Professional Experience:
Pastry Department Chairman, The French Culinary Institute, NYC. Executive Pastry Chef, Café Luxembourg, NYC; Cucina, Brooklyn, NY; Restaurant Faucher, Paris, France. Executive Chocolatier, Martine’s Chocolate Collection, NYC. Assistant Pastry Chef, Le Spinaker, Port Camargue, France; Tavern on the Green, NYC; Le Pactole, NYC. Pastry Cook, The Plaza Hotel, NYC. Baker’s Assistant, The Napoleon Bakery, Kansas City, MO. Baker, The Casbah Café, Lawrence. Cook, The Paradise Café, Lawrence.
Awards:
Two First Place and one Second Place Award, Salon Culinaire team competitions, NYC, 2000, 1999, 1998.
Member:
Board Member, USPastry.org, 2002–2003.