Education:
MS, Rochester Institute of Technology, Rochester, NY. BS, College of Charleston, Charleston, SC. AOS with honors, CIA, Hyde Park, NY.
Professional Experience:
Associate Dean for Curriculum Innovation, Associate Dean for Scheduling and Production, Associate Professor in Culinary Arts, CIA, Hyde Park, NY. Chef, Chez Panisse Cafe, Berkeley, CA. Executive Chef, V. Mertz Restaurant, Omaha, NE. Savory Line Cook, Abigail Kirsch Catering, Tarrytown, NY. Pastry Line Cook, Quilted Giraffe, New York City. Contributing Writer, Fine Cooking magazine.