Meet the Candidates

Andy Chlebana

Andy Chlebana, CEPC®, CCA®, of Plainfield, Illinois, is a culinary-arts instructor at Joliet Junior College, Joliet, Illinois, and is an ACF-certified Executive Pastry Chef® (CEPC) and Certified Culinary Administrator® (CCA). He holds an associate degree in culinary arts from Joliet Junior College, and studied baking and pastry at The Culinary Institute of America, Hyde Park, New York. He began his culinary career at the Four Seasons Hotel Chicago, Chicago, where he focused on fine-dining desserts and then moved on to hold positions at The Ritz-Carlton, Amelia Island, Florida, and The Ritz-Carlton, Washington, D.C. He served as pastry chef/corporate account manager at Albert Uster Imports, Inc., Gaithersburg, Maryland, and executive pastry chef at White Eagle Golf Club, Naperville, Illinois. Chlebana has competed in several national and international culinary competitions. He received ACF National Pastry Chef of the Year in 2008 and was named one of Dessert Professional’s “Top Ten Pastry Chefs in America” in 2013. He also competed as part of the ACF culinary team that placed second and received a gold medal at the 2013 Dubai World Hospitality Championship. Chlebana is a member of ACF Louis Joliet Chapter.

Victoria German, CEPC

Victoria German, CEPC®, of Calgary, Alberta, is a baking and pastry-arts instructor at SAIT Polytechnic, Calgary. She holds a culinary diploma from Highbury College, Portsmouth, England; a baker’s Red Seal, Canada’s interprovincial standards certification; and is an ACF-certified Executive Pastry Chef® (CEPC). She apprenticed in London before moving to Bermuda where she held several pastry chef positions. After relocating to Canada in 1995, German’s experience includes head pastry chef at Four Points by Sheraton Winnipeg International Airport and at The Fort Garry Hotel, both in Winnipeg, Manitoba. She also served as executive pastry chef at The Fairmont Palliser, Calgary. German has competed in numerous culinary competitions and has won several gold and silver medals. In 1996, she competed in the Internationale Kochkunst Ausstellung, commonly known as the “culinary Olympics,” in Berlin, Germany, as part of Team Manitoba that won a silver medal.

Susan Notter

Susan Notter, CEPC®, of Lancaster, Pennsylvania, is pastry-arts program director at The Pennsylvania School of Culinary Arts–YTI Career Institute, Lancaster, and has more than 30 years of experience as a pastry chef. She is an ACF-certified Executive Pastry Chef® (CEPC) and her titles have ranged from pastry cook at Konditorei Heinemann, Monchengladbach, Germany, to joint owner and instructor at the International School of Confectionery Arts, Zurich, and Gaithersburg, Maryland, to head of the baking and pastry department at Baltimore International College, Baltimore. Notter was named one of the “Top 10 Pastry Chefs” in the United States by Pastry Art & Design in 2009 and 2010 and was a member of the 2000 ACF Culinary Team USA that received a gold medal at the Internationale Kochkunst Ausstellung, commonly referred to as the “culinary Olympics,” in Erfurt, Germany. In 2013, she competed as part of the ACF culinary team that placed second and received a gold medal at the Dubai World Hospitality Championship, and, in 2014, she was named ACF Northeast Region Pastry Chef of the Year. Notter is frequently a guest chef at other culinary schools and has competed on several Food Network shows. She is a member of ACF Harrisburg Chapter.

Orlando Santos

Orlando Santos, CEPC®, of Detroit, joined MGM Grand Detroit in 2012 and is an ACF-certified Executive Pastry Chef® (CEPC). A native of the U.S. Virgin Islands, he attended Johnson & Wales University, North Miami, Florida where he majored in pastry arts. His experience includes executive pastry chef at the Duquesne Club in Pittsburgh, Pennsylvania, and Vince & Joe’s Gourmet Market, Clinton and Shelby Township, Michigan. He also competed on Bravo’s hit TV show “Top Chef Just Desserts” in 2011. As executive pastry chef at MGM Grand Detroit, Santos is responsible for dessert menu development, dessert concepts, and pastry production for all fine-dining venues, retail outlets, and banquet and catering facilities. He serves as a diversity champion and co-chair of the company’s Corporate Social Responsibility Council. In 2013, Santos was named manager of the year for his dedication and outstanding leadership abilities. He is a member of ACF Michigan Chefs de Cuisine Association.