Logo World Chocolate Masters

World Finals :

The Jury

Bennett, Robert (°2000) - USA

Bennett, Robert

New England Culinary Institute (NECI)
Apprenticed in several restaurants in Palm Beach, New Orleans,Louisiana, Florida as part of his education
Spent extra time in the pastry department

Professional experience:
April 1984 - Nov 1985: Executive Pastry Instructor (at NECI) - Created curriculum and trained students in the art of pastry making
Winter 1985 - 1986: Executive Pastry Chef / Consultant at Jumby Bay Resort, Antigua, West Indies - Designed pastry menus and trained staff for this Super-Deluxe Resort
April 1986 - May 1987: Executive Pastry Chef at Locust Club, Philadelphia - Designed pastry menus and trained staff for this Private Club
May 1987 - Jan 2001: Executive Pastry Chef at 'Le Bec-Fin', Philadelphia - Designed pastry menus, trained pastry staff, and produced pastries, ice creams, sorbets, petits fours and chocolates for this 5 Star restaurant
Jan 2001- July 2005: Chef / Owner Miel Patisserie - Created, designed and staffed this deluxe patisserie in Cherry Hill NJ. Opened April 2002. Opened 2nd retail space in Center Philadelphia Dec 2003. Miel produces for retail and wholesale.
Member of The Board of Directors of The North American Pastry Chef's Association
Co-founder of the Philadelphia Pastry Society
Several demonstrations on live television (Philadelphia's WHYY-TV12)

Awards and titles:
1985: Guest Pastry Chef / President Reagan's Inauguration
1989: U.S. Team Captain, Premier World Cup Pastry Championships, Lyon, France
1994: Distinguished Graduate Award NECI
Honorary Member: French Confederation Nationale
1998: Patissier / Confiseur / Chocolatier / Glacier
2002: Guest Pastry Chef / Chocolatier for Prince Andrew Duke of York, Golden Jubilee
2002: Guest speaker I.F.T./A.A.C.T. Annual meeting Philadelphia
2003: 'Dish of The Year' Philadelphia Magazine's Philly Cooks Competition
2004: Judge/Foodnetwork's 'Chocolate Challenge' and U.S. Bread / Pastry Chamionship
2005: Chocolatier for President Bush's Inauguration
2005: Appointed as Ambassador fot Bary Callebaut Chocolate Co.
2005: U.S. Ambassador/Consultant Los Cabos, Mexico
2005: U.S. Judge, World Chcoclate Masters Finals Paris, France

Donates petit fours, chocolates, pastries, frozen desserts to SCANtastic, the annual fundraiserfor Stop Child Abuse Now (SCAN)
Serves desserts to the annual dinner at Chef's Aid, a benefit for people in the food industry living with AIDS
Donates generously to more than 30 charities each year

www.cacaobarry.com www.callebaut.com Carma
Copyright © 2004 Barry Callebaut