In a pursuit to gain a world-wide understanding of creating cakes and pastries, I have studied the art of baking and patisserie around the world.
While living in Dallas I attended the El Centro Pastry Arts Program in the United States where I quickly advanced my base set of skills before moving on to London, England. This is when I began the first (Basic) of three advancing courses at Le Cordon Bleu, completing this course with "Honor of Mention Bien with Credit."
My training continued at Le Cordon Blue (Intermediate) on the other side of the world in Sydney, Australia learning new local flavors and skills. I was able to further perfect my skills completing the course with "Honor of Distinction".
In 2013 I completed my classical French techniques at Le Cordon Bleu (Superior) in Paris, France. Here I graduated and earned my toque and "Diplome de Patisserie."
In my free time I enjoy friendly competitiveness and have earned awards in cake decorating competitions including the Oklahoma Sugar Art Show, Capital Confectioners Sugar Art Show and the Sugar Wonders Sugar Art Show as well as being published in several sugar/cake magazines.