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- Kerry Vincent
2011
Presenters
- Jean-Paul Loppo Martinez
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- Karen Poratleo
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- Joshua John Russell
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FRIENDS, CONTESTANTS,
VISITORS, CAKE AFFICIONADOS
and CAKE KIDS!
I love what I do and I do what I love. Cake, sugar and chocolate; all things delicious, edible art that intrigues and inspires and in addition, lucky me, I have two public platforms that let me do my favorite things.
First, the OKLAHOMA STATE SUGAR ART SHOW where my role as leader, mentor and show producer sets the standard for the most ambitious work in the United States and is recognized throughout the world. cake aficionados travel thousands of miles to be a part of this exciting iconic
exhibition. I think it would be fair to say that competitors credit success at this event to be a key that opens doors to television possibilities, presenting, teaching and other exciting avenues that involve the sugar arts.
For me it amplifies opportunities to support and promote my sponsors showcasing new products, reinforcing those that are time-tested and keeping eyes on the lookout for the new and original. Creative and clever competitors innovate challenging showstoppers that in turn inspire the collective imagination of receptive manufacturers.
The second platform television: I love being a permanent judge on FOOD NETWORK CHALLENGE: a total dream job showcasing competitors who are prepared to take a risk with success or failure, warts and all, in front of millions of viewers on national television. With more than one hundred Challenges under my belt over a span of 9 years it has been a defining force in my life and gives a unique opportunity for my voice to be heard and the chance not only to judge but to hand out constructive criticism and offer advice on “how to fix it” to improve.
In addition, in 2011 I am joining another Food Network program THE BEST THING I EVER ATE and will be taping in Los Angeles, this show will give me a chance to be myself and talk about the personal food that I love to eat. Leaving judgmental issues and competition at the door.
My sponsors are such an important and integral part of this success and I thank you most sincerely for your fabulous support and for being an important part of my dream.
Always one to investigate new options: This past year I broke new ground and personally engaged a professional cameramen to shoot the show with the intention of producing a special program about the sugar art show. Renowned editor Michelle Bills who will edit the footage heads Herself Productions. Advertising slots may become available and if there is participatory interest please let me know. Further details will be available in March 2011.
OKLAHOMA STATE SUGAR ART SHOW
with
WEDDING CAKES ROCK!
Tulsa,
Oklahoma
QUIKTRIP BUILDING, Sugar Art location #42 ON FAIR MAP
www.tulsastatefair.com
October 1 and 2, 2011 -- with competitor setup September 30
Saturday hours: 10:00 a.m. till 11:00 p.m.
Sunday hours: 10:00 a.m. till 6:00 p.m.
WEDDING CAKES ROCK 2011: Let imaginations fly, NO, it is not about rock ‘n’ roll, Punk Rock or any other kind of rock for that matter: Competitors have free reign to build the most fantastical romantic wedding cake without real theme restraint. Whatever inspiration is chosen the contestant will be on notice that the interpretation must be elegant, with all the bells and whistles technically and applicable to a modern wedding cake setup. Contestants will have to show what the initial inspiration was and how it led to the final construction. Cake art without constraint!
DAILY SHOW DEMONSTRATIONS for 2011
Conducted by CELEBRITY EDIBLE ART STARS
LOPPO MARTINEZ and KAREN PORTALEO
Both major talents: The amazing LOPPO MARTINEZ, who hails from Brittany, France, was a child prodigy. Art school at the age of 8; Music studies at the age of 9; Master Engraver, Artist, Illustrator, Music Composer & Arranger; Script writer; Costume and Fashion Designer and he has now turned his attention to sugar and chocolate (our luck). He has worked with Picasso, Chagall Dali, and Miro. Our competitors and students need his expertise and will have the opportunity to see him exercise his talent at the show. Loppo was invited and commissioned to paint Lady Liberty for the George W. Bush White House where the painting remains. Loppo was the featured artist for the Grand Slam for Children hosted by Andre Agassi in Las Vegas, 2001 and 2010 as well as key designer and assistant for four successful Food Network Challenges. Loppo is one of the most talented artists that I know as well as an engaging personality.
