Big Top Cake Competition Demonstrations

  • Southern Food & Beverage Museum 1504 Oretha Castle Haley Boulevard New Orleans, LA, 70113 United States

During the Big Top Cake Competition, there will also be demonstrations in the Rouses Culinary Innovation Center by Jenn-Air showing you how to create your own dessert masterpieces. 

At 11:00 AM Chef Angela Wilson will lead Anyone Can Decorate a Cake, demonstrating how to use basic cake decorating techniques to create beautiful cakes. 

Following Angela's demonstration, Executive Pastry Chef Cesar Barachina will showcase his creative ways of turning Cocktails to Dessert at 12:30 PM.  He'll demonstrate how to make a “Bloody Mary” with Vodka White Chocolate Cremeux, Tomato Air Bubbles, Lemon Celery Sable Cookie as well as a “Mimosa” Champagne Bubbles, Orange Gel, Milk Chocolate Crumble.

About the Chefs

Chef Cesar Barachina started his career at an early age. When he was able to walk and talk, he was in the kitchen with his parents helping them cook the next family meal. As he grew up, the culinary arts was in his blood with his grandfather, father and brother being executive chefs. It was destined that he was to follow into the family tradition and take the culinary path. After graduating high school he attended the Florida Culinary Institute of West Palm Beach and enrolled in there International Baking and Pastry program where he discovered his love and passion for pastries. Studying under Chef Jack Marshall and Chef Manfred Schmitcke, Cesar honed his pastry and bread making skills. After graduating and earning his Associates degree, he decided to travel and learn from other great pastry chefs around the world. He traveled to Europe, Asia, and Australia to name a few, while staging in hotels, restaurants and anywhere he could, to learn and work with some of the great pastry chefs of the world.

When he finished traveling and learning, he settled down and started to work for companies such as The Ritz Carlton Hotels, Norwegian Cruise Lines, and Hilton Hotels. He has worked for L’Auberge Casino Resort in Lake Charles, Louisiana as the Pastry Sous Chef and was the assistant to Pastry Chef Bill Foltz, captain of Team USA 2017 Coupe de Monde de la Patisserie and has the Pastry Chef for Foxwoods Casino being the right hand of Chef Franck Iglesias voted to be 2016 Top 10 Pastry Chefs in America.  Now Cesar has taken a bigger role in his career as he has assumed the role of the Executive Pastry Chef at Pearl River Resort in Choctaw, Mississippi.

Most recently Chef Cesar has been featured in The 2017 Big Gateaux Cake Show, Dessert Professional Magazine, Pastry and Baking North America, competed in Pastry Live 2016 in Atlanta, GA in the categories of Chocolatier of the Year; and the Ice Cream Cup Challenge. He has also competed on The Food Network’s show called Sugar Dome in the episode of “Cops and Robbers” in which he won 1st place and $15,000 in prize money. And he also competed in the 24th Annual US Pastry Competition for Pastry Chef of the Year in New York sponsored by Paris Gourmet.

Chef Angela Wilson comes from a long line of talented Louisiana cooks.  Growing up in her grandmother’s kitchen gave her an extensive background in Cajun cooking & baking, and her own adventures in culinary arts have taken her around the world.  Chef Wilson studied at the Culinary Institute of America, graduating from the Hyde Park, New York institution's baking and pastry program in 1995.  

The CIA’s externship program took her to Australia where she worked for the famous French Chef Paul Bocuse in Melbourne.  While working at the Windsor Court Hotel in New Orleans, she won the 1995 Tabasco© Hottest Chef grand prize in the professional division for her Coconut/Jalapeno Ice cream.  She has worked in establishments ranging from an outback mining camp to the Leeuwin Estate Winery located in Margaret River, Western Australia, to the 5-star Hayman Island resort amid the Great Barrier Reef.  In 2001, Chef Wilson returned to New Orleans to take a position as Pastry Chef at the Hyatt Regency New Orleans.  In the aftermath of Hurricane Katrina, Chef Wilson started her own bakery business as a vendor for the Crescent City Farmers Market.  She has cooked at the James Beard House as part of a team of Australian chefs representing the country’s unique cuisine.  

Chef Wilson began teaching in 2009 and has since earned a Master’s degree in Adult Education.  She is a Certified Executive Pastry Chef with the American Culinary Federation and a Certified Culinary Educator.  Chef Wilson has visited more than 15 countries and hopes to explore the cuisine of every continent in her lifetime.