Leslie Davis
CocoFlow Chocolate Café
Leslie Davis has always had an interest in sweets and confections. She was working in education and picked up cake decorating as a hobby. She didn’t stick with cake decorating but the idea did send her to pastry school.
She attended the Pastry Arts Program at Platt College in Moore OK. She graduated with a Pastry Arts Diploma in 2010 at the top of her class and received High Honors at graduation and an award for outstanding quality. During school her interest of cakes quickly changed as she learned many new aspects of pastry arts. She decided to go to Coco Flow Chocolatier for her required internship focusing on artisan chocolates and pastries.
After her time as an intern at Coco Flow, Leslie was hired as their pastry chef and later shop manager. While working at Coco Flow, Leslie was responsible for the plated desserts produced at the shop. This allowed her to compete locally and regionally featuring plated desserts against top restaurants. Coco Flow received high marks in Decadent Design, a competition where Architects and Pastry Chefs collaborate and design a plated dessert that is to represent a local landmark in Oklahoma City. Coco Flow also received 1st place in 2010 for their dessert trio at Chocolate Decadence. While Leslie was working at Coco Flow, they provided desserts for many high profile events including Chef’s Feast and the National Council of Mayors Convention which was hosted in Oklahoma City. Leslie also developed a complete line of Parisian macaroons, now offered at Coco Flow, making it one of the first restaurants in Oklahoma City to offer macaroons.
While working at Coco Flow, Leslie offered a helping hand in special projects done by Platt College. She helped a group put together a gingerbread house replica of the Oklahoma Governor’s Mansion that was delivered to the Governor. After working at Coco Flow for 2 years, Leslie was accepted as adjunct professor at Platt College where she is able to share her expertise to new Pastry Arts students.
Dawn Joy Stoika
Cake Decorator and Designer
Gaylord Opryland Resort and Convention Center
Nashville, TN
A Tennessee native, Dawn Joy Stoika became interested in the art of cake decorating after graduating Union University with a Bachelor of Arts degree. Through practice and courage, she left the corporate world and started working at a bakery in downtown Nashville. After 4 years she advanced to Gaylord Opryland Hotel and Convention center as lead cake decorator and designer. It is there where she perfected her skill in piping and sculpture. It is Dawn Joy’s eye for detail, creative designs, and eloquent scroll work that has made her shine bright.Continue reading
Kivanc Kaymak
Growing up in Turkey, the chocolate and pastry shops that lined the streets always grabbed my attention and I yearned for a life surrounded by this. After moving to the United States in 1996, I decided to make this dream a reality and started a new career in Pastry. Over the next few years I attended different classes and schools taught by prestigious chefs such as Laurent Branlard, Stephan Iten, Olivier Brajard, Colette Peters, Stephan Glacier, Andrew G. Shoots and Ewald Notter. As I got further into my studies my passion took off and I started to soar. I started off working with the Brennan’s family as their pastry chef producing a variety of confections ranging from plated desserts and tempting bonbons.
After working with the Brennans for a while, I moved onto Diversified foods in New Orleans, working as a Pastry Consultant developing and testing recipes for the national chain. My next move was to Emeril’s Restaurant as the executive pastry chef, where I’ve traveled between New Orleans and Orlando instructing and perfecting each dish through the seasons. After working for Emeril’s for the next five years, I then moved on to become a Pastry Chef Instructor at the Notter School of Pastry Arts in Orlando. While at this school, I instructed students on subjects such as plated desserts, Classical cakes and Wedding cakes. My next venture was to move to Miami Beach and become the Executive Pastry chef of the four diamond restaurant Hakkasan in the world famous Fontainebleau hotel. I held this position for two years to then be promoted to Executive Assistant Pastry Chef on the entire property. Since entering this field I have only moved up and I strive to continue doing so.
Charles Barrett
Pastry Chef
Park 75, Four Seasons Hotel Atlanta
In January of 2012, Charles Barrett joined Four Seasons Hotel Atlanta as Pastry Chef. He not only brings with him undeniable enthusiasm for the pastry arts, but also many years of experience culled from stops at some notable Atlanta establishments.
His professional training was acquired through a culinary apprenticeship with the American Culinary Federation while working at the Atlanta Athletic Club. Although his early experience was not pastry related, his love of the ‘sweet stuff’ was cemented after an opportunity to train under Abby Ryland, a former US Pastry Team member. From there, he joined the team at the Cobb Galleria, one of the nation’s leading convention centers, and was instrumental in directing the scratch-bake operation. Prior to taking the helm in the pastry department at Four Seasons, Charles led the pastry program for A Legendary Event, an award-winning full-service special events company specializing in catering, design and floral.
As Pastry Chef at Four Seasons, Barrett oversees menu development, staff training and production. He is excited about the professional opportunities presented by his ‘home away from home.’ The hotel offers numerous paths to display pastry excellence, bridging many disciplines and styles. Motivated by the opportunity to change his menu seasonally and be creative with every special event at the hotel, Barrett is excited to continually find ‘new and innovative ways to surprise and delight his diners.’
