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CHEF JAMES ROSSELLE

LOS ANGELES CALIFORNIA

 UNDEFEATED FOOD NETWORK CHALLENGE WINNER

“Do what makes you happy!” says JAMES ROSSELLE who is passionate about where life has taken him.  This wasn’t always the case for James.  He was in fact, going to school to study nutrition and dietetics. While in school, James realized he had a passion for food but in the form of cake and buttercream.  James quickly took a sabbatical from the field of nutrition to enroll in the California School of Culinary Arts in Pasadena. Upon graduating from the California School of Culinary Arts, James eagerly approached an opportunity to intern with master cake designer Ron Ben Israel in New York City.  Much of James’ artistry and technique is derived from the teachings of Ron Ben Israel and his emphasis on detail, creativity and color. After only six weeks of interning, Ron hired James on full time. Art, fashion and NATURE are inspirations for his cakes. “I find that pastry; cake design in particular, is much like the fashion industry: involving trends, seasons and colors. One of James’ most memorable moments was working on the “Peony Cake” featured on the cover of Modern Bride Magazine. “I am still proud of the pink peonies and thankful to Ron for the fantastic memory”.

Soon after the experience in New York City, James got the hunger to work in a pastry kitchen. Chicago was the next pastry destination. James interviewed with acclaimed pastry chef Gale Gand, co-owner of TRU restaurant and creator of Food Network’s “Sweet Dreams”. While at TRU, James honed his pastry skills with the guidance and knowledge of Gale Gand. “Learning about kitchen dynamics, recipe development and Gale’s concepts of plated desserts was unforgettable. Most importantly, getting to know Gale as a pastry chef, person and friend was an amazing experience”.

It was time to move on from Chicago and move back to the east coast, Florida, this time.  “I think it is appropriate to say… save the best for last”! While in Florida, James worked for the renowned sugar artist, chocolatier, and world champion Ewald Notter.  At the Notter School, James worked on the Notter chocolate praline line produced in the school kitchens. James was also a chef instructor in the 24 week European Pastry and Baking Program at the Notter School. “Helping students develop their skills and achieve their dreams while working with a master isn’t so bad!” “Ewald shared his knowledge and creativity in sugar and chocolate and it was truly a mind blowing experience”.

A successful instructor at the Ewald Notter School of Pastry Arts, James has left Florida to establish his own designer cake business in Los Angeles California. 

Additionally, James can be seen on the Food Network’s Challenge Series.  He has competed in several cake challenges; Sweet 16, Surprise Engagement Cakes, and Extreme Holiday Cakes.  James has impressively accomplished a “hat trick” winning all three challenges he has competed. He is also one of few cake designers to be undefeated on the Food Network.

... all this ~ and Kerry says he's cute, too!

James' Rum Cake Recipe

YELLOW CAKE 

8 egg yolks

1 c. Half and Half

3 tsp. vanilla extract

¾ c. butter

½ c. rum

3¼ c. cake flour

1½ tbsp. baking powder

1 tsp. salt

1¾ c. granulated sugar

 

RUM GLAZE

1 c. granulated sugar

½ c. butter

¼ c. rum

¼ c. water

 

YELLOW CAKE METHOD:

     Preheat the oven to 350º F. Whisk together egg yolks, Half and Half, vanilla, and rum in a bowl. Set aside. In a KitchenAid® bowl, combine the sifted cake flour, granulated sugar, baking powder, salt and soft (room temperature) butter. Mix together to form a mealy texture.

     Mix together liquid ingredients. Add 1/3 of the liquid ingredients to the sandy mixture and mix to form a paste. Continue mixing for one minute on medium speed. Scrape down the sides and bottom of the bowl with a rubber spatula.

     Add another 1/3 of the liquid ingredients and mix for an additional minute. Scrape down the sides and bottom of the bowl.

     Add the last 1/3 of the liquid ingredients and continue mixing for an additional minute.

     Pour the cake batter in prepared cake pans. (This cake is best if baked in a Bundt® pan). Bake cake at 350º F for approximately 45 minutes to one hour. The cake is done when a toothpick comes out clean from the center of the cake. Allow to cool for five minutes.

 

RUM GLAZE METHOD:

     Combine all of the ingredients in a sauce pot and bring to a boil. Spoon the glaze over the top and sides of the warm Rum Cake. Cool completely and invert on a serving platter. Serve Rum Cake with sweetened whipped cream and fresh berries.

 

 

Marina Sousa & Dawn Nemec

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MARINA SOUSA AND DAWN NEMEC

 JUST CAKE

712 CAPITOLA AVENUE

CAPITOLA CA 95010

 www.justcake.com

MARINA SOUSA is the owner and designer of JUST CAKE, located in the Monterey Bay area of California.  

