orn into a culinary family, Jeffery started his pastry career through every other route but the direct one. Jeffery has developed a diverse set of skills working nationally and internationally over the last 16 years in the Hotel industry, at mass production facilities, and small family owned Patisseries. As Executive Pastry Chef at the Exclusive Royal Mayfair Golf Club he uses this extraordinary portfolio of experience to draw upon creatively.

Combining these skills with his background as an artist (special effects, prosthetics, and sculpture ) and photographer, Jeffery is able to create what ever your heart desires in beautiful, shimmery, and original sugar, gum paste, and more.

From wedding cakes and small decorative items to custom made super size sculptures Jeffery has done it all. Having received his education of Sugar Sculpture in Switzerland, Jeffery makes this unique art form available through individual item purchase OR skill development classes.

Career Highlights:

• Winner of Premier Creation Award 2008
• Chaine des Rotisseurs Edmonton, AB 2007
• Feastival of Fine Chefs Edmonton, AB 2007
• Winner of the Whitbread Award Edmonton, AB 2007
• Feastival of Fine Chefs Edmonton, AB 2006
• La Soirée Gastronomique / Evening of the Masters with Culinary Team Alberta 2006
• Currently Executive Pastry Chef at the Royal Mayfair Golf Club
• Feastival of Fine Chefs Edmonton, AB 2005
• Member of the I.C.E.S. organization
• Owner: JERC Kincaellan Swiss Sugar Craft Instruction and Production
• Designer of Sorbet Course at Culinary Team Alberta Evening of the Masters 2003
• Feastival of Fine Chefs Edmonton, AB 2003
• Gold Medal, National Chocolate Sculpture Competition. Auckland, New Zealand

Pastry Chef and Entrepreneur Jeffery Kincaellan is always willing to answer trade questions. and is accessible for publication or television opportunities.