David Lewis & Julie Eslinger

David Lewis

David Lewis

Executive Pastry Chef
The Brown Palace Hotel and Spa

Chef David Lewis was born and raised in rural Illinois. Growing up with country cooking he discovered the love of food was a passion of his. David began cooking in small restaurants and country clubs at the age of 15. That is when he knew he wanted to become a chef. After high school he left and moved to the “big” city of Joliet. That is where he received his Associates degree in Culinary Arts from Joliet Junior College. After school he began his professional career with Roy’s Hawaiian Fusion which landed him in Las Vegas. David then moved to working for hotels where he started at Harrahs. He left there and journeyed out to the sea where he worked for Norwegian Cruise Lines. Loving the land life more than the sea he traveled back to Las Vegas where he was pastry chef for Paris, Bally’s, and Planet Hollywood. Seeking the simple life again he moved to Colorado where he currently resides at the Brown Palace Hotel in Denver.

Lewis has competed in the 2010 & 2012 Pastry Chef of the Year Competition in New York. He also competed in Pastry Live 2012 & 2013 in Atlanta where he received “Best Artistic Showpiece” in 2012.


Julie Eslinger

Julie Eslinger

Assistant Pastry Chef
Colorado Convention Center

Julie is currently the Assistant Pastry Chef for Centerplate at the Colorado Convention Center in Denver Colorado. There she oversees the production of a variety of house made pastry items for corporate events, plated banquets, receptions, and other special occasions. Julie thrives on high volume and the energy and excitement that comes from delivering thousands of plates to a single dining room. She loves to push the envelope and deliver results. She is responsible for the training and development of her team, whom she loves and thoroughly enjoys working with. In 2012 Julie competed in the ACF Winter Salon in which she received a silver medal for her cold plated dessert. In 2013 & 2014 she competed in Sweet Times in the Rockies, a cake competition where she received both silver and gold medals. Her cakes have also made appearances in Cake Central Magazine.

Julie loves all things sugar, chocolate, and cake, and is constantly working to develop her own skills. While she was a student, she had the privilege to work with Chef Craig Winter, who first introduced her to chocolate and sugar sculpture techniques. Instantly she felt a connection with her artistic background and her passion for pastry. Julie graduated with an Associates degree in Baking and Pastry, and soon after began building sugar, chocolate, and bread sculptures for high end functions to deliver extraordinary experiences to her guests. She is proud to be a part of the Centerplate team, and is excited to see what the future holds for her. Outside of work Julie likes to travel when she can, be with friends, and eat at new restaurants.

Cher Harris & Joseph Settepani

Cher Harris

Cher Harris

Executive Pastry Chef
Hotel Hershey

As Executive Pastry Chef of The Hotel Hershey, Harris oversees everything sweet for all dining outlets at the Hotel. The Hotel has three a la carte operations, including The Circular Dining Room with a long history of Four-Star and Four-Diamond standards. The other Food & Beverage operations within the Hotel include The Cocoa Beanery Coffee House, Sweets Cupcake Shop, The Pool kitchen, The Spa luncheon, Room Service and Banquet Operations, including various weekend weddings. Overall Harris, with her skilled team strives to deliver high-quality sweets to guests while challenging new trends in pastry.

Harris thrives on the attention to detail and exactness needed for pastry. She is an active member in American Culinary Federation and serves on many local Occupational Advisory Boards in the area Vocational Programs. Harris has competed in multiple competitions earning bronze and gold medals and in 2014 was crowned Pastry Queen at the Ladies World Pastry Championship in Italy.


Joseph Settepani

Joseph Settepani

Bruno Bakery
Passion and love for the pastry world to follow his father’s legacy, Joseph Settepani decided to pursue
career as a pastry chef. He graduated from the Culinary institute of America in 2012.

As part of his journey he interned for Chef Gary Rulli in San Francisco, CA at Emporio Rulli. In 2013 he
was selected to intern at the French Pastry School in Chicago as a Pastry Chef Assistant, where he had a
great opportunity to work with well renowned pastry chefs such as Chef Wybauw, Chef Caillot, Chef
Fayard, Chef Cannone MOF and Chef Pfeiffer.

In 2012 and 2013 participated in the Societe Culinaire Philanthropique 144th/145th Salon Culinaire first
prize for best chocolate showpiece in show.

In 2012 competed in the Food Network show “Sweet Genius” where he placed third.

Since finishing his internship at the French Pastry School he has been running Bruno Bakery, one of the
three family owned businesses.

