With 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
Marc 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
Upon 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
Johnson & Wales University
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.