Southeast Region Pastry Chef of the Year

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Atlanta’s Heather Hurlbert’s Desserts Dazzle Judges in Regional Competition Hurlbert’s training, experience and dedication culminate in victory, as she is named ACF Southeast Region Pastry Chef of the Year. St. Heather Hurlbert CEPC

Augustine, Fla., April 21, 2009—Heather Hurlbert, of Atlanta, received the American Culinary Federation, Inc., (ACF) Southeast Region Pastry Chef of the Year Award at the 2009 ACF Southeast Regional Conference held at the Hilton Charlotte Center City, Charlotte, N.C., April 18–20. Hurlbert accepted the award at Monday’s Vice President’s Gala. Sponsored by Splenda®, the 2009 ACF Southeast Region Pastry Chef of the Year Award recognizes a pastry chef who has displayed a passion for the craft, has an accomplished reputation in the pastry field and has given back through the education of others by sharing his or her skills and knowledge. Hurlbert competed against two other candidates before being declared the winner. As this year’s Southeast Region recipient, Hurlbert will compete for the national title against the winners from the three other ACF regions at the 2009 ACF National Convention in Orlando, Fla., July 11–14. Hurlbert has worked as executive pastry chef at the nation’s No. 1 rated country club, Cherokee Town & Country Club in Atlanta, since 2005. She worked as assistant pastry chef and baker at the club from 1999 to 2003 under certified master pastry chef Chris Northmore, and was executive pastry chef at The Duquesne Club in Pittsburgh during her two-year hiatus from the club. An accomplished pastry chef, Hurlbert has worked in restaurants, resorts, hotels and country clubs across the United States. As executive pastry chef, she oversees a staff of six, and is responsible for scheduling, training, handling food cost, inventory, menus and coaching certified-master-chef candidates. Hurlbert earned an associate degree in culinary arts from The Culinary Institute of America, Hyde Park, N.Y., in 1993, and has continued her studies at The French Pastry School, Chicago; the National Baking Center, Minneapolis; l’Ecole Lenôtre, Paris; and the Notter School of Pastry Arts, Orlando, Fla. She has competed in many national and international culinary competitions. In 2004, she was a member of ACF Culinary Regional Team USA, which won a gold medal and placed third overall in the world. She has competed on three Culinary Super Challenge Teams, winning first place, second place and fifth place, and she also won first place in the U.S. Pastry Competition in 2001. Hurlbert’s goal is to attain the certified master pastry chef designation, of which there are only 14 currently in the U.S. She is a member of ACF Greater Atlanta Chapter, Inc. ;St. Augustine, Fla., April 21, 2009—Heather Hurlbert, of Atlanta, received the American Culinary Federation, Inc., (ACF) Southeast Region Pastry Chef of the Year Award at the 2009 ACF Southeast Regional Conference held at the Hilton Charlotte Center City, Charlotte, N.C., April 18–20. Hurlbert accepted the award at Monday’s Vice President’s Gala.
Sponsored by Splenda®, the 2009 ACF Southeast Region Pastry Chef of the Year Award recognizes a pastry chef who has displayed a passion for the craft, has an accomplished reputation in the pastry field and has given back through the education of others by sharing his or her skills and knowledge. Hurlbert competed against two other candidates before being declared the winner. As this year’s Southeast Region recipient, Hurlbert will compete for the national title against the winners from the three other ACF regions at the 2009 ACF National Convention in Orlando, Fla., July 11–14.
Hurlbert has worked as executive pastry chef at the nation’s No. 1 rated country club, Cherokee Town & Country Club in Atlanta, since 2005. She worked as assistant pastry chef and baker at the club from 1999 to 2003 under certified master pastry chef Chris Northmore, and was executive pastry chef at The Duquesne Club in Pittsburgh during her two-year hiatus from the club. An accomplished pastry chef, Hurlbert has worked in restaurants, resorts, hotels and country clubs across the United States. As executive pastry chef, she oversees a staff of six, and is responsible for scheduling, training, handling food cost, inventory, menus and coaching certified-master-chef candidates.
Hurlbert earned an associate degree in culinary arts from The Culinary Institute of America, Hyde Park, N.Y., in 1993, and has continued her studies at The French Pastry School, Chicago; the National Baking Center, Minneapolis; l’Ecole Lenôtre, Paris; and the Notter School of Pastry Arts, Orlando, Fla. She has competed in many national and international culinary competitions. In 2004, she was a member of ACF Culinary Regional Team USA, which won a gold medal and placed third overall in the world. She has competed on three Culinary Super Challenge Teams, winning first place, second place and fifth place, and she also won first place in the U.S. Pastry Competition in 2001. Hurlbert’s goal is to attain the certified master pastry chef designation, of which there are only 14 currently in the U.S. She is a member of ACF Greater Atlanta Chapter, Inc.

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