Bread Baker. Fermentation Enthusiast. Pastry Chef. Charcuterie Creator. Wine and Spirits Professional. Botanical Aficionado.
…that’s me on the right with my Mom, Carolyn
I am a Cordon Bleu trained pastry chef, baker and wine & spirits educator who has trained and taught in both the front and back of house at fine dining restaurants in New York City, NY; San Diego, CA, Paris, France and Popoyo, Nicaragua. My passion within the culinary industry is focused on bringing agriculture to the front of the table (answering the where, who why and how of farming, foraging and animal rearing) along with a steady practice in fermentation and preservation along with the technical and scientific processes behind all culinary, wine and spirit creations.
Currently, I consult and advise in pastry, baking, preservation, charcuterie and bar programs through the process of recipe development, training and kitchen management. I will be certified in the Spring to develop and write HACCP plans through Penn State University. My most current long-term projects have been in Delhi, NY and Popoyo, Nicaragua.
In my free time I create and learn - drawing, kintsugi, knitting, concocting foraged amari and baking bread, while studying Spanish, researching distilled spirits and hiking in the woods behind my cabin in Bovina, NY. I will be relocating to Oakland, CA in December, and am looking forward to seeing the Pacific Ocean once again.
For professional inquiries, this is my LinkedIn profile.