About Me

Name: Katie Blackwell-Martin

When I started working in this industry: 1992

Education: A.A.S. Degree

School: Baltimore International College

Major: Baking and Pastry Arts

Occupation: Pastry Chef

Continuing Education: World Pastry Forum 2008, Advanced Wedding Cake Design

35 A.C.F. credits

MY CONTACT

Email: katie@katiebelles.com

Phone number: 704-771-0512

More about Pastry Chef Katie Blackwell-Martin:

Before Katie became a Pastry Chef she was an artist with watercolors in show in North Carolina. She loves to combine her artistic skill and her passion for baking to create one of a kind specialties. Katie graduated among the top of her class and went on to work for three different Chefs off  of the American Culinary Olympic team. She always strives to be the best and loves to stay challenged. She attended the World Pastry Forum in 2008 and took an advanced class in gum paste flower making with Nicholas Lodge.

    Awards:

2009 - WON the  Rheem Extreme Cake Competition!

2007 Best Dessert,

Youth Homes Inc. Charlotte, NC

Catering Competition

2006 Silver medal, Youth Homes Inc. Charlotte NC,  Catering

Competition

Elite Jobs held by Katie:

Executive Pastry Chef

Charlotte Country Club

Charlotte NC 2001 - 2003

Most elite country club in Charlotte

Assistant Pastry Chef

Myers Park Country Club

One of the most elite country clubs in Charlotte.

2003 - 2005

Pastry Cook, Broadmoor Resort

Colorado Springs, Co

five star/ four diamond resort

one of the top three resorts in the U.S.A. and among the top 13 resorts in the world.

2000 -2001

Katie has also worked as a Master Cake Decorator training cake decorators for a large corporation 2005 - 2006,

As well as being Executive Pastry Chef for both Cantina 1511 locations and Big Daddy’s burgers 2007- 2008

Katie worked as a teacher’s assistant to C.M.P.C. Jan Bandula, and in a number of bakeries and for a catering company in Louisiana as well as being pastry chef for award winning restaurants.

Becoming A Pastry Chef:

I started working in restaurants at 16 and I started working in bakeries at the age of 19, I went on to work for caterers and high end bakeries. At 24 I finally decided to go to culinary college for an A.A.S. degree in Baking and Pastry arts. In college I stayed on the Dean’s list the entire time, I worked on special projects outside of class and jumped at every learning opportunity I could find. I was among the top of my class in college and was blessed to land a coveted externship at The Broadmoor in Colorado Springs, CO - one of the top three resorts in America, one of the top thirteen in the world.  I worked in the main pastry kitchen with 12 other pastry employees as a “pastry relief cook”. This title means that where ever in the resort’s numerous restaurants or banquet halls there is a shortage or need of a pastry person is where you go that day and off you run to leap into the fury. After a few months there I did an impressive enough job to land myself head pastry cook of The Charles Court Restaurant, one of the top two fine dining restaurants within the resort, it was an honor and a privilege. I was allowed to set the dessert menu and prepare special desserts for the Chef’s table, where I even had the honor of making and presenting dessert to the Gaylord family. (The Gaylord’s own a number of world renowned resorts including The Broadmoor and the Gaylord Opryland Resort in Nashville TN. )  A mere year after graduation I returned home and went on to work for Charlotte Country Club as their Executive Pastry Chef. As my career continued I worked for three chef’s off of the U.S. Culinary Olympic team, I also worked for two award winning restaurants and Myers Park Country Club. I have competed in two catering competitions locally and won two awards. In 2008 I travelled to The World Pastry Forum and completed an Advanced Course in Wedding Cake design with Colette Peters and Nicholas Lodge. In 2009 I competed in the Rheem Extreme Cake Challenge and won 1st place for my 3d cake replica of Kevin Harvick’s #33 car. In 2010 I attended the Master’s in piping class with world famous pastry Chef Nicholas Lodge. 2011 I attended the International Cake Exploration Society convention. I am always looking for ways to refine my skills and further my professional growth. I have been blessed to train with some of the top chef’s IN THE WORLD which I am very thankful for. I take pride in my work and professionalism and plan to continue seeking every opportunity I can to train with the best of the best. I have worked hard to land the coveted positions I have held and made sacrifices to obtain the knowledge and experience I now have. Now I am ready to offer my custom creations to you.

Katiebelle’s was featured in the 2010 Wedding Cake Issue of CakeCentral Magazine!