Chef Interviews
Jean-Jacques GranetLuis Amado
Recipes
Strawberry Gelee, Yuzu Yoghurt Mousse
Avacado Ice Cream
Pistachio Florentine
Pan De Elote (Sweet Corn Bread)
Photo Galleries
The Making of a Sugar Showpiece
Pastillage Showpieces
Airbrushing Pastilage
2007 National Team Pastry Championship
2006 World Team Pastry Championship
2006 World Team Pastry Championship (degustation)
2005 National Team Pastry Championship
2007 Culinary Casting Challenge
Stephane Treand MOF Sugar Casting Class
Susan Notter Calligraphy Casting Demo
Chris Northmore CMPC Plated Desserts
Stephane Treand MOF Air Brushing Demo
2008 Sugar Art Casting Challenge
2008 World Team Pastry Championship
petit gateauPlated
dessert Photos from the 2008 World Team Pastry Championships
More photos of chocolate and sugar
showpieces from the Championship
Petit Gateaux pastry photos
from the 2008 World Team Pastry Championships
Team Work Photos from the 2008
World Team Pastry Championships
Entremet photo gallery
for the 2008 World Team Pastry Championships
News Stories
Results are in from The 2008 Sugar Art Casting Challenge
The Sugar Art Casting Challenge Promo
Pastry in Europe is now availableLionel Clement from the Wynn Hotel in Las Vegas, Nevada, has won the USA national selection for the World Chocolate Masters
Chef En-Ming Hsu named Chef Instructor at the Fench Pastry School.
Dimitri Fayard named Chef Instructor at the Fench Pastry School.
Results for the 2008 National Bread and Pastry Championship that took place in Atlantic City, New Jersey, USA
Winners and more info about the Asian Pastry Cup
Naomi MIzuno Is the 2007 World Chocolate Masters Winner
Geoffrey Blount wins the Joseph Amendola Outstanding Member Award
Heather Hurlbert Named Southeast ACF PAstry Chef of the Year
The Pastry Profiles Newsletter
Geoffrey Blount, CEPC, Receives Joseph Amendola Outstanding Member Award
St. Augustine, Fla., April 21, 2009—Geoffrey Blount, certified executive pastry chef (CEPC), of Stanley, N.C., received the American Culinary Federation, Inc., (ACF) Southeast Region Joseph Amendola Outstanding Member Award at the 2009 ACF Southeast Regional Conference held at the Hilton Charlotte Center City,
Charlotte, N.C., April 18–20.
Presented by Southeast Region Vice President Elizabeth Baase, CEC, AAC, the award recognizes an outstanding culinarian from the Southeast Region who exemplifies culinary excellence and leadership. The award was established in honor of Joseph Amendola, CEPC, CCE, AAC, HOF (1920–2007).
Blount is executive pastry chef and head instructor at Bakery Bistro Initiative at Central Piedmont Community College (CPCC) in Charlotte, N.C., the school’s full-service bakery that helps raise scholarship money for baking and pastry-arts students. Blount is also a graduate of CPCC, where he earned an associate degree in foodservice management in 1995. He has continued his pastry studies through courses in plated desserts, chocolate centerpieces and sorbets at The French Pastry School, Chicago.
Prior to joining the staff at CPCC, Blount worked as executive chef at Gaston Country Club, Gastonia, N.C.; owner and executive pastry chef at Sugar Buzz Pastry Shop, now Sugar Buzz Pastry.com, a wholesale and consulting facility in Charlotte and Denver, N.C.; and as executive pastry chef at Renaissance Nashville Hotel, Nashville, Tenn., and Renaissance Baltimore Harborplace Hotel, Baltimore. Specializing in chocolate, Blount has competed in many culinary competitions since 1992, earning more than 10 medals in 2008. His career highlights include earning his certified executive pastry chef designation in 2008, participating in James Beard dinners in 2004 and 2005, being featured in Pastry Art & Design and being team captain of the 2001 Beaver Creek National Pastry Team Championship, which was featured on the Food Network. Blount’s career goal is to become a certified master pastry chef, of which there are only 14 in the United States.