Bill Foltz & Cori Schlemmer
Bill Foltz
Pastry Chef
L’Auberge Casino Resort
As Pastry Chef at the award-winning, luxury L’Auberge Casino Resort in Lake Charles, Louisiana, Bill Foltz 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. Foltz maintains an environment that creates excitement for guests and employees; trains and retains a highly skilled workforce; maintains budget and staffing for efficient bakery operations; and effectively implements changes to improve operations and ensure quality baked goods and new menu items. He assumed the position in June 2009.
Foltz brings more than twenty years of dynamic experience to L’Auberge. He specializes in fine dining, high volume banquets and exquisite chocolate and sugar showpieces with successful leadership positions at 4-star/4-diamond rated establishments.
Foltz comes to Lake Charles from Dunwoody, Georgia where he was the executive pastry chef for Alon’s Bakery & Market; a multi-outlet bakery and market. Previously, Foltz was Restaurant Manager and Executive Pastry Chef at Salara Dessert Lounge & Bistro in Charlotte, NC.; the historic 350-room Sagamore Resort in Bolton Landing, NY., where he oversaw a team of pastry cooks supplying seven food outlets and a convention facility; and Assistant Pastry Chef of Pinehurst Resort & Country Club in Pinehurst, NC and Mohonk Mountain House in New Paltz, NY.
Foltz graduated from the NationalCenter for Hospitality Studies at SullivanCollege in Louisville, Kentucky with an associate of science in baking and pastry arts; and from HockingCollege in Nelsonville, Ohio with an associate of applied business degree in culinary arts technology. His extensive training includes certifications from Ewald Notter, Laurent Branlard, Olivier Bajard, Stephane Treand and Sebastian Canonne.
Among his many accolades, in 2006, Foltz earned a gold medal at the U.S. Pastry Competition and was named U.S. Pastry Chef of the Year and has been invited to judge the U.S. Pastry Competition since 2007; received a bronze medal at the 2009 National Team Championships; had consistently earned medals and honors at the U.S. Pastry Competition including 3 silver medals; won a gold medal from the French Consulate in Paris for Best Pastillage showpiece; a gold medal at the Annual Salon of Culinary Arts; and his pastillage centerpieces were featured in the National Culinary Review. In 2010, he was awarded the prestigious honor of “Top 10 Pastry Chefs in America” by Dessert Professional Magazine. Most recently Foltz earned a spot on the 2011 US World Cup Pastry Team and competed for the coveted “Coupe de Monde de la Patisserie” in Lyon, France where he captured the prize of “Best Sugar” for the Team. In 2013, Foltz was awarded Best Sugar Showpiece, Competitor’s Choice and Best Artistry for his team’s work in Pastry Live’s National Showpiece Championship.
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.
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.
Maura Metheny & Dan Forgey
Maura Metheny
Chef Chocolatier/Director of Innovation and Product Design
Norman Love Chocolates
Massachusetts native, Maura Metheny was formally trained in fine arts before turning to a career in pastry and chocolate. Upon earning her bachelor’s in fine arts in NY, Metheny then obtained an Associate of Science degree in pastry arts at Johnson & Wales University in Providence, R.I.
After graduation, Metheny accepted a job in Lucerne, Switzerland, where she worked in pastry and chocolate. She returned to the United States when offered a job in fine dining at The Ritz-Carlton, Naples. In 2001 Metheny accepted a position assisting Chef Norman Love while continuing to work full time at The Ritz. In 2003, she accepted a full-time position at Norman Love Confections as the Chocolate Production Manager for the Fort Myers-based confectioner, where she designed and oversaw the daily production of over 35,000 handmade pieces of ultra-premium confections, plus production of specialty lines for Love’s G Chocolates by Godiva and FM Artisan by Norman Love for Fannie May Confections.
In 2011, Metheny was promoted to Director of innovation and product design. In her new role, she is responsible for the development of new products and packaging design as well as the continued design and execution all chocolate lines produced at Norman Love Confections. Metheny, having traveled the world to numerous classes and competitions takes her inspiration from both industry and art.
