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"I've always been involved in the arts whether it be with a paintbrush, a camera, or on the stage . I find passion in many art forms and to me pastry is art and the plate is yet another canvas!"
-Chef Sugar
C hef Heidi Cottrill started baking at a very early age under the influence of her Grandmother and Mom who celebrated each occasion with delectable European style confections. With years of baking at home she decided that formal training was a key to success in the culinary world and opted to attend Scottsdale Culinary Institute-Le Cordon Bleu where she graduated with an Associates degree in culinary arts and restaurant management.
At the end of her schooling she was offered a fellowship at SCI where she assisted in teaching the restaurant operations at L'Ecole restaurant and also spent some
time assisting in the Confectionary Showpieces class. After an extended 8 month fellowship a move was in order and Chef Heidi returned to her hometown, Colorado Springs where she worked as Executive Pastry Chef at Mackenzie's Chophouse for nearly three years. Her experience there allowed for much learning and creativity while actively becoming involved in the community.
Once Chef Heidi became comfortable with effectively running a pastry program she felt that a big city experience was necessary for rounding out her career and she moved to Las Vegas. After only a few days in Las Vegas Chef Heidi was offered the Executive Pastry Chef position at Aquaknox at the Venetian Hotel where she assisted in the opening of the award-winning establishment. Aquaknox provided an outlet for more refined pastry and this was a time to grow and become truly great at the art of pastry.
After a year in Vegas Chef Heidi had a new journey in mind and returned to Colorado Springs to open Amuse Gourmet. While getting Amuse Gourmet underway she also became the Executive Pastry Chef at the Cliffhouse in Manitou Springs where she managed the pastry program for nearly two years.
Leaving the Cliffhouse to focus solely on Amuse Gourmet proved to be a positive move as Amuse Gourmet and has become an award-winning company in the Colorado Springs area known for European confections and custom designed wedding cakes.
While building Amuse Gourmet and Chef Sugar's Cakes and Confections Heidi also spent nearly three years running the pastry department at Paragon Culinary School where she implemented a progressive curriculem from basics of baking to advanced European pastry, confectionary showpieces and more. She has a great love for teaching and sharing with up-and-coming chefs her unique take on the pastry world.
Currently Chef Heidi enjoys making beautiful cakes at Amuse Gourmet and is currently working to open Chef Sugar's Cakes and Confections, a custom cake studio and learning center to open in North Colorado Springs.
Chef Heidi remains committed to serving the community and happily participates in many charitable events and competitions. She is also a member of the International Cake Exploration Society and the California Cake Club and remains the exclusive baker of choice for David's Bridal of Colorado Springs and Wedding Cakes Across America.
With over ten years of professional experience in the culinary industry including all areas of the business Chef Heidi is a leader in the pastry arts and has much to offer.