Says James Rosselle of Santa Monica, CA. A Los Angeles native, James is passionate about desserts, creative cake design and where it has taken him. After graduating from Le Cordon Bleu in Pasadena, CA, James eagerly approached an opportunity to work with master cake designer Ron Ben Israel in New York City. Much of James’ artistry and technique is derived from the teachings of Ron Ben Israel and his emphasis on detail, creativity and color. James also credits modern art, fashion and the beauty of nature as inspirations for his spectacular cake designs.
After his time working under Ron Ben Israel, James accepted a position with acclaimed pastry chef Gale Gand, co-owner of TRU restaurant in Chicago, and creator of Food Network’s “Sweet Dreams”. While at TRU, James honed his pastry skills with the guidance and knowledge of Gale Gand.
“Learning about kitchen dynamics, recipe development and Gale’s concepts of plated desserts was unforgettable.”
James moved from Chicago to Orlando, Florida, and worked for world Champion sugar artist and chocolatier Ewald Notter. While at the Notter School, James worked on the Notter chocolate praline line, produced in the school kitchens. James was also the lead Chef Instructor in the 24 week European Pastry and Baking Program at the Notter School and also taught cake decorating in the continuing education program.
It didn’t take long for food network producers to take note of James’ creative streak and sweet personality. Since 2007, four-time winner James Rosselle can be seen on the Food Network series “Challenge’s” & ‘Last Cake Standing’. In 2011, James was named one of the “Top Ten Cake Artists”, by Dessert Professional Magazine, which included a two-page feature interview.
He traveled the country and world, teaching future cake artists his techniques as well as launching a line of products sold online and at Michael's craft store. Moreover, James has teamed up with industry veterans, Fondarific: a Premiere Fondant Company, New York Cake, The Sugar Art: the leader in edible food coloring, and Marvelous Molds for his line of sugar crafting products. James can also be seen on HSN, in partnership with Fondarific, as well as his line of tools and cutters.
James currently resides in Santa Monica, CA with his long time partner Michael.
Cooking School Director/Executive Pastry Chef
Corporate Executive Pastry Chef
Creative Director-Cake Division
Associate of Culinary Arts
California School of Culinary Arts, Le Cordon Bleu, Pasadena, CA / Ranked in Top 5% of class
professional development in pastry arts
Pastry Arts Diploma, Cerritos College, Cerritos, CA.