2011 Schedule of Demonstrations

  • Executive Pastry Chef Arnaud Chavigny

    Award-Winning Chef

    Saturday November 19th at 2:00 pm

    Executive Pastry Chef Arnaud Chavigny of the Cafe Boulud in West Palm Beach will be demonstration how he creates some of his famous french macaroons. Chef Chavigny will also tour the history of the French Macaroon and offer samples of his delectable dessert.

    Read Chef Chavigny's Bio
  • Executive Pastry Chef Stephanie Steliga

    Cafe L'Europe

    Sunday November 20th at 2:00 pm

    Executive Pastry Chef Stephanie Steliga of the Cafe L'Europe in West Palm Beach will be demonstration how she decorates and garnishes some of the famous desserts served at Cafe L'Europe. Guests at this demo will also get to sample one of Cafe L'Europe famous dessert.

    Read Chef Steliga's Bio
  • Executive Pastry Chef Steven Rujak

    ACF Pastry Chef of the Year

    Saturday November 19th at 11:00 am
    Sunday November 20th at 1:00 pm

    Chef Steven Rujak remains one of the most highly decorated pastry chefs in the country. Since winning the National Pastry Chef of the year award in Philadelphia in 2006, Chef Rujak has continued to create masterpieces not only as the Pastry chef at the Hyatt Regency Grand Cypress, but with his own brand as well, earning Chef Rujaks work some of the highest accolades given to the culinary profession. Among his other accolades he was named Southeast regional pastry chef of the year 2006, and competed at the A.C.F. National convention in Philadelphia, and was awarded the distinctive, National Pastry Chef of the Year.

    Read Chef Rujak's Bio
  • Master Pastry Chef Ewald Notter

    World Pastry Champion

    Saturday November 19th at 12:00 pm

    Considered to be a leading expert in modern day confectionery arts, Chef Notter will custom create an amazing piece of chocolate art right before your eyes. Chef Notter will also be available to sign his newest book, The Art of the Chocolatier.

    Read Chef Notter's Bio
  • Master Chocolatier Baruch "Bernie" Schaked

    Award-Winning Chocolatier

    Sunday November 20th at 11:00 am

    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.

    Read Mr. Schaked's Bio
  • Executive Pastry Chef Erika Davis

    Television Celebrity

    Saturday November 19thth at 3:00 pm
    Sunday November 20th at 3:00 pm

    Erika Davis works as the Executive Pastry Chef at the Ponte Vedra Inn and Club, one of the most exclusive inns and country clubs in Florida. Born in Chicago, Erika knew at an early age she would become a pastry chef. She received her culinary arts degree from Oakland Community College in Farmington Hills, MI, and trained under master chefs of breads, cake decorating and French pastries. Named one of the top African American chefs by Black Enterprise, she is the first black woman to be named "Detroit's Chef of the Month" by The Detroit News and is the President of the Culinary Wonders USA organization.

    Read Chef Erika's Bio
  • Pastry Chef Sidney Galpern

    Simi Cakes & Confections

    Sunday November 20th at 12:00 pm

    Chef Sidney is a prodigy and she will demonstrate the art of creating amazing scultpures made out of chocolate flavored sugar such as perfectly created bubbles, colorful animals, delicate roses and magnificent swans. Chef Sidney will then show how to add these delicate pieces of sugar art on top of ganache filled cupcakes.

    Read Chef Sidney's Bio

Saturday November 19th, 2011

  • 11:00 am - Chocolate Weave Basket Demo by Steven Rujak of Sweet and Savory Seasons (45 minutes)
  • 12:00 pm - Chocolate Artistry with a Fall Theme by Master Chef Ewald Notter (45 minutes)
  • 1:00 pm - Edible Photo Art for the Home Chef by Photofrost Artists Stephanie, Robert and Tricia (45 minutes)
  • 2:00 pm - The History of the French Macaroon and Tasting Demo by Chef Arnaud Chavigny of Cafe Boulud (45 minutes)
  • 3:00 pm - How to Make the Best and Easiest Chocolate Pumpkin Truffles for the Holidays by Chef Erika Davis of Simply Erika and Finalist of Bravo Television "Top Chef Just Desserts - Season 1" (45 minutes)
  • 4:00 pm - From White to Dark - a Tasting of Percentages and Single Origin Chocolates by Nelson Carbonell of Callebaut Chocolate and Cacao Barry Companies. (45 Minutes)

