _________________________________

Preferred Company Contact (direct personnel, sales reps, etc.):

Name: ___________________________________

Position: _________________________________

Work #: __________________________________

Mobile #: _________________________________

Email: ____________________________________

Attendee Contact Information

Name: ___________________________________

Position: _________________________________

Work #: __________________________________

Mobile #: _________________________________

Email: ____________________________________

Name: ___________________________________

Position: _________________________________

Work #: __________________________________

Mobile #: _________________________________

Email: ____________________________________

Name: ___________________________________

Position: _________________________________

Work #: __________________________________

Mobile #: _________________________________

Email: ____________________________________

Name: ___________________________________

Position: _________________________________

Work #: __________________________________

Mobile #: _________________________________

Email: ____________________________________

INFO REQUEST FORM

Based on the above attendee information, please let us know how many rooms to reserve for your company:

______________________________________

______________________________________

______________________________________

______________________________________

Do you have media contacts? Would you be willing to share them with Pastry Live? Please inform us!

______________________________________

______________________________________

______________________________________

______________________________________

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Paul Bodrogi Event OrganizerMobile (during event only): 678 849 6540

Email: chef@PastryLive.com

Michael Joy

Sponsor RelationsPhone: 708 660 9707

Mobile (during event only): 847 477 4252

Email: Joy@ChicagoMoldSchool.com

Beatrice SchneiderMedia LiasonMobile (during event only): 708 466 2518

Email: Beatrice@ChicagoMoldSchool.com

Contact Information

Event website: PastryLive.com