B.A. in French Language from Stanford University (1980)
Culinary Grand Diplôme from École de Cuisine, La Varenne in Paris, France (1982)
I have worked as a chef and pastry chef for 38 years.
My career began with training in Paris then cooking at Restaurant La Borderie in Southern France. Highlights include working as assistant pastry chef at the Campton Place Hotel in San Francisco, line cooking at the Flea Street Cafe in Menlo Park, and catering with Taste in San Francisco.
I taught baking and pastry for 10 years at Tante Marie's Cooking School in San Francisco.
25 years ago, I came to SRJC to teach in the most wonderful world of food, Sonoma County.
Je parle francais couramment, y estudio espanol con el objetivo de hablar con fluidez.
It's an exciting time of change for the food business and the domestic & global food systems.
SRJC Culinary Arts offers cutting edge training toward a fulfilling career in the beautiful world of food.
I look forward to seeing you in class.
In the Culinary Arts Department, we get to teach people the entertainment side of the food business while influencing eating habits and improving awareness of serious food system issues. We are training students who will affect the future of food and its relationship to cultural shifts, agriculture, the economy, and the environment. It is an exciting time to be involved in training a food force whose skills will lead people to more fulfilling and healthier eating.
Fellow, Leadership Institute of Economy and Ecology (2009)
Member, Slow Food, Russian River Convivium
Member, Former Sonoma County Culinary Guild
Classes at the beautiful B.Robert Burdo Culinary Arts Center are on Covid-hold, but we continue to keep you cookin' with on-line, virtual instruction.
Please call 522-2796 for current information about our Cafe & Bakery.
For general information & updates, visit our website:
Contributing author for the Williams Sonoma book, Essentials of Baking, 2003.
NISOD award for excellence in teaching, 2007.