Senior Lecturer
Food Craft Institute
Hoshiarpur (Pb) India

Presently, training aspiring chefs by inculcating right set of skill & knowledge as Senior Chef Trainer in Culinary & Patisserie department of Food Craft Institute, Hoshiarpur. Having an experience of more than 15 years in hospitality Industry, also contributing as Director Communication (Women Forum)-Indian Federation of Culinary Association, to strengthen the role of lady chefs in the hotel industry. An active member of various Culinary Forums and Associations. Have authored many books and articles on Culinary & Patisserie including CBSE BOOKS.

Conferred LADY CHEF OF THE YEAR-2012-13 by Ministry of Tourism, Government of India & “LADY CHEF OF THE YEAR-2010” by PHD Chamber & Indian Culinary Forum besides many accolades at various platforms.

Passionate to revive the rare & dying art of Sugar Craft .Focused on representing India at international competition to bring first ever “GOLD” in Sugar & Chocolate sculptures.

Mandarin Oriental, Atlanta

Analía Álvarez Bobber joined Mandarin Oriental, Atlanta in 2012 as Executive Pastry Chef. Growing up in the Canal Zone of Panama City, Panama, Bobber learned to embrace baking with her mother, especially when the aromas of Christmas cinnamon rolls filled the kitchen and the entire neighborhood indulged in the delicious delights year after year.

Upon graduating Magna Cum Laude from Le Cordon Bleu in Florida in 2005, Bobber began her career at Dolphin Resort in Orlando, Florida. Soon this was followed by two years at Westin Peachtree Plaza and three more at St. Regis in Atlanta before expanding her talents at Mandarin Oriental, Atlanta. Bobber executes creative direction for the pastry team for smaller receptions, as well as large-scale weddings and special brunch and dinners in the hotel’s Café & Bar.

She continues to delight diners with meticulously detailed confectionery creations that satisfy the eye and the palate. Her culinary talents have also touched the Atlanta community through charitable projects such as the Toys for Tots gingerbread workshops, where she taught young children how to make their own gingerbread houses. Bobber has also received national press recognition by Forbes Travel Guide for her gingerbread clock, featured in the lobby of Mandarin Oriental, Atlanta in December 2013. Through her childhood experiences combined with knowledge acquired throughout many years of constant dedication, Chef Bobber is a star on the rise with years of passionate culinary pursuit ahead of her.

Wynn Las Vegas

As chief cake designer for Wynn Las Vegas and Encore, Flora Aghababyan upholds the Wynn standard of excellence through her whimsical and uniquecake creations. Since joining the resort in 2007 as a cake artist, Aghababyan brings her sharp talent and a keen imagination to all of her designs.

Growing up in Armenia, Aghababyan began baking as a child, and her hobby quickly revealed itself as a passion. As her interest in pastry arts grew, she focused on learning everything she could to produce edible, dream-like cakes. She went on to refine her skills in several Russian and Armenian bakeries.

In 2000, Aghababyan came to the United States to work as a pastry chef at Chalet Pastry in Hollywood. Shortly thereafter, she joined the Bellagio Las Vegas as chief cake designer where she catered to celebrity clientele and showcased her talents by creating multi-dimensional cakes and pastries.

In August 2007, Aghababyan joined Wynn Las Vegas, where she prepares and adorns cakes for weddings and special events held at the resort. She enjoys transforming cakes into elaborate works of art, contrasting her intricate sugar work with simple flavor combinations, such as vanilla cream with assorted berries. Her pastries have been showcased in competitions such as “Food Network Challenge,” and her cakes and pastries have been featured in People, Star, Wedding Stile and Brides magazines. Most recently, she was awarded the World Grand Prize in the Grand National Wedding Cake Competition in Tulsa, Oklahoma.

The Cakehouse at Waterstone

CakeHouseOnMain.com

For the last 20 years, the only place anyone can imagine Sara being, is in a kitchen, whether it is her own kitchen, or at work, or as a guest pastry chef, or freelancing for a company, it is the one place she can always be found. Twenty years ago, when she took a tiny class, as a newlywed and young mother, she never dreamed that cakes would be such an important part of her life. In the twenty year travel, she has been “Blessed” with the opportunity to do cakes for various movies, politicians, members of royalty, television shows, and be a part of The Next Great Baker Season 2 cast on TLC, plus am entire host of clients who have become family. But her biggest blessings have been the thousands of Brides and Grooms who have called upon her to help make their day special. She has worked for a national grocery chain, a private resort, owned her own bake shop for 13 years, then decided to move from her hometown of Rome, Ga to Acworth,Ga where she joined the Waterstone Events team, during the creation of The Cakehouse at Waterstone. After almost 3 years at Waterstone, Sara decided to build the professional kitchen of her dreams and take her wedding cake business to a higher level. Opening Cakehouse on Main in January 2015 took Sara to a place where she could make sure the main focus on her cakes was indeed the taste.

Sara is the mother of two grown children. Michael and Mary Katherine.

Growing up in a family full of Southern Ladies who loved to fill their homes with baked goods and candies at every holiday, baking seemed to only be a natural progression for Sara. It started with a simple class, then sending treats almost daily to work with her then husband, and making birthday cakes for friends and family members. Word of mouth turned a passion into an explosion of a business and a life full of blessings.