James Mullaney CEPC

James-Mullaney-s Pastry Chef James Mullaney lives the sweet life. His prolific talents bring beauty, whimsy and sublime indulgence to the tables of the finest establishments in Georgia.

Mullaney takes the artistic aspects of pastry to fresh heights through his award-winning showpieces. In 2005, he and his team took top honors at the National Pastry Team Championship held in Phoenix, AZ and has claimed more than 30 other medals in pastry and ice carving competitions over the course of his career. Mullaney was selected to represent the United States in 2006 and 2009 in World Pastry Championships, here in the U.S. and France.

Mullaney, originally from Pittsburgh, commenced his culinary career in the U.S. Army as a food service specialist, training at Fort Jackson,SC. He later graduated from an accredited Pastry Apprenticeship Program at The Cloister on Sea Island. He then expanded these skills further at chocolate schools in the pastry meccas of Belgium, France and Spain. Additional training at the Notter School of Confectionary Arts led to a full time position as lead instructor of baking and pastry.

Mullaney worked for the Sea Island Company / Mobile Five-Star Cloister Hotel for a total of 18 years, 9 as Executive Pastry Chef. He served as Pastry Chef of the Mobile Four-Star Loews Ventana Canyon Resort in Tucson, AZ and as Pastry Chef of the Five-Diamond Ritz-Carlton, Amelia Island, FL. Recently, he worked with Atlanta Foods International and QimiQ Corporation (Austria) working as Corporate Pastry Chef.

August 2012, Mullaney opened his own business “J Mullaney Pastries,” a consulting and catering firm serving clients around the world.

Rob Sobkowski

Rob SobkowskiChef Rob began his baking career at the age of ten at Piazza Bakery in Staten Island, N.Y., which was owned by his grandparents. While growing up he received intensive training by his father and grandfather, and upon graduating High School he assumed the position of full time decorator. In 1978 Chef Rob moved to Florida and a year later he and his father purchased Melody Diane Bakery in Sunrise and remained there as an owner-operator for ten years.

Chef Rob began teaching for The Art Institute of Fort Lauderdale in 1993 and has also taught at Johnson and Wales in Miami, Florida Culinary in Palm Beach, and The French Culinary Institute in Manhattan. He is a Certified Master Baker and has received numerous accolades for his pastry, sugar, and chocolate work, including two gold medals awarded by The American Culinary Federation.
Chef Rob has been a regular on the NBC 6 South Florida Today Show as well as appearing on The Food Network Challenge series 5 times. He currently holds The Guinness World Record for the Tallest Popcorn Structure.

In 2011 Chef Rob joined the Swiss Chalet team as their full time corporate pastry chef. He now spends his time traveling around the country doing demonstrations, teaching, and training food service professionals how to properly and effectively use Swiss Chalet products.

Michelle Tampakis

Michelle TampakisMichelle Tampakis is the Owner of Whipped Pastry Boutique, a wholesale bakery that specializes in gluten free products. The company also creates custom cakes, and confectionery items.

Michelle continues to teach in the Career Baking and Pastry Program at the Institute of Culinary Education in New York City, and is the Director of the Center for Advanced Pastry Studies (CAPS@ICE) program. This program offers continuing professional development for pastry chefs, through hands-on classes and demonstrations by high-level industry professionals.Continue reading

Rudolph van Veen

Rudolph vanVeenRudolph van Veen already knew he wanted to be a chef as a little boy. In 1985 he graduated from the Culinary School of Breda at the top of his class, and from that moment he was on his way to becoming a master chef. Rudolph won the title of SVH Master, the highest title for a Dutch cook when he was 27. In 2010 he took part in the first ever Dutch exam for the title “Master Patissier” and passed. Thus Rudolph holds both the titles of “Master Chef” and “Master Patissier”. Always looking to share his passion, he has authored nine cookbooks and has worked with a non-profit organization supporting entrepreneurial students. He has been cooking on Dutch TV since 2000 and presently host several programs on 24 Kitchen.