CPCC’s Chef Geoff Blount wins local and international awards
Geoff Blount, CEPC, CEC, head of the Baking and Pastry Arts program at Central Piedmont Community College (CPCC), has been recognized for his culinary arts expertise at the local and international level. The American Culinary Federation (ACF) – Charlotte Chapter named Blount its 2011 “Pastry Chef of the Year” and 2011 “Educator of the Year,” while Team USA – comprised of Blount and four other chefs – won the “People’s Choice” Award and the International Press Award’s “Best Taste” category at the Gelato World Cup in Italy.
Blount was presented with the “Pastry Chef of the Year” Award for the second year in a row at the ACF-Charlotte Chapter’s annual President’s Ball. The award is highly regarded in the baking and pastry arts industry because recipients are selected by their peers. Blount will next travel to Kentucky in February 2013, to participate in the ACF-Southeast Regional Conference with other local award recipients. If he is named the regional winner, he will have the opportunity to participate in the national competition, preparing selected desserts and pastry work for a panel of judges.
Blount’s recognition as the “Educator of the Year” Award marks the second consecutive year that a CPCC instructor has been honored with the award. Last year, CPCC’s Jeff LaBarge CEC, ACE, co-chair of CPCC’s Culinary Arts program, was the award recipient. The award recognizes individuals who have helped lead, guide and direct students seeking a career in the culinary profession. Blount will be presented with a gold medal for exhibiting all of these qualities in the classroom and kitchen at an informal ceremony on March 12.
While the majority of Blount’s achievements have taken place on U.S. soil, his accomplishments also extend across the Atlantic to Italy where he was recognized at the 2012 Gelato World Cup as a member of Team USA. The team of five American chefs won the competition’s “Best Taste” and “People’s Choice” Awards for their assortment of flavored gelatos which included caramel, green apple, milk chocolate, honey cheesecake, mocha and pistachio white chocolate.
To learn more about Chef Geoff Blount, please visit http://www.cpcc.edu/hospitality-education/faculty-staff/geoffrey-blount. To learn more about CPCC’s Baking & Pastry Arts program, please visit http://www.cpcc.edu/hospitality-education/baking-pastry-arts-bpa.