Bill Foltz & Cori Schlemmer

Bill Foltz

Bill Foltz

Pastry Chef
L’Auberge Casino Resort

As Pastry Chef at the award-winning, luxury L’Auberge Casino Resort in Lake Charles, Louisiana, Bill Foltz is responsible for overseeing a team of bakers and pastry cooks providing unique desserts for all L’Auberge food outlets, including eight dynamic restaurants, room service, large conferences and high end guest functions. Foltz maintains an environment that creates excitement for guests and employees; trains and retains a highly skilled workforce; maintains budget and staffing for efficient bakery operations; and effectively implements changes to improve operations and ensure quality baked goods and new menu items. He assumed the position in June 2009.

 

Foltz brings more than twenty years of dynamic experience to L’Auberge. He specializes in fine dining, high volume banquets and exquisite chocolate and sugar showpieces with successful leadership positions at 4-star/4-diamond rated establishments.

Foltz comes to Lake Charles from Dunwoody, Georgia where he was the executive pastry chef for Alon’s Bakery & Market; a multi-outlet bakery and market. Previously, Foltz was Restaurant Manager and Executive Pastry Chef at Salara Dessert Lounge & Bistro in Charlotte, NC.; the historic 350-room Sagamore Resort in Bolton Landing, NY., where he oversaw a team of pastry cooks supplying seven food outlets and a convention facility; and Assistant Pastry Chef of Pinehurst Resort & Country Club in Pinehurst, NC and Mohonk Mountain House in New Paltz, NY.

Foltz graduated from the NationalCenter for Hospitality Studies at SullivanCollege in Louisville, Kentucky with an associate of science in baking and pastry arts; and from HockingCollege in Nelsonville, Ohio with an associate of applied business degree in culinary arts technology. His extensive training includes certifications from Ewald Notter, Laurent Branlard, Olivier Bajard, Stephane Treand and Sebastian Canonne.

Among his many accolades, in 2006, Foltz earned a gold medal at the U.S. Pastry Competition and was named U.S. Pastry Chef of the Year and has been invited to judge the U.S. Pastry Competition since 2007; received a bronze medal at the 2009 National Team Championships; had consistently earned medals and honors at the U.S. Pastry Competition including 3 silver medals; won a gold medal from the French Consulate in Paris for Best Pastillage showpiece; a gold medal at the Annual Salon of Culinary Arts; and his pastillage centerpieces were featured in the National Culinary Review.  In 2010, he was awarded the prestigious honor of “Top 10 Pastry Chefs in America” by Dessert Professional Magazine.  Most recently Foltz earned a spot on the 2011 US World Cup Pastry Team and competed for the coveted “Coupe de Monde de la Patisserie” in Lyon, France where he captured the prize of “Best Sugar” for the Team. In 2013, Foltz was awarded Best Sugar Showpiece, Competitor’s Choice and Best Artistry for his team’s work in Pastry Live’s National Showpiece Championship.


Cori Schlemmer

Cori Schlemmer

Pastry Sous Chef
L’Auberge Casino Resort

As Pastry Sous Chef at the award-winning, luxury L’Auberge Casino Resort in Lake Charles, Louisiana, Cori Schlemmer is responsible for overseeing a team of bakers and pastry cooks providing unique desserts for all L’Auberge food outlets, including eight dynamic restaurants, room service, large conferences and high end guest functions. She assumed the position in March 2013 at Pinnacle Entertainment’s premier hotel and casino resort located in Lake Charles, Louisiana. L’Auberge features a 26-story hotel complex with 1,000 rooms and suites, championship golf course, full service spa and an expansive casino.

Schlemmer brings more than thirteen years of kitchen and management experience to L’Auberge. She specializes in wedding cake and specialty cake design and construction. Additionally, she assists the Executive Pastry Chef with high end amenities and showpieces, working in both chocolate and sugar to create elaborate and tasty displays for guests at the award-winning resort.

Prior to joining L’Auberge, Chef Schlemmer Her extensive training includes the PGA National Resort and Spa in Palm Beach Gardens, Florida where she medaled as a member of the resorts ACF Junior Competition Team. She held the position of Sous Chef at Greenhurst Country Club in Auburn, Indiana and was Pastry Chef at Basin Harbor Club in Vergennes, Vermont before joining L’Auberge.

Schlemmer graduated on the Dean’s List from the Florida Culinary Institute in West Palm Beach, Florida with an associate of science in culinary arts and a second degree focused on international baking and pastry. She continued her studies at the Culinary Institute of America at Greystone in St. Helena, California with classes focused on Artisan Breads and Advanced Wedding Cake Design.

In her free time, Chef Schlemmer is passionate about animal rescue. She also owns, breeds and shows Paint Horses and Quarter Horses.

