Chef Lucy Ayerbe-Martin
Chef Ayerbe is a graduate from The Institute of Culinary Education in Manhattan, where she received the prestigious Blue Ribbon Award upon finishing her studies. She went on to do her internship with Colette Peters where she learned from this exemplary artist the fundamentals of Cake Art. She went on to further her studies under the tutelage of renowned chefs such as Ewald Notter, Stephan Glacier, Jacquey Pfeiffer, and Olivier Bajard.
Chef Ayerbe spent time working within the restaurant and catering circuit - though most her career has been with Marriott International. As the Executive Pastry Chef to the company's largest property (2,000 rooms and over 450,000 sq ft of convention space), she oversaw all pastry and baker production for 7 food outlets and banquet functions in the thousands.
She has been an avid competitor, and can be seen on Food Network's Chocolate Challenge as well as The Food Channel's Sugar Showdown. In 2015 she was named one of TOP TEN CAKE ARTISTS of North America by Dessert Professional Magazine.
After many years in the corporate world, she left to teach at The Notter School of Pastry Arts. She has always had a passion for teaching and is passionate about the art of pastry and seeing her students grow in their experience.
Upon leaving the school, she started her own business - Sofelle Cake Artistry and also joined Valencia College's Baking & Pastry teaching program in 2013. She has also contributed to the October 2020 issue of Pastry Arts Magazine as the cake expert!