Pete Schmutte

Pete Schmutte

Cerulean

Getting his start filling a bake case in Bloomington, Indiana, Peter Schmutte soon realized that his path lay in the kitchen. After several years cutting his pastry teeth in some well regarded private club bake shops, Schmutte headed to Chicago’s French Pastry School, graduating in 2005. His next steps took him to the height of contemporary cuisine with pastry cook positions at Tru and NoMI. He then undertook a position with The Wolfgang Puck company, executing parties and helping train staff across the Midwest. After getting his fill of life on the road, Schmutte returned to his roots in time to head up the newly opened Cerulean in Indianapolis, where he’s looking to up the Midwest’s pastry game.

Saber Rejbi & Plamen Marinov

Saber Rejbi

Saber Rejbi

Executive Pastry Chef
Advanced Gouremt

Chef Saber Rejbi grew up in the south of France where he fell in love with the world of pastry. Saber has acquired multiple degrees in pastry and baking including: CAP Pastry/Chocolate maker/Ice-Cream maker/Confectioner, Mention Complementaire (specialized in pastry), and an Advance Level of the Brevet Technique des Métiers (specialized in pastry). Saber learned to master the art of fine dining cuisine and pastry as a Demi-Chef de partie at the prestigious 5-Star Hôtel de Crillon under a Meilleur Ouvrier de France (MOF). Today, Chef Saber is the Executive Pastry Chef for Advanced Gourmet where he will continue to expand his already vast knowledge of the pastry and frozen-dessert industry.


Plamen Marinov

Plamen Marinov

Chef
Advanced Gouremt

Chef Plamen Marinov, while continuing his educational journey, has explored many adventurous avenues within the AG culinary offerings. Chef Plamen holds a degree in Culinary Arts and remains a full time student, pursuing his Bachelor’s degree in Food Science. Much of Plamen’s curriculum throughout his education has allowed him to dovetail the educational experience with the exciting modernist tools offered by AG including the Pacojet, the Effe Vertical Batch Freezer, and the all new Hotmix Pro. Plamen has been instrumental in the development of training tools used by the AG staff including frozen dessert balancing calculators and specialty frozen dessert recipes.

Kengo Akabame & Toshinori Akishiro

Kengo Akabame

Kengo Akabame

Pastry Chef
Imperial Hotel Tokyo

Kengo is the pastry chef at Imperial Hotel Tokyo since 2006. In 2009, he got the grand prix at International Junior Concours in Portgees. Also, in 2012, he won the Japan Bellecolade Award. He won many other domestic showpiece competitions in Japan. He is one of the most famous young chocolatier in Japan now.


Toshinori Akishiro

Toshinori Akishiro

Pastry Chef
Imperial Hotel

Toshinori is the pasty chef at Imperial hotel since 1996. He has been working under the executive pastry chef Kanjiro Mochizuki. He won numerous sugar showpiece championships including “Japan Cake Show Top of Patissier 2006” and “International Patisseire Grand Prix 2009” both held in Tokyo. As for IPGP, he was a captain of Japan team and his sugar showpiece got the best sugar showpiece award and the team got the gold medal. Now, he is more interested in chocolate. He got the gold award at Utsumi Cup Chocolate showpiece category in 2011.

Jean-Marie Auboine

Jean-Marie AuboineWith more than 25 years of Chocolate & Pastry Industry experience, Master Chocolatier and Executive Pastry Chef Jean Marie Auboine knew by 16 years of age that cooking was his passion. After graduating in 1988 from Lycée Technique Hotelier Quercy at age 18, he served at some of the world’s most esteemed restaurants. He began his journey at Le Louis XV – Alain Ducasse in Monaco, assisting the famed eatery in earning Michelin’s highest honor, Three Stars. Chef Auboine continued his distinguished career at several Michelin-starred restaurants, which included One Star Chateau de Mercués in France and Hotel Beau Rivage in Geneva, as well as the highly respected Two Star restaurant-hotel, La Pyramide Vienne in France.Continue reading