Unified Brands Booth - Unisource Marketing Group

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Unified Brands Booth
Visitors to Our Booth
KEEGAN GERHARD- D Bar Desserts
Denver
Emcee for The National Pastry Team
Championships at the ICC.
Gerhard worked in some of America’s top
kitchens, including Charlie Trotter’s, the
Ritz-Carlton in Naples, the Four SeasonsChicago.
Gerhard has been named one of the
Nation’s “Top 10 Pastry Chefs” of 2002
and 2004 by both Chocolatier and Pastry
Art & Design.
The 3rd annual Pastry Competition MC.
Matt Lee & Ted Lee – The Lee Bros. – Charleston , SC
The Lee Brothers are Food and Travel Journalists. They currently
write food stories for Travel + Leisure, Food & Wine, GQ, and the
New York Times. But it was their first cookbook that put them on
the map: The Lee Bros. Southern Cookbook
Interest in our booth: They stopped by our booth because they were
intrigued by the equipment featured around the show and the buzz it
created. They came in for more insight into our product offering and
technology behind the FX. Why is it different? Was one of there
questions.
Dave Arnold- Booker & Dax – New York, NY
Arnold dedicates himself to helping young student chefs
achieve there their most ambitious cooking goals, using
new technologies, techniques and ingredients. He also
plays with culinary and mixology.
Interest in our booth: Currently is using 2 of our FX drawers and stopped by to “say HI”
and see what new product we brought to the show. He loves the drawers and wants to
discuss creating the perfect FX solution for behind the bar. He was fascinating to speak
with and he truly gets the technology. Opportunity for testimonial since he believes
nothing else works and holds product like the FX.
Elizabeth Falkner- Krescendo- Brooklyn, NY
The award winning, industry leading pastry chef began making a
name for herself and her clever pastry artistry well before she
opened her first restaurant, Citizen Cake, in San Francisco. Now,
she has a new venture in Brooklyn, NY with the opening of her
new Italian restaurant Krescendo.
Jose Duarte- Taranta – Boston, MA
Jose restaurant Taranta marries Italian and Peruvian Cuisine
in Boston’s historic North End, all while evolving into a
leader in eco-professionalism, receiving Boston’s “Green
Business Award” in 2008, the 2010 Mass Recycle Award, and
2011 “Chef of the Year” by Massachusetts Restaurant
Association.
Damien Herrgott- Bosie Tea Parlor- New York, NY
In 2005, Hergott was hired pre-opening to be the executive pastry
chef at Bouley Bakery in Tribeca. Hergott was then hired as
opening executive pastry chef for Bosie Tea Parlor. At Bosie, he
designs pastries, macarons, and other sweet offerings, as well as
the savory menu and tea services.
Derek Emerson- Walkers Drive In- Jackson, MS
Emerson started in the kitchens of Brick Oven and BRAVO! Then later
decided to attended a culinary school in Memphis, TN. Seeking to
further hone his skills, Chef Emerson moved to Atlanta and worked at
such renowned establishments as Nava, Buckhead Bread Company and
Blue Ridge Grill. He soon accepted the Executive Sous Chef position at
Dick & Harry’s. During his time there, Dick & Harry’s was voted “Best
New Restaurant” by Atlanta Magazine. After six years in Atlanta, he
returned to Mississippi to become Executive Chef at a new restaurant,
Schimmel’s. It was at Schimmel’s that Chef Emerson met his future wife,
Jennifer. The two joined forces to purchase a Jackson landmark,
Walker’s Drive-In, in 2001. Under Chef Emerson’s keen eye, Walker’s
Drive-In has become a local favorite recognized in local and national
publications.
Main Stage
Pastry Competition
About Pastry Competition
3rd Annual 3 day pastry competition designed to showcase the creativity of
the most talented pastry chefs in the industry. 20 pastry chefs compete for
the chance to win the grand prize.
