Posts tagged ‘Dessert Professional’

July 10, 2010

Dessert Professional: World Pastry Team Competition – The Concept

July 5 and 6 I worked for Dessert Professional Magazine providing social media coverage of the World Pastry Team Competition. Eight teams, composed of the world’s top pastry chefs, with three per team, competed for two days straight. The teams were from Denmark, Singapore, United Kingdom, Italy, South Korea, Japan, Mexico and the United States. Overall gold medal went to Japan, Silver to Italy and Bronze to USA.

Team United Kingdom’s Sugar Showpiece broke with three hours left – here’s a video of their completed entry.

Team USA Sugar Showpiece Detail

Team USA Sugar Showpiece Detail

The Concept of the Competition

Required Elements

Each team will be required to complete all of the following elements:

  • 1 Sugar Showpiece
  • 1 Chocolate Showpiece
  • 1 Chocolate and Sugar Tray
  • 3 Different Types of Chocolate Bonbons
  • 1 Entremet
  • 3 Different Types of Petits Gateaux
  • 1 Entremet Glace
  • 1 Plated Dessert

The Sugar Showpiece

The showpiece must be constructed wholly of sugar products and with few execeptions: everything must be created and assembled in front of the judges.

Some of the skills that will be witnessed include:

Boiling Sugar – This is the starting point of all sugar work. When sugar is boiled into the proper temperatures, it takes on the characteristics of molten glass, which can be poured into an existing mold or molded by hand. Color is often added.

Casting Sugar – Boiled sugar can be poured into molds of all shapes and sizes. In this competition, only simple geometric molds are allowed. A team that wishes to use a more complicated mold must create that mold during the competition.

Spraying Color – Edible color can be placed into an airbrush or specialized tool and sprayed. Spraying is preferred by chefs to color small sculptures and can create beautiful effects on larger ones.

Pulling Sugar – Boiled sugar is pulled repeatedly to create elasticity and to give the sugar a silky sheen. The finished product can then be molded into any desired shape.

Sugar Blowing – Similar to glass blowing, pulled sugar can be blown with either a hand pump or by mouth.

Pastillage – Used for decorative purposes, pastillage best resembles a white smooth modeling clay. It can be colored, rolled and shaped to create numerous design elements. When dry it becomes hard and brittle.

The Chocolate Showpiece

As with the sugar showpiece, the chocolate showpiece must be constructed wholly of chocolate and cocoa products and with few exceptions, everything must be created and assembled in front of the judges.

Some of the skills you will witness:

Tempering – Melted chocolate will not harden at room temperature unless it is first heated and cooled to specific temperatures in the process called tempering. All chocolate bars, for example, have first been tempered.

Tabliering – A very traditional method of tempering chocolate, tabliering involves spreading a portion of the heated and melted chocolate onto a marble surface and working it until it has cooled. The cooled chocolate is then added back to the remainder of the chocolate, bringing the overall temperature of the mixture.

Seeding – Another traditional method for tempering chocolate, small bits of chocolate are added to the melted chocolate a little at a time. The chocolate bits both cool the melted chocolate and encourage the cocoa butter to crystallize.

Spraying – Using the sirbrush, chocolate can be diluted and sprayed onto dessert surfaces to create an even brushed texture.

Marbleizing – Melted light and dark chocolate are swirled together and poured onto an even surface to create a swirled effect that mimics marble.

Chocolate BonBons

During the competition, each team must create three different types of bonbons. Of these three bonbons, one must be hand-dipped, one must be a molded ganache and one must be a non-chocolate filling.

Terms to know during this phase of competition include:

  • Molded bonbons – Chocolate candies can be formed in one of two ways. One classic method involves pouring chocolate into a mold to create the candy outer shell. Once hardened, a filling is piped into each shell, which is then sealed with additional chocolate. Chocolate molds come in all shapes and designs.
  • Hand dipped – Candymakers will sometimes first creat the filling, then dip it into tempered chocolate, shaping the finished product by hand with deftness and dexterity.
  • Ganache – Ganache is a combination of chocolate, heavy cream and flavorins (i.e. liquor) used as fillings or frostings in a wide variety of desserts.