Sunday November 20th, 2011

  • 11:00 am - 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)
  • 12:00 pm - Sugar Sculptures to decorate ganache filled cupcakes by Sidney Galpern from Simi Cakes & Confections (45 minutes)
  • 1:00 pm - Making Kid-Friendly Puppy Chow - A Family Project by Chef Steven Rujak of Sweet and Savory Seasons (45 minutes)
  • 2:00 pm - Chocolate Garnishes and Tasting of one of Cafe L'Europe famous signature dessert - Executive Pastry Chef Stephanie Steliga from Cafe L'Europe (45 minutes)
  • 3:00 pm - How to Make the Best and Easiest Chocolate Pumpkin Truffles for the Holidays by Chef Erika Davis of Simply Erika and Finalist of Bravo Television "Top Chef Just Desserts - Season 1" (45 minutes)

* Demos and Times are Subject to Change

Executive Pastry Chef Steven Rujak

Chef Steven Rujak remains one of the most highly decorated pastry chefs in the country. Since winning the National Pastry Chef of the year award in Philadelphia in 2006, Chef Rujak has continued to create masterpieces not only as the Pastry chef at the Hyatt Regency Grand Cypress, but with his own brand as well, earning Chef Rujaks work some of the highest accolades given to the culinary profession.

Under Chef Steven's own Brand Sweet and Savory Seasons, Chef Steven has created a unique style of designing family-oriented pastry specialties designed for all holiday occasions. Steven's goal is to bring families together by establishing Sweet and Savory traditions for generations to come. His website showcases recipes with incredible photos along with a calendar of events displaying all the chefs live appearances. His live demos are broadcasted through Sweet and Savory TV as a live stream to all internet users and iPhone users as a video stream.

Chef Steven A. Rujak is originally from Weirton, West Virginia where he graduated with his A.A.S. degree in Culinary Arts, from West Virginia Northern Community College. Currently he is beginning his twelfth year at the Hyatt Regency Grand Cypress in Orlando where he is the Executive Sous Chef / Executive Pastry Chef. Steven also is a professor at Valencia Community College and has been for eleven years; "I like giving back to the community what I have learned, and I enjoy showing people how effortless it can be to create elaborate cakes and pastries in the comfort of your own home," exclaims Steven.

Among his other accolades he was named Southeast regional pastry chef of the year 2006, and competed at the A.C.F. National convention in Philadelphia, and was awarded the distinctive, National Pastry Chef of the Year.

Another of his greatest accomplishments is his two children, Ethan 7 and Hailey 4, and with the support of his wife Keitha, whom he says could not do any of this without her love and devotion. Chef Rujak is currently working on a series of books entitled Sweet and Savory Seasons, with Steven Rujak.
Check out his website: www.sweetandsavoryseasons.com

Executive Pastry Chef Arnaud Chavigny

Arnaud Chavigny was raised in a small village between Paris and Le Mans and entered culinary school at 16. His tasted for sweets was honed at l'Hostellerie du bois Guibert, a Relais & Chateaux restaurant where he worked as an apprentice cook and competed in the national competition for best French apprentice.

His apprenticeship continued at Frard patisserie, a pastry shop in St Georges sur Eure, where studied the foundations of traditional French pastry for over two years. Over the next four years he would earn his Certificate d'Aptitude Professional de Cuisine (CAP) And Brevet Etudes Professionnel (BEP) and his CAP Patisserie, both French trade diplomas.

An appetite for adventure enticed Arnaud to go to Switzerland, where he worked as Commis pastry cook at the five star Business Hotel Movenpick in Geneva. From there he moved on to La Broche a luxury brewery concept in Geneva, under the supervision of Philippe Berzane. The four years spent in Switzerland provide a valuable education in tastes and textures.

In search of greater international experience, Arnaud joined Francois Payard in New York at Payard Patisserie and Bistro, where he worked as head pastry cook. Here he learned to pair French pastry techniques and America tastes. He even took on his first American wedding cakes. After just over a year in 2004, he was promoted to Head Pastry Sous Chef.

In 2009, Arnaud was the Winner of Pastryscoop competition for "Best Dessert Revival"

In July of 2010 Arnaud was promoted to Executive Pastry Chef at Cafe Boulud, Palm Beach.

