Pastry Live 2015 Winners!

Congratulations to the Winners;

The Showpiece Championship

Most Excellent Showpiece-Pastry Live

Winning Showpiece1

Winning Showpiece
Photo credit: Beatricess, Chicago School of Mold Making

Most Excellent/Best Overall, Sponsors Choice, Audience Choice, & Best Chocolate:
Kengo Akabame, Imperial Hotel Tokyo &
Toshinori Akishiro, Imperial Hotel Tokyo

Best Sugar Showpiece:
Cori Schlemmer, L’Auberge Casino Resort Lake Charles
Rachel Young, L’Auberge Casino Resort Lake Charles
Photo credit: Beatricess,
Chicago School of Mold Making

Competitors’ Choice: Julie Eslinger and Mariana Ramirez
Competitors’ Choice:
Julie Eslinger, Colorado Convention Center
Mariana Ramirez, Colorado Convention Center
Photo credit: Beatricess,
Chicago School of Mold Making

Best Artistry: Lionel Touya & Christophe Rull
Best Artistry:
Lionel Touya, Jean-Marie Auboine Chocolates
Christophe Rull, MGM Grand
Photo credit: Kricket Kirkpatrick

Signature Plated Dessert

01p Nicholas Blouin

02p Vincent Attali

03p Michael Craig
Photo credit: Beatricess, Chicago School of Mold Making

1st – Nicolas Blouin, ROSEWOOD MANSION
2nd – Vincent Attali, Joël Robuchon & L’Atelier de Joël Robuchon at MGM Grand, Las Vegas
3rd – Michael Craig, ST. REGIS ATLANTA

Chocolatier of the Year

Chocolatier of the Year - Brittany Mateika

2nd Place - Molly Rothermel

Audience Choice - Natalya Shapiro

Photo credit: Franziska Freking , Amoretti

1st – Brittany Mateika (Norman Love Confections)
2nd – Molly Rothermel (Norman Love Confections)
Audience Choice – Natalya Shapiro (Chef Brulee Chocolates & Gateaux)

The Dessert Cup




Photo credit: Franziska Freking , Amoretti

1st – Nicolas Blouin, Rosewood Mansion
2nd – Ben Kallenbach, The Ballantyne Hotel & Lodge
3rd – Curtis Cameron, The Little Nell
Audience Choice – Maggie Gibbs, Central Restaurant

The Art of Cake- Sculpted Cakes



Photo credit: Beatricess, Chicago School of Mold Making

2nd – Katharina McCawley, PRETTY CAKE MACHINE
3rd – Marilyn Bawol, UNIQUE CAKES

The Art of Cake- Tiered Cakes

AOC-1st-Place-Joseph Cumm

AOC tiers Phetsada Mounnarath 2nd Place

AOC-Tiers Irene Widjaya 3rd Place

Photo credit: Beatricess,Chicago School of Mold Making and Kricket Kirkpatrick

1st – Joseph Cumm, EDENJOESCAKERY
2nd – Phetsada Mounnarath, PM SUGAR ART
3rd – Irene Widjaya, PENINSULA NEW YORK

Student Chocolate Challenge

1st Place - Emily Holtz

2nd place - Brooke Ball

3rd place - Megan Kuk Photo credit: Beatricess, Chicago School of Mold Making

1st – Emily Holtz (Pennsylvania School of Culinary Arts)
2nd – Brooke Ball (Joliet Junior College)
3rd – Megan Kuk (Joliet Junior College

Pastry Atlanta

Best In Show – Naanstop (Neal Idnani)
Best Savory Pastry – Naanstop (Neal Idnani)
Best Confection – Karl Vivier (A Cacao Affair)
Best Frozen Dessert – Megan Brent (The Pig & The Pearl)
Best Petite Dessert – Geri Ravelo (The City Club of Buckhead)
Best Baked Good – Vivian Lee (Osteria Mattone)

Christian Castillo

Christian Castillo

Buckhead Life Restaurant Group

Originally from Buenos Aires, Argentina, Chef Christian Castillo brings a new, fresh face to the Pricci pastry program. His passion for bold flavors and interest in molecular gastronomy fuel his creativity for creating innovative, unique and delicious pastries and desserts. He likes to experiment with savory and sweet flavors, creating the perfect balance to finish off a great Italian meal.

Christian graduated with Honors from Le Cordon Bleu with a degree in pâtisserie and baking. While in school and following graduation, he worked for three years under Pastry Chefs Heather Hurlbert and Alex Hwang at Cherokee Town and Country Club in Atlanta before taking the helm at Pricci.

Christian lives in Atlanta with his wife Juliana. In his spare time, he enjoys making pasta at home, exercising, painting and writing poetry.

Nicholas Pine

Nicholas Pine

Co Co. Sala

Nicholas Pine is the assistant pastry chef of Co Co. Sala, Washington D.C.’s luxurious chocolate boutique, lounge and restaurant. He manages Co Co. Sala’s dessert, pastries, and chocolate production, and works along side Executive Chef Santosh Tiptur to create beautiful chocolate sculptures, sugar showpieces, and elaborate dessert buffets for private parties, special events, and charities.

Having developed a love for chocolate and art at an early age, Nicholas channeled his passion into a career choice. He graduated from the professional pastry arts program at L’Academie de Cuisine and received other certifications from prestigious national chocolate schools, including L’École Valrhona Brooklyn and Jean-Marie Auboine Chocolatier, Las Vegas.

From handcrafting artisanal chocolates with a range of flavor combinations from the familiar to the global and exotic to assisting chef instructors in pastry workshops, Nicholas is always looking for new challenges and opportunities to develop and expand his chocolate arts.

Tori McKinley

Tori McKinley

Madd Sweets

With a passion for food Tori McKinley threw herself head-first into the restaurant world. After several years in the restaurant industry, Tori graduated from The Art Institute of Atlanta under Chef Paul Bodrogi in 2008. She quickly became the Pastry Chef at Honey Bee Bakery in Oxford, Mississippi making Artisan Breads, Pastries, and Specialty Cakes for Owner/Pastry Chef, Shannon Adams, whom Tori credits much of her baking knowledge to.

In 2012, Tori travelled to New Zealand and studied the work of Pastry Chef and Chocolatier, Kevin Martin. After returning to Atlanta, she became the Pastry Chef at Affairs To Remember Caterers. In 2014 at Pastry Live, Tori unveiled “Madd Sweets.” Madd Sweets specializes in catered desserts for private events and specialty cakes, and is described as “familiar flavors revisited with fun.”

Tori is currently the Assistant General Manager and Event Coordinator at Tavernpointe in Atlanta, Georgia. In her spare time, Tori continues to compete in the pastry world and work on developing Madd Sweets.