As a requirement, each team must prepare three identical cakes with all of the components created from scratch in front of the judges. All the cakes must include chocolate as one of the ingredients but beyond that the chefs are free to let their imagination and taste buds take flight.

Of the finished cakes, one will be integrated into the sugar showpiece and the others will be reserved for judging.

There are dozens of varieties of cakes. Below are just a few:

  • Genoise – A classic French cake all chefs hold in their repertoire, a genoise is traditionally made up of just whole eggs, sugar and flour. A sugar syrup is often used to flavor and moisten the cake before the layers are assembled.
  • Biscuit – While they share the same name, a biscuit cake is completely different from the all-American buttermilk dinner accompianment. Moister than a genoise, the egg whites in a biscuit are beaten separately, then folded into the cake batter to create a light and airy tecture.
  • Dacquoise – Made of beaten egg whites, sugar and ground nuts, a Dacquoise is light and crunchy like a meringue.
  • Pound Cake – Traditionally made by adding a pound of this and a pound of that, pound cakes are richer than the above cakes due to the addition of butter and the fact that the eggs are not first beaten until foamy.

Petits Gateaux

The English translation for a petit gateau is “little cake”. Each team must prepare 3 different types of petits gateau. Of the three petits gateaux, one is a fruit pteit gateaux, one is a chocolate petit gateaux, and one of the petit gateaux will be of the team’s choice. Each team will decide the shape of the petits gateaux. The sixe of each petit gateaux should be between 80-100 grams. Each team must prepare a total of 39 petits gateaux to be displayed on the buffet, for degustation, and for photography.

Each petit gateaux will be judged on the following criteria:

  • Adherence to size restrictions
  • Outside appearance and decoration
  • Interior appearance
  • Flavor of the individual components
  • Balance of flavor overall
  • Texture
  • Balance of taste (example: sweet, acidic, bitter, salty)
  • Originality and innovation

Frozen Dessert

As part of the competition, each team must create a frozen dessert containing the following components:

Ice Cream – cold, rich and creamy, ice cream is a perennial favorite among kids and adults alike. There is American-style (sometimes called Philadelphia style) ice cream that is made with heavy cream and French-style ice cream that is custard based. All ice creams must be processed in an ice cream machine that manually or electrically freezes the base while mixing the contents to produce a smooth and even texture.

Sorbet – Lighter than ice cream, sorbets are usually made of fruit purees and juices or wines and liquers. They contain no cream or eggs. As with ice cream, sorbets must be processed in an ice cream machine. A non-machine spun frozen component – Parfaits, semifreddo, frozen souffles and frozen mousses are all names of ice cream-like confections that do not require procession in a machine. These are all subtle differences amongst these treats but all contain some combination of eggs, sugar and cream.

Cake component – There are dozens of cake variations from which to chose. See “Entremets” for a more detailed description of some examples.

Plated Dessert

After working within some very tough guidelines, this is where the chefs get to “let loose”. The freestyle format of the Plated Dessert section of the competition allows each team to create from their favorite ingredients and recipes. There are no restrictions on the number of components or their shapes so each dessert is sure to be as different as the chefs themselves.

Please see this page for the Competition Judges.

Please see this page for the Competitors.

July 6, 2010

Dessert Professional: World Pastry Team Competition Judges

I’m here at JW Marriot Desert Ridge Resort & Spa, working as socialmedia crew for Dessert Professional Magazine, covering the Carymax World Pastry Forum, Amoretti World Pastry Team Competition. The world’s best pastry chefs are here, judging. Let me share their bios with you…

President of the Jury

Robert Ellinger, C.M.B., C.E.P.C.

