| Jin Caldwell |
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 Jin Caldwell is the Pastry Chef/Chocolatier at Ethel’s Chocolates. Ethel’s chocolate is a part of the Gourmet Chocolate & Retail Group of Mars, Inc. She is responsible for overseeing the design and manufacturing of all artisan chocolate products for Ethel’s chocolate lounges. Where the guests can hang out, chat while sharing chocolate experience with friends and family.
Chef Jin is a graduate of the Scottsdale Culinary Institute and dreamed to become a sushi Chef after growing up watching mom’s restaurant business. After the graduation, Jin worked at the Phoenician Resort in Scottsdale, Arizona as a line cook, from making fresh mozzarella cheese to chopping up lobster heads to make the best lobster bisque. She learned to appreciate the hard work behind the kitchen door. After she moved to Las Vegas, she started a small cafe where she served gourmet salads, sandwiches, specialty coffee drinks. The business was doing great but the repeated customers put Jin to a challenge - baking. “I used to go to work 3 AM. to make homemade cinnamon rolls. Had a loud music to wake myself up, started mixing the dough in a mixing bowl and chopping potatoes on the other side of kitchen for the soup of the day. That is when I absolutely fell in love with baking and making sweets.” She expended her education by attending special courses and seminars from pastry chefs from all over the world. Sugar art, chocolate basics, showpieces, pastries and other confections. After she worked in other resorts, Jin has most recently served as a Chocolatier & Pastry Chef for the Wynn Las Vegas resort and Bellagio Hotel Resorts where she worked with world renown French Pastry Chefs Jean-Philippe Maury and Frederic Robert to provide the world’s best chocolate confections for millions of Las Vegas visitors. Her 6 foot fantasy tree house castle was featured on the food networks Sugar Rush and she has also appeared on Rachael Ray’s Tasty Travels. Chef Jin has received numerous awards for her culinary skills. Most recently she represented the USA at the 2006 World Ice Cream Cup in Rimini, Italy. Her chocolate-raspberry ice cream cake was awarded as “The Best Frozen Entremet” category. In 2003 she won the Grand Championship of The American Culinary Federation Culinary Challenge with 2 gold and 1 silver medal. She enjoys teaching and sharing her knowledge with others. currently serves as Pastry Chef Instructor at the Community College of Southern Nevada and enjoy baking at home with her 5 year old daughter.
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