Live Chef Demos


The New England Dessert Showcase Just Got Sweeter!

As an exciting annual feature of The New England Dessert Showcase, The Anthem Group presents Chef’s Table – Live! Get up close to the pros with live demonstrations from some of the top pastry chefs, chocolatiers and professionals in the country. Learn the secrets the professionals use to create simple yet astounding confectionery creations!

Check back to see who will be featured in 2017!

View the featured demonstrators from previous years:

2015 – 2014 – 2013 – 2012  – 2011 – 2010  – 2009


Here are the 2012 Demonstrators

Michael McCarthy, Founder of Budi Products, LLC

I’m Michael McCarthy and I created the BudiBar and the company Budi Products LLC in 2010 to meet my own need for a food bar that increased focus and attention and created steady crash free energy using just Superfoods and other natural ingredients. While studying Psychology and Mind/Body at Harvard I learned how foods can have the same positive impact as medicine without drastic side effects. I assembled natural, superfood ingredients that have high antioxidant levels, mind balancing Omega-3 fatty acids, mind focusing amino acids, and natural ingredients that time release energy without causing sugar spikes.

My primary goal was to make the bar taste like a gourmet treat. After 1 year of tinkering with the recipe in my apartment kitchen, I created the BudiBar and hopefully many focused fans along the way!

David & Pam Griffin, Founders/Owners of Chocolate Therapy

With well over 50 plus years of combined corporate experience, David and Pam Griffin decided to do something for themselves. After investigating several small business options they were led to Chocolate. Combing backgrounds of retail and manufacturing, a lot of research and a long history of healthy eating came the birth of Chocolate Therapy.
While the recipes have been evoked from an experience, a place or memories, the decision was always to take a unique approach to chocolate. Capitalizing on the well-documented health benefits of dark chocolate, we agreed that by adding therapeutic ingredients we would have a winning combination, olive oil & dark chocolate, cinnamon, bay leaf & cayenne, strawberry & balsamic vinegar.

The response has been overwhelmingly positive and we have quite a loyal following. David and Pam continue to oversee all aspects of the business with the help of their daughter handling the social media and son with the day to day operations. Partnering with some great local chocolatiers helps contribute to the unique concept.

It is a great feeling to see the joy on the face of our customers when they are eating our chocolate. We are proud to be able to enjoy the benefits of owning our own business. We are committed to providing quality, creative chocolates with unexpected flavors telling a story and providing an wonderful experience.

As we grow we will continue to expand our innovative concept in chocolates providing our customers with new information. We will look to add multiple locations with our newest opening in October in Framingham on Route 9.

Nicole Coady, Former Executive Pastry Chef of Finale

Nicole Coady is the executive pastry chef at Finale, the country's first upscale dessert restaurant. She helped launch the Harvard Business School developed concept in July of 1998 in Boston's Back Bay. Chef Coady's was featured earlier this year on the Food Network's new show, Sugar Rush, for her show-stopping creations. The unique desserterie concept has been showcased in TIME Magazine, Bon Appetit, Town & Country, Elle, Vogue and Newsweek.

Chef Coady is a fan of familiar flavors and feels that taste and flavor are the most important elements to a good dessert. She focuses on balancing the elements that make a dessert sensational: taste and appearance. Additionally, she likes to "wow" the guests with grand presentation.

Prior to joining Finale, Coady worked at the Ritz-Carlton at Buckhead. While at the flagship property, she studied under Corporate Executive Pastry Chef Norman Love and Pastry Chef David Robbins.

Chef Coady is a graduate of the prestigious Johnson & Wales University. There, she garnered a dual degree in Baking & Pastry Arts and Culinary Arts in 1993.

Valerie Bono, Vice President of Golden Cannoli Shells Co.

Valerie Bono started her career at Golden Cannoli Shells Co., Inc. in 2001. Following graduation from business school at Providence College, Valerie worked in several other disciplines before specializing in the baking industry, which quickly became her passion. Valerie, along with her sister Maria Elena and her two cousins, Eric and Edwin Bresciani have set their imprint in the family business with extensive growth and success as the second generation of ownership and management.

Valerie focuses her attention on National Sales which has led to nationwide distribution coverage in the US and Canada. The family continues to oversee all areas of the business, especially with day to day operations. Quality control is extremely important in the baking industry and Golden Cannoli sets the standard for product quality, customer service and attention to detail. This attention has led them to obtain significant national accounts and continued growth throughout their 40 years of business from restaurants and bakeries to supermarket chains and club stores.

Golden Cannoli is consistently ranked and voted the Best Cannoli by local and national polls and won awards for "The Best of Taste of Boston Winner" two years in a row. Top bakers and chefs throughout the industry use Golden Cannoli noting the authentic taste and texture that is unlike any other.