On September 4th, 5th, and 6th, the first Chicago Baking & Pastry Forum will take place, organized by Pastry Arts Magazine, at the Washburne Culinary Institute, one of the nation’s oldest culinary schools, founded in 1936.

This new event was created with the goal of offering pastry chefs, bakers, chefs, and students a unique learning experience with three-day demonstrations on lamination techniques, plated desserts, chocolate candies, savory, vegan baking, and more.

Speakers include Susannah Schoolman (founder and CEO of Tourlami, specializing in plant-based butter), who will showcase techniques and recipes for making plant-based cakes and desserts; Jamie Simpson (executive chef of the sustainable farm The Chef’s Garden), who will combine sweet and savory ingredients in sauces, purées, and ice cream; Michael Laiskonis (Culinary Director of the fruit-focused firm Les Vergers Boiron America), who will showcase methods for highlighting fruit in both plated desserts and petit fours; Fabio Birondi (corporate chef at Irca USA) and chef Juan Gutiérrez, who will offer innovative ideas to wow diners with modern plated dessert creations; and Ewald Notter, Susan Notter, and Nicoll Notter, who will discuss pastry artistry.

Americas Continental Selection Qualifiers for the Coupe du Monde de la Pâtisserie

On Saturday, September 6, the event will host the U.S. National Selection, which will select the chefs who will represent the United States in the Americas Continental Selection in the summer of 2026, a stepping stone to the 2027 Coupe du Monde de la Pâtisserie.

Organized by the Coupe du Monde Team USA Club, the eight-hour competition will challenge nine contenders in multiple disciplines, including two taste tests and an artistic presentation. Each contender must present an ice cream entremet and a restaurant-style plated dessert, as well as a chocolate or sugar art piece. The jury will select three chefs to represent the United States: one in sugar, one in chocolate, and one in ice. 

The contenders are Joshua Cain, François Behuet, Daniel Joseph Corpuz, Mark Freischmidt, and Toni Roberts (chocolate); David Bonet and Jordan Snider (sugar); and Nicholas Forte and Sarah Helzer (tasting).