Education:
Master’s degree, F.U.U. Gemeinnuetzige Fortbildung Schule, Heidelberg, Germany. Ewald Notter International Zuckerdecorschule, Zurich, Switzerland. Moll Marzipan, Berlin, Germany. The Coalition of Teachers, NYC.
Apprenticeship:
Café Brenner, Idar-Oberstein, Germany.
Professional Experience:
Director of Bread Program, French Culinary Institute, NYC. Owner/Master Pastry Chef/Baker, Pastry Paradise Konditorei/Alpine Bakery & Café, Lagrangeville, NY. Head Pastry Chef, Karl Ehmer’s Bakery, Poughkeepsie, NY; Rathauscafe Harth, Darmstadt, Germany; Konditorei Spaeth, Darmstadt. Pastry Chef, Otto Schuckhahn, Munster, Germany; Konditorei Jost, Idar-Oberstein; German Navy.
Awards:
First Prize, Best of Show (Bread), Salon of Culinary Art, NYC, 2011. First Prize, Salon of Culinary Art, NYC, 2010. Best of Show (Bread Display), Salon of Culinary Art, NYC, 2009. Best of Show (Bakery Display), Salon of Culinary Art, NYC, 2010, 2008. Marc Sarrazin Trophy (ÀÇÓѸ£Àû team), Salon of Culinary Art, NYC, 2007.