- Teaches students:
- Ages 5+ and special needs
- Teaching since:
After 15 years working in high-tech I had enough of the constant stress, demanding work and long hours scrunched at my desk trying to solve other peoples issues. I wasn't sure what I wanted to do next so I started taking classes in anything that sounded interesting. I took my first cooking class at the local community college and loved the way it made me feel. It wasn't until I took my first baking class in this degree program that I knew I was home. After graduating with a hospitality management degree, I transferred to Johnson and Wales University in Rhode Island to earn a degree in Pastry Arts
My first job was with the Rhode Island Hospital. This hospital had received great recognition for the quality of food the kitchen produced. The director wanted to create a pastry program to expand the selections even more. Thus started my career.
Coming back to the bay area, I wanted a more autonomous position, so I went into business for my self; first with a whole sale bakery which morphed into a catering business. I did this for 12 years, and loved it. All this time I was teaching community baking classes, adult education baking and pastry classes, and teaching part time at Mission College in Santa Clara.
I was then asked by Mission Valley ROP program to create a culinary/pastry program from scratch. It was a real challenge, but I found I really like challenges. From there I went to work for Whole Foods as a Pastry Chef.
After a few years of working for WFM I started teaching at the Art Institute in San Francisco. From there I went to Le Cordon Bleu, Also in San Francisco.
In the middle of all this I got married to a wonderful man.
The Cordon Bleu closed in September of 2016. Which brings me to the present. I am passionate about teaching baking and pastry, and hope to create a program which will allow students to understand baking, not to just follow recipes. My goal is to flame the creativity, and passion in my student, and fuel the desire to keep learning.
Taught all beginning and intermediate pastry classes. Includes all basic baking and pastry skills, chocolate, wedding cakes, specialty desserts, classic pastry skills (both Italian and French)
School closed September 2017
Teach subjects, including, but not limited to: Beginning and
Intermediate Baking and Pastry, Beginning Wedding Cakes, Chocolate,
Beginning Breads, and Rolls. A priority is teaching of safety, Sanitation,
and HACCP procedures, including monitoring, and testing. Teach corporate
curriculum, be thorough and keep class on track without leaving anyone
behind. Be supportive of students learning, answer questions with patience,
and teach them to how to learn to be creative in any environment. Try to
involve all learning styles in my teaching techniques. Support core
curriculum skills such as reading, math, analytical thinking, and writing.
Trained in safety and sanitation, and able to work with raw foods without causing comtaminations
Our Cake Club has been around for over a decade, founded in 2006, during which time we have delighted in each other’s company and creativity during our monthly meetings, where you will always learn a new skill while staying in the know of what’s happening in our club as well as through out the Bay Area’s cake and sugar arts world; our Round Robin events, filled with exciting demonstrations and techniques; and our yearly CAKE SHOW!+ Read More
I've been having trouble with a recipe and needed to get some advice. Stephanie was very nice and helpful. Explained many things that i didn't know and gave me great tips that i will try in my recipe!
Very informative lesson - Stephanie knows her stuff!
We hired Stephanie to do baking classes for my 11 year old daughter and could not be more pleased!! I came home yesterday to not only delicious pastries, but a brightness and pride on my daughter's face that is rare for her. Seeing her shine and develop her passion is priceless! Thank you Stephanie and we look forward to many more lessons in the future!+ Read More
Had a great time learning the basics of pie and bread making with Chef Stephanie. She is very knowledgeable, patient and hands on. She helped create a curriculum that I was interested in and was well organized, so I was able to have everything I needed before the class to ensure it's success.+ Read More