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Cookbook Author and Pastry Chef
Chef Robert Gonzalez is a published cookbook author and renowned pastry chef. He first entered the culinary world as an intern at Tuyo while studying at Miami Culinary Institute, working with James Beard alum, Norman Van Aken. There he soon achieved the position of Head Pastry Chef, honing his specialized baking and imaginative dessert skills getting local recognition for his achievements. Robert made his Boston debut at the esteemed Bistro du Midi working alongside Executive Chef Robert Sisca bringing his unique talent to bread and dessert offerings. He was soon recognized as an Eater Young Guns Semi-Finalist for his magnificent creations along with rave reviews by Boston’s food scene critics.Chef Robert then joined Cultivar as part of their inaugural team as head of the pastry department. The highly anticipated opening of Cultivar at the Ames Hotel featured an in-house bread program and selection of rotating, produce-driven desserts to complement the New England food scene. Robert helmed the culinary team of the Concord Market as the Culinary Manager which focused on bringing customers the absolute best confections, breads, and foods with locally sourced ingredients.He published his first cookbook, Baking: The Ultimate Cookbook in January 2022 to high praise. Inspired to create desserts that are as unique and visually stunning as they are delicious, Chef Robert Gonzalez’s confections are designed to capture the hearts and imagination of every guest.
Associate Professor in Baking and Pastry Arts | The Culinary Institute of America
Chef William McCarrick, CMB, CHE is an associate professor in baking and pastry arts at The Culinary Institute of America. He currently teaches Hearth, breads, & Rolls, and Specialty Breads. “Bill”, is a graduate of the Academy of Culinary Arts in New Jersey. He headed to Europe after school to be trained by the masters in chocolate making, confectionery, bakery, and patisserie. Then, he moved to Asia where he gained tremendous experience as an Executive Pastry Chef with Ritz-Carlton, Shangri-La, and Grand Hyatt hotels before returning to London to join world-renowned department store Harrods. Chef McCarrick oversaw all chocolate, bakery, and pastry production for Harrods. He also won numerous awards in Malaysia, Indonesia, Singapore, USA, UAE, Turkey, and the UK, from the Best Drinking Chocolate to the Kempinski Hotels worldwide Dessert of the Year.
Chef and Owner | Elizabeth Moore Chocolates
Chef Susan Notter CEPC was born and raised in England she started baking at a young age, then attended culinary school while working in a pastry shop. After graduating Chef Notter had the opportunity to work in Germany for Konditorei Heinmann where she spent 3 years learning about European pastries and confections.Switzerland followed, and more experience with chocolate at Confiserie Bachmann in Luzern and Confiserie Honold in Zurich. While working in Zurich she started taking sugar classes with Ewald Notter, he had just started the sugar school in Zurich at that time. After a few months Susan joined the school full time gaining more experience with pulled and blown sugar and eventually teaching classes alongside Ewald. The school grew and became internationally renowned, this led to world- wide travel, including the USA to teach and demonstrate the art of pulled and blown sugar to many chefs.In 2000 she moved to Alabama to open the Pastry and Baking division of Culinard, at Virginia College. Chef Notter has spent many years in the education field, teaching and as program director of pastry arts programs. In addition to this she has represented the country multiple times and the Culinary Olympics in Germany, placed 3rd at the Queen of Pastry in Italy and successfully coached 1st and 2nd place winners at the same competition. Currently Chef Notter is the pastry coach of the USA Culinary Olympic Team which represents the USA in international culinary competitions. She has appeared on numerous Food Network shows including Halloween Wars where she had the honor of being part of the winning team on the first season.After spending the past 4 years as one of Felchlin‘s Corporate Pastry Chefs based in the USA representing the company with technical support for the US market