Fhoua Yang-Moua
Lunds and Byerlys
Diane Fehder
The Merion
Diane Fehder graduated from the French Culinary Institute, now known at The International Culinary Center, in 2007 and has honed her skills working with well-known pastry chefs in New York City, London, and Upstate New York. Currently, she is the Executive Pastry Chef at The Merion in Southern New Jersey.
Her work has been featured in numerous publications and has appeared on TLC’s “Four Weddings” television program. In 2013, Diane made her Food Network debut, taking home the gold medal on an episode in the premier season of “Sugar Dome.” More of Diane’s work can be viewed at www.dianemichellecakes.com
Cornelius Hodge
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.
Brianne Hager
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.
Arti Thapa
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.
Analia Bobber
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.
Christophe Rull & Nicolas Rio
Christophe Rull
Assistant Executive Pastry Chef
MGM Grand, Hotel and Casino, Las Vegas
A native of the south of France, Chef Christophe Rull was part of the opening team of Aria Resort and Casino, Las Vegas.
Previously, he was the pastry chef at “La Maison de Marc Veyrat”
*** Michelin Stars ( Savoie, France) in 2008.
Just before coming to the United States, chef Rull spend one year working as a teaching assistant at “Ecole National Superieur de la patisserie” at Yssingeaux ,France in 2009. During this year, he had the privilege to work along side multiplies M.O.F (the best distinction in France for artisans) and World Pastry Champions.
Currently Assistant Executive Pastry Chef at MGM Grand, Hotel and Casino, Las Vegas, Chef Christophe Rull enjoys spending time creating new pastries and showpieces for V.I.P parties such as New Years Eve, private outside parties etc…..
Chef Rull enjoys spending time teaching and working closely with his employees.
Nicolas Rio
Chocolatier
Jean-Marie Auboine, Las Vegas
Born in Paris, Chef Nicolas started his career as apprentice at the Chocolate Academy Barry in Paris.
After getting his degree C.A.P chocolatier, Chef Nicolas went work at Christophe Morel, Chocolatier in Canada as production’s chef. He spends 2 years, improving his chocolate skills and decides to leave for Belgique at Marc Ducobu (Relais ET Dessert).
Before coming to the United States, Chef Nicolas was working at Mon Chocolatier Claude Perisset Switzerland.
He’s now, enjoying working at Jean-Marie Auboine as Chocolatier.
Karen Neugebauer
Karen Neugebauer
Master Chocolatier, Karen Neugebauer is a true Artisan who is at the forefront of the Seattle artisan chocolate scene. She has continually wowed customers with both traditional pieces and her cutting-edge confections. Her passion for the craft and cunningly balanced flavor profiles have led to being ranked among the world’s best chocolatiers.
Chef Karen found her passion when she entered the Art Institute of Seattle’s Baking & Pastry program. She was immediately drawn to chocolate, especially the crisp, clean snap of a beautifully tempered bar, and chocolate’s innate ability to enhance lives – both as a food and an art – appealed to her immensely. Soon after graduating, she started Forte Chocolates (2006).
Believing in the philosophy that to celebrate chocolate is to celebrate life, Chef Karen chose to follow the artisan mindset rather than manufacturing large quantities. Her team of artisans craft every piece entirely by hand; including hand tempering, pouring, dipping, and packaging all of the chocolates. With meticulous dedication to quality, she brings to life the remarkably diverse variety of flavors found naturally within chocolate. She also creates stunning flavor combinations by blending chocolates with the finest ingredients available in the marketplace, including savory elements such as organic herbs, honeys, and spices.
Chef Karen has won numerous national and international awards, most notably Gold (2013) and Silver (2011), from the Academy of Chocolate in London, UK. Nationally, she has earned more than 50 Golds and Silvers in four short years (2009-2012), including Taste TV’s Masters Award (2012) and the Six-star rating from the International Chocolate Salons (2013), their highest possible rating in the United States. Chef Karen’s chocolates are carried throughout the Pacific Northwest, available online, and available at her showroom in Mt. Vernon. Please visit us at www.ForteChocolates.com
Alejandro Lechuga
Alejandro Lechuga
Mexican Pastry Academy
Chef Lechuga was born in Mexico City. His artistic and creative side, combined with interest for cooking, guided him to attend the culinary school. It was there when he discovered his passion for the pastry arts. After completion of his culinary and Pastry degree at the “Universidad Iberoamericana”, he started his apprenticeship at the French Embassy in Mexico City. When he finished, he worked as an assistant pastry chef at the 5 start Grand Coral Beach Luxury Resort in Cancun Mexico.
