Yolanda Hill

Yolanda HillYolanda Hill, born in Marietta, Georgia, was exposed to the love of cooking at an early age. Her grandmother was always known for her cakes and pies. Her mother enjoyed experimenting in the kitchen, changing recipes to create new and exciting menus. This atmosphere provided Ms. Hill the risk-free environment to test out her own skills in the kitchen. By the age of 17, Yolanda Hill knew that she wanted to become a pastry chef and open her own bakery. Since that day she has worked towards that goal. All of her choices of schooling and employment have moved her toward making that dream come true.

Ms. Hill received her Associate’s Degree in Baking and Pastry from Johnson & Wales University in North Carolina. She interned at the Hilton Charlotte Center City in uptown Charlotte. She has been working for a small cake shop in Marietta for over 4 years. As the Head Decorator, she assisted with the attainment of fame and recognition for the shop. This recognition continued to fuel the dream to showcase her work. It is her desire through this competition to share her gifts as a talented pastry chef and move her forward on her path to business ownership.

Ms. Hill has a real passion for the work she does, and loves the opportunity to create something wonderful for people to make their lives a little sweeter. Whether through a custom designed cake or baking pies and cookies for special events, what pleases her most is to see the excitement and satisfaction on a customer’s face.

See Some Of Chef Hill’s Work. Click for a better view.
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Gretchen George

Gretchen GeorgeGretchen K. George was born in Korea, and raised in Mechanicsburg, Pa. At an early age, she developed a love for cooking, and began her first professional cooking and cake decorating classes in high school. It was during this time, she realized that cooking was a profitable way to use your creativity and art skills.

In 1993, after graduating from (PICA) Pennsylvania Institute of Culinary Arts, she moved to Atlanta to begin her externship at the Ritz Carlton, Buckhead. Here rotating throughout the Pastry shop and learning how to make products from all shifts created a strong foundation. In 1996, she began work at the Villa Christina and soon met mentor Executive Pastry Chef Paul Bodrogi. Chef Paul was instrumental in fine-tuning her previous training, by putting emphasis on individual flavors, style, and creating unique desserts that had an emphasis on flavor.

Throughout the years, working at various restaurants, hotels and private clubs in the Atlanta area wedding cakes were always where her love was. Taking continuing education classes from Nicholas Lodge since the late 90’s has helped given her the expertise needed to become a true sugar artist specializing in wedding cakes and gum paste flowers.

Today, Chef George continues to do specialty cakes, but her main focus has been teaching. For the past 5 years Chef George has been teaching Baking and Pastry Classes at Le Cordon Bleu in Tucker, Ga. She has made appearances on the Atlanta Morning Show, and been seen in The Atlanta Business Chronicle, and Season’s magazine.

Joseph Cumm

Joseph CummEdenJoes Cakery


EdenJoes Cakery is an all occasion cakery. With 20 years of experience between them, Chef Joe and Chef Eden are committed to providing the cake you desire for any occasion.

Chef Joe is a classical trained pastry chef. He graduated Summa Cum Laude from Johnson and Wales University. He has entered and won several competitions at national cake shows and is now bringing his talent to the Tri-Cities area.

Chef Eden has recently graduated with a degree in Baking and Pastry Arts. She has focused on cake decorating the past couple of years and has assisted Chef Joe during cake competitions.

EdenJoes Cakery is dedicated to providing the customized cake of your dreams for any occasion. We also provide you quality information on the subject of Special Occasion Cakes and Cake Decorating.

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Katharina Craine

Katharina CraineKatharina Craine grew up in a small German village where she assisted her grandmother, a proficient baker, in creating pastries before she could even reach the counter. At age 11, Katharina moved to Atlanta, bringing those fond memories with her—in the form of cakes, tortes and cookies. Katharina generously wanted to share these childhood joys with others.

Upon graduating Summa Cum Laude with a certification in baking and pastry from Le Cordon Bleu Atlanta she moved to Dallas, TX to intern with award winning Chef Bronwen Weber of Frosted Art Bakery. Here Katharina continued to learn the fine art of cake making, and was hired on as a full-time cake artist.

Katharina has returned to Atlanta where she has honed her skills as a pastry professional at several prestigious pastry shops, restaurants and bakeries. She is currently the Decorating Team Leader at Sugarplum Visions in Marietta, GA, where her talent is showcased and consistently delights and amazes all.

Ever evolving in her craft, Katharina is driven by a passion for European tradition as well as a flair for modern, innovative style. As a Sugarplum Visions cake artisan, her work has been featured in The Atlantan Brides magazine, Good Day Atlanta and was recently showcased at the VIP grand opening of Tybee Island Wedding Chapel hosted by celebrity event planner and star of We-TV’s My Fair Wedding, David Tutera.

Sugarplum Visions

Marietta, GA
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See some of chef Craine’s work. Click for a better view.
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To view more of Katharina Craine’s creations visit Sugarplum-Visions.com