Gary Ele

Gary Ele

Oz Patisserie

12 Years United States Navy. His hobbies include Sailing and Running when he is not making desserts. He has competed in Chocolate Fantasy, a fundraiser for Albuquerque Natural History and Palate to Palate, a fundraiser for the Art Department at Coconiono Community Collage in Flagstaff.

Ashley Baughman

Ashley Baughman

Indiana Memorial Union Restaurants and Catering by Sodexo

Ashley Baughman, CPC, a rising star in the pastry world, has achieved great success in her young career. Baughman joined The Omni Homestead Resort in Hot Springs, Virginia in October 2013 and was recently promoted to her current role as pastry supervisor as a result of her organizational and leadership skills. Her strong work ethic and adaptability to changing needs, along with her advanced culinary skills and initiative have been valuable throughout her career.

Prior to The Omni Homestead, Baughman was pastry cook 1 for the Taj Boston Hotel in Boston, Massachusetts, where she prepared items for breakfast, lunch and dinner service, culinary amenities, brunch displays and showpieces. Earlier in her career, she was the lead baker for Wright’s Dairy Farm in North Smithfield, Rhode Island and a pastry intern at the Cliff House Resort & Spa in Ogunquit, Maine.

At Johnson & Wales University, Baughman graduated magna cum laude in 2010 with an associate’s degree in applied science, baking and pastry and summa cum laude in 2011 with a bachelor’s degree in baking and pastry. While studying at Johnson & Wales, Baughman achieved the distinction of Certified Pasty Cook from the American Culinary Federation and in June 2011, she earned a certificate of completion from DCT Switzerland. In addition, she studied various chocolate techniques including sculptures, garnishes and truffles as well as sugar work in Vitznau, Switzerland. While in Europe, Baughman enhanced her culinary education with wine classes where she learned to create plated desserts based on the flavor profile from a sip of wine.

Santiago Consuelo

Santiago Consuelo

Tout Chocolat

After attending the culinary program at Claustro de Sor Juana University, Chef Santiago Consuelo started working in prestigious hotels such as Hotel St. Regis Mexico City where he was in charge of pastries and dessert production at the top notch Diana Restaurant. Chef Consuelo has also worked in some of the top restaurants in Mexico City. With over 8 years of experience in the pastry field, Chef Consuelo has always been passionate about pastry and chocolate . Nowadays, he works as an assistant pastry chef at the most prestigious chocolate boutique in Mexico, Tout Chocolat owned by Luis Robledo.

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.