Matthew Ratliff

Assistant Pastry Chef
The Everglades Club

A graduate of the Culinary Institute of America, he holds an Associate’s Degree in Baking & Pastry. He stayed on at the CIA for a year’s fellowship as a teaching assistant. Matthew also participated in the recipe testing for the Culinary Institute of America’s newest version of Baking and Pastry Arts Mastering the Art & Craft of Baking & Pastry.

He completed his internship at the Ritz Carlton in Laguna Beach, California which included working in their 5 star, 5 diamond restaurant as well as all other areas of the resort.

After his time in sunny California he returned to the east coast, to become the Assistant Pastry Chef at Little Palm Island Resort & Spa located on Little Torch Key, Florida accessible only by boat or seaplane.

His next stop would be at Desserts International located in Exton, Pennsylvania, where he worked under Master Pastry Chef and owner Gunther Heiland. A wholesale bakery specializing in European style wedding cakes and extravagant desserts that are supplied to top restaurants, casinos and hotels all over the country.

Chef Ratliff has made his mark at The Inn at Perry Cabin, in St. Michaels Md. A 4 star hotel and resort. Providing custom wedding cakes, creative desserts at the Award Winning Sherwood’s Landing Restaurant.

Currently Matthew is working for CMPC Chris Northmore and the Everglades Country Club. Working as assistant pastry chef, Chef Ratliff is in charge of a small staff produce top quality pastries from scratch.

In 2006 Matthew started Competing in nationally ranked pastry completions. He has Placed 4th in the Paris Gourmet’s Pastry chef of the year. As well he has numerous Acf medal including 2 gold metals and the best in Show and winner of the 2009 and 2011 Orlando Pastry Challenge, and more recently ,won Food Networks Science Fiction Sugar Impossible Challenge, and Flying sugar. Matthew also won food networks Sugar dome, extream carnivals.

Chef Ratliff has participated in several charity events showing off his showpiece work including Sweet charity, and Meals with the masters. In addition to local charities as well.

Raymond Blanchard III

Pastry Sous Chef
The Everglades Club

As the AM Pastry Sous Chef of the Everglades Club, Raymond Blanchard oversees a dedicated staff of bakers and pastry cooks. Under his guidance, The Everglades Club provides plated desserts and buffets to some of the most prestigious events on Palm Beach Island.

Prior to the Everglades Club, Raymond was honing his craft working and staging at industry leading environments including Nico Osteria, Four Seasons, Grace, Charlie Trotters, Citronelle, and The Ritz-Carlton Pentagon City.

Ray discovered his taste for competitions after earning a medal for a cake competition while attending Florida Culinary Institute. Ray landed a spot on the student team and helped them to earn gold and silver medals. Since graduating with top honors from Florida Culinary Institute, Raymond has earned multiple showpiece competition medals at local ACF sponsored events.

Julie Eslinger

Pastry Chef
Colorado Convention Center, Denver CO

Julie loves all things sugar, chocolate, and cake, and is constantly working to develop her skills. As a graduate of The Art Institute of Colorado Julie began to hone her skills as the Pastry Chef for the Denver Broncos. In her current role as Pastry Chef for Centerplate at the Colorado Convention Center, Julie oversees the production of all house made pastry and bakery items and specializes in the execution of custom cakes as well as sugar and Chocolate Showpieces for high end clients. Julie thrives on high volume and loves to push the envelope in order to deliver results. She is responsible for the training and development of her team, whom she loves and thoroughly enjoys working with. In 2012 Julie competed in the ACF Winter Salon in which she received a silver medal for her cold plated dessert. In 2013 & 2014 she competed in Sweet Times in the Rockies, a cake competition where she received both silver and gold medals. In 2014 she competed in the National Showpiece competition at Pastry Live. Outside of work Julie likes to travel, be with friends, and eat at new restaurants.

