Sunday, July 31, 2011
Regional Qualifier

For detailed hotel information, click here!
To register, click here!

Schedule
6:45am- 7:00am Orientation
7:00am- 8:00am Setup
8:00am- 12:00pm Competition*

* Please note that the competition is only 4 hours long. We will be doing one day of the competition schedule. The decorators will bring a portfolio of the other categories. The judges will judge the portfolios during the competition and the categories done in the competition after.

To review Rules and Requirements and to sign up for the Regional Qualifier:
log on to our web site at www.DeepSouthRBA.com

Sunday, July 31, 2011 - Seminars
following Regional Qualifier
12:00pm- 12:30pm Registration

12:30pm- 1:30pm Susan Notter - From Sugar to Art
Susan will be demonstrating all techniques of sugar art, including; casting and coloring methods, blown figurine and pulled sugar flowers and ribbons

1:30pm- 2:30pm Rick Crawford - Fall in Love with your Bakery
Want to open a new bakery of your own or rediscover the love you had for the one you own? Rick will share some insight gained from over 30 years of baking.

2:30pm- 3:30pm Jennifer Atwood - Mad Science on the Cutting Edge
Let Jennifer Atwood introduce you to some of the latest methods of decorating, flavoring and enhancing your product line.

3:30pm- 4:30pm Bronwen Weber - Figure Sculpting Made easy
Bronwen will demonstrate how to efficiently go from lump of modeling chocolate to amazing figure in little time, staying profitable in the process.

4:30pm- 5:00pm Announcement of Winner of Regional Qualifier

5:30pm-7:00pm Dinner and Social

Monday, August 1, 2011
Classes - All Sessions run concurrently

Session I
8:00am-12:00pm Susan Notter - Basics of Pulled, Cast and Blown Sugar (Hands-On)
Susan Notter has been listed as a Top Ten Pastry Chef by Pastry Art and Design in 1999 and 2000, has won numerous awards and was invited by the CIA, Johnson and Wales and Sullivan University as part of their Distinguished Visiting Chef program. She has appeared on the Food Network and judges both nationally and internationally. Join Susan for a hands on class creating a special occasion cake topper using the techniques of casting, pulling and blowing. This class introduces the participants to the basic sugar techniques brought together to produce a intricate piece.

Session II
8:00am-12:00pm Bronwen Weber - Fast, Fun and Profitable Figure Modeling (Hands-On)
Celebrity Cake Artist and Food Network regular Bronwen Weber is one of the most recognized decorators in the world. Her work has earned her numerous awards, including Best of Divisions and Best of Shows in national competitions, and she took home the Grand Prize at the 2005 Oklahoma State Sugar Art Show, the most prestigious wedding cake competition in America. Bronwen was the Cake Chairperson for the 2006 ICES convention in Dallas, Texas and President of Capitol Confectioner’s Austin Cake Club for two years.
Bronwen gives students an insight on how to quickly produce figures that will "wow" customers and have a positive impact on your bottom line.

Session III
8:00am-10:00am Mark Atwood, CD, CMB - Basic Buttercream Borders (Hands-On)
10:00am-12:00pm Mark Atwood, CD, CMB - Beginner Buttercream Roses
Mark Atwood, one of only two people in the United States to be both a Certified Decorator and Certified Master Baker, will introduce students to the Basics of Buttercream. In "Basic Buttercream Borders" students will learn how to pipe common and not-so-common butter cream borders, including shells, stars, rosettes and more. In "Beginner Buttercream Roses" students will pipe their first Buttercream Roses, a skill required to become a Certified Decorator themselves.

Session IV
8:00am-12:00pm Rick Crawford, CMB - Let's Save Some Money!
Rick Crawford is an institution in the bakery business and has recently taken the helm of the RPIA Group full time. Having been a bakery owner for several decades, he has made a name for himself in the industry as being a savings guru. If there is a way to leverage, save, make more efficient, buy smarter or run leaner, Rick has a knack to ferret it out and tell you about it. Bring your W/C page with classes from your insurance policy and last month’s credit card statement and this will be likely the most profitable four hours you have invested since you opened your bakery.

Registration
Member Registration: $60 per Person
Non-Member Registration: $80 per Person
Culinary Students in Uniform: $10 per Person