James Rosselle

“Do what makes you happy!” says JAMES ROSSELLE who is passionate about where life has taken him.  After graduating from the California School of Culinary Arts in Pasadena, 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. Art, fashion and NATURE are inspirations for his cakes.

Chicago was the next pastry destination. James quickly accepted a position with acclaimed pastry chef Gale Gand, co-owner of TRU restaurant 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.

It was time to move on from Chicago and move back to the east coast, Florida, this time. While in Florida, James worked for renowned sugar artist and chocolatier Ewald Notter.  At the Notter School, James worked on the Notter chocolate praline line produced in the school kitchens. James was also a chef instructor in the 24 week European Pastry and Baking Program at the Notter School and taught in the continuing education program.

Additionally, James can be seen on the Food Network’s Challenge Series.  He has competed in several cake challenges; Sweet 16, Surprise Engagement Cakes, Extreme Holiday Cakes, and Roller Derby Cakes.  James has impressively accomplished a feat in itself, winning all four challenges he has competed.

James has teamed up with New York Cake, Fondarific and most recently Make Your Own Molds. His line of tools, sugar flower cutters and veiners with New York Cake have been well received by cake decorators all over the country.  You can also find his gum paste through Fondarific.