11:00am - 11:45am
Jacques Torres Chocolates
Presents Chef Ken Goto
Chef Ken Goto of Jacques Torres Chocolate brings his signature craftsmanship to the culinary stage, where a live demonstration of a celebrated chocolate creation offers a closer look at the techniques and flavors behind the iconic name.
12:15pm - 1:00pm
COMING SOON
1:15pm - 2:00pm
josh lanning
Joshua Lanning is a chef driven by place, season, and community rather than trends, a philosophy that defines BrightSide Kitchen, his Peoria, Illinois–based culinary ecosystem. Trained at the French Culinary Institute and shaped by kitchens including Del Posto, Casa Mono, Noma, Michelin three star SingleThread, and collaborations with chef Sean Brock, Lanning returned home to build thoughtful, accessible concepts rooted in craft and context. Through projects like Bright O Bagels, Brightbelly Ramen, and BrightBird Chicken Sandwich, Joshua Lanning is focused on creating lasting hospitality that reflects his Midwestern roots while investing deeply in the city that shaped him.
2:15pm - 3:00pm
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angela borah
Chef Angela Borah is a pastry chef, chocolatier, and consultant with more than two decades of experience across fine dining, chocolate production, and culinary business development. Trained in acclaimed New York City kitchens including Del Posto, The Modern, Per Se, and MarieBelle Chocolate, she went on to serve as Head Chocolatier for Gabriel Kreuther’s two Michelin starred Kreuther Handcrafted Chocolate, where her leadership earned multiple international awards and recognition from Food & Wine as Best Chocolate Shop in America. Now based in New York City, Angela Borah leads her consulting practice guiding brands and teams through product innovation, systems, and education, while remaining deeply committed to mentorship, global flavor exploration, and culinary leadership.
3:15pm - 4:00pm
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yohko ogata
Chef Yohko Ogata is an accomplished pastry chef with nearly 15 years of experience, shaped by her upbringing in Kumamoto, Japan, and a lifelong immersion in hospitality through her family’s restaurant and bakery. She spent 13 formative years working under the late Joël Robuchon, whom she credits as a mentor who instilled deep respect for ingredients, technique, and guest experience. After joining the Dinex Group, she served as Chef de Partie at Restaurant DANIEL before becoming Executive Pastry Chef for Daniel Boulud’s Le Pavillon in Midtown Manhattan. Now based in New York City, Yohko Ogata creates desserts rooted in French tradition while weaving in global flavors, with a particular passion for tropical fruits, chocolate, and vanilla.
4:15pm - 5:00pm
water in chocolate
damiAn allsop
British born Damian Allsop is an internationally respected pastry chef and chocolate authority with nearly four decades of experience. Classically trained in French pastry, his career includes formative roles with Gordon Ramsay at Aubergine and as the first Pastry Chef at El Celler de Can Roca, where he helped shape its dessert identity and mentored Jordi Roca. A pioneer of modern chocolate techniques, Damian Allsop is widely credited with advancing water based ganache methodology, now taught globally, and was instrumental in the creation of Casa Cacao’s bean to bar chocolate facility. He continues his work today as a consultant, educator, and author, developing new chocolate ventures and shaping how professionals taste, understand, and work with fine cacao.
5:15pm - 6:00pm