she has now opened Elizabeth Moore Chocolate boutique where she is creating fine European chocolates, single origin chocolate bars, teaching classes and designing special occasion sugar and chocolate showpieces.Examples of Chef Notter's Professional Accomplishments include: 2018 Coached USA competitor for the Queen of Pastry Competition in Rimini, Italy, 2nd Place 2016 Member of Culinary team USA, Culinary Olympics. Erfurt, Germany; 2 Gold medals, 1 silver medal 2015 ACF Gold medal at Regional Pastry Chef of the year; National Pastry Champion – Chaine de Rotisseurs2014 Coached Chef Cher Harris for Queen of pastry Competition, 1st Place 2012 Represented the USA in 1st International Pastry Queen Competition, 3rd Place 2008 ACF Cake Decorating Competition, Atlanta GA, 1st Place2007 National Team Pastry Championship, Nashville, TN, 4th place2005 Beaver Creek Wedding Cake Competition, CO, 1st Place2003 Southern Pastry Classic, Atlanta, GA, 1st Place Television Appearances: Featured regularly on Channel 13 & Fox morning shows Food Network – Competition feature from Pastry Team Competition in Beaver Creek Food Network – Show “Great Big Pastry” Food Network – Rock and Roll Challenge Food Network – Sugar Adventures Food Network – Sugar Fashion Food Network – Halloween Wars Food Network – Cake Wars / Sugar Dome
Senior Instructor | JWU University - Charlotte Campus
Chef Harry Peemoeller is a senior instructor of Bakery and Bread Studies at Johnson & Wales University in Charlotte, NC. Originally from Hamburg, Germany, he earned his Master Bread Baker’s certification in 1982 from the National Baking Academy in Hannover, Germany. Prior to joining the faculty of Johnson & Wales University, Chef Peemoeller worked at various bakery operations in Europe, South America and the United States.He holds a bachelor’s degree in food service management from Johnson & Wales University, Norfolk Campus, a Level 3 Advanced Wine and Spirit Certification from the Wines and Spirit Education Trust, London and is a Certified Food Management Professional by the National Restaurant Association. He has been awarded the Teacher of the Year Award, Special Merit, Professional Development, Alumni and Outstanding Professional Achievement Award and was given a Special Recognition for contributions made over a decade representing by Johnson & Wales University.Chef Peemoeller won the 2008 National Bread and Pastry Team Championship in Atlantic City before he was selected as the captain of the Bread Baker’s Guild Team USA, which went on to win the Gold Medal at the 2010 Coupe Luis Lesaffre, gold at the 2011 SIGEP International Bread Cup in Rimini, Italy, the Silver Medal at the 2012 Coupe du Monde de la Boulangerie, and the Silver Medal at the 2014 Master’s de la Boulangerie in Paris, France.Always the avid competitor, he coached the 2016 Coupe du Monde de la Boulangerie Team USA as well as the 2012, 2015 and 2018 Baking Team USA that competed at the IBA International Bread Cup in Munich, Germany.In 2018, “bake” magazine recognized Harry Peemoeller as one of America’s top 25 Professional Educators and Mentors.EducationB.S., Johnson & Wales UniversityCertified Master Baker, National Baking Academic, Hanover, GermanyCertified Jouneyman Bread Baker, Baking Academy, Bad Oldesloe, Germany
Director of Culinary Industry Development | Auguste Escoffier School of Culinary Arts
Frank Vollkommer is a Certified Master Pastry Chef (CMPC) and the Director of Culinary Industry Development with Auguste Escoffier School of Culinary Arts.Chef Vollkommer is highly credentialed, earning gold and silver medals at numerous international competitions, including the “culinary Olympics” in Erfurt, Germany, and is a recipient of the Medal of the French Government. In 2010, Vollkommer was recognized as one of the Top 10 Pastry Chefs in America by Dessert Professional magazine and has been featured in So Good.. magazine, Pastry Arts Magazine, Pastry & Baking North America, and the book Food as Art.Chef Vollkommer also earned a Masters in Education (M.Ed.), and previously held teaching and leadership positions at Johnson & Wales University, The Culinary Institute of America, and the New England Culinary Institute, and is experienced in leading academic programming, curriculum, and instructional design strategies, and assessment.New boost