I was determined to be accepted to the CIA (Chef
Tom’s alma mater), I had entered and won cooking
competitions, hosted many dinner parties for practice,
and worked at the local farmer’s market bakery. In
2002, I applied to the CIA, nervous if I could make the
selective cut, but was accepted! I graduated high
school June of 2002 and was at the CIA that August
and enrolled in the Associates Culinary Arts degree
program.
GK: Why pastry?
My past experiences have been focused on cooking,
but I was required to take a three-week baking
course, Baking Fundamentals, it instantly changed my
direction. I had never realized just how much I enjoyed
baking, and I knew that I had found my true passion
for the industry.
Upon graduating from the Culinary Associates Degree
Program, I enrolled in the 30-week Baking and Pastry
Program at the CIA’s Napa Valley, California campus.
These classes were quite different than anything I
knew of coming from the savory kitchen, but as I
tempered chocolate, kneaded bread, and decorated
cakes I knew I had found my calling. Cake Designing
was my desired concentration and remained so even
upon my return to the CIA.
After graduating Baking and Pastry at the CIA,
California, I quickly went back to Hyde Park, New
York to complete a Bachelor’s degree program in
Hospitality Management to gain the skills I would
need to fulfill my dream of having my own business in
the future. To my surprise, my mentor Chef Tom was
the new Dean of Baking and Pastry as well as head
of the Continuing Education department; he needed
an assistant in the class to help all the Continuing
Education students, so I took on that role.
I graduated from the CIA in 2006 with a Bachelors in
Hospitality Management, and with the support of Chef
Tom, landed my first job in the industry working with
Pastry Chef Patricia Nash at Westchester Country Club,
Rye, New York, to perfect my skills in large production
and catering to a prestigious clientele. I never looked
back. Pastry was my home.
While at Westchester Country Club, during the slow
season, I emailed just about every cake designer in
NYC and acquired an internship at The Cake Studio in
Brooklyn with Jill Adams. I worked as an intern there
for a few months; she taught me everything I needed
to know about cakes and design. My internship
transitioned into a job as Jill’s assistant, and I worked
for her for three years.
I went on to Strada 18 (Norwalk, CT) to hone in on
my management skills and plated desserts followed
by The Sono Baking Company (Norwalk, CT) where I
was Pastry Sous Chef and Kitchen Manager. I was then
selected as the Executive Pastry Chef at Winged Foot
Golf Club.
GK: Tell us about Winged Foot?
I began working at Winged Foot in 2010. This was
truly my first Pastry Chef position. Winged Foot
has done everything for my career in the Golf Club
industry. Having Winged Foot on my resume just
opens so many doors for me. My pastry career
accelerated quickly, and I didn’t get to work under or
be mentored by another pastry chef other than my
time at Westchester. I didn’t know what I was getting
into taking the Pastry Chef job at Winged Foot as I
was so young, it was a challenge, but with hard work,
determination, colleague support, and a wonderful
membership it was a success! I loved my time at
Winged Foot, and I have come to love working in the
Golf Industry.
I learned many aspects of Pastry and Baking due to the
memberships vast palettes and the sheer amount of
events that would take place. One funny story, is that
I had never played Golf, and when asked by others if
I ever played Golf, I would say “Oh only a few times at
Winged Foot,” and they are so jealous, people would
give their right arm to play golf there. [laughs]
GK: What is it like working at a Golf Club as a
Pastry Chef?
I think the Golf Club industry is very advantageous
because it is a natural learning environment. I bake
and cook for the same people seven days a week, all
day long, so it’s important for me to offer variety and
new, creative desserts on my menu. I am constantly
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