After graduating from the New York Art Institute’s pastry and baking program with high honors, I spent the next several years working in some wonderful establishments in Manhattan.
It was during this time that I both developed my style and perfected the art and science of pastry and bread baking.
My innate love of people, travel, and adventure then led me for a time to accept various resort positions around the United States
Eventually, this curiosity prompted a jump across the Atlantic to Europe, where I was able to explore both cuisine and culture ‘up close and personal.’
Unfortunately, Europe couldn’t last forever, and with both feet firmly planted back on U.S. soil, I found myself in St. Louis, Missouri as Pastry Sous Chef for the Ritz Carlton Hotels.
Being a homesick New Yorker, I was not able to stay away from the east coast. Upon my return, I worked for the next 5 years as a pastry chef for a caterer in Westchester county ~ it was here that I was really encouraged to experiment and go ‘above and beyond‘.
It was also during this time that I was made acutely aware that the needs of people with special food requirements were simply not being met in a traditional restaurant setting.
Upon discovery of my own food allergies, I decided to utilize my talents and go in a different direction.
The Groovy Baker combines the more traditional pastry techniques, high quality ingredients, flavors and presentation – with a fresh, unique approach.
The Groovy Baker is adventurous ~ creative with an artistic flair ~ executing each new creation with a trained, disciplined, meticulous attention to detail, yet it’s still approachable, fun and, of course, delicious!