Can you describe what it’s like to see a student grow from fundamentals to graduation?
Watching students grow and progress through the program is a rewarding experience. I view our profession as a craft, discipline, and small but sweet service to humanity. To play a part in shaping young professionals in our craft makes me feel like I’m giving back and paying it forward to the next generation.
How long have you been working at CIA?
I have been teaching for 15 years now, seven of which have been here at CIA!
Education:
AAS, Portland Community College, Portland, OR. Grand Diploma, The French Culinary Institute (International Culinary Center), New Yotk City.
Professional Experience:
Lead Pastry Chef Instructor, The International Culinary Center, New York City. Executive Pastry Chef, The Westin Hotel, Morristown, NJ. Pastry Sous Chef, Four Seasons Resort, Santa Barbara, CA; Café Boulud, New York City. Pastry Cook, The Pierre, New York City; Bouley, New York City; The Manor, West Orange, NJ. Pastry Stagiaire, Le Jardin des Sens, Montpellier, France. Pastry Chef, Montrachet, New York City.