Category Archives: 2015 Judges

Robert Epskamp

Robert EpskampAssociate Instructor
Johnson & Wales University
Charlotte Campus

Chef Robert Epskamp joined the faculty of Johnson & Wales University in fall 2004. Chef Epskamp earned his bachelor’s degree in Health and Cardiac Fitness from George Mason University in Fairfax, VA. After working in the field of cardiac rehabilitation for a number of years, Epskamp changed careers and earned an associate degree in Culinary Arts from Kendall College in Evanston, IL. He worked at many prominent Chicago establishments, including Swissôtel Chicago, Park Hyatt Chicago and Gerhard’s Elegant European Desserts in Lake Forest, IL. In 1995 Epskamp joined the faculty of his alma mater, Kendall College where he specialized in restaurant desserts, chocolates, sugars and wedding cakes. Epskamp joined Johnson & Wales University’s Charlotte Campus in 2004 where he specializes in chocolates, sugars and plated desserts.

Justin Fry

Justin Fry

Norman Love Confections

Justin Fry was born in Wichita, Kansas and moved to his mother’s native country in the Philippines when he was 3 years old while his father served in the military. Ultimately, the family settled in Rio Rancho, New Mexico where he attended high school with studies in music.

Upon graduating from high school, Fry attended New Mexico State University as a music performance major. During his free time, he made cakes for friends and family and when asked to bake a wedding cake for a friend, he discovered a true interest in pastry. Researching videos on techniques, he became fascinated with artistry in chocolate which helped solidify his career path.Continue reading→

Gretchen George

Gretchen GeorgeGretchen K. George was born in Korea, and raised in Mechanicsburg, Pa. At an early age, she developed a love for cooking, and began her first professional cooking and cake decorating classes in high school. It was during this time, she realized that cooking was a profitable way to use your creativity and art skills.

In 1993, after graduating from (PICA) Pennsylvania Institute of Culinary Arts, she moved to Atlanta to begin her externship at the Ritz Carlton, Buckhead. Here rotating throughout the Pastry shop and learning how to make products from all shifts created a strong foundation. In 1996, she began work at the Villa Christina and soon met mentor Executive Pastry Chef Paul Bodrogi. Chef Paul was instrumental in fine-tuning her previous training, by putting emphasis on individual flavors, style, and creating unique desserts that had an emphasis on flavor.

Throughout the years, working at various restaurants, hotels and private clubs in the Atlanta area wedding cakes were always where her love was. Taking continuing education classes from Nicholas Lodge since the late 90’s has helped given her the expertise needed to become a true sugar artist specializing in wedding cakes and gum paste flowers.

Today, Chef George continues to do specialty cakes, but her main focus has been teaching. For the past 8 years Chef George has been teaching Baking and Pastry Classes at Le Cordon Bleu in Tucker, Ga. She has made appearances on the Atlanta Morning Show, and been seen in The Atlanta Business Chronicle, and Season’s magazine. In 2013, Chef George also took second place in Pastry Live’s Art of Cake competition.

Lauren Haas

Lauren Haas Lauren V. Haas is a full time faculty member at Johnson & Wales University in Providence, RI. In addition to her role at Johnson & Wales, Lauren works with Koerner Foods as an ambassador for Sosa Ingredients and 100% Chef, leading manufacturers of premium ingredients & equipment. She is also a member of the Cacao Barry Ambassador Club.
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Prior to joining Johnson & Wales, Lauren honed her skills at some of the country’s most prestigious establishments, most notably the White House, under then president George W. Bush, as well as Albert Uster Imports, the Hotel du Pont, the Inn at Little Washington, and CoCo Sala, a boutique chocolate lounge in Washington D.C..
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Well versed in the foundations of classical pastry and emerging techniques and trends, Lauren’s passion is educating students and pastry professionals in the art and science of pastry.