I grew up in New York. High school was where my passion for baking began. My grandmother used to make cream puffs from scratch and I thought it was the most fascinating thing. I decided to go to a college that had both of my passions baking and pastry and volleyball. Johnson and Wales in Providence, RI was the only choice for me. I received my Bachelors Degree of Science in Baking and Pastry Arts. After college I moved back home to NY. I received a job as a pastry cook at Eleven Madison Park. I was able to get the real experience of working in a fine dining restaurant. After Eleven Madison Park, I became a pastry sous chef at Del Posto. After working in restaurants I wanted to develop my chocolate skills so I moved on to Tumbador chocolate. I was able to learn more about flavor combinations and the origins of different types of chocolate. After the chocolate factory it was time to keep developing my pastry skills. I decided on working for a well known American style bakery, Baked. I was able to learn all about cakes, desserts and wedding cakes. After working as Head Decorator, I was given the incredible opportunity to become the General Manager and Wedding Coordinator.