What subjects do you teach/have you taught?
I’ve taught Baking Ingredients and Equipment Technology, Baking and Pastry Techniques, Basic and Classical Cakes, and Baking and Pastry Skill Development. In all of the courses I teach, I try and show students the correct techniques and kitchen etiquette.
What do you want your students to remember after they graduate?
Remember to work hard and success will come. Keep developing your palate.
How has serving on the faculty helped you develop professionally?
I love working here. I feel like it’s graduate school—I just keep learning from the best of the best. When I see one of my colleagues doing something amazing, it pushes me.
Do you blog or use social media?
I use Instagram. I will say to my students, “Who am I Instagramming today?,” and they get excited. I take a picture of the best product and showcase my students’ work on my Instagram.
Education:
BBA, AOS, CIA, Hyde Park, NY. Diploma, Notter School of Pastry Arts, Orlando, FL.
Professional Experience:
Consultant, Nestlé. Executive Pastry Chef, Il Buco and Il Buco Alimentari e Vineria, New York City; Davio’s Italian Steakhouse, New York City; Vitae, New York City. Pastry Sous Chef, Corton, New York City. Chocolatier, Jacques Torres Chocolate, New York City; Tumbador Chocolate, Brooklyn, NY. Pastry Intern/Cook, Le Bernardin, New York City. Pastry Cook, Restaurant Daniel, New York City; Café Boulud, New York City; Craft, New York City. Baker, The Pastry Garden, Poughkeepsie, NY.