A James Beard Semifinalist’s approach to texture in modern plated desserts.
Join Executive Pastry Chef and James Beard semifinalist Sofia Tejeda for a focused exploration of texture in modern plated desserts. Centered around Mexican vanilla bean paste and Winnetu honey, this session examines how texture shapes not only presentation, but the full sensory experience of a dish.
Through a live demonstration of Hokey Pokey, a classic honeycomb toffee, Chef Sofia will break down how crisp, creamy, and aerated elements work together to create contrast and balance. Along the way, she will explore how to use vanilla beyond its traditional role, and how honey can be leveraged to amplify aromatics and depth.
Practical Information:
- Topic: The Architecture of Texture
- Where: 2PM CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: 2nd April 2026
A digital badge and certificate will be awarded to the participants of this webinar.
This webinar is brought to you by Nielsen Massey and Worldchefs.
Looking forward to seeing you at the webinar!
About the Speakers
Chef Sofia Tejeda
Executive Pastry Chef at Winnetu Oceanside Resort
James Beard Award Semifinalist Sofia was born and raised in Mexico City, where her deep-rooted passion for food and art first began. After immigrating to the United States, she followed her calling in Baking and Pastry, ultimately graduating from the prestigious Culinary Institute of America in 2017. Sofia’s Mexican heritage shines through in the vibrant flavors and carefully selected and seasonal ingredients that define her confections. Based in San Antonio, Texas, she is currently living in Martha’s Vineyard, Massachusetts, where she creates unforgettable pastry experiences at the Winnetu Oceanside Resort. In every kitchen she steps into, Sofia is committed to fostering a culture of inclusivity and respect, believing that a supportive environment is essential to creativity and excellence.