Robert Ellinger is Owner and Pastry Chef of Baked To Perfection, established in 1986, a retail/wholesale bakery operation in Port Washington, New York. Robert held positions as Head Pastry Chef for the Metropolitan Opera, The United Nations, The Water Club and The Garden City Hotel in New York. Born in Jericho, New York, Robert graduated from Sullivan County Community College’s Hotel/Restaurant Management Program with an Associate of Science Honors degree. Robert was then selected to attend Highbury Technical College in Portsmouth, England where he received the prestigious Chefs III Diploma. Robert rounded out his education when he returned and graduated with a Bachelor of Science degree from The Florida International University in Miami, Florida. In 1997 he successfully completed his Certified Master Bakers Exam and Certified Executive Pastry Chef Exam.


Carsten Kej

Carsten teaches at the National Pastry School in Denmark, where he has been an instructor for the last six years. He has worked in Kuwait, Norway, Mexico and USA, in pastry shops, restaurants and hotels. Over the past several years, he has been an active competitor.

Bjorn Krau

Bjorn is a Pastry Chef at “La Glace”, the oldest pastry chef in Denmark. He was an executive chef. He holds a degree in international management. Bjorn is a former competitor.


Biagio Settepani

Biaggio Settepani came to the United States from Italy as a child, and began working in the local pastry shop at the age of 13, thus beginning his lifelong passion for pastry and baking. He opened his first pastry shop at the age of 21, and then took over Bruno’s Bakery in New York City. Biaggio continues to grow his business, expanding Bruno’s Bakery and opening Pasticceria in July 2000.

He attended classes in pastry arts through Cacao Barry US, The School of International Confectionary Arts, The French French_Pastry School, Patisfrance/Paris Gourmet, L’Ecole Lentore, and Decor Italia. As an instructor for the New School Culinary Arts, he hopes to give his knowledge and experience to the future pastry chefs.

Biaggio has competed internationally, and among his accomplishments are the 2001 Medal of the French Government at the Salon Philanthropique NYC, Best Sugar Showpiece at the 2001 and 2003 National Pastry Team Competition, the Silver Medal at the Patisfrance Pastry Competition in 1999, the Bronze Medal “Grand Prixe du Chocolate” France in 1999 and the Gold Medal at the Salon Culinaire Philanthropique in 1998.

Iginio Massari

He is the most popular Italian confectioner in the world. He is the owner of the Veneto pastry store in Brescia, belonging to the Relais Desserts International.

Trainer and president of the Italian team who won the Pastry World Cup in Lyon in 1997 and trainer of the Pastry World Champions UIPGC 2004, founder of the Accademia Maestri Pasticceri Italiani (Italy’s exclusive master patissier association) and of Cast Alimenti school, he also owns the restaurant Carlo Magno in Collebeato (Brescia).

He has been proclaimed confectioner of the year 1999-2000 and of the decade in 2003 and has won many awards through the years. Consultant in the alimentary field, he is also the author of some technical books.


Kanjiro Mochizuki

Kanjiro is the Executive Pastry Chef at the Imperial Hotel in Tokyo. In addition to working extensively in Japan, he received additional training at the Culinary Institute of America.

He participated at the Coupe de Monde de la Patisserie in Lyon in 1989 and was a team leader of the Japanese team for the 2002 WPTC.

Shinsuke Nakajima

Shinsuke Nakajima, 50, is the Executive Pastry Chef at the Hotel New Otani in Tokyo. Nakajima’s delicious creations earned him star status long before he led the Japanese team to the top at the International Patisserie Grand Priz 2009 in Tokyo this past year. His signature Super Dessert Series includes masterpieces such as the Super Melon Short Cake, and sweets that combine Japanese ingredients such as sweet bean paste with Western staples such as puddings and roll cakes. A veteran on the pastry circuit, he and his team won the second prize at the 2002 World Pastry Team Championships in the United States.


