AOCF Conference Schedule 2026

Join Pastry Chef Andrea Field and Sustainable Event Designer Annie Pennings Edmond of Chowgirls Catering as they explore how seasonality and creativity can lead to innovation in the pastry world. Based in Minnesota, a state known for its four very distinct seasons, Chowgirls has made seasonality the foundation of every menu decision, from savory dishes to desserts and even their bar program. This session will highlight their inventive, dye-free approach to pastry, shaped by local sourcing, biodiversity, and the changing seasons.

Andrea and Annie will share insight into their R&D process and experimental events where they've pushed the boundaries of what sweet and savory pastry can be, like squash ganache, beet-berry crisps, and blue spirulina focaccia. Learn how they preserve peak-season produce, swap synthetic dyes for natural alternatives, and design menus that adapt to the bounty (and scarcity) of the Midwest climate. You'll leave with fresh ideas for crafting sustainable, visually striking offerings that surprise and delight—no synthetic dye required.