Executive Pastry Chef Stephanie Steliga

Although Stephanie was born in Madison, Wisconsin, her culinary background began in New Jersey were Stephanie attended The Academy of Culinary Arts, at Atlantic Community College. Stephanie was mentored by two European trained Chefs while in school which contributed to why she was the only competitor to win two gold metals at the Garden State Restaurant and Trade Show while she was still in college. After graduation with honors, Stephanie apprenticed under Chef Gunther Hieland, renowned pastry chef and culinary Olympic Judge.

Stephanie relocated to Southern Florida as an assistant pastry chef at the Ocean Grand and Bon Adventure Resort and Spa, and eventually became an Executive Pastry Chef at Donald Trump's exclusive Mar-a-logo Club in Palm Beach. It was at Mar-a-logo that Stephanie began developing creations that have become her signature desserts, and her trademark. She also began seasonal events that allowed club members to participate with "hands on gastronomical projects", a practice she continues with today. In 2000 Stephanie became the Executive Pastry Chef at the fine dining and renowned Cafe L'Europe. At the Cafe, Stephanie started the annual Christmas Gingerbread House which is featured during the holiday season at the Cafe and sold for charity at the end of the season. In 2009, Stephanie's gingerbread house won the grand prize in This Old House Competition. Stephanie continues with community involvement by giving gingerbread house classes each year between Thanksgiving and Christmas in which over 100 children and adults create their own gingerbread houses. Stephanie continues to take courses throughout the year to sharpen her skills and add to her "bag of tricks." Stephanie was chosen Culinarian of the Year 2008, and Chef of the Year 2009 by the Palm Beach American Culinary Federation. She was also selected as a Southeast finalist for the Pastry Chef of the Year competition and has been featured numerous times in the center fold of Palm Beach Illustrated Magazine for her beautifully created desserts. Stephanie has also been featured in Art and Culture, Boca Magazine, Vive Magazine, The Palm Beacher, and included in the articles "Queens and Kings of Pastry" and "Sizzling Chefs". Stephanie also volunteers her time and talents to aid, Childhood Hungry Day, Culinary Creations Dinner for the Quantum House at St. Mary's Medical Center, and mentoring future chefs at West Boca High School.

Master Pastry Chef Ewald Notter

Ewald Notter was born in Switzerland and trained at Confiserie Sprüngli in Zurich with Chef Willy Pfund, an authority in working in sugar. During this training, Notter became interested in pulling and blowing sugar. This hobby soon became his passion, and as a result, Notter has become renowned as a master of this craft.

Considered to be a leading expert in modern day confectionery arts he is also known well known as a competitor and teacher. He was the first pastry professional inductee into the Pastry Art and Design Hall of Fame by Pastry Art and Design and Chocolatier magazines. In 1999, Notter won the gold medal at the first Beaver Creek Team Competition with T. Dubois. In 2000, Ewald repeated this victory with Pfeiffer and Canonne. That same year, Notter was awarded "National Pastry Team Champion." He was also honored as Pastry Chef of the Year and qualified to compete as part of the United States National Team in Lyon, France. Notter placed first in this competition, scoring 699 out of 700 points for sugar and thereby helping the United States Team achieve its first Gold Medal. Since he stopped competing, Ewald has been consulting and judging numerous prestigious sugar and chocolate competitions and continues to be active in the artistic field.

In 2003, Ewald was honored from the American Academy of Hospitality Sciences with the 5 Star Diamond award as "One of the Finest Confectionery Chefs of the World."

Ewald is co-owner of the Notter School of Pastry Arts in Orlando, FL.

Master Chocolatier Baruch "Bernie" Schaked

Baruch Schaked, has been a chocolate maker since 1969. He began his career as a chocolatier in Argentina while working for his father-in-law, Gustavo Bar, who was the owner of one of South America’s largest chocolate factories. Mr. Schaked traveled extensively throughout Europe to participate in courses and seminars at prestigious schools where he mastered the art of chocolate making. His education and passion paid off in the form of numerous first place awards for his scrumptious, handmade truffles at the world-renown Fontainebleau Chocolate Festival. And, that is just the beginning of the story. The Schaked`s chocolate adventure really got started when Baruch Schaked announced that he was selling his chocolate shop in South Florida in order to retire. His son, Edgar, determined to keep the family’s passion alive, scrapped his engineering career to continue the family legacy. In 1995, the first Schakolad Chocolate Factory opened in Winter Park, Florida. In 1999, Schakolad began franchising their unique system, creating national and international awareness as the producers of fine quality chocolates using only the highest quality ingredients.

