While I have not attended culinary school, I do have a lot of practical experience in both sweet and savory cooking. I started out training in pastry shops as a baker, working with highly acclaimed chefs in their restaurants, and working as a private chef. I have taught cooking and baking classes and participated in the New York City Wine and Food Festival as a chef. In my time with so many talented chefs and bakers, I’ve gained a wealth of knowledge and skills in both baking and savory cooking. It has made a huge difference in the foods I cook, the recipes I develop, and how I cook at home as well.