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.