I have baked and been
interested in pastry arts since the age of 4 when I
baked with my grandmother.
I attended COD for 2 years and received my certificate in Culinary Arts. During that time I worked as a pastry cook at the Hyatt Grand Champions, Indian Wells, Ca. I moved to San Francisco to attend the CCA and received my certificate in Baking & Pastry Arts. After graduation I accepted the Pastry Chef position at the Rancho Bernardo Inn. From there I became the opening Pastry Chef at the new Givenchy Hotel & Spa and moved back to the desert. My next position was Asst. Pastry Chef at The Marriott Desert Springs. For the last 10 years I was the Pastry Chef at The Club at Morningside, Rancho Mirage, Ca. I am now running my own business called SUGAR CHEF.
I have won numerous competitions including L'Affaire Chocolate, Kahlua
Corp. sponsored recipe development, & gingerbread house competitions.
I have taught adult education classes and baked for local restaurants.
One of my specialties is fabulous Peanut Brittle which I am now marketing. I love to ride my bike, it helps to burn off the extra calories.