BS, State University of New York, Empire State College, Saratoga Springs, NY. Swiss Certificate of Management and Hotel Operations, Bern, Switzerland. Brevet de Compagnon, Wine Testing Brevet, University of Montreal, Canada. Certified Food Service Manager Diploma, Brookhaven College, Dallas, TX.
Pastry Chef, Hotel Hilton, Tel Aviv, Israel; Hotel Hilton, Quebec, Canada; The Ritz-Carlton, Montreal, Canada; Various pastry shops, Switzerland. Executive Pastry Chef, Buena Vista Hotel, Orlando, FL; Hyatt Buffalo, Buffalo, NY; Amfac Hotel, Dallas-Fort Worth, TX.
Two Silver and Best of Pastry Awards, Dallas, 1986. Judges’ Award, Los Angeles, 1986; European Fair, 1957. First Prizes, Salon of Culinary Arts, Montreal and NYC.
Canadian Chefs’ Association. American Chefs’ Association. Les Toques Blanches, International.