BS, Binghamton University, State University of New York. AOS, The Culinary Institute of America. Certificate, Notter School of Pastry Arts, Orlando, FL.
Baking and Pastry Instructor, The Art Institute of San Antonio, TX. Executive Pastry Chef, Miramont Country Club, Bryan, TX. Pastry Cook, Café Boulud, NYC; Royal Pacific Resort, Orlando; The Ritz-Carlton Hotel, Orlando. Pastry Chef, Mark’s American Cuisine, Houston, TX. Pastry Extern, Bernard’s Inn, Bernardsville, NJ. Assistant to Pastry Chef, Panya Bakery, NYC.
Gold Medal, Hot and Warm Dessert Junior Competition, ACF.
Past member, Les Dames d’Escoffier, Houston Chapter.