Renee Ito

ReneeNesto

Cherokee Town & Country Club

Renee Ito is originally from the Pittsburgh, Pa area. In 2005 she graduated first in her class with an associates degree in Baking and La Patisserie from Le Cordon Bleu Pittsburgh(PCI).

She began her work experience at the Pinehurst Resort in North Carolina as an extern. Then she went to Atlanta, GA where she got a job as a pastry cook at the prestigious Cherokee Town & Country Club.

Since that time, she has worked under the tutelage of two very talented and decorated pastry chefs, both of whom were awarded pastry chef of the year. In 2008 she won an ACF Bronze Medal at the 2008 Pastry Salon in Atlanta, GA.

She currently holds the Assistant Pastry Chef position at Cherokee Club. She is also a CWPC and a registered proctor/instructor for ServSafe.

Thanks for all your time!
`R.Ito

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

ChristineJohns-Harris

Not a Crumb! Exquisite Cakes

NotACrumb.com

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!

Frederick Isla

FrederickIsla

Caesars Palace, Las Vegas

“Three years to forge one’s soul; thirty years to polish it” –Miyamoto Musashi.

This one of my favorite quotes, that I relate to my career. But, unfortunately it’s taking more than 3 years because there is always something new to learn every day.

Moving from the Philippines to Canada at a young age, I grew up having the influence of both eastern and western cultures. Never really knowing “what I wanted to be when I grow up”, I leaned toward the sciences where I felt I had a natural aptitude for. But, after working in hospitality and advice from my parents; I went into the culinary arts, earned a degree and found a new niche.

Under the watchful eyes of chefs from Culinary Team Canada and working for various chefs, I gained the skill and techniques needed to compete and excite myself to pusher further in my culinary career.

Not until I moved to Las Vegas, did I fully commit to patisserie. But, working for various hotels in Las Vegas and notable chefs like Jean – Claude Canestrier, Vincent Pilon, Randy Sebastian, Gianni Santin and now Carlos Salazar, have slowly developed skills to get to where I am now.

I have always had an interest in art, but never took any formal classes (self taught mostly). I find inspiration in almost anything (nature, industrial, feng shui, famous painters, and even my children’s drawings) and I try to interpret and emulate it in my cakes. Now I am known for my signature style of sculpted and hand painted cakes.