Caribe Royale Orlando’s celebrated pastry chef, Joshua Cain has been chosen to be a contestant on Food Network’s Spring Baking Championship.
Chef Cain has become known in Central Florida and beyond for his talent in chocolate artistry, creating realistic molds created in a custom blend of chocolate he created while visiting France. Most recently, Cain created life-like holiday displays for the resort made entirely out of chocolate, including Santa, all eight reindeer, a sleigh and a chocolate train. Chef Josh’s favorite part of baking is whipping up colossal chocolatey treats. His past coco creations include an 11-foot-tall chocolate rocket and a massive 32-foot-long chocolate train (which used 16,000 pounds of chocolate)!
Chef Cain joins 12 bakers competing for a chance to win the $25,000 prize and the title of Spring Baking Champion, on Food Network Mondays at 8|7c. “Food Network’s annual baking series celebrate the season with visually stunning, edible creations and spirited competition between the incredible bakers,” said Betsy Ayala, Head of Content, Food, Warner Bros. Discovery. “Monday nights have become appointment viewing for fans for this reason and they are in for a treat with a double-stacked night of spring baking skill and craftsmanship.”
Spring Baking Championship features 12 bakers who enter the Spring Baking kitchen and are tasked by host Jesse Palmer to give a fresh Spring makeover to the desserts that made them fall in love with baking. Judges Kardea Brown, Nancy Fuller and Duff Goldman determine which baker’s skills have blossomed to move on in the competition. One of the biggest culminations of love is a wedding – in the finale the three remaining bakers must design and create a dream wedding cake for a real couple. In the end, one baker is crowned the new Spring Baking Champion and takes home the cash prize and a spot in Food Network Magazine. Fans can meet the newest batch of bakers and see the best creations from past seasons of Spring Baking Championship at FoodNetwork.com/SpringBakingChampionship. Get an exclusive look behind the scenes with Jesse, Kardea, Duff and Nancy, as they take on their own challenges on social media using #SpringBakingChampionship.
Chef Joshua Cain
Executive Pastry Chef – Caribe Royale Orlando
Chef Joshua Cain’s passion for chocolate and pastry creation have led him to be a distinguished chef and leader across the hospitality industry. With over 26 years of combined culinary and pastry experience at AAA Four and Five Diamond hotels and restaurants, his diligence and creativity shines through the excellent quality of his work. Now acting as Executive Pastry Chef at Caribe Royale Orlando, where he leads pastry innovation with a special focus on chocolate artistry, he plans to continue sharing his passion for culinary in exciting ways.
Born and raised in Fayetteville, North Carolina, Cain’s introduction to the culinary industry came from his first job working in a kitchen at 14-years-old, where he was drawn to the fast-paced, creative work environment. Deciding to pursue it as a career, he proceeded to go to college and earn Associate Degrees in Culinary Technology and Baking & Pastry Arts.
Through his early years as a pastry chef, Cain developed a deep affinity and love for chocolate. Spending time working as Pastry Chef de Partie at The Ritz-Carlton Hotels in both Amelia Island, Florida, and Charlotte, North Carolina, he oversaw production and quality of all pastries and desserts. In Charlotte, he was recruited to open the hotel’s dessert bar, “Bar Cocoa”, where he led production and menu design for the hotel’s restaurants, VIP events and weddings. He shared his passion for chocolate and desserts by teaching pastry classes in a state-of-the-art “Cocoa Lab.” There, he had the opportunity to challenge himself to create artful, edible displays, including a 1,500-pound, life-size organic gingerbread house for the holidays.
His passion for creating dramatic creations out of chocolate continued, gaining notoriety while creating chocolate masterpieces, including an eleven-foot Saturn V Rocket to celebrate the 50th anniversary of the 1969 moon landing. Cain even received national recognition for his artistry in sugar work, winning 1st place in the 2010 Sugar Art Casting Challenge and a Competitors Choice Award in the 2012 Pastry Live Showpiece Competition.
After leading the pastry departments at a variety of hotels and restaurants, today Cain leads as Executive Pastry Chef at Caribe Royale Orlando. His chocolate creations have become well-known by the culinary community, including his 40-foot chocolate train, accompanied by a chocolate-molded Santa Claus snowman, ornaments and presents during the holiday season. His work is also seen daily at the resort’s signature restaurant, The Venetian Chop House, where guests have the opportunity to enjoy his signature desserts like “The Ultimate Choc Sphere,” a chocolate lover’s dream dish, flambéed with caramel liquor as it is presented to the table.
He plans to continue pastry excellence at Caribe Royale in 2023, as the resort plans to debut a pastry kitchen that will include immersive experiences for guests, in addition to an expanded chocolate program.