AOS, New England Culinary Institute, Montpelier, VT.
Pastry Chef, Homestead Inn, Greenwich, CT; Maxime’s Restaurant, Granite Springs, NY; La Crémaillère, Banksville, NY. Pastry Chef/Baker, Greenwich Country Club, CT; Hudson River Inn, Ossining, NY. Pastry Sous Chef, Tavern on the Green, NYC.
Gold Medal, Chocolates and Confections Display, Société Culinaire Philanthropique Salon of Culinary Art, 2013. Prize of Honor, First Prize, Salon of Culinary Art, NYC, 2010. Marc Sarrazin Trophy (CIA team), Salon of Culinary Art, 1997, 1996.
Chocolate and Confections at Home. Chocolates & Confections.
Retail Bakers of America.