Stephane Treand, M.O.F.

Stephane Tread is Executive Pastry Chef at the St. Regis Resort, Monarch Beach. He has worked internationally as an instructor and consultant. In 2004, Stephane became an M.O.F. (Meilleur Ouvrier de France), the top honor in the pastry industry in France. Specializing in sugar and chocolate showpieces.

Chef Treand has been in the pastry industry for over 25 years, winning awards shortly after his career began. In 2002 Stephane was a member of Team France at the World Pastry Championship in Las Vegas and took second prize in the international competition. In July 2005, he won the Food Network’s “Sugar Showpiece Challenge”, in Phoenix Arizona. Stephane’s latest title to add to his many accomplishments is 2008 World Pastry Team Champion alongside teammates Dimitri Fayard and Laurent Branlard.

Ramon Ramos

Ramon Ramos might be the most well traveled Ritz Carlton pastry chef in the world. In his almost twenty years with the Ritz Carlton organization, he has worked as a pastry chef or executive pastry chef at their locations in Laguna Nigel, Maui, St. Louis, Dearborn, Palm Desert, Shanghai and Los Angeles.

His goal is to continue to create signature desserts and become a better manager and successful businessman.

Ramon was featured in Pastry Art & Design magazine and participated in the 2007 Coupe de Monde.


Gael Etrillard

Gael is currently the Executive Pastry Chef at legendary Raffles Hotel Singapore.

Gael has begun his career in the Champagne area in France. After his two years of apprenticeship, he went on doing a chocolate specialization and worked for several Michelin Star restaurants such as “Les Crayeres” and “Auberge des Templiers”.

He moved to the UK in 1995 and after four years to Asia where he worked in several countries such as Japan, Hong Kong, and Singapore and opened hotels in Vietnam, China and the Phillipines. He also trained with M.O.F. Stephane Glacier, Jean Michel Perruchon and Pascal Caffet as well as three Michelin star chef Pierre Gagnaire. In 2007 he was given the opportunity to work as an instructor /demonstrator for Cacao Barry Asia Pacific where he was in charge of 11 countries. He is now overlooking the operation at the Raffles Hotel Singapore which includes a chocolaterie and 12 outlets.

South Korea

Woong Seo Jung

No bio available at press time.

In Cui Ryu

No bio available at press time.

United Kingdom

Nicholas Lodge

Nicholas Lodge is one of the top instructors in the current generation of sugarcraft artists at The International School of Sugar and Confectionary Arts since 1991, his work has been requested from the Royal Family and the White House alike. Nicholas was nominated, voted and approved for “Who’s Who in America” in 1994 and was voted into the International Cake Exploration Societe (ICES) Hall of Fame in 2001, being the youngest person to receive this honor. He is internationally known, not only for his unique skills in sugar art, but also for the quality of his demonstrations and classes, at which he inspires enthusiasm in everyone who attends. This reputation has also involved him in judging sugar art events around the globe.

Gary Hunter

Gary Hunter is the Head of Culinary Arts at Westminster Kingsway College, London. It is the country’s leading and most prestigious chefs school that has produced many talented chefs such as Jamie Oliver and Anthony Worral Thomson.

Traveling abroad frequently to work with leading chefs in countries such as USA, France, Holland and Belgium, Gary also works extensively throughout the UK giving culinary demonstrations and instruction. He has a strong practical background with international and Michelin restaurant experience and has represented the UK as an international judge in the World Chocolate Masters, indeed, he is currently recognized as one of the leading chefs in the art of chocolate.

In 1997 Gary represented the UK Government in Pakistan promoting UK food and has recently worked as a consultant in Italy. His role as UK Ambassador for Barry Callebaut UK enables him to present seminars and product knowledge for the industry. The Association Culinaire Francaise honored Gary with the Palmes Culinaires Diploma in 2003 and he has been awarded many gold medals for culinary competitions in the UK.

