Get to know Kerry Vincent, the host of Save My Bakery.

Get to know Kerry Vincent, the host of Save My Bakery.

Master sugar artist Kerry Vincent was inducted into the International Cake Exploration Societé Hall of Fame in 2004, and then the Dessert Professional Hall of Fame in 2010. Vincent is the cofounder of the Oklahoma State Sugar Art Show and founder of the Grand National Wedding Cake Competition. A skilled designer, Kerry has invented unique techniques in sugar-craft, which include the Vincent Marquetry, and movement in stenciled or painted sugar flounces and skirting.

Recognizing that a well-crafted cake is important under all of that sugar, Kerry developed her own signature cake recipes, which were beloved by her former clients. Well traveled, Kerry has lived in the United Kingdom, Mexico, Switzerland, Singapore and Holland — and visited scores of other countries. Vincent is also a successful author, freelance writer, international presenter and wedding-cake-style advisor and designer.

Closing the door on her competitive career in 2001 with more than 100 blue ribbons under her belt, she was in the right place at the right time when another door opened with an option to judge for Food Network Challenge. Vincent has been named a Tulsa, Okla., hero for her service to the city, and October 6 is Kerry Vincent Day in Tulsa. The Grand National Wedding Cake competition, an event she founded, has become the toast of the nation and has been taped and broadcast by Food Network multiple times. The event has also been named a centennial icon by the city of Tulsa and the Tulsa World. Vincent has demonstrated sugar-craft at a variety of international venues and celebrity occasions, as well as making hundreds of television appearances to promote the art.

Kerry originally hails from Wyalkatchem in Western Australia, and developed extensive roots in Mt. Many Peaks and Perth before she left to travel abroad 40 years ago. Australians are known for a no-nonsense approach in speaking their minds, and Kerry is no exception. She is the judge with the tough-love message on Challenge. Her background in communications and modeling was a great launching pad into the public life she now leads — in 1964 Vincent was a Western Australian state finalist in the Miss Australia Quest, a prestigious pageant that is now recognized with a special exhibition in the National Museum of Australia in Melbourne.

Her special features and editorials have been included in magazines at home and abroad, and have been translated into Spanish and Italian. Vincent's artistry has appeared on many magazine covers, principally in the United States, United Kingdom and Peru. Kerry's designer cakes also have been chosen as exceptional by Brides magazine wedding style editor Maria McBride in the first instance of the Top 50, and then the Top 20 most beautiful cakes in America. Her cake design also was included in Brides' invitational lineup for Cakewalk at Grand Central Station in New York.

One of the very first to promote cake as a true art form, in 1985 Kerry spearheaded an exhibition of winter season wedding cakes in the Philbrook Museum of Art in Tulsa, Okla. One of Kerry's favorite newspaper quotes came from writer Barbara Durbin of The Portland Oregonian: "Kerry Vincent's not a cake decorator, unless you call Michelangelo a church painter!"

Her work has inspired complimentary mail from a variety of interesting personalities. They include The Honourable, The Lord Wedgwood; Lady-in-Waiting Phillippa de Pass on behalf of Her Majesty Queen Elizabeth II; Parisian fashion designer Christian Lacroix; Sheila Lampkin, publishing editor (retired) from Cake Craft and Decoration (UK); and Gilles Renusson, Chairman Emeritus U.S. Pastry Alliance.

Vincent was chosen as one of eight judges nationwide to determine the outcome of the USA pastry trials that chose the representative team members for the Coupe Du Monde de la Patisserie (World Cup of Pastry) competition, which was held in Lyon, France in 2011. This was the first time a sugar artist has been included in this lineup.

Kerry is married to Doug Vincent, founder of Angel Flight in Oklahoma, petroleum engineer and landowner.

Sample three of Kerry's unforgettable cake recipes:

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Amanda Freitag Bio

Amanda Freitag is a judge on Chopped, has battled Bobby Flay on Iron Chef America, and she competed for the title of America's Next Iron Chef. When she was growing up in New Jersey, Amanda's passion for food was fostered by everyone from her grandparents to her high school home economics teacher. They encouraged her to pursue a cooking career and to enroll at the Culinary Institute of America in Hyde Park, N.Y. After she graduated from culinary school, Amanda's first position in a New York City kitchen was as rotissier and garde manger at Vong under the guidance of Jean-Georges Vongerichten. It was there that she was introduced to marrying French technique with Southeast Asian ingredients and flavors. In 1994, Amanda began working with Chef Diane Forley at Verbena, where she rose quickly through the ranks to become the restaurant's chef de cuisine. Forley taught Amanda the importance of using local, organic ingredients and introduced her to the Union Square Greenmarket. During her time at Verbena, Amanda realized how much she had yet to learn about the culinary world, and in 1999 she traveled extensively through France and Italy to explore the bountiful markets and progressive restaurant scenes. While in Paris, she spent two weeks working under Chef Alain Passard at his venerable Arpège restaurant. While her time there was short, the lessons she learned were life-changing. At Arpège, Passard insisted on the freshest ingredients, so there was nothing left in the walk-in refrigerators at the end of service besides butter. This eye-opening experience helped Amanda to further develop her deep appreciation of superlative ingredients and the flavors of the Mediterranean region. Upon returning to New York, Amanda worked at some of the city's most-popular restaurants, including Cesca, where she cooked alongside Tom Valenti as his chef de cuisine and earned two stars from The New York Times. Following Cesca, Amanda accepted the position of executive chef at Gusto in the West Village, where her food was met with critical acclaim. In January 2008, Amanda took over as the executive chef at The Harrison in Tribeca. Over the three years that she helmed the kitchen, The Harrison received numerous accolades from local and national media, including a two-star review from The New York Times. Amanda's first cookbook, The Chef Next Door: A Pro Chef's Recipes for Fun, Fearless Home Cooking, was released in September 2015. When she is not in the kitchen, Amanda enjoys traveling the world and collecting restaurant menus to add to her ever-growing collection.

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