About L’Auberge Lake Charles
L’Auberge Casino Resort is located on 242 acres of land in Lake Charles, La., two hours from the Houston metropolitan area. This premier facility is ideal for the business traveler or guest looking for the ultimate in hospitality and dining experiences, plus non-stop gaming action. The property includes a 26-story hotel complex with approximately 1,000 spacious rooms and suites; an 18-hole golf course designed by Tom Fazio; 26,000 gross square feet of meeting space, including a full-service business center and landscaped terrace space plus outdoor poolside lawn; two resort swimming pools, lazy river and private cabana courtyard; full-service barber shop, salon, spa and cardio fitness center; retail stores; ten innovative dining outlets; beachside bar, grill and marina; and top-name entertainment. The expansive 70,000 square foot casino features Vegas-like gaming action with 70 table games and approximately 1,600 slot machines, including a luxurious 7-table Poker Room, VIP Lounge and elegant High Limit Salon.

To learn more about L’Auberge, call reservations at 866-580-7444; visit www.mylauberge.com; find us on Facebook: www.facebook.com/laubergedulac ; Instagram @laubergelakecharles; or follow us on Twitter: @LAubergeLC . A complete project fact sheet can be found at www.mylauberge.com.

Kelsee Newman & Scott Turner

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Kelsee Newman

Pastry Kitchen Supervisor
Seelbach Hilton Hotel

Born and raised in Evansville, Indiana, Kelsee Newman developed a passion for food at a young age. The passion grew into an appetite for an education in culinary arts, which was fulfilled with an Associate’s Degree in Baking and Pastry Arts from the National Center for Hospitality Studies at Sullivan University. Her training in pastry arts was held primarily under the guidance of Chef Scott Turner. Chef Turner encouraged Kelsee to study and master skills in chocolate, pastillage, and sugar work.

While a student, Kelsee began her career as a pastry chef, working at Limestone Restaurant in Louisville, Kentucky. During this time, Kelsee was also working as an assistant instructor at Sullivan University. It was at Sullivan that she discovered the thrill of pastry competition. She began competing in several local and regional ACF competitions, which eventually led to competing in the IKA World Culinary Olympics in 2012 in Erfurt, Germany. Kelsee has participated and medaled in the following competitions:

  • ACF Southeast Regional Student Team competition 2011- Silver Medal
  • ACF Nashville competition 2011, Petit Fours- Gold Medal
  • ACF Michigan competition 2012, Chocolate showpiece- Gold Medal
  • ACF Cincinnati competition 2012, Chocolate showpiece- Gold Medal
  • IKA World Culinary Olympics 2012, Chocolate showpiece- Bronze Medal

Kelsee is currently working as the Pastry Kitchen Supervisor at the Seelbach Hilton Hotel in Downtown Louisville, Kentucky. She is also finishing her Bachelor’s Degree in Marketing and Management at Sullivan University. Pastry competition continues to be a priority for Kelsee in an effort to maintain and develop her skills while remaining current with today’s trends.


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Scott Turner, CEC, CEPC, CHE

Associate Chair & Professor Baking and Pastry Arts
Sullivan University

Chef Scott Turner’s career in foodservice began in equipment installation and repair on the East Coast. Chef Turner received exceptional training and knowledge in Culinary Arts and Baking and Pastry through the NCHS. His training in Pastry Arts was held primarily under the guidance of Certified Master Pastry Chef Walter “Spud” Rhea. He participated in regional culinary competitions. During his career, Chef Turner was awarded both gold and silver medals in competition by the American Culinary Federation. Additional training has included time spent with Chef Ewald Notter in the study of chocolate, sugar, and pastillage.

Chef Turner worked in some of the finer restaurants in Louisville. A major opportunity arose with the opening of a new resort on Grand Cayman Island in the British West Indies. Chef Turner took on the role of Executive Pastry Chef for the Westin Casuarina Resort. After returning from the Caribbean, the desire to develop and open a restaurant was overwhelming. That desire was realized through the opening of an upscale restaurant in LaGrange, Kentucky. Chef Turner had the opportunity to design, build, open, and operate his own restaurant.

Chef Turner’s hard work and passion paid off through the success of the restaurant. While developing the business, Chef Turner worked as a Chef Consultant and Marketing Associate with SYSCO\Louisville Foodservice. It was a challenge acting as chef and owner of a restaurant while working for such a large corporation at the same time. In March 2001, Chef Turner came to Sullivan University as a Chef Instructor, and a new passion was realized through teaching. He has taught in all of the programs within the Baking and Pastry curriculum but has a primary emphasis and finds his true passion in chocolate work. Every day as a faculty member, Chef Turner re-lives that first moment of passion through the eyes and hearts of the students attending Sullivan University. Chef Turner holds an undergraduate degree in Psychology and a Master’s Degree in Education.