How did you decide to work at the Culinary Institute of America?
It has been my goal to teach at CIA since graduating with my associate degree in Baking and Pastry Arts in 2005.
What was appealing about CIA above other employment options?
There were no other options for me. I owned my own business, and it was my ultimate goal to help prepare the next generation of bakers through education. I could have continued to operate my business, but I chose to pursue a different path. It’s more than an employment option—it’s a passion.
Education:
MBA, University of Phoenix, Phoenix, AZ. BA, University of Florida, Gainesville, FL. AOS, CIA, Hyde Park, NY.
Professional Experience:
CEO, Head Baker, Rabble Rise Doughnuts, Montclair, NJ. Founder, Race Director, Fueled by Doughnuts, Montclair. Research & Development Manager, Tribeca Oven, Carlstadt, NJ. Head Baker, The Patisserie, Milford, PA. Production Manager, Amy’s Breads, New York City. Baker, Research and Development, Wegmans Food Markets, Rochester, NY. Baker, Bread Alone, Boiceville, NY.