I teach the baking and pastry arts class, Advanced Baking Principles. I introduce students to baking in regards to dietary restrictions and or allergen awareness baking situations.
One of my jobs as instructor is to get students to 'think'. Most students learn very quickly, while others need more time. I'm proud of working with students and reminding them about the many things required in baking and pastry. Every day is an adventure.
The CIA stands out from other culinary or traditional schools & colleges because this place is full of food and people dedicated to the world of food. Immerse yourself. I've enjoyed watching the growth of the campus buildings.
My advice to students is to remember humility and dedication to this business. Prepare good, clean food. Eat right, and be active before health issues become a reality.
Life isn't always fair. Remember, hard work is required in the "hospitality" business.
My pets, ice hockey and bicycling are pastimes I enjoy when I'm not working. I use Facebook, but no hashtags for me!
BS, AS, Johnson & Wales University, Providence, RI.
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.
Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1996, 1997; 1994 CIA Faculty Member of the Year; Diploma-Bread Display, 1994 and 1995, New York Food Show; Diploma, 1993 New York Food Show; Bronze Medal, Individual Pastry Buffet, ACF; First Place: Pastry Grand Buffet Work; Silver Medal: Bread Display; Judges Award: Sugar Display; Boston Food Show; Bread Centerpiece, Salon of Culinary Arts, NYC.
Bread Bakers Guild of America; Retail Bakers of America.
Gluten-Free Baking with The Culinary Institute of America.