Karis Brewington Riddick

Karis Riddick

Sweet Sentiments Bakery and Gifts

Karis B. Riddick is the Owner and Pastry Chef of Sweet Sentiments Bakery and Gifts. Her pastry ventures started in taking Wilton Method classes at a local craft store in 2011. Her grandmothers (with 9 children each), were the great inspiration for her decision to begin taking baking more seriously. In 2012, she began the Pastry Arts program at The Chef’s Academy, Morrisville, NC to further skill within her business and learn the art of classic french pastry methods. Karis will be graduating from the academy in November, 2014. Although her specialties are within fondant/gumpaste cake creativity, she enjoys all aspects of pastry including sugar art, lean and rich doughs, pies and pastillage. Karis is excited about the opportunity to participate within the Art of Cake Competition and happy to have been chosen.

Julie Bashore

Julie Bashore

Sugar Arts Institute

Julie Bashore, Master Confectioner, is a native of England who has an award winning, thirty-year background in Culinary and Confectionery Arts. Julie has taught courses and demonstrated at expositions in England, Ireland, France, Germany, Switzerland, Mexico, USA, Zimbabwe, Nigeria, Australia, New Zealand, Hong Kong, Costa Rica and Vietnam. Julie studied at Le Cordon Bleu in Salisbury Rhodesia; studied and taught at Fabilo International School of Confection in Lucerne, Switzerland; was accredited to the Swiss Chef’s Association and taught at Butler’s Wharf Chef’s School in London, England. Julie has worked extensively throughout the United States creating cake programs and training cake decorators at in-store, retail and specialized bakeries. Julie has written numerous articles for Modern Baking, American Cake Decorating and for the Retail Bakers Association of America. Julie catered for Embassies, High Commissions and functions up to 3000 people.

Julie also founded The House of Clarendon in Lancaster Pa. A bakery specializing in custom designed Rolled Fondant wedding and special occasion cakes using traditional, contemporary and lovingly funky designs. In addition to the bakery, Julie hosted a traditional English Tea Parlor serving a wide variety of eclectic savories, pastries and miniature desserts and an eclectic assortment of cakes.

Julie Bashore and her team (whom she personally trained) won THE ULTIMATE CAKE OFF competition on the national television network TLC. She believes this prestigious achievement was due to their extensive skills in all aspects of sugar arts, from Fondant work to cake carving, blown and pulled sugar, cocoa painting, Sugarveil, quilting and draping techniques, baking, butter-cream and many more.

Through her teaching in countries around the world, Julie noticed that there was a void in the market for formal recognition in sugar arts. She has developed a Sugar Arts Certification Program specifically for the sugar arts industry, to unify and standardize this specific career field: CAKE DECORATING AND SUGAR ARTS IS A CAREER UNTO ITSELF! A career that until now has not had the recognition it deserves.

Jan Lewandowski

Jan Lewandowski

The Blue Cake Company

Chef Jan Lewandowski, CEPC, is an instructor of Baking and Pastry Arts at the PTC Culinary Arts and Hospitality Management Institute (CAHMI) and co-owner of The Blue Cake Company, both in Little Rock, AR.

Jan graduated from the Scottsdale Culinary Institute in 1999, where she met her husband Steve. After a few years gaining pastry experience at The Country Club of Little Rock, The Peabody Little Rock and The Capital Hotel, she and Steve opened the Blue Cake Company in 2005, a custom cake shop that focuses on cakes from scratch and modern cake design. Blue Cake has been voted Best Wedding Cakes and Best Birthday Cakes in various local publications for the past several years.

Jan continues to create cakes for Blue Cake around her teaching schedule, but has spent the past few years focusing on teaching. At CAHMI, she oversees the ACF accredited baking and pastry program and instructs students in cake design, pastry techniques, breads and confections. CAHMI just moved into a brand new 60,000 SF building, with 11 kitchens, including it’s own baking lab and chocolate & confectionery lab- a dream come true for any pastry chef!

Glenn Rinsky


Jefferson State Community College

Glenn Rinsky PhD. is currently teaching baking pastry arts culinary arts and managament courses with The Culinary and Hospitality Institute of Jefferson State Community College Birmingham Al. He also taught with Culinard of Virginia College.
Glenn is a graduate of the Culinary Institute of America, and holds a doctorate in Leadership in Higher Education from Capella University. Glenn has worked in many facets of the food service industry beginning with his apprenticeship at the Maisonette Restaurant Cincinnati Ohio. He has been employed with Cummins Diesel corp, Kroger Corp, Marriott Corporation as well as nemorous retail cooking schools such as William Sonoma, Sur La Table and Jungle Jims.

Glenn owned and operated The Chef’s Kitchen Cakery in Cincinnati Ohio for over 12 years where he produced thousands of wedding cakes and was voted best wedding cake by Cincinnati magazine.
Glenn incorporates classic as well as contemporary styles in his work and views wedding cakes as an artistic expression of the pastry chef which helps to define the mood and focus of the event that the cake is prepared for. The cake has to also taste delicious.