Ryan Stipp

Ryan Stipp

Fermented

Hailing from Macon, Georgia; Ryan graduated top of his class and obtained degrees in pastry arts, culinary arts, and restaurant management from Southeast Culinary and Hospitality College in Bristol, Virginia. Upon finishing his internship at the Blackthorn Club in Jonesborough, Tennessee, he began his career by taking over as their pastry chef in 2011. American Cake Decorating magazine has done a few different write-ups on Ryan throughout the year of 2014. Ryan has endured a Food Network competition called King Of Cones, where he placed 2nd in his episode. Ryan currently runs a wine and dessert bar known as Fermented. Never settling for complacency, he is always looking for new challenges, techniques, and knowledge to further his abilities and to deepen his passion. His next mission is to start bridging the gap between the cake world and the pastry world so that they can coexist harmoniously. He currently resides in Kingsport, Tennessee.

Eric Kroeker

Eric Kroeker

Caesar’s Palace Las Vegas

A little about me: Born in Columbus Ohio and I love sports. I was originally working towards a sports broadcasting degree, but the way things worked out, I was able to get into the Pastry Field and have been very happy working in the field.

Notable companies I worked for:
Norwegian Cruise Line America (HI)
Potowatomi Bingo Casino (WI)
Waukesha County Technical Collage (WI)
Bellagio (NV)
Caesars Palace (NV)

Deden Putra

Deden Putra

The Peninsula New York

Deden Putra began his culinary career in his native country of Indonesia, attending the prestigious National Hotel Institute of Indonesia and graduating with a degree in Culinary Arts. He has completed several advanced programs, including L’École Professionnelle Lenôtre certifications in “Desserts de Prestige a l’assiette” and “Pâtisserie” and is a member of the American Culinary Federation.my work is inspired by the motto “It’s not how you start, it’s how you finish.”Prior to working in Peninsula New York, Chef Putra held executive pastry chef position at Jumeirah Essex House New York and at top-rated California hotels and resorts such as the Bacara Resort and Spa in Santa Barbara, Hotel Sofitel Los Angeles and the Beverly Wilshire, Beverly Hills, A Four Seasons Hotel.

Cesar Barachina

Cesar Barachina

Chef Cesar Barachina started his career at an early age. When he was able to walk and talk, he was in the kitchen with his parents helping them cook the next family meal. As he grew up, the culinary arts was in his blood with his grandfather, father and brother being executive chefs. It was destined that he was to follow into the family tradition and take the culinary path.

So after graduating high school he attended the Florida Culinary Institute of West Palm Beach and enrolled in there International Baking and Pastry program where he discovered his love and passion for pastries. Studying under Chef Jack Marshall and Chef Manfred Schmitcke, Cesar honed his pastry and bread making skills. After graduating and earning his Associates degree, he decided to travel and learn from other great pastry chefs around the world. He traveled to Europe, Asia, and Australia to name a few, while staging in hotels, restaurants and anywhere he could, to learn and work with some of the great pastry chefs of the world.

When he finished traveling he settled down and started to work for companies such as The Ritz Carlton Hotels, Norwegian Cruise Lines, and Hilton Hotels. Most recently he has worked for L’Auberge Casino Resort in Lake Charles, Louisiana as the Pastry Sous Chef and was the assistant to Pastry Chef Bill Foltz, one of the top 10 sugar artist in the US. Now Cesar has taken a bigger role in his career as he has assumed the role of the Pastry Chef at Turning Stone Resort & Casino in Verona, New York.

Cesar is asked all the time why do you like pastry so much? His response “It’s not that I like it. It’s that I love it. It is my passion and my love to create great works of art and to put great flavor into them.” Cesar doesn’t see being a Pastry Chef as a career, but he sees it has his life and an adventure. Even with his new role, he never stops learning by attending pastry classes, keeping abreast with the latest pastry literature, competitions and pastry trends, he continually push himself forward. His very good friend Chef Rudy Van Veen once said, “Pastry will consume you and take over you and just enjoy the ride.”

Most recently Chef Cesar has competed in Pastry Live 2014 in Atlanta,GA in the categories of Chocolatier of the Year; Signature plated Dessert, and The Verrine competition. Chef Cesar also competed on The Food Network’s show called Sugar Dome in the episode “Cops and Robbers” in which he won 1st place and $15,000 in prize money. and he also competed in the 24th Annual US Pastry Competition for Pastry Chef of the Year in New York.