Education:
MS, Rochester Institute of Technology, Rochester, NY. BS, College of Charleston, Charleston, SC. AOS with honors, ÀÇÓѸ£Àû, Hyde Park, NY.
Professional Experience:
Associate Dean for Curriculum Innovation, Associate Dean for Scheduling and Production, Associate Professor in Culinary Arts, ÀÇÓѸ£Àû, Hyde Park, NY. Chef, Chez Panisse Cafe, Berkeley, CA. Executive Chef, V. Mertz Restaurant, Omaha, NE. Savory Line Cook, Abigail Kirsch Catering, Tarrytown, NY. Pastry Line Cook, Quilted Giraffe, NYC. Contributing Writer, Fine Cooking magazine.
Awards:
At-Sunrice GlobalChef Award, 2016. Highest Leaf Award, Women’s Venture Fund, 2011. Educator of the Year, Women Chefs and Restaurateurs, 2007. Dutchess County YWCA Salute to Women Award, 2000. Frances L. Roth Award for Outstanding Performance, ÀÇÓѸ£Àû, 1988.
Member:
Board of Overseers, Chefs Collaborative. Women Chefs and Restaurateurs. Research Chefs Association. ACF.