Pete Schmutte

Pete Schmutte

Cerulean

Getting his start filling a bake case in Bloomington, Indiana, Peter Schmutte soon realized that his path lay in the kitchen. After several years cutting his pastry teeth in some well regarded private club bake shops, Schmutte headed to Chicago’s French Pastry School, graduating in 2005. His next steps took him to the height of contemporary cuisine with pastry cook positions at Tru and NoMI. He then undertook a position with The Wolfgang Puck company, executing parties and helping train staff across the Midwest. After getting his fill of life on the road, Schmutte returned to his roots in time to head up the newly opened Cerulean in Indianapolis, where he’s looking to up the Midwest’s pastry game.

Justin Fry

Justin Fry

Norman Love Confections

Justin Fry was born in Wichita, Kansas and moved to his mother’s native country in the Philippines when he was 3 years old while his father served in the military. Ultimately, the family settled in Rio Rancho, New Mexico where he attended high school with studies in music.

Upon graduating from high school, Fry attended New Mexico State University as a music performance major. During his free time, he made cakes for friends and family and when asked to bake a wedding cake for a friend, he discovered a true interest in pastry. Researching videos on techniques, he became fascinated with artistry in chocolate which helped solidify his career path.Continue reading

Amanda Haba

Amanda Haba
Chef Amanda Haba is the corporate pastry chef at AUI Fine Foods (Albert Uster Imports). Her work in the AUI research and development kitchen includes educating customers, training the sales force, developing recipes, testing products, and menu consulting for our corporate clients. Chef Haba attended Johnson and Wales University in Rhode Island, earning her AAS in Baking and Pastry Arts and a BAS in Foodservice Entrepreneurship. She has worked at many of the Washington D.C. area’s premier food service outlets, and has won national awards and critical acclaim for her plated desserts and sugar showpieces.

Brittany Mateika

Brittany Mateika

Norman Love Confections

Brittany Mateika’s creative training in the chocolate world began in Naples, Florida. She took an apprentice position under her father, former Chef Philip Fincher, where she learned the foundational principles, theory, and precision of producing artisan chocolate and confections. Having the opportunity to expand her knowledge through a concentrated class under renowned chocolate confectioner Jean- Pierre Wybauw, her zeal and intensity for chocolate innovation was heightened, and she earned her way to Production Supervisor in the Naples factory where she excelled in all areas of product development and manufacturing. Several years later, Brittany accepted an extraordinary offer to join world renowned Norman Love Confections®, headquartered in Fort Myers, Florida. It is here that Chef Love has further taught Brittany the mastery and beauty of unparalleled Artistry in Chocolate® through the execution of techniques and exquisite creations that has garnered national and international acclaim.