Professional Experience:
Pastry Department Chairman, The French Culinary Institute, New York City. Executive Pastry Chef, Café Luxembourg, New York City; Cucina, Brooklyn, NY; Restaurant Faucher, Paris, France. Executive Chocolatier, Martine’s Chocolate Collection, New York City. Assistant Pastry Chef, Le Spinaker, Port Camargue, France; Tavern on the Green, New York City; Le Pactole, New York City. Pastry Cook, The Plaza Hotel, New York City. Baker’s Assistant, The Napoleon Bakery, Kansas City, MO. Baker, The Casbah Café, Lawrence. Cook, The Paradise Café, Lawrence.