Peggy Tucker

Peggy Tucker

Peggy is internationally known, not only for her unique skills in sugar art, but also for judging, quality and fun demonstrations and classes, at which she inspires enthusiasm in everyone who attends. This reputation has opened many doors for her in the sugar world.

She is a Certified Master Sugar Artist, one of 28 in the world and is the owner of School Of Cakeology. She specializes in teaching the art of Sugar, Cake Design, and Cake Decorating, and is an International Instructor. She was named as one of Dessert Professional’s Top Ten Cake Artists of North America in 2014.
Continue reading

Stéphane Tréand MOF

Chef Tréand, World Champion and MOF, most recently served as the Executive Pastry Chef at the St. Regis Resort, Monarch Beach. Born in Paris, Chef Tréand began learning pastry in the C.F.A of Vincennes, France. Chef Tréand has a long list of awards and accolades; however, the most impressive one was awarded to him in February 2004. Chef Tréand received the top honor in the pastry industry in France with the M.O.F. (Meilleur Ouvrier de France) Pâtissier award, literally referring to the “best craftsman in France.” Most recently Chef Tréand added World Champion to his list of accolades after winning the 2008 World Pastry Team Championship.

A veteran of the food industry, Stéphane Tréand’s pastry journey began in Northern France at the age of 16 when his father sent him to work at the local bakery. Even after the hard time of apprenticeship he realized he had the passion for pastry.Continue reading

Matthew Ratliff & Raymond Blanchard

Matthew Ratliff

Matthew Ratliff

Assistant Pastry Chef
The Everglades Club

A graduate of the Culinary Institute of America, he holds an Associate’s Degree in Baking & Pastry. He stayed on at the CIA for a year’s fellowship as a teaching assistant. Matthew also participated in the recipe testing for the Culinary Institute of America’s newest version of Baking and Pastry Arts Mastering the Art & Craft of Baking & Pastry.

He completed his internship at the Ritz Carlton in Laguna Beach, California which included working in their 5 star, 5 diamond restaurant as well as all other areas of the resort.

After his time in sunny California he returned to the east coast, to become the Assistant Pastry Chef at Little Palm Island Resort & Spa located on Little Torch Key, Florida accessible only by boat or seaplane.

His next stop would be at Desserts International located in Exton, Pennsylvania, where he worked under Master Pastry Chef and owner Gunther Heiland. A wholesale bakery specializing in European style wedding cakes and extravagant desserts that are supplied to top restaurants, casinos and hotels all over the country.

Chef Ratliff has made his mark at The Inn at Perry Cabin, in St. Michaels Md. A 4 star hotel and resort. Providing custom wedding cakes, creative desserts at the Award Winning Sherwood’s Landing Restaurant.

Currently Matthew is working for CMPC Chris Northmore and the Everglades Country Club. Working as assistant pastry chef, Chef Ratliff is in charge of a small staff produce top quality pastries from scratch.

In 2006 Matthew started Competing in nationally ranked pastry completions. He has Placed 4th in the Paris Gourmet’s Pastry chef of the year. As well he has numerous Acf medal including 2 gold metals and the best in Show and winner of the 2009 and 2011 Orlando Pastry Challenge, and more recently ,won Food Networks Science Fiction Sugar Impossible Challenge, and Flying sugar. Matthew also won food networks Sugar dome, extream carnivals.

Chef Ratliff has participated in several charity events showing off his showpiece work including Sweet charity, and Meals with the masters. In addition to local charities as well.

Raymond Blanchard

Raymond Blanchard III

Pastry Sous Chef
The Everglades Club

As the AM Pastry Sous Chef of the Everglades Club, Raymond Blanchard oversees a dedicated staff of bakers and pastry cooks. Under his guidance, The Everglades Club provides plated desserts and buffets to some of the most prestigious events on Palm Beach Island.

Prior to the Everglades Club, Raymond was honing his craft working and staging at industry leading environments including Nico Osteria, Four Seasons, Grace, Charlie Trotters, Citronelle, and The Ritz-Carlton Pentagon City.

Ray discovered his taste for competitions after earning a medal for a cake competition while attending Florida Culinary Institute. Ray landed a spot on the student team and helped them to earn gold and silver medals. Since graduating with top honors from Florida Culinary Institute, Raymond has earned multiple showpiece competition medals at local ACF sponsored events.

Phetsada Mounnarath

Phetsada Mounnarath

PM Sugar Art

Born in California, raised in Connecticut, and currently residing in Georgia, Phetsada thrives off of change and exploring new places. There is only one constant that remains in her life: her sweet tooth!

After graduating from Georgia College & State University in 2010, Phetsada spent a few years traveling across a dozen countries before settling down in South Florida as an ESOL teacher. In between different cities and various odd jobs, cake decorating became the new go-to hobby. She found that she had an eye for clean lines and contemporary designs.

Phetsada recently left teaching to study under chefs Nicholas Lodge and Sunny Lee at the French Pastry School in Chicago. Upon graduating from the L’Art du Gâteau program this past December, Phetsada relocated to Atlanta where she currently designs at a local cake studio and assists classes at the International Sugar Art Collection.