Mariana Ramirez

Pastry Supervisor
Colorado Convention Center, Denver Co

As a Graduate of the Art Institute of Colorado’s Baking and Pastry program in 2011, Mariana began to gain experience in various bakeries throughout the Denver area. It was as Pastry Chef for the Denver Award Winning Beatrice and Woodlsey a Zagat Rated “Best New Restaurant” that Mariana honed her skills and defined her style. She put those skills to work for the Denver Broncos as Pastry Chef for Centerplate at Sports Authority Field. There she developed a passion for high end; high volume production. Mariana has taken both of these skills to maximize her results in her current role as Pastry Supervisor for Centerplate at the Colorado Convention Center. Mariana has competed several times in Sweet Times in the Rockies, a cake competition held in Denver where she has received both silver, gold, and best in her division. Mariana strives to improve her expertise and works hard to cultivate the skills of her team. In her free time, Mariana can be found star gazing, spending time with friends and family, or looking for her next culinary adventure.

Cori Schlemmer

Pastry Sous Chef
L’Auberge Casino Resort

As Pastry Sous Chef at the award-winning, luxury L’Auberge Casino Resort in Lake Charles, Louisiana, Cori Schlemmer is responsible for overseeing a team of bakers and pastry cooks providing unique desserts for all L’Auberge food outlets, including eight dynamic restaurants, room service, large conferences and high end guest functions. She assumed the position in March 2013 at Pinnacle Entertainment’s premier hotel and casino resort located in Lake Charles, Louisiana. L’Auberge features a 26-story hotel complex with 1,000 rooms and suites, championship golf course, full service spa and an expansive casino.

Schlemmer brings more than thirteen years of kitchen and management experience to L’Auberge. She specializes in wedding cake and specialty cake design and construction. Additionally, she assists the Executive Pastry Chef with high end amenities and showpieces, working in both chocolate and sugar to create elaborate and tasty displays for guests at the award-winning resort.

Prior to joining L’Auberge, Chef Schlemmer Her extensive training includes the PGA National Resort and Spa in Palm Beach Gardens, Florida where she medaled as a member of the resorts ACF Junior Competition Team. She held the position of Sous Chef at Greenhurst Country Club in Auburn, Indiana and was Pastry Chef at Basin Harbor Club in Vergennes, Vermont before joining L’Auberge.

Schlemmer graduated on the Dean’s List from the Florida Culinary Institute in West Palm Beach, Florida with an associate of science in culinary arts and a second degree focused on international baking and pastry. She continued her studies at the Culinary Institute of America at Greystone in St. Helena, California with classes focused on Artisan Breads and Advanced Wedding Cake Design.

In her free time, Chef Schlemmer is passionate about animal rescue. She also owns, breeds and shows Paint Horses and Quarter Horses.

Rachel Young

Lead Baker
L’Auberge Casino Resort

As a Baker at the award-winning, luxury L’Auberge Casino Resort in Lake Charles, Louisiana (www.mylauberge.com), Rachel Young is part of a skilled team of pastry professionals who create unique desserts for all L’Auberge food outlets, including eight dynamic restaurants, room service, large conferences and high end guest functions.

Young started pursuing her goal of working in pastry arts in high school where she earned a Certificate in Food Production for Baking, Pastry and Culinary Arts while attending Chicopee Comprehensive High School in Chicopee, Ma. She earned an Associates in Business Administration from Holyoke Community College in Holyoke, Ma. and then attended the famed Culinary Institute of America in Hyde Park, Ny. where she earned an Associates in Baking and Pastry Arts in 2013.

While attending CIA, Young completed a Pastry Externship at L’Auberge. During that time she produced desserts for various property outlets including Le Beaucoup Buffet, Desserts and for banquets and high-end private parties. After graduation from CIA she spent a year as a cake decorator in her home state of Massachusetts before returning to L’Auberge Lake Charles in March 2015 as a baker. A few short months after returning to L’Auberge she earned the position of Lead Baker, which she currently holds.

About L’Auberge Lake Charles
L’Auberge Casino Resort is located on 242 acres of land in Lake Charles, La., two hours from the Houston metropolitan area. This premier facility is ideal for the business traveler or guest looking for the ultimate in hospitality and dining experiences, plus non-stop gaming action. The property includes a 26-story hotel complex with approximately 1,000 spacious rooms and suites; an 18-hole golf course designed by Tom Fazio; 26,000 gross square feet of meeting space, including a full-service business center and landscaped terrace space plus outdoor poolside lawn; two resort swimming pools, lazy river and private cabana courtyard; full-service barber shop, salon, spa and cardio fitness center; retail stores; ten innovative dining outlets; beachside bar, grill and marina; and top-name entertainment. The expansive 70,000 square foot casino features Vegas-like gaming action with 70 table games and approximately 1,600 slot machines, including a luxurious 7-table Poker Room, VIP Lounge and elegant High Limit Salon.

