From delicate French pastries to towering showpieces, Schoolcraft Culinary Arts instructor Chef Amy Knowles has spent over
two decades perfecting her craft, earning her a reputation for precision, originality and technical mastery. Knowles has built a career grounded in precision and ingenuity, and each recognition reflects her dedication to craftsmanship and the pursuit of perfection in
each creation.

These skills have earned her the prestigious title of Michigan Pastry Chef of the Year 2025, one of many impressive titles under her belt, which include the Culinary Arts Award of Excellence from Macomb Community College, the Golden Medallion Award and the American Academy of Chefs’ Scholarship. This honor is awarded through the Michigan Chefs de Cuisine Association, recognizing outstanding pastry chefs for excellence in creativity, flavor and presentation. Nominees are evaluated by a panel of certified chefs based
on professional achievements, contributions to.the culinary field and demonstrated mastery in pastry arts in live competitions against two other competitors, with the winner being announced at the awards dinner a few months later.

Her work over the years at the Country Club of Detroit as a lead in pastry operations, the Schoolcraft culinary program and her own boutique company exemplifies her work ethic and consistency. She is known for her attention to detail and ability to elevate performance through example and encouragement.

Knowles’s love for pastry and culinary arts has always been embedded in her from an early age and roots in resounding family traditions. When asked who her greatest influence was, she expressed that her great-grandmother played a pivotal role in shaping her approach in the kitchen and instigating a love for both creativity and the culinary arts.

“She was the first person who brought it home,” said Knowles. Going on to express that her style and work have, over time, also been influenced by the people she has worked with, and by meeting new and interesting people and getting to know their styles and techniques.

As a child, Knowles loved experimenting with “whatever ingredients were available in the pantry,” crafting sweets, pastries, and desserts in inventive ways. Those early experiments have helped develop the creativity, intuition, and problem-solving skills that now
define her professional approach.

While it’s indefinite whether she plans to compete again in the future, Knowles is currently focused on teaching and mentoring the next generation of pastry chefs. For Amy, mentorship is not just about teaching technical skills, but also about helping students build
confidence, solidity, and imagination in the kitchen. Her approach encourages young chefs to embrace mistakes as part of the learning process.