In March 2013, she received a bronze medal in the 24th annual U.S. Pastry Competition for Pastry Chef of the Year sponsored by Paris Gourmet at the Javits Center in New York City. She previously competed in two Showpiece competitions and garnered silver medals in both appearances.
A consummate professional, Metheny strives each day to be better than the day before, and to assist Norman Love Confections in continually raising the bar within the industry.
Dan Forgey
Chef Chocolatier/Production manager
Norman Love Chocolates
Originally from Alaska, Dan began his culinary career at New England Culinary Institute in Burlington, Vermont graduating with an Associate of Science in culinary arts. After graduation he began working in upscale resorts in Wisconsin, Michigan and Florida. He accepted a position on a 30-foot commercial fishing boat for a three month season in Southeast Alaska. Upon finishing, he assisted with opening an 80-seat fine dining restaurant in Massachusetts where, after opening, he assumed the position of head chef.
Forgey then moved to Florida when he accepted the position of pastry chef at the Waldorf Astoria Naples (formerly Naples Grande). While training for his first Chocolate Showpiece competition, he was introduced to Chef Norman Love and accepted a position with the Fort Myers based chocolatier and pastry chef in 2007. Since starting at Norman Love Confections, Forgey has continued to compete in chocolate showpiece subsequently receiving three silver medals.
Dan worked in chocolate production where he was responsible for ganache fillings as well as the design and production of all of novelties, including the creation of the coveted S’More Love. In September 2011, Forgey was promoted to chocolate production manager. Today, he is responsible for running the chocolate production as well as designing new flavors of confections for NLC’s core and holiday lines. Forgey is also responsible for helping develop new novelties including the items available at the Boston Red Sox JetBlue Park located next to the Fort Myers Chocolate Salon and for the Fannie May’s ultra-premium line, FM Artisan by Norman Love.
Traveling all over the world touring chocolate factories and production facilities Forgey uses his broad culinary and pastry experience as well as the most cutting edge techniques to create chocolates and sculptures that constantly challenge the boundaries of the industry.
David Lewis & Julie Eslinger
David Lewis
Executive Pastry Chef
The Brown Palace Hotel and Spa
Chef David Lewis was born and raised in rural Illinois. Growing up with country cooking he discovered the love of food was a passion of his. David began cooking in small restaurants and country clubs at the age of 15. That is when he knew he wanted to become a chef. After high school he left and moved to the “big” city of Joliet. That is where he received his Associates degree in Culinary Arts from Joliet Junior College. After school he began his professional career with Roy’s Hawaiian Fusion which landed him in Las Vegas. David then moved to working for hotels where he started at Harrahs. He left there and journeyed out to the sea where he worked for Norwegian Cruise Lines. Loving the land life more than the sea he traveled back to Las Vegas where he was pastry chef for Paris, Bally’s, and Planet Hollywood. Seeking the simple life again he moved to Colorado where he currently resides at the Brown Palace Hotel in Denver.
Lewis has competed in the 2010 & 2012 Pastry Chef of the Year Competition in New York. He also competed in Pastry Live 2012 & 2013 in Atlanta where he received “Best Artistic Showpiece” in 2012.
Julie Eslinger
Assistant Pastry Chef
Colorado Convention Center
Julie is currently the Assistant Pastry Chef for Centerplate at the Colorado Convention Center in Denver Colorado. There she oversees the production of a variety of house made pastry items for corporate events, plated banquets, receptions, and other special occasions. Julie thrives on high volume and the energy and excitement that comes from delivering thousands of plates to a single dining room. She loves to push the envelope and 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. Her cakes have also made appearances in Cake Central Magazine.
Julie loves all things sugar, chocolate, and cake, and is constantly working to develop her own skills. While she was a student, she had the privilege to work with Chef Craig Winter, who first introduced her to chocolate and sugar sculpture techniques. Instantly she felt a connection with her artistic background and her passion for pastry. Julie graduated with an Associates degree in Baking and Pastry, and soon after began building sugar, chocolate, and bread sculptures for high end functions to deliver extraordinary experiences to her guests. She is proud to be a part of the Centerplate team, and is excited to see what the future holds for her. Outside of work Julie likes to travel when she can, be with friends, and eat at new restaurants.
