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Geoffrey Blount
(left to right: R. Spellman, J. LaBarge, B. Lassiter, B. Boll, J. Bowen, M. Gaultney, D. Cheatham, P. Overcash.)
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Geoffrey Blount, CEPC, CEC, 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 2007 Pastry Chef 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. Between 1992 and 2007, Chef Blount has won over 8 medals, including 3 Gold Medals for the Hot Food, Bread, Chocolate, Pastry and Cold-Food categories in competitions throughout the east, including NC, Tennessee, Washington DC. 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 owner of the Sugar Buzz Pastry.com and began teaching at CPCC in 2007 |