FAQs
- What is your typical process for working with a new customer?
For me, it's about fit. I want to make sure that the customer is a good fit for me, and that I am a good fit for the customer. I want to know that we share a passion for food and have similar values with respect to food. Once we've established that, we can proceed to determine how best to work with one another in a cost effective way.
- What education and/or training do you have that relates to your work?
-City College of San Francisco- Associate's of Science, Culinary Arts with High Honors, 4.0 GPA -San Francisco Baking Institute- Advanced Baking and Pastry
- How did you get started doing this type of work?
While working as a high school counselor for San Francisco Unified School District, I decided that I wanted to go back to school to pursue a career in food. I went to the local city college culinary arts program, one of the oldest in the nation, founded in 1936. After a year in the program, I decided to pursue a concentration in baking and pastry. I was later accepted as an intern to the prestigious baking and pastry school, San Francisco Baking Institute. After six months, I was hired on as a staff member. Since then, I have been working in baking and pastry, while also consulting on menu development for restaurants.