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Hurlbert earned an associate degree in culinary arts
from The Culinary Institute of America, Hyde Park, N.Y.,
in 1993, and has continued her studies at The French
Pastry School, Chicago; the National Baking Center,
Minneapolis; l’Ecole LenÙtre, Paris; and the Notter School
of Pastry Arts, Orlando, Fla. She has competed in many
national and international culinary competitions. In 2004,
she was a member of ACF Culinary Regional Team USA,
which won a gold medal and placed third overall in the
world. She has competed on three Culinary Super
Challenge Teams, winning first, second and fifth place,
and placed fifth in the 2001 U.S. Pastry Competition.
Hurlbert’s goal is to become a certified master pastry
chef, of which there are only 14 currently in the U.S. She
is a member of ACF Greater Atlanta Chapter, Inc.
The American Culinary Federation, Inc., established
in 1929, is the premier professional organization for
culinarians in North America. With more than 22,000
members spanning 230 chapters nationwide, ACF is the
culinary leader in offering educational resources, training,
apprenticeship and accreditation. In addition, ACF
operates the most comprehensive certification program
for chefs in the United States. ACF is home to ACF
Culinary Team USA, the official representative for the
United States in major nternational culinary competitions.
For more information, visit www.acfchefs.org.
Hurlbert has worked as executive pastry chef at
Cherokee Town & Country Club in Atlanta since 2005.
She worked as assistant pastry chef and baker at the club
from 1999 to 2003 under certified master pastry chef
Chris Northmore, and was executive pastry chef at The
Duquesne Club in Pittsburgh during her two-year hiatus
from the club. An accomplished pastry chef, Hurlbert has
worked in restaurants, resorts, hotels and country clubs
across the United States. As executive pastry chef, she
oversees a staff of six, and is responsible for scheduling,
training, handling food cost, inventory and menus.