I have been in the cooking industry for 40 years since 1971. I worked in a college cafeteria to support myself until I went to Culinary school, Le Cordon Bleu in Paris for 1 ½ years in 1974. I received their most advanced diploma.
From 1975-87 I worked for many California bakeries and in hotel bake shops, most notably Patisserie Bossiere, Cynthia’s Patisserie, Sahara Tahoe Casino hotel and La Playa hotel. I started as a baker’s helper and advanced to pastry chef after 8 years.
In 1989 I completed my M.S. degree in Food Science (in Cereal chemistry) from SJSU. My Masters thesis was on the chemistry of Sourdough bread.
I started teaching baking at Cabrillo College part-time in 1982. Five years later, in 1987 I became the department chair of the Culinary Arts and Hospitality Management department. I remained the department chair for 20 years until 2007.
During my tenure, I have taught beginning baking, commercial baking, wedding cakes, chocolate, bread making, beginning culinary, advanced culinary, catering and FS management classes.