Dessert Fetish

For the past five years Chef Cornelius Hodge, Founder/Owner and Executive Pastry Chef of dessert Fetish, has been exploring the pastry and culinary world. What started as a curiosity has now transformed into a degree in the Baking and Pastry Arts from Central Piedmont Community College in Charlotte, North Carolina. Within the community of Charlotte Chef Hodge’s name has become definition of elegance and the avant-garde. He prides himself on producing crowd pleasing wedding cakes that visually excite and also stimulate the palate. There are no limits to the stunning edible creations Chef Hodge can produce.

Among his many talents Chef Cornelius is also the pastry chef for Peppercorn Catering, one of PGA Master’s Tournament (Augusta, GA) premiere catering companies.

B’s Sweets

It all started as a little girl sitting on the kitchen counter helping create tasty treats and savory dishes with my grandmother and mom. Baking has always been a passion of mine.

After my son was born, I took a few classes from a local cake shop and hit the ground running. I am proud of every cake I have created, from the delicious cupcake displays to the intricate carved 3-D creations.

I opened B’s Sweets in March of 2012.

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.