Best Desserts Awards at Great American Dessert Expo

Atlana- As if America's sweet tooth needed more prodding, an exclusive trade show for the dessert industry recognized a number of great tasting desserts at the 5th Annual Great American Dessert Expo in Atlanta, GA June 1-3, 2007.    The American Culinary Federation Greater Atlanta Chapter hosted the first ever "Signature Cake Competition" and  additional awards were presented to the winners of the second "Small Bite, Big Taste" Competition. The show, held in conjunction with Coffeefest, is the nation's first trade show dedicated exclusively to the huge dessert industry.
 
The ACF Greater Atlanta Chapter Signature Cake Competition was sponsored by Barry Callebaut, the international producers of cocoa and chocolate products for over 150 years.  The theme of the competition was "Spring time in Atlanta." 12 beautiful cakes were entered and judged by leading personalities in the pastry world including Joe Amendola- "the teacher that teaches the teachers," Helmut Holzer- Certified Master Chef in both the U.S. and Europe, as well as an Austrian Master Pastry Chef, Chris Northmore- pastry chef at the Everglades Club in Palm Beach, Florida and one of three Certified Master Pastry Chefs certified by the American Culinary Federation and Derek Spendlove- Chairman of The Baking and Pastry Arts Program for the National Center For Hospitality Studies at Sullivan University, Louisville, KY.  The winner of the $2,000 Grand Prize went to Kyong Ran Hwang, $1,000 2nd Prize Winner was Sara Payne and $500 3rd Prize winner was Susan Notter. 
 
The winners for the second "Small Bite, Big Taste" Competition reserved for Dessert Expo exhibitors were: Best New Products went toMercer's Dairy for their wine ice cream that is both an elegant and sophisticated adult dessert and  Trish Pat, Nettie and Angel's Gorgeous Grub for their toffee infused sauce enveloping the tart green apple canopy- a warm delectable concoction with a myriad of rich, most decadent flavors & textures. The Best Pastry went toDepree Rum Cakes LLC- Their recipe for their traditional Rum Cake was handed down from generation to generation. Their cakes are hand made with all the finest natural ingredients.  The Best Chocolate went to Barry Callebaut for their Cacao Barry "Mexique" 66% new single origin dark chocolate that is bittersweet and lightly acidic and its fragrance unveils a delicious note of licorice. The Best Confectionary went toTrish Pat, Nettie and Angel's Gorgeous Grub once again for their exotic Sulky Combination of passion-fruit, apricot, mango and rich clotted cream coddled in marbled chocolate. Each winner received an engraved Dessert Plate listing their award along with a prize, a vacation for two.  .
 
"Desserts is one of the fastest growing food categories in the nation and is poised for even more dramatic growth in the years ahead, while Americans are generally committed to eating healthier, they are looking for creative ideas in desserts that offer them the healthfulness and the taste," said Menachem Lubinsky of LUBICOM Marketing Consulting, a New York based strategic marketing company that organized the show.  An integral portion of the show was dedicated to demonstrations conducted by leading pastry chefs and educational seminars led by industry professionals.  Tejal Rao of StarChefs.com, a 10-year old online magazine for chefs said that their reseracvhj reflects a changing American palette for desserts. 43% of Pastry chefs say they manipulate scent to enhance their desserts to create a Multi-Sensory Experience, 42% say they create composed cheese desserts as opposed to, or in addition to, cheese plates, the reinvention of classicssuch as Ants on a Log and Tiramisu, the rise of the ethnic menu and plating the ultra modern way. 
 
In keeping with the theme of dessert super trends, What's New and What's Next,  Marcia Mogelonsky, Ph. D., Senior Research Analyst for Mintel Reports, a privately-owned leading global supplier of consumer, product and media intelligence, also revealed some new trends in desserts. Ms. Mogelonsky noted such trends as the popularity of chocolate; health and wellness concerns that have catapulted some fruits to the level of "superfoods" because of their high levels of vitamins, minerals, and antioxidants; diet buzz words that include "portion control," and "trading off" desserts with cheese that are becoming more sophisticated; ice cream being the top dessert item on restaurant menus; nostalgia rules, ethnic desserts get more daring and a growing interest in "street food."
 
Clay Gordon, Chocophile extraordinaire hosted an amazing "Chocolate Tasting"with chocolates donated by Barry Callebaut, Niche Imports, Ghirardelli and Guittard.  In addition, Dr. Steve E. Warren, MD, who is the Medical Advisor for Xocai Nutritional Chocolate Beverage gave very informative seminars about the health benefits of chocolate.  Alon Balshan, a Barry Callebaut Chocolate Ambassador demonstrated how to incorporate coffee into the world of chocolate and a standing room only class for "Retro Desserts" new twists to classic desserts.  Chocovision demonstrated the use of a chocolate tempering machine to achieve homemade style chocolates and the tools to start your own confection business.
 
The pastry chef demonstrations were organized by David Kee, owner of Pastrynet and Pastry's Best magazine.  He assembled a remarkable line up of pastry chefs presenting delectable desserts and secrets of the trade.  The chefs who participated were Susan Notter, Derek Spendlove and Chris Northmore, Natasha Capper, James Satterwhite, Heather Hulbert and Ted Pary.
 
"Gelato is emerging as the "hottest" new frozen dessert", said Nina Feiner, Show Manager of the Great American Dessert Expo. "Once again we offered attendees a chance to learn the basics of Gelato in a World Class Gelato Workshop sponsored by Nuova Simonelli which was presented by leading Italian Gelato Chefs. In addition there was a Pastry Workshop teaching the fundamentals of pastry".   What a perfect opportunity for Carpogiani, Stoelting and Electrofreeze to show off their cutting edge machines that produce the finest gelatos and ice creams and Advanced Gourmet, Paolo's Gelato Supply and Southeastern Products custom display cases and supplies for people interested in opening up their own Gelateria's!  Paolo wowed us with a 5 minute trip to Venice on how to open your own Gelateria in classic Italian style.  Jim Marmion and Marco Casol demonstrated the use of the Pacojet and new trends in frozen desserts.
 
Organizers are already planning to double the size of the Great American Dessert Expo next year which will be held April 7-8, 2008 the Georgia International Convention Center adjacent to the airport in Atlanta, Georgia. Dessert Expo will be keeping the family together in expanding the show into The Great American Dessert Experience.  They will be doing even more in presenting the perfect combination to coffee houses, hotels, restaurants, foodservice retailers and more with thought provoking seminars and demonstrations.
 
For additional information call 718-854-4450 ext. 104, info@dessertexpo.com or visit us at www.dessertexpo.com.