Make no mistake about the incredible talent of KAREN PORTALEO (who will be assisted by JOSHUA JOHN
RUSSELL). I predict Karen will catapult into the world of sugar greats. She does not pretend to bake, she is all about decorating and finishing, and oh what a finish it is! In one word spectacular. Karen has a BFA from Atlanta’s College of Fine Art, she has designed in clay for the Ferrin Gallery, made cakes for Elton John and The Real Housewives of Atlanta (show) and worked as a prop and set designer for print advertisements – it wasn’t such a stretch to move into sugar art and so far she is one of the most impressive new faces on the horizon and her recent work on Food Network Challenge is, in a single word, stunning.
CAKE TALK
On a personal level, the years 2010/2011 have been spectacular for me. Cover ‘girl’ with 10-page story for the premiere issue of Cake Central’s magazine; my wedding cake featured in Brides magazine spring issue in the top twenty designs in the nation. Face the Judges editorial in the National Culinary Review, cover story Baking Buyer (August). Interviews on Australian radio generated by a 4-page mainstream story in the Australian Women’s Weekly June issue (3.2 million circulation). Being inducted into Dessert Professional’s Hall of Fame, my second Hall of Fame Award. A Kerry Vincent page was designed uploaded and I am recognized as a regular cast member on Food Network’s own website. Watch out for my cake design which will be on the cover of Cake Central magazine 1st anniversary issue out March! Great interviews in my homeland with ABC Australia
Wyalkatchems
reality tv sugar artist champion - ABC Mid West WA - Australian Broadcasting
Corporation
Cake
Decorating - the art of sugar! - ABC New South Wales - Australian
Broadcasting Corporation (ABC)
Regina
Varolli: Chatting with Food Network Challenge's Kerry Vincent.
Baking
Buyer - ActiveMagazine by Olive Software
then click on "Back Issues" and select August 2010.
PUBLIC and COMPETITOR ADMISSION
Presentations
and Demonstrations are free to all.
The price of admission to this icon event at $10 is minimal – all visitors can access the show, the exhibition and world-class demonstrations for this tiny cost. Entrants pay extremely low entry fees for their show experience and the hotel rates are the fairest and most inexpensive rates possible – please visit the Accommodations link. Our preferred hotels for 2011 are: The Doubletree at Warren Place at $70 per night, and Embassy Suites at $79 per night. All are welcome to use these room blocks.
COMPETITION INFORMATION
Competitors don't have to compete in the wedding cake competition if they don't want to or do not qualify; the wedding cake competition is only open to contestants’ semiprofessional and above. As indicated in the rules, there are two distinct shows under the one umbrella – read both sets for additional information.
COMPETITION RULE UPDATES FOR 2011 INCLUDE THE FOLLOWING:
1. No commercial flowers may be used on any competition piece -- automatic point deduction.
2. No non-edible jewelry -- automatic point deduction.
3. No cake parts or cakes from PREVIOUS wedding cake competition may be reentered in the companion event the following year.
4. Competitors who have either won or placed (GRAND, FIRST, SECOND OR THIRD) in the Wedding Cake Competition will automatically be considered MASTER level decorators.
5. WEDDING COMPETITION exhibits may not have been in competition before or have been seen at the ICES convention -- the work must be new and fresh and we hope will express new techniques and invention.
6. Responsibility: Contestants must double check that all ingredients used to decorate the cakes are acceptable under the USA
CRICUT is a wonderful new labor saving precision machine that has just come onto the market, but since this makes cake decorating so easy, and is a huge boon for production, it needs to reach another level in competition. Competitors using the Cricut must come up with unique and innovative applications, not just slap a precut side-design on a cake. To this end we are introducing a special category sponsored by Provocraft, which will be dedicated exclusively to CRICUT users. Watch the web site for upcoming rules.
Our past achievements are unprecedented and this event, that has become a passion in my life, has taken on a life of its own, come be a part of it.
I will be your personal guide for all aspects of the sugar art show;
please contact me at
kvsugarart@aol.com with any questions you might have.
Finally, I must thank Loydene Barrett for her professionalism and devotion to the show; she often goes above and beyond on many occasions and unselfishly puts the aspirations of others before her own.
Best wishes for a fabulicious 2011 and may the sugar god grant magic wishes for fabulous entries for the OSSAS later this year.
Kerry Vincent
SHOW DIRECTOR
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