Saturday 12:30pm –1:15pm
Chef Benjamin Hardy, was raised in a small farm community in eastern Indiana. He now is a Pastry Chef Instructor, a Certified Serv Safe Instructor and Exam Proctor at
The Chef's Academy. As a Summa Cum Laude graduate fromLe Cordon Bleu
in Pittsburgh, Pennsylvania, Chef Ben holds an Associates degree in Specialized Science from Paris, France.
With over ten years of experience, Chef Ben continues to hone his skills in the science of baking and pastry. He brings to
The Chef's Academy the knowledge of traditional French and Viennese style of pastry along with modern and innovative techniques. He has been fortunate to develop his career in multiple avenues of the industry.
Chef Ben started his tenure at
The Seelbach Hilton in Louisville, Kentucky, a four-diamond luxury hotel. His fast-paced and efficient mind set originated from two high production facilities One was a large scale bakery producing wedding and occasion cakes, where he lead the Danish production of Roselyn baked goods for corporate grocery stores across Indiana. The second was
Ghyslain Chocolatier, a premier chocolate and French pastry boutique. As the assistant pastry chef, he worked side by side with three French pastry chefs who were certified in French pastry, chocolate decor, candy making, blown/pulled sugar and bread making. At
Ghyslain Chocolatier, Chef Ben gained experience creating hand-painted chocolates as a part of Ghyslian's theme, "chocolat des beaux arts" and pastries that are shipped worldwide.
A favorable opportunity came to pass when
The Conrad was showcased in Indianapolis. Chef Ben carried out a lead pastry position in the number one hotel in Indiana, third in the Nation, rated by Conde Nast. He was awarded Conrad Indianapolis Employee of the Year in the hotels first year. He served alongside chefs from Conrad's sister properties in Cairo and Istanbul as well as with personal chefs traveling from all parts of the globe.
Embarking on a personal pursuit of success and happiness, Chef Ben has journeyed through many facets of the pastry world: hotels, bakeries, retail shops, country clubs, cafes and restaurants, corporations and family owned enterprises. Now a proud member of
The Chefs' Academy, Chef Benjamin continues his education of patisserie excellence. Chef Ben’s newest challenge is the upcoming
Gallery Pastry Shop.