Brittany Mateika
Norman Love Confections
Brittany Mateika’s creative training in the chocolate world began in Naples, Florida. She took an apprentice position under her father, former Chef Philip Fincher, where she learned the foundational principles, theory, and precision of producing artisan chocolate and confections. Having the opportunity to expand her knowledge through a concentrated class under renowned chocolate confectioner Jean- Pierre Wybauw, her zeal and intensity for chocolate innovation was heightened, and she earned her way to Production Supervisor in the Naples factory where she excelled in all areas of product development and manufacturing. Several years later, Brittany accepted an extraordinary offer to join world renowned Norman Love Confections®, headquartered in Fort Myers, Florida. It is here that Chef Love has further taught Brittany the mastery and beauty of unparalleled Artistry in Chocolate® through the execution of techniques and exquisite creations that has garnered national and international acclaim.
Molly Rothermel
Norman Love Confections
Molly grew up in a small suburban town of Palmyra Pennsylvania, her love for the foodservice industry started to grow at a very young age!
Her grandfather owned Glaubers fine chocolates, a chocolate and candy business in the baltimore, lutherville areas in Maryland. It was a family run business since 1876. Unfortunately the business was sold in 2002 but still is running today! Molly grew up running around the small chocolate factory in the basement of her grandfathers house. Sneaking tastes of caramels running through the enrober, watching workers make turtles, bark and homemade fudge!
Once she made it to high school, she started working in restaurants from the ground up! Starting with bussing tables, washing dishes, to gradually learning how to man all of the stations in the kitchen. She worked in places like The Hotel hershey, the Hershey golf collection, Trattoria Fratellis of Lebanon PA and attending the Lebanon county technical center for culinary arts during her senior year of High school.
After high school she went on the continue her education at the Pennsylvania school for Culinary arts, located in Lancaster PA. Where she studied basking and pastry arts under current party arts director Susan Notter. Before completing the Pastry course, she had to go on an externship, where her love and interest for chocolate began to blossom. She found Norman Love confections in Fort Myers Florida, and applied. She got the job, and moved the 1,300 miles down there from Pennsylvania. It has been nearly 4 years now, and she has become one of the handful of chocolatiers that work in the factory, pumping out the millions upon millions of colorful chocolates that they produce each year! She has done nearly every position, working events, teaching classes, making all of the handmade chocolate decorations used for all of the pastries and helping to produce the large amount of chocolates and confections that the business demands.
Johanna Wyss
Johanna is currently a student at Joliet Junior College. She enrolled in their culinary program to build upon her art and special effects make-up backgrounds with aspirations of becoming a cake artist. She began working in a professional kitchen at age 17, and has since sought further knowledge at The French Pastry School and through staging locally and internationally. This is Johanna’s first time competing at a national level and she is very excited for the opportunity to hone her decorating skills.
Angela Kim
Per Se
Angela Kim started her career in art history and the arts, before realizing her appreciation and passion for pastry. She started at various establishments in NYC until she landed a position at Del Posto. Soon after, she moved to The Modern where she helped run the pastry kitchen under the guidance of acclaimed Executive Pastry Chef Marc Aumont. In 2014, she was the winner of the Signature Plated Dessert Competition in Pastry Live. Currently, she is the Pastry Sous Chef of Per Se, Chef Thomas Keller’s three Michelin-star restaurant in New York.
Matthew Ratliff & Raymond Blanchard
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.
Jockan Jordan
Dat Cake Place
Jockan Jordan , owner of Dat Cake Place , in New Orleans, LA , has a background in construction and interior design, turned cake artist. With the knowledge of combining colors, different textures, and with an architectural background, he uses his skill set to create free standing, 3D custom cakes full of color and movement.
Curtis Cameron
The Little Nell
Curtis Cameron joined The Little Nell in Aspen, Colo., as Executive Pastry Chef in late 2014, overseeing all desserts, breads and pastries for the Five Star, Five Diamond hotel’s restaurants, banquets and room service menus. Curtis’ culinary career began at age 17, apprenticing for a traditional Japanese chef then working in Japanese restaurants, including his own sushi bar and organic farm. He next enrolled at the California Culinary Academy Le Cordon Bleu to gain more classical techniques and, while in school, discovered a love for baking. He transferred to the Scottsdale Culinary Institute Le Cordon Bleu to study the pastry arts, working at the Royal Palms Resort and Spa. Over the next few years, he honed his pastry skills at Five Star, Five Diamond resorts including The Arizona Biltmore and Stein Eriksen Lodge before accepting the position at The Little Nell. He describes his culinary style as “simplistic and natural.”
Benjamin Kallenbach
Ballantyne Hotel & Lodge
With more than 13 years of global culinary experience, Chef Ben Kallenbach brings an extensive culinary skillset and fresh talent to the role of executive pastry chef at The Ballantyne Hotel & Lodge, a Starwood Luxury Collection Hotel in Charlotte, NC. He oversees the hotel’s pastry team and creation of all desserts, including the dessert menus and artisan breads served at Gallery Restaurant.
Prior to joining The Ballantyne, Chef Ben spent many years with The Ritz-Carlton Hotel Company. Most recently, he was executive pastry chef at The Ritz-Carlton, Grand Cayman. In addition, he worked in pastry at The Ritz-Carlton, Bahrain and at The Ritz-Carlton Lodge at Reynolds Plantation in Georgia.
Originally from Fulton, Illinois, Chef Ben discovered his passion for pastry and bakery arts while attending Kendall College in Chicago. Throughout his career, Chef Ben has studied with some of the world’s best pastry chefs.
Julie Eslinger & Mariana Ramirez
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 & Rachel Young
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.