Blondies Baking Company
About
I have been a Professional pastry chef for 30 years. I have won numerous awards and I have also been in Cupcake Wars. I am very approachable in my teaching, as I love to share what I know. I taught at Le Cordon Bleu and I love showing all types of cooking and baking
I love working with people who truly understand this is art with the medium being food. I focus on delicious, high quality pastry and cakes with a few breads.
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
I find out what the student goals are, experience and timeframe. I then work up an estimate and dates, syllabus etc.
What education and/or training do you have that relates to your work?
Graduate Scottsdale Culinary Institute. Continuing education at French Pastry School, international School of Confection, French Culinary Institute, L'ecole Valrhona. Instructor at Le Cordon Bleu and Williams Sonoma.
Do you have a standard pricing system for your lessons? If so, please share the details here.
Typically it wil be a 3 hour class, $175.00. Students will have ingredients. If I bring everything, I would need to add this. For decorating class, I do bring the equipment and charge $300.00
How did you get started teaching?
Started as a professional culinary instructor in 2001. Continued 2005-2020.
What types of students have you worked with?
I have worked with culinary students enrolled in school. I have worked with children, private parties, enrolled students at private culinary classes.
What advice would you give a student looking to hire a teacher in your area of expertise?
Look for someone that has the ability and desire to share their knowledge. Someone that encourages you. Have experience.