Samantha Mendoza
A native Houstonian, Samantha Mendoza enrolled in the Art Institute of Houston the age of 18 with a focus on baking and pastry. While in school, after watching her Instructor Manuel Catemaxca compete in the Chef Olympics in Germany, she was inspired to start competing. A natural in the competition forum, Samantha brought home two silver and two bronze medals at ACF competitions in Houston, Dallas, Las Vegas, and Conroe.
At the age of 19 she started her first pastry cook job at Bedford by Robert Gadsby, who apprenticed with renowned chefs Alain Chapel, Joel Robuchon and Alain Ducasse. Robert and his Sous Chef Matthew Nall mentored and led her encouraged her to continue developing her skills and natural talents for the pastry industry. A year later she started at The Hilton Downtown Houston where she gained knowledge and experience in high volume production. She traveled through Germany, Italy, France, Amsterdam, and Spain to gain an understanding and appreciation of the techniques employed by pastry chefs worldwide.
At the age of 25 she is currently the Executive Pastry Chef at Triniti. With the support of Chef Ryan Hildebrand she attended lectures and hands on classes at The French Pastry School on chocolate application in the pastry world under Chef Thierry Mulhaupt further enhancing her repertoire. Triniti has become a home away from home for Samantha. She plays an integral role in all aspects of the culinary program at Triniti. She has developed seasonal menus working closely with the savory side of the kitchen to produce cohesive, collaborative menus that reflect her talents and growth as a true professional artist. Her contributions to the Mercury dinner, a collaboration of food, wine, and music with Mercury the Orchestra Redefined have exemplified her dedication to craft and execution. Her recent invitations in 2013 to compete in both ICC Star Chef and Pastry Live competitions further demonstrate her growing national attention. She is currently nominated for one of the best pastry chef’s in Houston. Under the guidance of Chef Hildebrand, Samantha has laid the groundwork and formed the cornerstones of what is sure to be one of the strongest young pastry programs in the country and now looks to the future as the Executive Pastry Chef for Brande Restaurant Group helming the baking and pastry programs for both Triniti and FM 903 including her own pastry showcasing her creations.
Christian Castillo
Cherokee Town & Country Club
Originally from Argentina, Christian developed his love for pastries at an early age. Along with his mother they used to challenge themselves at home by cooking all kind of delights. His friends and family discovered his talent and used to ask him to cook and bake for them; from cookies to wedding cakes.
He always knew pastry was his passion but he wanted to dive in deeply in this extensive sweet world. That’s reason why he decided to become a Pastry Chef at Le Cordon Bleu in Atlanta. Being around excellent and recognized Pastry Chefs pushed him to levels he never knew existed. He began his externship at Cherokee Town & Country Club in Atlanta, GA; where he had the pleasure to work closely with Chef Heather Hurlbert. Today he is still working at Cherokee Town & Country Club under the talented Executive Pastry Chef Alex Hwang. Her skills, enthusiasm and great passion for Pastry have inspired him in unimaginable ways.
Rodrigo Romo
Tout Chocolat
After graduating from Culinary School in May of 2005, Chef Romo joined the prestigious Tout Chocolat team.
Chef Romo has always been passionate about pastry and chocolate since his family owns a restaurant and a bakery in Mexico City where he acts as a consulting pastry chef. Chef Romo has over 5 years of experience as a teacher in prestigious cooking schools such as Le Cordon Bleu in Mexico City and the University Claustro de Sor Juana.
Besides working as a chocolatier and teaching his craft in various schools as a guest teacher, Chef Romo enjoys the challenge of culinary competitions. In 2009, after winning the national selection for the Mondial des Arts Sucrées, he represented Mexico in the world finals in Paris, France where they were awarded 3rd place in the tasting category and 5th place overall. During preparation for the competition he worked closely with Christophe Rhedon. (MOF) During this time he developed a close relationship with the acclaimed chef and the result was the highest finish for a Latin American team in a Pastry World Championship.
He is in charge of the production of pastries, confisseries & chocolates and plays a big role in the developing of new products for Tout Chocolat.
Chef Romo has appeared in a number of publications and TV appearances during the past few years including “Cadena 3” and “cannel 22”.
