Mortons Welcomes Bland as Executive Pastry Chef

Exec Moves

BY SRQ DAILY FRIDAY WEEKEND EDITION FRIDAY DEC 8, 2017

Morton’s Gourmet Market has welcomed Lauren Bland as its new executive pastry chef. A graduate of the prestigious Culinary Institute of America in Hyde Park, New York, Bland will supervise the company’s extensive bakery and pastry operations. Bland most recently served in an executive role at Carmel Country Club in Charlotte, NC. In addition to earning a degree in baking and pastry from CIA, Bland completed an externship at The French Laundry, an award-winning fine dining restaurant in Napa Valley. She studied at Mami Camilla’s Cooking School in Sorrento, Italy where she earned a certification in Mediterranean and Neapolitan cuisine. She also received a degree in French cuisine from Liasion Culinary Arts College in Toronto, Canada. Her professional experiences include serving as a pastry chef at UNC – Chapel Hill and as a pastry coordinator at CIA’s Apple Pie Bakery and Café. Established in 1969, Morton’s Gourmet Market has been a Sarasota fixture for decades and is known for its award-winning catering services, talented in-house chefs, and personalized customer service.

Morton's Gourmet Market

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