Category Archives: The Dessert Cup

Ryan Stipp

Ryan Stipp

Fermented

Hailing from Macon, Georgia; Ryan graduated top of his class and obtained degrees in pastry arts, culinary arts, and restaurant management from Southeast Culinary and Hospitality College in Bristol, Virginia. Upon finishing his internship at the Blackthorn Club in Jonesborough, Tennessee, he began his career by taking over as their pastry chef in 2011. American Cake Decorating magazine has done a few different write-ups on Ryan throughout the year of 2014. Ryan has endured a Food Network competition called King Of Cones, where he placed 2nd in his episode. Ryan currently runs a wine and dessert bar known as Fermented. Never settling for complacency, he is always looking for new challenges, techniques, and knowledge to further his abilities and to deepen his passion. His next mission is to start bridging the gap between the cake world and the pastry world so that they can coexist harmoniously. He currently resides in Kingsport, Tennessee.

Eric Kroeker

Eric Kroeker

Caesar’s Palace Las Vegas

A little about me: Born in Columbus Ohio and I love sports. I was originally working towards a sports broadcasting degree, but the way things worked out, I was able to get into the Pastry Field and have been very happy working in the field.

Notable companies I worked for:
Norwegian Cruise Line America (HI)
Potowatomi Bingo Casino (WI)
Waukesha County Technical Collage (WI)
Bellagio (NV)
Caesars Palace (NV)

Laurent Vals

Laurent Vals

Laurent Vals Handcrafted Chocolates

Born in Paris and raised in the town of Perpignan, located in the south of France, Laurent Vals was 16 years old when he began his professional education at “l’Ecole Hoteliere du Moulin a Vent”. He received his diploma as a chef, and then going on to receive a second diploma, as a pastry chef.

At the age 20, Laurent began an international career as a chef, traveling to the United States to work in Charleston, South Carolina. By age 25, Laurent was working in restaurants in Paris and New York City. Then, five years later, at age 30, Laurent returned to the east coast of the United States. In 2001, he settled in Newport, Rhode Island, where he started a “second” career as the pastry chef of the Chanler hotel and spiced pear restaurant Then, in January of 2008, he started a small on line retail store for bonbons only : Laurent Vals chocolates also nicknamed “lava confections” by the locals.

Gary Ele

Gary Ele

Oz Patisserie

12 Years United States Navy. His hobbies include Sailing and Running when he is not making desserts. He has competed in Chocolate Fantasy, a fundraiser for Albuquerque Natural History and Palate to Palate, a fundraiser for the Art Department at Coconiono Community Collage in Flagstaff.