Marc Aumont

MarcAumontMarc Aumont’s passion for pastries began virtually at birth. Raised in Chamonix Mont Blanc in France, Marc grew up in an apartment located above his father’s specialty chocolate and pastry shop, La Gerbe d’Or. Surrounded by the aromas and sounds of baking in the kitchen, Marc’s passion for baking grew and at age 11, he stood side by side with his father and learned the tricks of the trade. Two years later, Marc began a formal apprenticeship with his father’s company, where he honed his skills as a pastry chef. When Marc was only sixteen, his father passed away, leaving Marc to head up the family business.

From 1992-1998, Marc attended continuing education at Ecole National Superieure de la Patisserie ,sale the family shop when the mother retired ,when to open another shop with a partner, then met David Bouley, and later served as a consultant to the highly regarded New York based chef for the opening of Bouley Bakery. After the successful launch, Bouley wooed Marc from France to serve as his executive pastry chef. Continue reading

Natasha Capper

NatashaCapperNatasha Capper is the Executive Pastry Chef at the historic Piedmont Driving Club in Atlanta, Georgia. Born in Zimbabwe (Rhodesia), Natasha emigrated to the USA with her family in 1982. She holds a bachelor of science in Foodservice Management from Johnson & Wales University, Charleston, South Carolina. Through her career she has held numerous positions at such prestigious companies as The Grove Park Inn, Renaissance Hotels and The Ritz-Carlton Hotel Company.Continue reading

Andy Chlebana CEPC, CCA, CHE

Andy ChlebanaUpon completing an AAS in Culinary Arts from Joliet Junior College, Andy went to the Culinary Institute of America in Hyde Park to study baking and pastry. Andy began his career working for the Four Seasons Chicago focusing on fine dining desserts. His career has included positions at The Ritz-Carlton Amelia Island Grill Room, opening team of the Ritz-Carlton Washington D.C. and Pastry Chef/Corporate Account Manager at Albert Uster Imports, Inc. Andy has spent the last five years teaching baking and pastry at Joliet Junior College in Joliet, Il. He resides in Plainfield, Il with his wife, Heather and four children.Continue reading

Robert Epskamp

Robert EpskampAssociate Instructor
Johnson & Wales University
Charlotte Campus

Chef Robert Epskamp joined the faculty of Johnson & Wales University in fall 2004. Chef Epskamp earned his bachelor’s degree in Health and Cardiac Fitness from George Mason University in Fairfax, VA. After working in the field of cardiac rehabilitation for a number of years, Epskamp changed careers and earned an associate degree in Culinary Arts from Kendall College in Evanston, IL. He worked at many prominent Chicago establishments, including Swissôtel Chicago, Park Hyatt Chicago and Gerhard’s Elegant European Desserts in Lake Forest, IL. In 1995 Epskamp joined the faculty of his alma mater, Kendall College where he specialized in restaurant desserts, chocolates, sugars and wedding cakes. Epskamp joined Johnson & Wales University’s Charlotte Campus in 2004 where he specializes in chocolates, sugars and plated desserts.