Geoffrey Blount, CEPC, CC, 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 2009
Charlotte 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. Chef
Blount currently serves as the Pastry Chef for the ACF Olympic Regional
Team.

Between 1992 and 2010, Chef Blount has won over 30 ACF 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 also the owner of the Sugar Buzz Pastry and began teaching at
CPCC in 2007.