Philip is a sought-after educator and has traveled internationally to bring baking education to ex-convicts, underserved populations, and recently-landed immigrants.

Sortun has a passion for educating bakers and chefs on how to capitalize on the unique flavors of Turkish and Lebanese flatbreads.

The chef instructor at Pennsylvania College of Technology shares valuable ideas for cake decorators wanting to elevate their creations with gourmet chocolate.

Weber, owner of Frosted Art Bakery & Studio in Dallas, creates cake designs that range from out-of-this-world sculpted cakes to the tiniest mini wedding cakes.

As culinary applications chef at Barry Callebaut, Seaman is always open to unique opportunities to promote the art of cake making and chocolate work around the globe.

The North American Pizza and Culinary Academy is led by Spizzirri, master Instructor and member of the World Pizza Team.

Gemignani is president of the World Pizza Champions and the first and only Triple Crown winner for baking at the International Pizza Championships.

Sousa is nationally recognized through her many first-place winning appearances on “Food Network Challenge” and on appearances on “The Oprah Winfrey Show.”

This Certified Master Baker teaches the next generation of bakers and pastry chefs how to transform excellent ingredients into artistically delicious expressions.

Haas teaches a variety of courses in the baking & pastry arts programs in the International Baking and Pastry Institute at Johnson & Wale’s Providence Campus.