How long have you been a Certified Master Baker (CMB)?
Roughly 25 years and I’ve never had to renew it thankfully because if I did, I would need to practice some!
What is your favorite part about teaching Advanced Baking Principles?
I think showing the students that there are opportunities to adjust and create recipes for those people out there who normally can’t eat what we make.
Education:
BS, AS, Johnson & Wales University, Providence, RI.
Professional Experience:
Assistant Professor, Johnson & Wales University. Formula Designer/Bread Baker, Narragansett Bay Baking Co., Newport, RI. Baker/Chef, South Shore YMCA, Sandwich, MA. Bakery Manager, Providence Bagel Co., RI. Pastry Chef, The Dunes Club, Narragansett, RI. Baker, Walt Disney World, FL. Evening Pastry Cook, The Ritz-Carlton Hotel, Boston.