Chicago Baking & Pastry Forum
September 4th – 6th, 2025
Embark on a delectable journey as Chefs, Pastry Chefs, Bakers and industry professionals unite for an immersive experience filled with education, camaraderie, and culinary spectacle at the Chicago Baking & Pastry Forum. From September 4th – 6th, 2025, at the prestigious Washburne Culinary & Hospitality Institute, Pastry Arts Magazine, and the Culinary Community join forces to present a captivating event.
Chicago Baking & Pastry Forum
September 4th – 6th, 2025
Embark on a delectable journey as Chefs, Pastry Chefs, Bakers and industry professionals unite for an immersive experience filled with education, camaraderie, and culinary spectacle at the Chicago Baking & Pastry Forum. From September 4th – 6th, 2025, at the prestigious Washburne Culinary & Hospitality Institute, Pastry Arts Magazine, and the Culinary Community join forces to present a captivating event.
Indulge in hands-on courses, enlightening demonstration seminars for all Chefs, Sous Chefs, Pastry Chefs, Cooks and students. The Pastry, Confectionary & Baking Continuing Education promises a unique learning experience with diverse topics and three-day educational offerings such as Lamination techniques, Plated Desserts, Chocolate candies, “Swavory” , Vegan baking and more.
The heart of the culinary community comes alive in the Great Hall, offering a meeting ground for professionals to connect with colleagues, leading culinary brands, distributors, and industry leaders. The forum goes beyond education with evening events that showcases the great city of Chicago! Immerse yourself in Chicago’s culture, entertainment, and rich culinary history.
Saturday, 6 September 2025, during the inaugural Chicago Baking & Pastry Forum. Club Coupe du Monde Team USA proudly announces the 2025 National Selection event, which will determine the pastry chefs representing the United States at the prestigious 2027 Coupe du Monde de la Pâtisserie in Lyon, France.
Founded in 1936, Washburne Culinary & Hospitality Institute is one of the nation’s oldest culinary schools. It provides students with cutting-edge techniques and hands-on experience. Its modern, world-class kitchens and teaching facilities create the perfect backdrop for culinary professionals to thrive in Chicago’s vibrant culinary scene.
Washburne Culinary and Hospitality Institute
Kennedy-King College
740 W. 63rd Street Chicago, IL 60621
HANDS-ON
7AM until 11AM then 12PM until 4PM Thursday and Friday
- LAMINATED DOUGHS-BBGA-Plugra – Chef TBD – Group RIVER NORTH
- BONBONS – Felchlin Chef Luis Amado – Group THE LOOP
- CHOCOLATE DESSERTS – Guittard – Chef Josh Johnson – Group GOLD COAST
- AMENITIES – Barry Callebaut – Chef Nicol Notter – Group WEST LOOP
12 people per class
2025 National Selection Event
7:00 AM – 5:00 PM Saturday
Club Coupe du Monde Team USA proudly announces the 2025 National Selection event, which will determine the pastry chefs representing the United States at the prestigious 2027 Coupe du Monde de la Pâtisserie in Lyon, France.
DEMOS THURSDAY
BREAD BAKERS GUILD OF AMERICA – FELCHLIN – GUITTARD – AUI FINE FOODS
7:00 AM – 8:30 AM
PLANT BASED PASTRIES & DESSERTS – Chef SUSANNAH SCHOOLMAN
Unlock the secrets to crafting the highest quality plant-based pastries and desserts in this educational class with innovative techniques and foolproof recipes that elevate your creations to new heights. Through demonstrations we’ll tackle laminated doughs for flaky croissants and puff pastry.
TOURLAMI
9:00 AM – 10:30 AM
SWAVORY – Chef JAMIE SIMPSON
Swavory™ /ˈswāv(ə)rē/ adjective – (of food) belonging to the category that balances and blurs the line between salty, spicy, bitter, umami & sweet. Chef Jamie Simpson will bring together ingredients that typically appear on opposite ends of the menu. We will make sauces, purees, and ice creams that ride the line between sweet and savory applications
THE CHEF’S GARDEN
11:00 AM – 12:30 PM
FRUIT FORWARD TECHNIQUES – From Plated Desserts to Petit Fours – Chef MICHAEL LAISKONIS
Creative modern methods for pushing fruit toward the center of the plate, with an emphasis on flavor, texture, and seasonality.
PARIS GOURMET
1:30 PM – 3:00 PM
COMPETITION DESSERTS – Chef ANDY CHLEBANA
Techniques and ideas to help in getting ready for competitions..
BRAVO NORTH AMERICA
3:30 PM – 5:00 PM
TBD
DEMOS FRIDAY
MIDWEST IMPORTS
7:00 AM – 8:30 AM
TEA TIME BUFFET – Chef JAMIE CAUDY
Delectable, bite-size creations that are perfect for an afternoon tea.
HERO
9:00 AM – 10:30 AM
NON-CHURN FROZEN DESSERT – Chef Jessica Ellington
Desserts that go beyond scoops. Easily scalable and efficient to make!
IRCA
11:00 AM – 12:30 PM
MODERN PLATED DESSERT CREATIONS – Chef’s FABIO BIRONDI and JUAN GUTIERREZ
Innovative ideas to impress your guests.
LARS OWN
1:30 PM – 3:00 PM
FLAVOR AND TEXTURE INNOVATION FOR YOUR PASTRY, BREADS, AND PLATED DESSERTS – Chef JOEL RENO
Inspired recipes that challenge the way you approach incorporating flavor, texture, and presentation.
VALRHONA
3:30 PM – 5:00 PM
TBD
DEMOS SATURDAY
CHEF RUBBER/BARRY CALLEBAUT
7:00 AM – 8:30 AM
PASTRY ARTISTRY – Chef EWALD NOTTER, Chef SUSAN NOTTER, Chef NICOLL NOTTER
ACF PASTRY TASK FORCE/NIELSEN MASSEY
9:00 AM – 10:30 AM
PASTRY THROUGH THE AGES – CHEFS PANEL – Chef ANDY CHLEBANA, Chef KATHRYN GORDON, Chef JUAN GUTEIRREZ, Chef LAURA HERMAN, Chef SANDRA HOLL, Chef NICOLL NOTTER, Chef SUSAN NOTTER, Chef CHRIS TEIXEIRA
The panel will focus on pastry chefs at various stages of their careers and in different channels in the pastry world. Emphasis on how the bakery industry has changed – and where it is heade
WHERE
Washburne Culinary and Hospitality Institute
Kennedy-King College
740 W. 63rd Street Chicago, IL 60621
WHEN
September 4 – 6, 2025