I was born in the town of Cherbourg (in the Normandie Region of France). There, I attended 3 years at a local bakery school (École the Boulangerie et de Pâtisserie de Caen) where I earned 2 degrees;1 bread and 1 pastry. After working a couple of years at the top bakery in Caen; in March 1985 I came to the USA. where I worked in all kinds of establishments—bakeries, hotels, resorts, wholesales, beach clubs, town and country clubs…(5 years in Atlanta, 5 years in San Francisco, 2 years in Boca Raton FL, and 2 years in Scottsdale AZ). From 1999 to now, I have been giving back by teaching pastries at Johnson & Wales University at the providence Campus in RI, earning my BS degree in 2007. I have taught all forms of pastry labs including; fundamental skills, classical French pastries, cakes, plated desserts, chocolate and sugar artistry labs and more.

Education

BS
Johnson & Wales University

French CAP (Certificate of Aptitude Professional)
Ecole de Boulangerie et de Patisserie de Caen

Food Safety Manager Certification (FSM)
National Registry OF Food Safety Professionals

MVP Teacher, IBPI
Johnson & Wales

The Bread Bakers Guild of America

Sugar Skills Dissemination
Conducted a hands-on Sugar Showpiece Workshop to Pastry Professiinals
“Sugar Creations – Beginner Level” class
JWU
Room 305, Cuisinart Center for Culinary Excellence, Johnson & Wales University, Providence, RI
Providence
RI
United States

50th Anniversary of the American Culinary Federation RI Chapter honoring Lars Johansson
Dessert Presentation
ACF of Rhode Island
Rhode Island Room, Harborview
Cranston, RI
October 15, 2025