Education:
AOS, New England Culinary Institute, Montpelier, VT.
Professional Experience:
Pastry Chef, Homestead Inn, Greenwich, CT; Maxime’s Restaurant, Granite Springs, NY; La Crémaillère, Banksville, NY. Pastry Chef/Baker, Greenwich Country Club, CT; Hudson River Inn, Ossining, NY. Pastry Sous Chef, Tavern on the Green, NYC.
Awards:
Gold Medal, Chocolates and Confections Display, Société Culinaire Philanthropique Salon of Culinary Art, 2013. Prize of Honor, First Prize, Salon of Culinary Art, NYC, 2010. Marc Sarrazin Trophy (ÀÇÓѸ£Àû team), Salon of Culinary Art, 1997, 1996.
Author:
Chocolate and Confections at Home. Chocolates & Confections.
Member:
Retail Bakers of America.