Chef Alejandro also attended several courses in pastry, chocolate and sugar at ECOLE de Bellouet Consail en Paris in 2001, 2003, 2005.
Alejandro is one of the most in-demand pastry and sugar instructors in Mexico. He is based in Guadalajara, Mexico where he teaches full time at the ECI. At the same time, Chef Lechuga works as a pastry chef consultant for several Mexican pastry shops and bakeries in the area of California.
Chef Lechuga has been in the competition field for a while. He was the National sugar champion in 2003 and got 3rd place at the Maya pastry championship 2007. His experience in international competition started in 2005 when he represented Mexico at the Coupe du Monde de la Pattiserie, and he has also competed at the World Pastry Team Championship in 2010 and 2012. He coached team Mexico at the Junior World Cup 2011 as well as the Pastry Queen in Rimini, Italy.
In 2012 Lechuga launched Caramell, his exclusive line of pastries, chocolate and sweets confections, Caramell products retails at refine gourmet food establishments, high-end grocery stores and exclusive restaurants.
Victor Rivera
Chef Instructor
University of Claustro de Sor Juana
Chef instructor in the University of Claustro de Sor Juana, also works in the University Iberoamericana as teacher and coordinator.
He studied at the school of Gastronomía Artesanal, Alta Repostería.
He decided to start in 1995 to participate in competitions, as a student won the first place in La Sartén de Oro and then as a professional in Abastur (1996, 2002, 2003). In 2005 he represents Mexico in the Coupe du Monde du la Patisserie.
In 2019 with the Four Season´s team won the first place at the preliminary round in the Mayan Pastry Cup. Once again in the Latinamerican Pastry cup witn the Mexican team won for the first time in this category. (2011)
Also he has been in others competitions like in 2012 when he was part of the bread category team representing Mexico in the Fiera SIGEP on the World Bread cup winning the 2nd place in bread showpiece and 4th place in the overall punctuation.
In his daily work Chef Rivera enjoys to teach, but what he says please him the most is make sugar sculptures. He has being doing this along 18 years and it’s a discipline where he has been distinguished itself is among the first to specialize in it . Nowadays he wants to continue with this sugar art and being the best.
Participate in a contest is something that has given great satisfaction and allowed it to consolidate in the pastry chefs group of the country.
Ashley Baughman
Indiana Memorial Union Restaurants and Catering by Sodexo
Ashley Baughman, CPC, a rising star in the pastry world, has achieved great success in her young career. Baughman joined The Omni Homestead Resort in Hot Springs, Virginia in October 2013 and was recently promoted to her current role as pastry supervisor as a result of her organizational and leadership skills. Her strong work ethic and adaptability to changing needs, along with her advanced culinary skills and initiative have been valuable throughout her career.
Prior to The Omni Homestead, Baughman was pastry cook 1 for the Taj Boston Hotel in Boston, Massachusetts, where she prepared items for breakfast, lunch and dinner service, culinary amenities, brunch displays and showpieces. Earlier in her career, she was the lead baker for Wright’s Dairy Farm in North Smithfield, Rhode Island and a pastry intern at the Cliff House Resort & Spa in Ogunquit, Maine.
At Johnson & Wales University, Baughman graduated magna cum laude in 2010 with an associate’s degree in applied science, baking and pastry and summa cum laude in 2011 with a bachelor’s degree in baking and pastry. While studying at Johnson & Wales, Baughman achieved the distinction of Certified Pasty Cook from the American Culinary Federation and in June 2011, she earned a certificate of completion from DCT Switzerland. In addition, she studied various chocolate techniques including sculptures, garnishes and truffles as well as sugar work in Vitznau, Switzerland. While in Europe, Baughman enhanced her culinary education with wine classes where she learned to create plated desserts based on the flavor profile from a sip of wine.