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After graduating from the Kansas City Art Institute with a degree in Printmaking, she fell into the food business and never looked back. She has now worked in the industry for almost 30 years, first as a partner in two local restaurants, the West Side Café and the Boulevard Café, and then as the pastry chef at Venue. After that, New York City for 3 years, working at Le Cirque, Osteria del Circo, and teaching in the Pastry Department at the French Culinary Institute, all under the supervision of Master Pastry Chefs Jacques Torres and Dieter Schorner.

After two internships in Europe she returned to Kansas City where she worked as Executive Chef of the Culinary Center of Kansas City for 8 years. Since leaving that position in 2006 she has been a traveling Executive Business Car Chef with BNSF Railways, in addition to freelancing as a specialty baker, caterer and cooking teacher. Look for her cooking classes, specializing in Mexican and Asian cuisines, at the Community Mercantile in Lawrence.

She has returned to her first love, baking, and making people happy with great desserts. Everything is made from scratch and her combination of art training and pastry chef skills make it possible for you to have the delicious, beautiful cake of your dreams.



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