The author of three professional culinary books, published by Thomson, intended to help student and the catering industry chefs, Gary is currently writing a fourth book for publication in the new year. In 2008 he led a Junior chefs team from Westminster Kingsway College to Erfut GER to represent Great Britain at the World Culinary Olympics.


Ewald Notter

Ewald Notter, co-owner of the Notter School of Pastry Arts in Orlando, Florida, is considered a leading expert in the field. Known as an outstanding teacher, competitor, judge and consultant, he was the first inductee into the Pastry Art & Design Magazine’s Hall of Fame. In 1999 his team won the gold medal at the first Beaver Creek Team Competition and repeated this victory in 2000. In 2001 he competed as part of the United States National Team at the Coupe de Monde de la Patisserie in Lyon, France, and the US won its first gold medal. In 2003, Ewald was honored by the American Academy of Hospitality Sciences with the 5 Star Diamond Award as “One of the Finest Confectionary Chefs of the World”.

Anil Rohira

After his graduation from the CIA in 1995, Chef Rohira went on to work at the Balsams Grand Resort Hotel in New Hampshire, The Wigwam in Arizona and The Cloisters in Georgia. Chef Rohira was the shoo-in for a spot as Ewald Notter’s teaching assistant at the International School of Confectionary Arts. At the school, Chef Rohira joined forces with Chef Notter, to prepare and co-instruct the 24 Week European Pastry and Baking Program; a specialized program that explores leading pastry and baking methodologies, avant-garde design and detailed excellence.

Chef Rohira accepted the position as Corporate Pastry Chef for Albert Ulster Imports in 2001, a position he has held for 8 years. As of September 2009 Anil Rohira accepted the position as Corporate Pastry Chef for Felchlin Switzerland. Based in Mumbaie, he will be in charge of Demonstrations and Seminars in the Middle and Far East and will contribute to successfully promote Felchlin products in that area.

2010 Honored Distinguished Chef Johnson & Wales University; 2009 Pastry Chef of the Year National Pastry Team Championship in Phoenix, AZ; 2006-2007 Named one of the Top 10 Pastry Chefs in America by Pastry Art & Design Magazine; 2003 Team USA Captain and winner of “Best Sugar Showpiece” at the Coupe de Monde, Lyon, France.


Stephane Glacier, M.O.F.

Stephane began his career in 1988 working at la patissiere Alain Jeanne. He worked in New York from 1993-1995. He taught at “L’Ecole Bellout Conseil” and at “L’Ecole Lenotre”. He has won numerous competitions including the European Championship of Sugar Art and several competitions in 1997. In 2000, he became “Meilleur Ouvrier de France Patissier”. In 2001, he launched his own business “Glacier Formation et Conseil” doing demonstrations and teaching all over the world.

David Wesmael, M.O.F.

Glacier and World Pastry Champion, he is the Research & Development Corporate Chef for the famous Groupe Holder in France, including the Paul Patisserie Group and the not less famous Laduree pastry shops in Paris, and world-wide. Chef David Wesmael holds the Meilleur Ouvrier de France Glacier title and was a member of the French Pastry Team who captured the Gold Medal in the World Pastry Championship in Phoenix, AZ in 2006.

Jeffrey J Kingman, CEO Chalkboarder

July 6, 2010

Dessert Professional: Day Two of the World Pastry Team Competition

I’m in Phoenix Arizona at the Carymax World Pastry Forum, part of a social media team working for Dessert Professional Magazine, covering the Amoretti World Pastry Chef Team Competition.