Baruch Schaked began writing “Viva Chocolate” as an educational Chocolate Information manual for his stores -- a sort of Master Chocolatier’s pocket guide to the art of chocolate from the bean to the bar. What he soon realized was that although the general public is inundated with books on chocolate recipes and preparation, they too wanted a simple, yet detailed overview of the pure chocolate making process. After multiple speaking engagements covering this topic, he decided to address the public’s thirst for knowledge in his widely acclaimed comprehensive chocolate guidebook…“Viva Chocolate.”

Executive Pastry Chef Erika Davis

Playing in strawberry patches and making grape jelly from the grapevines on grandmother's farm, Chef Erika found her passion for cooking at a young age. A native of Illinois, she took her first cooking class at the age of 12 and had a lucrative cookie business in middle school. Her family always knew that one day she would have a career as a chef, but she knew from an early age that it would be as a pastry chef.

During culinary school, Chef Erika worked for Master Baker Duane at Baker's Loaf where she established her breads and cake decorating skills. She received her culinary arts degree from Oakland Community College in Farmington Hill, Mi, in 1990. The famed Golden Mushroom Restaurant offered Erika and position under Master Chef Milos Cihelka and Executive Chef Steve Allen. From there Chef Davis moved on to Pike Street Restaurant as the Executive Pastry Chef.

Chef Erika was the first black woman pastry chef voted "Chef of the Month" by the Detroit Free Press. She also worked with Chef Keith Famie and opened The Forte Restaurant in Birmingham, Mi. From that early dedication grew a grand passion that led Erika to the pastry shop of "The South's Grand Hotel".

Chef Erika joined The Peabody in 1998 as pastry supervisor. For the first ten months, she worked alone, without an executive pastry chef assistant, and supervised a staff of 18. She was soon promoted to assistant pastry chef. In July 2004, Chef Erika was named Executive Pastry Chef of The Peabody Memphis and was the first black woman to hold such a post.

In May 2006 she helped re-establish the Beau Rivage Resort and Casino in Biloxi, Miss. after Hurricane Katrina struck. As Executive Pastry Chef, Chef Erika coordinated the production and distribution of all desserts and bakery items for the 1,740-room MGM Mirage Resort's 12 restaurant outlets and significant catering and banquets programs. She supervised a staff of 24, and maintains quality and quantity of all desserts in all areas of the resort including the golf club.

In June 2006, Chef Erika was recognized by Black Enterprise Magazine as one of the nation's top chefs. In October 2006, she was selected by Ebony to be one of 20 featured chefs in the invitation-only "Taste of Ebony" cooking extravaganza in New York City for an eclectic mix of 600 tastemakers and noted individuals spanning all industries.

Chef Erika worked at Ponte Vedra Inn and Club since June of 2007 and established a pastry crew to wow resort guest and members with such favorites as Banana Rum Creme Brulee garnished with peanut butter croutons, Warm Chocolate Lava tower with espresso truffles or the Gourmet Donuts.

She was one of the pastry chefs chosen to compete on the first season Bravo's Top Chef: Just Desserts. She recently launched her own catering business, Simply Erika, sells her million dollar cookie dough online and is prepping to open Dupree's Dessert and Wine Bar in late 2011 in Jacksonville Beach, Florida.

Pastry Chef Sidney Galpern

Sidney Galpern is a Certified Professional Chocolatier, Cake Designer, Sugar Artist, and Instructor. She graduated with honors from the prestigious Ecole Chocolat School of the Chocolate Arts in Vancouver, BC, and has the distinction as the youngest student to ever complete the program. She trained and interned with top sugar artists and chefs in New York City, Orlando, and West Palm Beach.

She opened Simi Cakes & Confections in Melbourne, Fl and was chosen for the ABC Television program Extreme Makeover: Home Edition Space Coast. Sidney has taught chocolate, blown glass sugar, and cake decorating to professionals and amateurs for the last 3 years as well as guest lecturing at Keiser University and judging cake competitions.

She designs and manufactures her own line of sugar tools as well as writing articles for American Cake Decorating Magazine and featured in the Florida Today Newspaper. She is currently producing how-to videos for sugar enthusiasts. In her spare time, Sidney is the cupcake ambassador for AVET Project, Inc. which provides support to deployed military families and volunteers at International Cake Exploration Society's Days of Sharing.