Darcy (Bishop) Thrasher

Darcy Bishop

Cero’s Candies

Darcy (Bishop) Thrasher is co-owner and head confectioner at Cero’s Candies in Wichita, KS. Cero’s Candies has been in continuous operation since 1885. Prior to purchasing Cero’s, Darcy was a production and continuous improvement supervisor at a prominent manufacturer of small aircraft. Candy making and pastry work was a hobby and an opportunity arose to purchase the historic candy shop. She and her mother purchased Cero’s Candies in 2010.

Her cooking philosophy is “looking back to go forward” which works cohesively with handed down recipes and creating new flavors and techniques. Darcy’s resourcefulness resulted in her updating of the current menu, remolding of her shop, and her award winning innovative style.

Darcy is a graduate of Indiana University and has an MBA from Baker University. She graduated top of her class at Ecole Chocolate School as a Professional Chocolatier.


Tamarra Thomas

Tamarra Thomas

Mama Cocoa’s Delights

Winner of Food Networks Sweet Genius, Winner of Bowie’s Small Business of the Year, and all around Bad Ass, Pastry Chef Tamarra Thomas has found her Dulce Vida. As an Army brat, Chef Tamarra had a childhood full of new adventures, new places and lots of new foods. Her mother had a rule, you had to try everything at least once. It was that very exposure to new flavors that started her on her culinary path. Through out her life Chef Tamarra always loved cooking. It was a favorite hobby of hers. Her career was something entirely different. She started off working in a traditional field enjoying a comfortable 9 to 5. But her creative side kept calling her, pulling her, tempting her. Finally she gave in. She decided to completely change her existence, and study the art of making delightful things. Chef Tamarra graduated from the Art Institute of Phoenix, with highest honors in Baking and Pastry. From there she continued her quest for knowledge by working in top restaurants, hotels, catering companies and even a gourmet cheese shop. All of this was done with one goal in mind; finding the best methods, and ingredients to make the best delights.

In 2011 Chef Tamarra opening Mama Cocoa’s Delights. Mama Cocoa’s is an artisan candy shop located in Bowie, Maryland. It is here that Chef Tamarra uses her creativity and knowledge to produce amazing sweet treats. Chef Tamarra makes all of her delights by hand, using only natural ingredients. Her attention to detail and quest for delightful perfection has gained her a loyal following across the country and even in the US Senate! After winning Food Network’s Sweet Genius Chef Tamarra has been featured on NBC News 4, Non-Stop Foodies, ABC, and Fox 5 Morning News. She has also spoken to Schools, Culinary Students and Empowerment Groups. Chef Tamarra plans on continuing to grow Mama Cocoa’s Delights. Staying on the path that has led to her many successes. She is also is hoping to inspire other to pursue their culinary dreams.

Charity Teague

Charity Teague

Hyatt Regency Tamaya

Charity Teague is the Pastry Chef at the Hyatt Regency Tamaya Resort. She designs elegant wedding cakes, extravagant desserts and is a two-time winner of the annual Chocolate Fantasy Competition, winning First Place in Sculpture and Best of Show in early 2015. She has designed and created the annual holiday gingerbread village display several years in a row where she treated locals and tourists alike to majestic large-scale gingerbread structures celebrating the culture and traditions of New Mexico. Her timeless confections are the culmination of countless tender moments she has shared with her family, her friends, and even complete strangers. She is the baker’s baker. As the big picture reveals itself, Charity’s life dedication to cake and to chocolate, is really a lifelong dedication to the celebration of people, of life and of love. She continues to widen the eyes of chocolate lovers with her artful execution of fantastic flavors.

Jordan Snider

Jordan Snider

Mandalay Bay Resort and Casino in Las Vegas, NV

I was born and raised in South Carolina, growing up in the coastal city of Charleston. My career started in a retail bakery producing artisan breads and croissants, later progressing to become a pastry chef at The Carolina Yacht Club. My wife and I moved to Las Vegas in 2010. I worked at the Mandarin Oriental to help achieve the hotels 5-star status and at the Paris Resort and Casino as Pastry Chef Tournant. I took the job of Assistant Executive Pastry Chef at Mandalay Bay in early 2013 where I oversee banquet, retail, restaurant and chocolate production with a staff of 60 bakers.

In November of 2013 my wife and I welcomed our first child, a daughter named Hazel Jacob. We have two dogs and a cat and in my spare time I enjoy playing golf, traveling, fine dining and spending time with my family.