Education:
AAS, Portland Community College, Portland, OR. Grand Diploma, The French Culinary Institute (International Culinary Center), NYC.
Professional Experience:
Lead Pastry Chef Instructor, The International Culinary Center, NYC. Executive Pastry Chef, The Westin Hotel, Morristown, NJ. Pastry Sous Chef, Four Seasons Resort, Santa Barbara, CA; Café Boulud, NYC. Pastry Cook, The Pierre, NYC; Bouley, NYC; The Manor, West Orange, NJ. Pastry Stagiaire, Le Jardin des Sens, Montpellier, France. Pastry Chef, Montrachet, NYC.
Awards:
Outstanding Pastry Chef Alumni of the Year, International Culinary Center, 2009. First place, National Dole Cocktail Contest, 2008. Second place, Urbani Truffle National Cooking Competition, 2008. First place, Chef’s Congress Paco Jet Competition, 2008. First place, Sorrento’s National Mascarpone Contest, 2003.
Author:
Co-author, The Pastry Chef’s Little Black Book.