Why would a hypoglycemic want to be a pastry chef?
Seems crazy since I need to be so particular with my diet.
But I knew I wanted to cook and bake my way around the world, the minute I opened my mom's Joy of Cooking when I was just seven. I simply love food. I also love feeling healthy and vibrant. A future without swoon-worthy chocolate brownies was absolutely unacceptable. Do you know what I mean?
My culinary degrees and professional experiences have guided me into some of the most exclusive kitchens in the world:
- Starbucks Corporate
- The Mexican Embassy in Vienna
- Chocolate Maven
- The French Pastry School
- Barry Callebaut Chocolate Academy
- Whole Foods
- Central Market
- Natural Epicurean
I believe delicious pastry can be good for you. My dietary limitations as a hypoglycemic combined with my desire to eat luxuriously depend upon it.
Over the years I have created, tested, and perfected amazing recipes in my bakery and test kitchens. Now I travel the world, sharing my knowledge of healthy baking with culinary schools, businesses, restaurants, and people who desire to bake with healthy ingredients without compromising taste or texture. The results feel magical...