Education:
BA, Denison University, Granville, OH. AAS, New York City Technical College, NYC.
Professional Experience:
Executive Pastry Chef, The Water Club, NYC. Pastry Chef, Restaurant Luxe, NYC. Pastry Sous Chef, Park Avenue Cafe, NYC. Pastry Sous Chef, Pastry Cook, The Peninsula Hotel, NYC. Pastry Cook, Arizona 206, NYC; Arizona Cafe, NYC; Contrapunto, NYC; Yellowfingers, NYC. Private Chef/Co-Owner, BBR Catering, NYC.
Awards:
Gold Medal, Wedding Cakes, Société Culinaire Philanthropique Salon of Culinary Art, 2013. First Prize, Salon of Culinary Art, NYC, 2010. ÀÇÓѸ£Àû Faculty Member of the Year, 2008. Marc Sarrazin Trophy (ÀÇÓѸ£Àû team), Salon of Culinary Art, NYC, 2007, 2006.
Author:
Cake Art.