Lund Food Holdings, Inc. (Byerly’s)

Chef Jaime VanderWoude graduated at the top of her class with a degree in French pastry and baking from Le Cordon Bleu in 2005 with honors. She has worked since graduating as a French Pastry Chef for Byerly’s a gourmet market in Minnesota. As an up and coming multi-award winner she enjoys teaching and talking everything dessert. Her passion lies in creating custom pastry and wedding cakes for exclusive clientele throughout the Twin Cities. Chef Jaime is a sought-after guest speaker and has been featured prominently in lifestyle segments broadcast on local media. Most recently she appeared in Dessert Professional Magazine along with her recipes and a how to demonstration. She continues to hone her craft daily, persistently researching and experimenting with new techniques in an effort to remain on the cutting edge of the baking and pastry world.

Cherokee Town & Country Club

Renee Ito is originally from the Pittsburgh, Pa area. In 2005 she graduated first in her class with an associates degree in Baking and La Patisserie from Le Cordon Bleu Pittsburgh(PCI).

She began her work experience at the Pinehurst Resort in North Carolina as an extern. Then she went to Atlanta, GA where she got a job as a pastry cook at the prestigious Cherokee Town & Country Club.

Since that time, she has worked under the tutelage of two very talented and decorated pastry chefs, both of whom were awarded pastry chef of the year. In 2008 she won an ACF Bronze Medal at the 2008 Pastry Salon in Atlanta, GA.

She currently holds the Assistant Pastry Chef position at Cherokee Club. She is also a CWPC and a registered proctor/instructor for ServSafe.

Thanks for all your time!
`R.Ito

Piedmont Driving Club

Even though my mom has always been baking for a living since she was little, I had never heard about about being a pastry chef till about 9 years ago. I learned about it when I watched too much Food network Challenge. I decided to go to the Art Institute of Atlanta after finishing a couple of completely different majors. Thanks to Chef Paul Bodrogi, I was introduced to the fun of competing and volunteering at various pastry events. Right now, I am just enjoying the ride while keep trying to improve myself and meeting amazing chefs along the way