To learn more about L’Auberge, call reservations at 866-580-7444; visit www.mylauberge.com; find us on Facebook: www.facebook.com/laubergedulac ; Instagram @laubergelakecharles; or follow us on Twitter: @LAubergeLC . A complete project fact sheet can be found at www.mylauberge.com.

Kelsee Newman

Pastry Kitchen Supervisor
Seelbach Hilton Hotel

Born and raised in Evansville, Indiana, Kelsee Newman developed a passion for food at a young age. The passion grew into an appetite for an education in culinary arts, which was fulfilled with an Associate’s Degree in Baking and Pastry Arts from the National Center for Hospitality Studies at Sullivan University. Her training in pastry arts was held primarily under the guidance of Chef Scott Turner. Chef Turner encouraged Kelsee to study and master skills in chocolate, pastillage, and sugar work.

While a student, Kelsee began her career as a pastry chef, working at Limestone Restaurant in Louisville, Kentucky. During this time, Kelsee was also working as an assistant instructor at Sullivan University. It was at Sullivan that she discovered the thrill of pastry competition. She began competing in several local and regional ACF competitions, which eventually led to competing in the IKA World Culinary Olympics in 2012 in Erfurt, Germany. Kelsee has participated and medaled in the following competitions:

• ACF Southeast Regional Student Team competition 2011- Silver Medal
• ACF Nashville competition 2011, Petit Fours- Gold Medal
• ACF Michigan competition 2012, Chocolate showpiece- Gold Medal
• ACF Cincinnati competition 2012, Chocolate showpiece- Gold Medal
• IKA World Culinary Olympics 2012, Chocolate showpiece- Bronze Medal

Kelsee is currently working as the Pastry Kitchen Supervisor at the Seelbach Hilton Hotel in Downtown Louisville, Kentucky. She is also finishing her Bachelor’s Degree in Marketing and Management at Sullivan University. Pastry competition continues to be a priority for Kelsee in an effort to maintain and develop her skills while remaining current with today’s trends.

Scott Turner, CEC, CEPC, CHE

Associate Chair & Professor Baking and Pastry Arts
Sullivan University

Chef Scott Turner’s career in foodservice began in equipment installation and repair on the East Coast. Chef Turner received exceptional training and knowledge in Culinary Arts and Baking and Pastry through the NCHS. His training in Pastry Arts was held primarily under the guidance of Certified Master Pastry Chef Walter “Spud” Rhea. He participated in regional culinary competitions. During his career, Chef Turner was awarded both gold and silver medals in competition by the American Culinary Federation. Additional training has included time spent with Chef Ewald Notter in the study of chocolate, sugar, and pastillage.

Chef Turner worked in some of the finer restaurants in Louisville. A major opportunity arose with the opening of a new resort on Grand Cayman Island in the British West Indies. Chef Turner took on the role of Executive Pastry Chef for the Westin Casuarina Resort. After returning from the Caribbean, the desire to develop and open a restaurant was overwhelming. That desire was realized through the opening of an upscale restaurant in LaGrange, Kentucky. Chef Turner had the opportunity to design, build, open, and operate his own restaurant.

Chef Turner’s hard work and passion paid off through the success of the restaurant. While developing the business, Chef Turner worked as a Chef Consultant and Marketing Associate with SYSCO\Louisville Foodservice. It was a challenge acting as chef and owner of a restaurant while working for such a large corporation at the same time. In March 2001, Chef Turner came to Sullivan University as a Chef Instructor, and a new passion was realized through teaching. He has taught in all of the programs within the Baking and Pastry curriculum but has a primary emphasis and finds his true passion in chocolate work. Every day as a faculty member, Chef Turner re-lives that first moment of passion through the eyes and hearts of the students attending Sullivan University. Chef Turner holds an undergraduate degree in Psychology and a Master’s Degree in Education.