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Experience:
Executive Pastry Chef, Cosmopolitan Club, NY (since 1994)
Baking & Pastry Arts Instructor, (since 2004)
....New York City College of Technology (CityTech),
....City University of New York (CUNY), NY
Executive Pastry Chef, Ida May Restaurant, NY (2002-04)
Apprentice, Chef Daguin, Hôtel de France, Auch, France (1994)
Education:
Continuing Education: Chicago Pastry School, Paris Gourmet
Bachelor Tech, Hospitality Mgmnt, CityTech, CUNY, NY (1996)
Baking & Pastry Arts, Confectionery Arts & Specialty Cakes
Certification, Cake Decoration, University of West Indies
Press:
New York Magazine, New York Daily News, The New York Times
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Awards:
Bronze Medal, National Pastry Championship, 2009
Medal of the International Chefs Association,
139th Annual Salon of Culinary Art, 2008
Société Culinaire Philanthropique (SCP)
Silver Medal, 19th U.S. Pastry Competition, 2008
Silver Medal, Pastry Presentation, 139th Salon of Culinary Art, 2007
Gold Medal, Best in Show: Chocolate, 138th Salon of Cul. Art, 2006
Silver Medal, 138th Salon of Culinary Art, SCP, 2006
Silver Medal, 137th Salon of Culinary Art, SCP, 2005
Gold Medal, 135th Salon of Culinary Art, SCP, 2003
Gold Medal, Wedding Cake, 134th Salon of Culinary Art, SCP, 2002
Gold Medal, 134th Salon of Culinary Art, PatisFrance, 2002
Bronze Medal, Assistant, 12th U.S. Pastry Competition, 2001
Gold Medal, Vatel Club, Excellence in Pastry & Culinary Arts, 1996
Award, NY Assn of Restaurants, Restaurant Operations Career, 1996
Silver Medal, 126th Salon of Culinary Art, SCP, 1994
Award, Les Dames D’Escoffier Scholarship, 1994
Award, Chef de Cuisine Association of Pastry, 1994
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