Many of the new trends in dessert flavors, textures and ingredients have their roots in the kitchens of top restaurants across the country. Chefs who experiment for a living are contributing to the rapid expansion of ice cream and frozen dessert flavors and product lines.

At this year’s Ice Cream Technology Conference  you can learn what inspires Chef Christina Tosi, to create the original desserts and snacks that has earned the Momofuku Milk Bar the reputation as “one of the most exciting bakeries in the country,” according to  Bon Appetit Magazine. Ice Cream Tech will be held April 8-9 at The Renaissance Vinoy in St. Petersburg, Fla.

Tosi is the chef, owner and founder of Momofuku Milk Bar, the bakery-inspired dessert branch of David Chang’s Momofuku restaurant group.  She is the 2012 recipient of the James Beard Rising Star Chef award and has been nominated for 2014 James Beard Outstanding Pastry Chef award. 

At the Milk Bar, Tosi has focused on putting a playful and approachable spin on familiar home-style desserts and savory snacks using quality ingredients and locally sourced dairy. Popular items include Cereal Milk™, Compost Cookies® and Crack Pie®. She is also the author of the Momofuku Milk Bar cookbook that reveals recipes for her innovative and addictive cookies, pies, cakes, ice creams and more from the wildly popular bakery. Tosi is the author of the "Momofuku Milk Bar Cookbook" and will has a second cookbook coming out in spring 2015.

Register for the 2014 Ice Cream Technology Conference today. For more information, contact Maria Velasco, IDFA meetings assistant, at mvelasco@idfa.org or 202-220-3524.