Geoffrey Blount

The Path

Pastry and teaching have run in parallel through Geoffrey Blount’s career. Since 2007, he has served as Head Chef Instructor, Baking & Pastry Arts Program of Central Piedmont Community College, Harris Campus, a long appointment that puts fundamentals, consistency, and daily instruction at the center of the work. In a field where standards are immediate and visible, that kind of tenure points to the steadiness required to train the next generation without loosening the craft. The teaching reach widened in 2019 with the role of Baking & Pastry Arts Instructor of International Culinary Institute at Horry-Georgetown Technical College. By 2020, Geoffrey Blount had also become Certified Executive Pastry Chef of Horry-Georgetown Technical College, a title that reflects years of practice carried into the classroom. Taken together, the roles show a career defined less by movement for its own sake than by the accumulation of exacting work across institutions.

The Work Today

Current work still sits at the intersection of instruction and high-level pastry execution. Geoffrey Blount has served as a Baking & Pastry Arts Instructor at the International Culinary Institute in Myrtle Beach, and later as a Certified Executive Pastry Chef and Baking & Pastry Arts Instructor at Horry Georgetown Technical College. The pairing matters: one side is the repetition of classroom technique, the other is the professional standard that gives that teaching weight. Chocolate sculpture remains part of that language. It is a form that asks for control, timing, and structural judgment, and Geoffrey Blount’s work in that area places him in the tradition of pastry chefs who treat showpieces as applied craft rather than decoration. The result is a practice that moves between method and display without separating the two.

Signature

Geoffrey's signature dishes include Strawberry Fields Forever and toasted pecan Breton with pomegranate curd and chocolate bow. Read together, they point to a pastry approach that balances play with structure, using texture, acidity, and chocolate detail to hold the plate together.

In Their Words “I competed twice internationally, once for the Gelato World Cup and I did a huge chocolate sculpture with water running through it. I also did a life-size bicycle made out of chocolate.” “I was known, for the longest time, for someone who does a lot of sculptures.”

Acclaim

Geoffrey's honors include Charlotte Pastry Chef of the Year and Educator of the Year (2011), Best Pastry Shop, Top Ten Charlotte Chefs, and Best Taste. The recognition tracks both sides of the work: finished pastry and the teaching that sustains it.