Eight national teams (of three pastry chefs each) are going head to head here in day two of furious action. Nations represented are:


Katherine Velin Hansen, Team Captain (Executive Pastry Chef, Andersen Bakery, Copenhagen DEN)

Nichlas Jamie Frese (Pastry Chef, HC Andersen Konditori & Cafe, Copenhagen DEN)

Mads Kilstrup Kristiansen (Pastry Chef, Swiss Pastry Shop, Aarhus DEN)


Diego Crosara, Team Captain (Instructor Al Portego, Valdagno ITA)

Davide Maliziat (Championship competitor, ITA)

Fabrizio Galla (Coupe de Monde ITA)


Tai Chien Lin, Team Captain (Chocolatier, Raffles Hotel, Singapore)

Jaycent Lau Tse Kwang (Pastry Artist, Raffles Hotel, Singapore)

Alex Chonh Chi Hung (Chef de Partie, Stamford Singapore, Singapore)

United Kingdom

Javier Mercado, Team Captain (Pastry Chef Instructor, Westminster Kingsway College, London UK)

John Costello (Chocolate Innovation Chef, Park Cake Bakeries Ltd., Manchester UK)

Chris Loder (Pastry Chef Lecturer, Westminster Kingsway College, London UK)


Takao Yamamoto, Team Captain (Owner, Club Harie, JAP)

Yoshiaki Miyake (Pastry Chef, Ritz-Carlton Tokyo, Tokyo JAP)

Hiroshi Igarashi (Executive Chef, Mandarin Oriental Hotel Tokyo, Tokyo JAP)

South Korea

Kim, Deok-Kyu, Team Captain (Owner Chef, Patisserie Kim Deok Kyu, Gyeongam, KOR)

Oh, Byung-Ho (President, Korea Hotel Vocational Training Institute, KOR)

Ryoo, Jae-Eun (Owner, Provence Bakery & Cafe KOR)


Oscar Ortega, Team Captain (Pastry Consultant & Owner Atelier Ortega MEX)

Alejandro Lechuga (Patissiere/Consultant, MEX)

Mirko Bucci (Pastry Chef Instructor, GLION UVM San Luis Potosi MEX)


Kaushik Chowdhury, Team Captain (Executive Pastry Chef, JW Marriot Desert Ridge Resort, Phoenix Arizona USA)

Melynda Gilmore (Pastry Supervisor, JW Marriot Desert Ridge Resort, Phoenix Arizona USA)

Keith Taylor (Asst Pastry Chef, JW Marriot Desert Ridge Resort Phoenix Arizona USA)

There’s a wild amount of activity here.. The Learning Channel has four film crews, there’s about four local news crews and national publications are abundant.

You can follow Dessert Professional’s coverage of the event in Twitter at hashtag #wpfwptc or on Facebook at the Dessert Professional Fanpage

Team Mexico

Team Mexico


June 30, 2010

Dessert Professional Magazine at World Pastry Forum

We’ve got a veritable flurry of social media content messaging happening over the next seven days from our client Dessert Professional Magazine.

Dessert Professional Magazine

Rather than publish a hundred blogposts a day from this client into Chalkboarder News, we invite you to follow them directly:

DessertTube on Posterous

Dessert Professional on Facebook

Dessert Professional on Twitter

DessertTube on Twitter

DessertTubeTV on You Tube

You can also follow the activity via Chalkboarder’s Facebook and Twitter accounts – and through my personal accounts:

Chalkboarder on Facebook

Chalkboarder on Twitter

Jeffrey on Facebook

Jeffrey on Twitter

Many thanks (!) and I hope you can keep up 😉

# # (Jeffrey)

June 29, 2010

Dessert Professional: A message to all members of Dessert Professional

Dessert Professional

New York, NY

World Pastry Forum

The 2010 World Pastry Forum starts tomorrow, Wednesday, June 30th, featuring five days of classes from a faculty of world class pastry chefs, and ends on Sunday, July 4th. The World Pastry Team Championship starts the next day, ending on Tuesday, July 6th. Seven teams will compete over the course of thirteen hours to create chocolate and sugar showpieces and five different kinds of desserts – plated desserts, entremets, and more (tune in to find out what all five types of desserts are).

