Bronwen WeberBronwen Weber, the executive Chef of Frosted Art Bakery and Studio in Dallas, Texas, started her “twenty something” year career at the age of fourteen in a small bakery in Acton, Ontario. For almost ten years, she worked in Randalls Food Market’s bakeries in Texas; moving from production employee to management, and finally as a corporate trainer for cake decorators and bakery management. She is a former Pastry Chef Instructor at the Texas Culinary Academy, a Le Cordon Bleu school, in Austin, Texas. Bronwen taught cake decorating, chocolate work, candy arts and sugar to the schools’ students in the Patisserie and Baking program. Bronwen and her pastry chef husband, Francois Long, continue to teach nationally and internationally several times a year. Together they produce a line of cake stands and support systems known as cake bones. Bronwen has competed in 22 Food Network Challenges, more than any other chef in the show’s history and she currently holds their title of show Champion. Her work has earned her numerous awards, including Best of Divisions and Best of Shows in national competitions, and she took the Grand Prize at the 2005 Oklahoma State Sugar Art Show, the most prestigious wedding cake competition in America. In 2010 she was named in Pastry Professional’s inaugural list as one of the top ten cake artists in North America.
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