About
I have been a professional pastry chef for 15 years. I am trained in the classical French style, but have developed a more American approach. I am versed in gluten-free and vegan.
My focus is to use high quality ingredients, seasonal and locally sourced whenever possible.
I love baking because it's a way to share my creativity with others. No one is frowning when they're eating cake!
Teaching is about sharing my knowledge and giving someone the confidence to do something they otherwise didn't think they could.
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Natalie S.
Frequently asked questions
What is your typical process for working with a new student?
The focus is to learn terminology and techniques. Demonstrating the process then allowing the student to do it supervised.
What education and/or training do you have that relates to your work?
I attended culinary school and since graduating have worked in fine dining, farm to table and bakeries.
Do you have a standard pricing system for your lessons? If so, please share the details here.
$50-$75 an hour per person, this includes cost of ingredients.
How did you get started teaching?
Besides teaching cooks on the job I have participated in classes at a local venue, Framed in Hazel Park.
What types of students have you worked with?
Everyone from 7- 70.
Describe a recent event you are fond of.
Doing a macaron class at Framed. I love seeing the smiles from giving people to confidence to make something that they didn't think or know they were capable to doing.