Education:
AOS, New England Culinary Institute, Montpelier, VT.
Professional Experience:
Pastry Chef, Homestead Inn, Greenwich, CT; Maxime鈥檚 Restaurant, Granite Springs, NY; La Cr茅maill猫re, 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, Soci茅t茅 Culinaire Philanthropique Salon of Culinary Art, 2013. Prize of Honor, First Prize, Salon of Culinary Art, NYC, 2010. Marc Sarrazin Trophy (CIA team), Salon of Culinary Art, 1997, 1996.
Author:
Chocolate and Confections at Home. Chocolates & Confections.
Member:
Retail Bakers of America.