After successful careers in visual merchandising and the entertainment industry, a twist of fate brought Marina to the doorstep of an upscale cake design studio in Beverly Hills. There she discovered her passion and unique talent for designing cakes. She had the rare opportunity to hone her skills while working with world-class event designers and celebrity clientele. Knowing she ultimately she wanted to go out on her own, Marina enrolled at the Culinary Institute of America in Napa Valley. Sousa holds a degree in Baking & Pastry Arts, and graduated at the top of her class; she was also the recipient of the CIA’s Baking Achievement Award. After graduating, Marina decided to leave Los Angeles where she had spent the past ten years, and returned home to the Central Coast. 

JUST CAKE was launched in January of 2003 and Marina quickly earned recognition for her impeccable style and the unmatched quality of her cakes, which resulted in what many have described as the "ultimate cake experience."

Marina’s work has been featured in several magazines -- including InStyle, Brides, Modern Bride, Weddings of Distinction, GO Wedding Style and People magazines.

Additionally, Marina can be seen on the Food Network where she has impressively clinched first place multiple times on Food Networks “Challenge” series. She has also served as a judge for the series. The Food Network has featured her work on several specials; she was chosen to create the wedding cake for the winners of “Food Network Caters your Las Vegas Wedding” as well as create a showpiece cake for the first ever “Food Network Awards.” However, Marina’s favorite appearance was  “Fantasy Weddings,” where she had the honor of making the wedding cake for her friends, Keegan Gerhard & Lisa Bailey. 

Marina brings a unique perspective to the art of designing cakes. Her background in theatre and fashion allow her to envision designs through an uncommon lens. Experimenting with structure and defying gravity are equally as intriguing to her as replicating intricate lace.

Sugar art has proven to be the perfect medium for exploring all facets of the arts – for Marina, the ideal merging of artistry and passion.

DAWN NEMEC is a designer with JUST CAKE.

Although she spent her early years completing a degree in English and pursuing a dream of being a writer, Dawn Nemec spent her summers making muffins and icing cakes in a variety of bakeries. Gradually her enthusiasm for baking overcame her desire to write, and soon she decided to devote herself to the world of pastry. After spending three years in Italy, she baked in restaurants and bakeries in New Orleans before working under top pastry chefs in San Francisco.

Dawn began her focus on wedding and specialty cakes in 1999 when she moved to the Monterey Bay area. Dawn made a name for herself as a designer working for The Buttery Bakery; later she joined Marina at Just Cake in 2007.

Their first project together was the Food Network’s Award Cakes Challenge, in which Dawn assisted Marina. Shortly thereafter, they reversed roles, with Marina assisting Dawn in the Food Network’s Haunted Gingerbread Challenge -- both competitions resulting in the $10,000 grand prize and gold medals for the duo.

Dawn specializes in lifelike gum paste accessories for cakes. Dawn’s favorite creations involve fashioning an edible environment on a cake and then populating it with sugar creatures that look so alive, they might step off the cake at any moment. Essentially self-taught, she brings a lifetime of artistic pursuits and study to her craft of creating wedding cakes that are entirely unique.

SO WHAT WILL THEY DO AT THE SHOW?

Marina and Dawn will recreate the celebration cake they made for the Surprise Engagement Cake Challenge taped for Food Network. In the spirit of the ‘surprise factor,’ after the show airs, more descriptive information will be added. Suffice it to say that the cake was beautiful and will be a stunning showpiece when completed step-by-step onsite at the 2008 show.

HANDS-ON CLASS 2008

Afterwards, September 29 and 30, Marina and Dawn will conduct a 2-day class -- $200 per person. There will be a maximum of 30 persons in the class, since there will be TWO TEACHERS. At the time of this writing, the class is already half full.

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Hello to all Cake and Sugar Artists and enthusiasts of the Oklahoma State Sugar Art Show!

This is Keegan Gerhard from Food Network Challenge. It is with great disappointment that I write this letter of apology. I was scheduled to demonstrate at the Oklahoma State Sugar Art Show September 27 and 28, but due to Food Network Challenge scheduling conflicts will not be able to attend.

I am most disappointed, as I fully realize Kerry never invites anyone to return and so I felt it an honor to be asked back to finish my demonstrations from 2 years ago when I had to leave the show early for FN Challenges as well.

I hope I haven’t caused anyone too much trouble, but I am delighted to see that Kerry has arranged for James Rosselle to take over my spots.

James is truly a master. Be ready; for he has so much to show and teach – a remarkable talent and a true gentleman. Be assured Kerry’s event is a red letter day on my calendar that I look forward to months in advance and would not miss it but for my obligation to Food Network Challenge shooting.

I wish all of you a wonderful show!