|Geoffrey Blount, CEPC, ACE, heads up the Baking & Pastry Arts (BPA) program on the Harris Campus.
He graduated from CPCC in 1995 after earning an AAS degree in Culinary Arts. Chef Blount also attended the French Pastry School in Chicago. A member of the American Culinary Federation (ACF) and the 2011 Charlotte Pastry Chef of the Year and Educator of the Year, Geoff has earned numerous awards including Best Pastry Shop-2005 & 2006, Top Ten Charlotte Chefs-2004 and his dessert creations were featured at both the 2004 and 2005 James Beard Dinners.Recently Chef Blount competed as part of Team USA at the Gelato World Cup in Italy, where the team won the coveted "Best Taste" award.
Between 1992 and 2012, Chef Blount has won over 39 ACF medals for the Hot Food, Bread, Chocolate, Pastry and Cold-Food categories in competitions throughout the US.He currently serves on the National Pastry Committee and is an ACF Certified Judge. His professional career includes stints as Pastry Chef, Executive Chef and Owner in top hotels, shops and clubs throughout the southeastern United States. Chef Blount is also the owner of the Sugar Buzz INC. and began teaching at CPCC in 2007.