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August 31, 2008 |
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| TEAM CALDWELL - CLICK FOR TEAM PHOTOS
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JIN CALDWELL |
KRISTINA KARLICKY |
SALLY CAMACHO |
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| Jin Caldwell is the Pastry Chef/ Chocolatier at Ethel M Chocolates where she is responsible for overseeing the design and manufacturing of all artisan chocolate products for the chocolate lounges. Jin is a graduate of Scottsdale Culinary and continues her education by attending courses and seminars from pastry chefs from all over the world. Jin served as a Chocolatier & Pastry Chef for the Wynn Las Vegas Resort and Bellagio Hotel. She has received numerous awards for her culinary skills. Most recently Jin represented the USA at the 2006 World Ice Cream Cup in Rimini, Italy. Her chocolate-raspberry ice cream cake was awarded as “The Best Frozen Entremet” category. In 2003 she won the Grand Championship of The American Culinary Federation Culinary Challenge with 2 gold and 1 silver medal. | Kristina began working at a neighborhood bakery at age 15 and fell in love with the sweet smells and tasty delights of the kitchen. She went on to earn her Bachelor’s degree in Baking & Pastry Arts, Summa Cum Laude, from Johnson & Wales University. As part of the Cooperative Education curriculum, she worked at the award-winning Walt Disney World Swan & Dolphin. Kristina is currently working at Daniel Boulud Brasserie at the Wynn Resort. Preceding her move to Las Vegas, she worked at Garrison Confections in Providence, Rhode Island. Kristina is a pro-active pastry chef who has attended the World Pastry Forum 2006 and has also attended various hands-on seminars from talented Pastry Chefs from all over the world. | Sally Camacho received her Associates Degree in Culinary Arts at the California Culinary Academy in San Francisco. After completing her externship and employment at Caneel Bay Resort, a Rosewood Hotel property, in the Virgin Islands, she returned to San Francisco to complete the Baking and Pastry Program at CCA. Sally then worked directly under Executive Pastry Chef Donald Wressell at the Four Seasons Los Angeles at Beverly Hills for five years. Clearly a turning point in her career and the core basis of her training, she learned all aspects of the hotel industry from plated desserts to wedding cakes as well as helping Chef Wressell train and practice for his many competitions. In 2005, Sally relocated to Las Vegas, Nevada to open the Wynn Resort as an Assistant Pastry Chef for world renowned Pastry Chef Frederic Robert. The Wynn Hotel is the only five star five diamond casino/ resort in the world. Sally is currently the Pastry Chef at James Beard Award winning restaurant Bradley Ogden in Caesars Palace in Las Vegas. |
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