The first and Second days of the competition are eliminating rounds,
culminating in three finalists on the main stage during the last day of the
ICC. Each of the three competition rounds will be judged based on criteria to
the items being and presented that day.
Round 1: 20 Chefs compete for 10 spots to advance to round 2.
Round 2: 10 Chefs compete for three finalist spots and prizes and advance to
the final round.
Round 3: 1 Pastry Chef wins the grand Prize
Meet the Judges
SANDRO MICHELI
Adour Alain Ducasse
New York, NY
Ramon Perez
Puur Chocolat
Los Angeles, CA
Jeffrey Steingarten
Vogue
New York, NY
Stephane Treand
The Art of
Pastry
San Clemente,
CA
Elizabeth
Falkner
Krescendo
Brooklyn, NY
Johnny Iuzzini
Sugar Fueled Inc.
New York, NY
Pastry Competition- Final 3
Final 3 Pastry Contestants
Contestants
Aya Fukai
Waldorf Astoria Chicago
Chicago, IL
Jennifer Yee
SHO Shaun Hergatt
New York, NY
Salvatore Martone
L’Atelier de joel
Robuchon
New York, NY
Spice and Rib Cage
Aya Fukai - focused on chocolate,
first working to complete her
Chambord-Earl Grey Bon-Bons and
Chestnut, cherry, almond, and vanilla
entremets before spending time on
her “spice and Rib Cage” chocolate
sculpture.
Chambord-Earl Grey Bon Bons
Chestnut, Cherry, Almond, and
vanilla entremets.
Jennifer Yee- Stepped out of the
ordinary to create:
• Organic sugar and chocolate
presentation with pulled sugar
branches and leaves w/ white
chocolate flowers
• Black Sesame-Caramel Rocks
• Strawberry Bubble entremets
Salvatore Martone
Chose Sugar as his
medium for the
sculpture portion
starting with a pate de
fruits and marbled orb
base then built upward.
Then created an entremetsround presentation robed in
choc glaze and filled with
peanut butter mousse and
raspberry jam.
Quotes From Chefs Using FX
“Held my delicate product Safely”.
“Was not aware that their was a
drawer that allowed me to hold a
precise temperature between 40
to -5. Thought I could only choose
from a refrigerator or freezer”.
“I did not have to worry about my
product while in the FX drawer”.
“Held everything from ice cream to
tempered chocolate. Versatile”.
“The drawer was easy to use”.
“Glad that I was able to experience
the FX first hand”.
Photo’s of Drawers
Items stored in drawers during pastry competition
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Tempered Chocolate
Ice Cream
Gelato
Fresh Fruit: Strawberries,
Raspberries, Cherries, black berries
Jell-O & other Gel Products
Whip Cream
Mousse & other fillings
Sugar Sculptures
3 double
stack FX
Units
Demo Stages
Stage 1
Demo Stages
Stage 2
2 double
stack FX
Units
Chef Demo- Meat Butchering Table
Two of NOLA's hottest chefs, Bart Bell (Crescent Pie & Sausage Company) and Nathanial
Zimet (Boucherie) as they chop, grind, and stuff their way through the history of regional
smoked sausages.
Bart Bell – Crescent Pie & Sausage Company, New Orleans, LA
Bell’s repertoire incorporates traditions of Italian ,French, Creole and American
cuisines- not to mention the proud tradition of the Barbecue pit. As of right now
modern dining takes a back seat to his latest passion: authentic sausage- making.
Nathanial Zimet- Boucherie- New Orleans, LA
2012 StarChef.com Rising Star. In 2006, Zimet introduced the streets
of New Orleans to an indigo paneled food truck, Que Crawl. With its
outpouring of high quality, carnivorous delicacies, the truck was an
instant hit inspiring his new restaurant Boucherie. Boucherie is
where house cured, smoked, and aged meats had that nostalgic
“from scratch "feel.
Meat Carving Demo
The tool of today’s
Food Service
Professionals!