Graduated from Colorado Culinary Academy in 2015

Pastry Chef

Previously served as Executive Pastry Chef at G.W. Fins

Mother from Honduras and father from Venezuela

Grew up in Metairie and attended Chapelle High School

Chef & Entrepreneur, Top Pop @toppop504

Graduated from ICC in 2016 focus on Caribbean + Creole cuisine with Leah Chase as a mentor

Externed with the Calhoun schools’ award-winning lunch program in New York

Executive chef at the Mardi Gras school of cooking and Southern Food and beverage Museum

served in the Navy

2Brothers1Love @2brithers1love is catering Business with Business partner Chef David

Haute Cuisine private chefting.

Graduated ICC in 2013 and is an outstanding alumni featured on their website

upon graduating ICC Chris won a 3 week scholarship for executive training in Italy

his culinary focus is Italian food

he is a graduate of Café reconcile in 2010 currently working as executive sous chef at

Graduated ICC in 2016 at the age of 19 in pastry arts

Grew up in Gentilly and graduate from Saint Augustine high school

Currently a full-time student in the University of New Orleans hotel restaurant and tourism

Management program

Worked as a pastry chef at coquette for two years under James Kubie

Currently working out of Dallas

Graduated ICC in 2016

His focus is on Creole cuisine

He is a proud father of Delon Armand Davis

Grew up in Algiers Louisiana and graduated from Helen Cox high school

Currently the Program Coordinator at Cafe Reconcile

Graduated ICC in 2018 always expanding his knowledge in different cuisines

Has experience in Mediterranean and Italian cuisine’s

Interned at the munchies test kitchen in New York and has been published on their website graduated from Chalmette high school

Executive Chef at Cafe Amelie

Graduated I see see you in 2013 with honors at the top of her class

Pastry chef

After graduation she traveled to south France where she was exposed to their high-quality pastries in bakeries

Grew up in New Orleans East graduated from John Ehret high school

Opened her own bakery studio chasing Wang, where she creates specialty cakes

Graduate of internal culinary Center in 2018 grew up in Saint Rose, Louisiana and attended NOCCA’s culinary arts program

Pastry chef with an emphasis on French seasonal and local ingredients, a passion for farm and table cooking

Assistant pastry chef to Susan Spicer at Bayona at age 16

Headed pastry at Couvant at the Eliza Jane hotel

Has a growing of her own catering business and pop ups Bumble Bees Pastries

Graduated I CC in 2013

Style of cooking is Creole homestyle

Attended high school at Walther L. Cohen graduated from blue Cliff College as a clinical medical assistant

First recipient of the chefs move scholarship,

French culinary institute (now international culinary center) alumni 2012 at the top of her class.

Graduate and former chef instructor at liberty kitchen

Grew up in uptown New Orleans

Food networks chopped champion

Mentors include Chef Leah chase, BBQ pitt master and NASA engineer Howard conyers, Executive Director of Ray Charles African-American Material Culture program and writer Zella Palmer, and Ms. Linda Green, the “Yakamein Lady”, caterer and entrepreneur

Culinary Instructor for Jobcorps and Chef & Entrepreneur of Chef Syrena Johnson Catering.