Kayla Swartout
Kayla Swartout’s love of pastry didn’t begin in a kitchen or culinary school, but on the streets of Paris. While spending a year traveling abroad, Kayla and her sister took a train to Paris for a weekend trip. She had planned to see all the famous sites, but instead her sister spent most of their trip having to pull her away from the bakery windows. She was in awe of the pastries at Laduree and became mesmerized by the complexity of Pierre Herme’s macarons – each window a work of art comparable to what she’d hope to see at the Louvre and nothing like what she had ever seen back home.
A few months after coming back she enrolled in The French Culinary Institute of New York City and began one of the most exciting journeys of her life. Kayla spent some time honing her skills at DB Bistro in NYC. And she currently works as the executive pastry chef at Nashville’s famed Hermitage Hotel and plans to someday soon work in Europe and start her own delicious bakery.
Aya Webster
Brown Palace Hotel and Spa
Aya has been interested in cakes and sweets since childhood. It’s the classic tale of watching Mom decorate cakes with a star tip and store bought sugar decals. But life happened and instead of following this interest, she pursued the traditional college track and earned a bachelors degree in Anthropology.
Since college, she has worked for two restaurant corporations holding varied positions in purchasing, marketing and quality assurance. It was during these years which she confirmed her desire to work in the food industry, just not in the all-confining cubicle.
With a great deal of help and support, she followed her passion into the kitchen as an entry level pastry cook at the Colorado Convention Center in 2010. This high volume experience lead her to The Sheraton Denver Downtown Hotel. During this time, she was able to hone her skills professionally while completing an associates in Baking and Pastry from Johnson and Wales University and an internship at Frills Cake Shop.
Her ability to excel in a multifaceted hotel pastry kitchen and decorate cakes landed her the Cake Decorator position at the Brown Palace Hotel and Spa in the fall of 2012. As a full time member of The Brown Palace, she is proud to produce wedding and specialty cakes along with Afternoon Tea pastries for Denver’s finest guests.
Jan Lewandowski
The Blue Cake Company
Chef Jan Lewandowski, CEPC, is an instructor of Baking and Pastry Arts at the PTC Culinary Arts and Hospitality Management Institute (CAHMI) and co-owner of The Blue Cake Company, both in Little Rock, AR.
Jan graduated from the Scottsdale Culinary Institute in 1999, where she met her husband Steve. After a few years gaining pastry experience at The Country Club of Little Rock, The Peabody Little Rock and The Capital Hotel, she and Steve opened the Blue Cake Company in 2005, a custom cake shop that focuses on cakes from scratch and modern cake design. Blue Cake has been voted Best Wedding Cakes and Best Birthday Cakes in various local publications for the past several years.
Jan continues to create cakes for Blue Cake around her teaching schedule, but has spent the past few years focusing on teaching. At CAHMI, she oversees the ACF accredited baking and pastry program and instructs students in cake design, pastry techniques, breads and confections. CAHMI just moved into a brand new 60,000 SF building, with 11 kitchens, including it’s own baking lab and chocolate & confectionery lab- a dream come true for any pastry chef!
Glenn Rinsky
Jefferson State Community College
Glenn Rinsky PhD. is currently teaching baking pastry arts culinary arts and managament courses with The Culinary and Hospitality Institute of Jefferson State Community College Birmingham Al. He also taught with Culinard of Virginia College.
Glenn is a graduate of the Culinary Institute of America, and holds a doctorate in Leadership in Higher Education from Capella University. Glenn has worked in many facets of the food service industry beginning with his apprenticeship at the Maisonette Restaurant Cincinnati Ohio. He has been employed with Cummins Diesel corp, Kroger Corp, Marriott Corporation as well as nemorous retail cooking schools such as William Sonoma, Sur La Table and Jungle Jims.
Glenn owned and operated The Chef’s Kitchen Cakery in Cincinnati Ohio for over 12 years where he produced thousands of wedding cakes and was voted best wedding cake by Cincinnati magazine.
Glenn incorporates classic as well as contemporary styles in his work and views wedding cakes as an artistic expression of the pastry chef which helps to define the mood and focus of the event that the cake is prepared for. The cake has to also taste delicious.