** Prices include required Roanoke City Admissions Tax
Purchase Your Space in Educational Segments and Festival Now!
Educational Segments are limited to 30 attendees.
Tickets to Festival are limited to 500 attendees.
The "Al Pollard Memorial Foundation" Educational Seminar presents
Education Segment A "Plated Desserts"
Chef Lauren Steffen
8:00 a.m. - 9:00 a.m.
This class will explore the tastes and textures of chocolate through the platform of a plated dessert. The participant will learn what goes on in the mind of a pastry chef as a plated dessert is constructed and how the dessert becomes visually fascinating and delicious with the challenge of using chocolate in every element.
Education Segment B "New Twist to Buche de Noel"
Chef Erik Goodall
9:30 a.m. - 10:30 a.m.
This class will demonstrate some new twists to the classic Buche de Noel. Chef Goodall brings unique perspective to his style of pastry and chocolate work. is culinary adventures from around the planet guarantees an informative as well as downright interesting opportunity.
Education Segment C "Savory and Sweet"
Chef Stacy Noland
11:00 a.m.- 12:00 p.m.
This class blurs the lines between savory and sweet. Chef Noland will walk you through the techniques and thought process behind her "Spicy Chocolate Tamales w/ drunken Caramel and Candied Pepitas'
Segment D Festival Ticket
On the "Chocklett Press Stage"
Chef Geoff Blount, CEPC, CEC, ACE
Chef Blount will be demonstrating the art of creating with chocolate. This will include making beautiful flowers and botanicals, robocoupe and molding techniques, conceptual designs and showing the ease of making amenities with chocolate.
Chef Erik 'The Rogue Chef' Goodall
Chef Goodall will demonstrate unique chocolate modeling techniques as he dreates miniature replicas of classic motorcycles.
Chef Rob Marilla CEC, ACE
Chef Marilla will showcase Savory Applications for Cocoa and Chocolate as he explores non dessert uses for cocoa and chocolate. Using chocolate in sauces and cocoa powder in recipes such as Cocoa Dusted Chicken and Beef Tips with Tanzanian Chocolate Merlot Reduction will be presented live with samples for attendees. This session is designed to show the basic techniques of cooking with chocolate and uses for chocolate that may not be able to be used in pastry.
Chef Marco Serrano
Chef Serrano will focus on the sub-discipline of food science known as Molecular Gastronomy by developing chocolate caviar. He will be demonstrating the technique of using physical and chemical techniques to transform the chocolate into delicious gourmet decor that will enhance any dessert. This is sure to be a display of sweet science.
Education Package A, B, C + Festival Ticket
ATTENTION: Please Complete the Contact Information Form Below
If you choose to purchase one Education Segment + a Festival Ticket please purchase under Education Segment and under Ticket Segment. This will guarantee your place in the appropriate class. Your payment receipt will function as your ticket(s) for the event.