In 2012, Heather Hurlbert, Pastry Chef and “Cheftestant” on Bravo’s hottest new series, Top Chef: Just Desserts, launched HHDesserts, her new line of pastries ranging from couture wedding cakes, chocolates, and entremets. This award winning chef was most recently the Executive Pastry Chef at Cherokee Town and Country Club, ranked the #1 Platinum Country Club in the U.S. During Heather’s pastry career, she won the 2009 National Pastry Chef of the Year from the American Culinary Federation and in 2004 taking the gold medal at the IKA Culinary Olympics in Erfurt, Germany. Continue reading
Suzanne is an award-winning pastry chef with more than twenty years of experience including stints in Buenos Aires, Jumby Bay Island, West Indies, and Mexico City. In her illustrious career, Suzanne has headed the pastry teams at Sofitel Chicago Water Tower, Park Hyatt Chicago, Michel Richard’s Citronelle, The Inn at Little Washington and served as the corporate pastry chef for Michael Jordan’s Cornerstone Restaurant Group. In 2007 she received the Jean Banchet Award for Best Rising Star Pastry Chef.
A graduate of Johnson and Wales University, Suzanne also studied French cuisine at Ferrandi in Paris, plated desserts at Valrhona’s Chocolate School in Tain l’Hermitage and completed professional courses at The French Pastry School in Chicago, her hometown.
Today Suzanne is the Corporate Chef at ABS & Taylor Ent., providing hands on training on all equipment, demonstrating production and equipment maintenance, as well as recipe development and gelato training classes at the ABS & Taylor Ent. test kitchen.
Chef Daniel’s love of the industry arrived early, having his own omelet pan as a young boy. An early specialist in breakfast preparations, his formal professional training came at age 29. A career change became evident as he fell in love with all things baked and pastry. He graduated with honors from the Cordon Bleu in Portland, Oregon and has been a resort Pastry Chef for the last 20 years.
Having opened numerous properties in the USA and Caribbean, Daniel has always maintained his skills current and relevant. Whether it’s cooking for customers or judges, gaining valuable knowledge through competitions and continuing education, keeps him focused and driven.
Understanding the foundations of molecular to primitive cuisines, in addition to competing on a regular basis, has improved the quality and production of his work.
Chef’s career has helped to inspire and educate his cooks and assistants. Always focusing on continued engagement in the field, he has re-enforced training, learning and camaraderie. Setting the example for others is an invaluable commitment.
Being placed in the position to prepare delights for countless customers and celebrities, his skills have earned him many appearances in magazines, newspapers, and
television across the nation and abroad. Daniel’s work can be viewed at www.flickr.com/photos/pastry_chef_danny
Massachusetts native, Maura Metheny was formally trained in fine arts before turning to a career in pastry and chocolate. Upon earning her bachelor’s in fine arts in NY, Metheny then obtained an Associate of Science degree in pastry arts at Johnson & Wales University in Providence, R.I.
After graduation, Metheny accepted a job in Lucerne, Switzerland, where she worked in pastry and chocolate. She returned to the United States when offered a job in fine dining at The Ritz-Carlton, Naples. In 2001 Metheny accepted a position assisting Chef Norman Love while continuing to work full time at The Ritz. In 2003, she accepted a full-time position at Norman Love Confections as the Chocolate Production Manager for the Fort Myers-based confectioner, where she designed and oversaw the daily production of over 35,000 handmade pieces of ultra-premium confections, plus production of specialty lines for Love’s G Chocolates by Godiva and FM Artisan by Norman Love for Fannie May Confections.
In 2011, Metheny was promoted to Director of innovation and product design. In her new role, she is responsible for the development of new products and packaging design as well as the continued design and execution all chocolate lines produced at Norman Love Confections. Metheny, having traveled the world to numerous classes and competitions takes her inspiration from both industry and art.
In March 2013, she received a bronze medal in the 24th annual U.S. Pastry Competition for Pastry Chef of the Year sponsored by Paris Gourmet at the Javits Center in New York City. She previously competed in two Showpiece competitions and garnered silver medals in both appearances.
A consummate professional, Metheny strives each day to be better than the day before, and to assist Norman Love Confections in continually raising the bar within the industry.