Dessert Professional will be on-site all day every day of the forum and championship bringing it to you “live” via Twitter, Facebook, and on video through DessertTube. We’ll be interviewing instructors and students, bringing you short demos from several of the classes, reporting from the Championship as it happens, bringing you information from Forum and Championship sponsors about what they’re showcasing – and we even plan to do some live streaming of important moments from the Championship.

THE BEST WAY way to keep track of what’s going on will be to use the Tweebus widget on the home page of – just click on the “Live Tweets” button for the up-to-the-moment Tweetstream. If you use Twitter, this widget keeps track of the “hashtag” #wpfwptc and you can follow @DessertPro from your Twitter account to make sure you get all the news as it happens. If you’re not a Twitter user you can still join in the discussion using the Tweebus widget on the home page of (Please let us know who you are by starting your tweets with your name, as in, “Clay says:”.)

If you have questions or feedback about the photos, videos, or reports we’re posting, please send them to us via Twitter using #wpfwptc and we’ll do our best to find the answers and respond. As always – thanks for your support. Without your continued interest and passion for The Art of Dessert none of this would be possible.

The moderation team
The DessertTube production team
All the staff and writers of Dessert Professional magazine

Visit Dessert Professional at:

# #

May 23, 2010

One Year And Growing

It was a year ago that Chalkboarder was created. My partner Judith and I spent eight weeks writing a business plan and meeting with Paul Speer of SCORE (a former CTO managing 5000 internationally in Web 3.0 development). Of course, not all has gone according to that plan and we’ve grown in unanticipated directions.

We’d like to take this moment to thank current and past clients:

Coffee Fest
Rewarding Feedback
Social Grub
Angela Tunner Brand
World Twang
Jenee Halstead
Dessert Professional Magazine
Oak Grove Coffeehouse

We’d also like to thank the following individuals for great conversations and dialogue over the past year:

Paul Barron, Carri Bugbee, Marsha Collier, Kerry Finstead, Matt Milletto, Zachary Cohen, Traca Savadago, Michael Atkinson, Amanda Hite, Joni Doolin, Jill McFarland, Brie Nadal, Kat Cole, Chris Brogan, Brian Solis, Eric Qualman, Chris Guillebeau, Ola Ayeni, Justin Levy, Ron Ruggles, Dan Schwabel, Amber Naslund, Sonya Schweitzer, Pia Proal, the crew at Evergreen DynamicsSo and so many, many others.

I personally would like to thank Judith Smith (VP/Co-Founder), Jennifer Kingman (Partner), Bill Bridgmon (Partner and VP Sales), David Rogers, Roger LeClerc, David Hiler, Cecilia Kingman-Miller and James Kingman. Your encouragement and support is greatly valued.

As part of our One Year Birthday, we’re very pleased to announce reaching a milestone. We’ve partnered with two outstanding individuals to empower deeper and more aggressive growth, based in Southern California and New York/New Jersey.

Southern California
We’re very excited to partner with Chef Sandra Mallut, an extremely accomplished professional pastry chef with deep connections world-wide, including Disney. Sandra will spearhead relational connections and socialmedia client development in California, Nevada and the Southwest, in addition to the dessert industry. Welcome aboard, Chef!

New York/New Jersey
We’re also very excited to partner with Matthew Vitrola, a double major honors student at Brown University, majoring in economics and linguistics, with a focus on new media and the social web and a professional interest in the hospitality industry. Matthew’s extrovert and analytic skills will be a valuable addition to Chalkboarder in pursuing new business in the Northeast. Welcome aboard, Matt!

We’re very appreciative of all the support, dialogue and encouragement we’ve received, especially from Social Media Club PDX here in Oregon. We’re excited to serve the community and our clients with greater knowledge and skill as we all move forward together.

Where’s the cake? Anyone want a slice? Ice cream too? The Vueve Clicquot is over at the bar 🙂

Jeffrey J Kingman