Jaime VanderWoude


Lund Food Holdings, Inc. (Byerly’s)

Chef Jaime VanderWoude graduated at the top of her class with a degree in French pastry and baking from Le Cordon Bleu in 2005 with honors. She has worked since graduating as a French Pastry Chef for Byerly’s a gourmet market in Minnesota. As an up and coming multi-award winner she enjoys teaching and talking everything dessert. Her passion lies in creating custom pastry and wedding cakes for exclusive clientele throughout the Twin Cities. Chef Jaime is a sought-after guest speaker and has been featured prominently in lifestyle segments broadcast on local media. Most recently she appeared in Dessert Professional Magazine along with her recipes and a how to demonstration. She continues to hone her craft daily, persistently researching and experimenting with new techniques in an effort to remain on the cutting edge of the baking and pastry world.

Jessie Anne Reilly


Take the Cake Decor

Born and raised in Ontario Canada and currently residing in Somerset Kentucky, USA, I have pursued my dream in creative cake design as owner of Take the Cake Décor for the past thirteen years. After studying Food and Beverage Management with Cuisine at Algonquin College in Ottawa Canada I operated several restaurants including a Roast Beef House and a fine dining Italian bistro in Canada before relocating to Kentucky in 1996. Furthering my studies I graduated as a Chef Patisserie from Le Cordon Bleu, Ottawa, Canada and have studied sugar art with Chef Andre Renard MOF and Chef Christian Faure MOF. I have also studied gum paste with Nicholas Lodge and cake design with Collette Peters.

I am looking forward to this cake challenge.

Herlina Kwee

Herlina Kwee

Piedmont Driving Club

Even though my mom has always been baking for a living since she was little, I had never heard about about being a pastry chef till about 9 years ago. I learned about it when I watched too much Food network Challenge. I decided to go to the Art Institute of Atlanta after finishing a couple of completely different majors. Thanks to Chef Paul Bodrogi, I was introduced to the fun of competing and volunteering at various pastry events. Right now, I am just enjoying the ride while keep trying to improve myself and meeting amazing chefs along the way

Christine Johns-Harris


Not a Crumb! Exquisite Cakes


Christine Johns-Harris is the owner, head cook and bottle washer at not a crumb! exquisite cakes. not a crumb! exquisite cakes is a bespoke cakeshop that specializes in cakes with out of the box taste and design! A self-described Cakeist (cake artist and pastry perfectionist), Christine’s early training came from baking cakes with her mother, and memories of fantastic birthday cakes, but all the rest comes from her vivid imagination, and extremely colorful dreams.

A graduate of both Syracuse University and Columbia University, Christine is a former special education teacher, whose first love is children. Along the way, she discovered a passion for creating edible works of art, and the joy in living vicariously through the happy moments of others.

Christine has been creating cakes for over ten years, and enjoys the challenge that comes from never making the same cake twice!