Charles and his wife Jackie have recently moved to Flowery Branch, GA., a northern suburb of Atlanta that reminds him of his childhood home in Oakwood, GA. He remarks that Flowery Branch is a beautiful place to live and raise a family and a garden, and watch both grow and flourish
Announcing the Pastry Live Chocolatier of the Year competitors for 2016
Troy Tipton
The Omni Homestead Resort
Benjamin Kallenbach
The Ballantyne Hotel & Lodge
Ashley Baughman
IMU Restaurants & Catering by Sodexo
Cesar Barachina
Pearl River Resort
Cynthia Long
Asante
Ross Evans
Kuro
Kelly Smith
Smith & Adams Confections
Curtis Cameron
The Little Nell
Rocio Varela
The Fort Worth Club
Molly Cook
Norman Love Confections
Kate Weiser
Kate Weiser Chocolate
Rachel Pol
Rachel Pol Pastry
Ryan Stipp
Studio Brew
Lionel Touya
JMA Chocolates
Eric Le Rouzic
Princess Cruises
Christopher Botterman
Norman Love Chocolates
Natalya Shapiro
Chef Brulee Chocolates and Gateaux
Abderrahmane Neggaz
Chocotenango
Thomas Richberg
The Cosmopolitan of Las Vegas
Joshua Werner
Patisserie 46
Christian Castillo
Atlas Buckhead
Osvaldo Ortega
Tout Chocolat Mexico
Arthur Shapiro
Chef Brulee Chocolates and Gateaux
Gene Leiterman
Owner
CocoFlow
CocoFlow.com
After a succesful career in the medical marketing industry and several years travelingthe country, Chef gene Leiterman Translated his expiriences into his true passion – the culinary arts.
IN 2003 Chef Leiterman put his culinary skill to the test by opening a small caternig business, CocoFlow Inc., wiht his wife Kim leiterman. In 2005 CocoFlow expanded into a boutique chocolate shoppe, the firts of its kind in Oklahoma City. Using Traditional European style and technique as inspirtion, Chef Leiterman continued to develop CocoFlow’s signature line of chocolates. Today, CocoFlow Chocolatier is Oklahoma’s Premier Chocolate artisan, Offering Hanf crafted chocolates, decadant desserts, Custom chocolate sculptures and chocolate classes in their chocolate studio.
Chef Leiterman’s Confectionary Point of view is simple and truely artisan in nature. He believes that you must stress the fundamentals and excellence will follow.
In addition to owning and serving as chocolatier for Cocoflow Chocolate Cafe, Chef Leiterman serves as Director of Pastry Arts and Baking Programs for Platt College in Moore, Oklahoma.
CocoFlow Chocolatier
CocoFlow Chocolate Café
Chef Leiterman features his line of chocolates at CocoFlow Chocolate Café located in the heart
of Oklahoma City’s historic, downtown Bricktown. In addition to artisan confections, CocoFlow Chocolate Café offers an amazing line of handcrafted pastries, desserts, and espresso drinks.
www.cocoflow.com
100 E. Main
Oklahoma City, Ok 73104
405-524-9500
Info@cocoflow.com
Lionel Touya & Christophe Rull
Lionel Touya
Assistant Chef Chocolatier at
JMA Chocolates
CAP 2 years Pastry maker
CAP 1 year chocolate maker
1st place to the best apprentice of France (Meilleur Apprenti de France)
1st place chocolate show piece to bordeaux city
Young talent trophy
Rabelais des jeunes talent 2012
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.
Christian Castillo
Atlas Buckhead
Originally from Buenos Aires, Argentina, Chef Christian Castillo brings a new, fresh face to the Pricci pastry program. His passion for bold flavors and interest in molecular gastronomy fuel his creativity for creating innovative, unique and delicious pastries and desserts. He likes to experiment with savory and sweet flavors, creating the perfect balance to finish off a great Italian meal.
Christian graduated with Honors from Le Cordon Bleu with a degree in pâtisserie and baking. While in school and following graduation, he worked for three years under Pastry Chefs Heather Hurlbert and Alex Hwang at Cherokee Town and Country Club in Atlanta before taking the helm at Pricci.
Christian lives in Atlanta with his wife Juliana. In his spare time, he enjoys making pasta at home, exercising, painting and writing poetry.
Nicholas Pine
Co Co. Sala
Nicholas Pine is the assistant pastry chef of Co Co. Sala, Washington D.C.’s luxurious chocolate boutique, lounge and restaurant. He manages Co Co. Sala’s dessert, pastries, and chocolate production, and works along side Executive Chef Santosh Tiptur to create beautiful chocolate sculptures, sugar showpieces, and elaborate dessert buffets for private parties, special events, and charities.
Having developed a love for chocolate and art at an early age, Nicholas channeled his passion into a career choice. He graduated from the professional pastry arts program at L’Academie de Cuisine and received other certifications from prestigious national chocolate schools, including L’École Valrhona Brooklyn and Jean-Marie Auboine Chocolatier, Las Vegas.
From handcrafting artisanal chocolates with a range of flavor combinations from the familiar to the global and exotic to assisting chef instructors in pastry workshops, Nicholas is always looking for new challenges and opportunities to develop and expand his chocolate arts.
Tori McKinley
Madd Sweets
With a passion for food Tori McKinley threw herself head-first into the restaurant world. After several years in the restaurant industry, Tori graduated from The Art Institute of Atlanta under Chef Paul Bodrogi in 2008. She quickly became the Pastry Chef at Honey Bee Bakery in Oxford, Mississippi making Artisan Breads, Pastries, and Specialty Cakes for Owner/Pastry Chef, Shannon Adams, whom Tori credits much of her baking knowledge to.
In 2012, Tori travelled to New Zealand and studied the work of Pastry Chef and Chocolatier, Kevin Martin. After returning to Atlanta, she became the Pastry Chef at Affairs To Remember Caterers. In 2014 at Pastry Live, Tori unveiled “Madd Sweets.” Madd Sweets specializes in catered desserts for private events and specialty cakes, and is described as “familiar flavors revisited with fun.”
Tori is currently the Assistant General Manager and Event Coordinator at Tavernpointe in Atlanta, Georgia. In her spare time, Tori continues to compete in the pastry world and work on developing Madd Sweets.