Presents

JULY 2 & 3, 2007

Gaylord Opryland Convention
Center & Resort, Nashville, TN

Michael Angnardo, CMB back to top

TEAM CAPITAN

Michael graduated from The Culinary Institute of America in 1989 with an Associate Degree in Culinary Arts and also completed their 30 week Baking and Pastry Program. He also furthered his education by taking continuing education classes again at the CIA and The International School of Confectionary Arts in Chocolate and Sugar.

Michael is currently teaching at Johnson and Wales University, North Miami as a Baking and Pastry Instructor. Prior to Johnson and Wales he was employed at The Florida Culinary Institute as a Baking and Pastry Instructor, PGA National Resort and Spa as the Executive Pastry Chef, The Ritz Carlton Palm Beach as the Assistant Pastry Chef, the Ritz Carlton Philadelphia as the Executive Pastry Chef and The Avalon Inn and Resort as the Executive Pastry Chef.

Michael has won numerous awards in regional pastry competitions, and has been featured in Chocolatier Magazine and other local publications. Additionally, Michael has appeared as a guest chef on local television. Michael earned the title of Certified Master Baker in 2001.

Don Holtzer back to top

Don is the Executive Pastry Chef at the JW Marriott Desert Ridge Resort and Spa in Phoenix, Arizona. He was part of the culinary team at the Marriott Wardman Park Hotel in Washington, DC, and prior to that pastry chef at the Marriott's largest hotel, The New York Marriott Marquis.

Don began his career at the MGM Grand Hotel and Casino, followed by stints with the Eldorado Hotel, the Hyatt Regency in Kansas City, and the Park Hyatt and Sheraton Hotels in Chicago.

Don has competed internationally over the past 20 years. Among his accomplishments are the 1997 Gold Medal for Chocolate work at The International Geneva, New York, the 1997 Gold Medal for Chocolate Work at Salon of Culinary Arts, New York, the 1998 Gold Medal for Sugar Work, The International Geneva, New York, the 2000 Silver Medal Overall, Southern Pastry Classic, Atlanta, and the 2000 Best Tasting Cake, Southern Pastry Classic. He was also a finalist in the 1999 and 2000 Beaver Creak National Pastry Team Championship, and most recently the Food Network Vegas Pastry Battle in 2004.

Manfred Schmidtke back to top

Manfred Schmidtke’s passion for baking began at a young age in a small town in Northern Germany. He pursued an apprenticeship in baking and pastry in Germany from Master Pastry Chef, Mr. Karl Menke. After successful completion of his apprenticeship, Manfred decided to expand his culinary horizons and travel the globe to gain extensive baking and pastry experience. He traveled to cities such as: London, Jakarta, Rome, Sydney, New York, and Philadelphia where he was assigned various pastry chef roles and responsibilities. In Philadelphia he became the Executive Pastry Chef for the William Penn Inn Country Club. His passion for pastries and baking continued in the Philadelphia area and he followed his entrepreneurial spirit and obtained the “American Dream”. He opened his own European style patisserie.

Several years latter he relocated to South Florida and became a pastry chef instructor at the Florida Culinary Institute (FCI) in West Palm beach, Florida. A couple of years latter Manfred was promoted to Department Chair of the International Baking and Pastry program at FCI. He continues to develop high standards for the baking and pastry profession.

Among his accomplishments: in 1997 he received the title Certified Master Baker, in 1999 he received a leadership award in industry service, and in 2003 he received the title Certified Executive Pastry Chef through the American Culinary Federation (ACF).

Manfred has appeared in local newspapers and as a guest on local television. He was also a guest speaker on a radio talk show. In addition, he attended continuing education classes with world famous Pastry Chefs Sebastian Cannone (MOF), as well Pastry Chef Olivier Bajard (MOF). In addition, Manfred participated in classes at the International School of Confectionery Arts under the tutelage of Ewald Notter.