Recipes used for cooking are purely guidelines for you to arrive at the finished product. A little more of this or that often does not alter a dish. In fact, sometimes you can create something even better. In baking and making desserts it’s a different matter. Ever since the lesson I learned with baking my first chocolate cake, my philosophy has been to start with a recipe, measure my ingredients accurately, and carefully follow the instructions.
Because of my un-ending curiosity as to why ingredients work together, today I focus not only on following the recipe, but also exploring the techniques used within the recipe. As a result, I constantly ask myself "is there a better way to do this"? To guide you toward better baking, my discoveries are shared with you.
As a teacher, I believe that once you understand the techniques, you will have more confidence to broaden your horizons and make wonderful creations of your own.
Professionally, I have over 35 years of teaching experience specializing in technique and "hands-on" classes. I have taught at notable cooking schools in the metropolitan area and throughout the United States. Some of those include:
- Kings Cooking Studios (developed the Mastery of Baking Diploma Series)
- The New School Culinary Arts Center (NYC)
- The Institute of Culinary Education (ICE)
- The James Beard Foundation Workshop Series
- Sur la Table Culinary Schools
- World Pastry Forum
I am a Certified Culinary Professional (CCP) and charter member of the International Association of Culinary Professionals (IACP) with 15 years service to culinary scholarships. In the spring of 2007 the International Association of Culinary Professionals (IACP) nominated me for “Teacher of the Year”.
In addition, I am a foundling member of The Bakers Dozen East, a member of the New York chapter of Les Dames d'Escoffier, and a past president of The New York Association Culinary Professionals (NYACP). I was honored at a benefit at Windows of the World in 1999 for "Outstanding Commitment to the Culinary Arts.” I have served as a consultant to several baking and food manufacturers along with research and development of prototypes of new products.
My passion for baking is rivaled only by my passion for teaching, both backed by a lifetime of dedication to my craft.