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 2010 Demonstrators

VIctoria Donnelly, President of Cakeology

Cakeology is a custom cupcake and celebration cake business serving up yummy tummy treats for every occasion. With flavors such as Root Beer Float, Margarita, Chocolate Chip Pancakes and Cookies & Creamsicle, as well as free delivery to Boston and Cambridge, the cupcake obsession has truly landed in Beantown.

Victoria moved to Boston five years ago from her native England to study for a Master's Degree in Journalism but, after a few years as web producer for school bus radio station BusRadio, decided to follow her passion for baking. Having no formal pastry training, Victoria travelled to Chicago to learn how to decorate wedding cakes - figuring that if she could master this then everything else would follow easily. A year later and cell phones around the city have Cakeology on speed dial.

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.

Rowena Sy-Santos of Kéyks

Rowena Sy-Santos is the owner of Kéyks (the word for "cakes" in her native Philippines), and specializes in creating custom cakes for all occasions. She has been in the kitchen baking ever since she can remember. An engineer by profession, she recently decided on a career change to pursue her passion for cake art. Boston Parents featured her work in a recent issue, citing her as an artist who makes "cakes so beautiful, it's a shame they ever have to meet a knife."

Desmond Keefe, CEC, CCE – Program Chair; Culinary of Southern New Hampshire University

Desmond Keefe has turned his passion for healthy living into an area of expertise. While a student in the masters of education program at Cambridge College, he focused his studies on nutrition education, culminating in a research project evaluating nutrition software tutorials used in culinary education. Desmond has brought the value of this experience into the classroom, incorporating the use of such tutorials within the context of the nutritional curriculum he is responsible for. In addition, Keefe has a unique approach to delivery methods in the classroom, employing several non-traditional means of presenting material, such as “rap” songs, to aid his students in memorizing basic nutrition facts. This unique ability has translated into a successful run coaching a Culinary Knowledge Team to the Northeast ACF Regional conference for the last 11 years, and represented the Northeast at ACF Nationals in 2001 and is now the National Chair of the Culinary Knowledge Bowl task force.

As co-author of the Principles of Food, Beverage, & Labor Cost Controls, Desmond has become a textbook author and is currently working on a nutritional cooking textbook. He is also co-editor of the Healthy and Delicious cookbook underwritten by, “New Hampshire Celebrates Wellness”.

Keefe’s community involvement further emphasizes his interest in nutrition. He is currently working with “Team Nutrition” a program with the New Hampshire Department of Education, for which he has developed and presented a variety of seminars for children promoting healthy cooking and eating. Keefe continues to work with Action for Healthy Kids coalition on the sub-committees of Food Service and Nutrition Education. Action for Healthy Kids works in conjunction with the USDA and the New Hampshire Department of Education, developing a certification program for all food service workers in New Hampshire Public schools.

Professor Keefe has presented at resort hotels, health clubs and conferences, and appears regularly on PFG-TV airing on MyTV cable network.

Nina Hayes of Sugar Me Cookies

All Vegan ♥ All Love

Sugar Me Cookie Dough is passionate about divinely delicious gourmet vegan cookie dough. We specialize in home-style chocolate chip dough, selecting the highest quality ingredients, meticulously combining them, and leaving the fun part, the baking, for you. The most scrumptious available and unlike “traditional” varieties can be used raw as a decadent topper for non-dairy ice cream.

Nina Hayes is a vegan cook and educator with a Bachelors of Science in Health Science. Nina inspires others to develop awareness around their dietary choices by tapping into one’s inner chef and learning about food in a light-hearted manner. Combining her lifelong zeal for baking and her dedication to providing food options that are healthier for both the individual and the planet, Nina founded Sugar Me Cookie Dough™. Always a fan of collaboration, Nina recently teamed up with famed Wheeler’s Frozen Dessert Company to provide desserts backstage for artists Mos Def and Talib Kweli for their sold-out House of Blues performance. When not sifting, mixing, and whisking, Nina can be found practicing and teaching yoga throughout Boston.