BC LIVE: Nice Creams & the Health Halo!
BC LIVE: Nice Creams & the Health Halo!
Event information
- Event info
- The non-dairy frozen dessert segment is booming! Join us for this webinar to discover key trends, insights & ingredient solutions that Barry Callebaut has to offer for this unique segment. We will also offer some product inspirations from our Barry Callebaut Chef Teams!
- Date
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Tuesday, January 26, 2021 From 12:00 pm to 1:00 pm CET
John Pimpo
Technical Sales - Ice Cream Senior Manager
John Pimpo has over 20 years of experience in the ice cream industry. Prior to Barry Callebaut, Pimpo was the Brand Development Manager for Pierre's Ice Cream in Cleveland, Ohio. After Pierre's, he was asked to join the team at Gertrude Hawk Ingredients selling confectionery ingredients to the ice cream, baking and snack segments. After the Barry Callebaut acquisition of Gertrude Hawk Ingredients, John was promoted to Market Segment Builder for the Ice Cream Segment. He currently leads Technical Sales for Barry Callebaut's PDI Division for Ice Cream.
Domenica Lazo
Assistant Applications Chef
As the BC Studio's Assistant Applications Chef, Domenica's roles include helping her fellow chefs with any customer sessions, coming up with various paper concepts to pitch to customers and making sure we always have treats available for our coworkers or events that need a little sweetness. Prior to Barry Callebaut, Domenica held two internships. Her first internship in NYC was as a cafe manager for the Google cafes. Her second was as a R&D Applications Intern at Edlong. This role included testing dairy flavors in different plant based products to make them taste closer to the “real thing.” Her education from the Culinary Institute of America has provided the foundation to make traditional pastries into plant based, gluten free, or dairy free options. As someone who is plant-based, Domenica strives to provide people with dietary restrictions an option that will satisfy their sweet cravings.
Matt Nagel
Corporate Accounts Manager
Matt Nagel is a chocolate industry leader with twelve years of experience in food & beverage. Matt joined Barry Callebaut in 2008 where he helped build the North America supply chain structure. He was later promoted to lead a transformational commercial finance project & later relocated to Sao Paulo, Brazil to lead a South America restructuring project. In 2016 Matt returned to the US as a global accounts sales director where he currently resides. Matt’s passion to elevate the chocolate tasting ritual fuels his motivation & enthusiasm.
Missed the session?
Watch this webinar On-Demand to discover key trends, insights & ingredient solutions for non-dairy frozen desserts!
