I am a graduate of Syracuse University's S.I. Newhouse School of Communications. After several years of cubicle life in the advertising industry I decided to make a radical change and follow my passion for cooking, attending The New School for Social Research's New York Restaurant School, in Manhattan.
Upon graduating, I began working as a pastry chef in several New York and New Jersey locations, including Mardi Gras Foods and Keen's Chop House, one of New York City's oldest restaurants.
I have extensive experience as a teacher of the culinary arts, sharing my knowledge and experience with hundreds of amateur and professional students in the New York/New Jersey metro area.
In addition to teaching, I have written about all things food-related for The Star-Ledger newspaper, Edible Jersey, NJ Monthly and NJ Savvy Living magazines, and various other regional publications.
