Prior to attending Johnson and Wales, I worked as a cupcake ambassador at Kara's Cupcakes in San Francisco. I was given one opportunity to create fondant toppers on my last day.
Fruit Tart #1
Baked at Home
Fruit Tart #2
Baked at Home
Macaron Shells
Baked at Home
Sesame Seed Kaiser Rolls
Introduction to Artisan Breads
Chef Richard Miscovich
Fall 2013 Segment 1
Poppyseed Kaiser Roll
Introduction to Artisan Breads
Chef Richard Miscovich
Fall 2013 Segment 1
Pain de Mie
Introduction to Artisan Breads
Chef Richard Miscovich
Fall 2013 Segment 1
Challah Bread
Introduction to Artisan Breads, Fall 2013 Segment 1
Baguettes with Poolish
Introduction to Artisan Breads
Chef Richard Miscovich
Fall 2013 Segment 1
Petite Tête
Viennoiserie
Chef Chistoph Bruehwiler
Fall 2013, Segment 2
Panettone
Viennoiserie
Chef Chistoph Bruehwiler
Fall 2013, Segment 2
Zucchini Muffin
Viennoiserie
Chef Chistoph Bruehwiler
Fall 2013, Segment 2
Stollen
Viennoiserie
Chef Chistoph Bruehwiler
Fall 2013, Segment 2
Stollen
Viennoiserie
Chef Chistoph Bruehwiler
Fall 2013, Segment 2
Swiss Mouse
Viennoiserie
Chef Chistoph Bruehwiler
Fall 2013, Segment 2
Dark Chocolate with Passionfruit-Infused Ganache Filling
Chocolates and Confections
Chef Tim Brown
Fall 2013 Segment 4
Milk Chocolate with Crispy Hazelnut filling
Chocolates and Confections
Chef Tim Brown
Fall 2013 Segment 4
Chocolate Box Practical filled with Salted Caramel Dark Chocolates
Chocolates and Confections
Chef Tim Brown
Fall 2013 Segment 4
Blueberry Cobbler
Hot and Cold Desserts
Chef Kimberly Dolan
Winter 2013 Segment 1
Baked Alaska
Hot and Cold Desserts
Chef Kimberly Dolan
Winter 2013 Segment 1
Banana Split
Hot and Cold Desserts
Chef Kimberly Dolan
Winter 2013 Segment 1
Apple Crisp with a scoop of Vanilla Ice Cream and a drizzle of Caramel Sauce
Hot and Cold Desserts
Chef Kimberly Dolan
Winter 2013 Segment 1
Chocolate Fudge Cake
Introduction to Cakes
Chef Marina Brancely
Winter 2013 CE Lab
Hazelnut-Mocha Torte
Introduction to Cakes
Chef Marina Brancely
Winter 2013 CE Lab
'Happy Birthday' Piping
Introduction to Cakes
Chef Marina Brancely
Winter 2013 CE Lab
Piped rosettes and shell border
Baking Fundamentals
Chef Mark Harvey
Winter 2013 Segment 2
Diplomat Cup with sautéed apples
Baking Fundamentals
Chef Mark Harvey
Winter 2013 Segment 2
Napolean
Classic Pastry
Chef Kimberly Dolan
Winter 2013 Segment 3
Palmier
Classic Pastry
Chef Kimberly Dolan
Winter 2013 Segment 3
Classic Pastry Buffet Platter featuring:
-Paris Brést
-Chocolate Eclairs
-Cream Puffs
-Cream Horns
Classic Pastry
Chef Kimberly Dolan
Winter 2013 Segment 3
Apple Pie
Pies and Tarts
Chef Susan Lagalle
Winter 2013 Segment 4
Strawberry Chiffon Pie
Pies and Tarts
Chef Susan Lagalle
Winter 2013 Segment 4
Turtle Pie
Pies and Tarts
Chef Susan Lagalle
Winter 2013 Segment 4
Pumpkin Pie
Pies and Tarts
Chef Susan Lagalle
Winter 2013 Segment 4
Chocolate Cream Pie topped with Raspberries and Chocolate Shavings
Pies and Tarts
Chef Susan Lagalle
Winter 2013 Segment 4
Linzer Torte
Pies and Tarts
Chef Susan Lagalle
Winter 2013 Segment 4
Apple Frangipane
Pies and Tarts
Chef Susan Lagalle
Winter 2013 Segment 4
Chocolate Tartlet
Pies and Tarts
Chef Susan Lagalle
Winter 2013 Segment 4
Berry Tartlet
Pies and Tarts
Chef Susan Lagalle
Winter 2013 Segment 4
Lemon Meringue Tartlet and Fruit Tartlet
Pies and Tarts
Chef Susan Lagalle
Winter 2013 Segment 4
Lemon Meringue Tartlet (Close-up)
Pies and Tarts
Chef Susan Lagalle
Winter 2013 Segment 4
Fruit Tartlet (Close-up)
Pies and Tarts
Chef Susan Lagalle
Winter 2013 Segment 4
Raspberry Macarons (Top View)
Cookies and Petit Fours
Chef Luminita Cirstea
Winter 2013 Segment 5
Raspberry Macaron (Side-view)
Cookies and Petit Fours
Chef Luminita Cirstea
Winter 2013 Segment 5
Marzipan Rose
Cookies and Petit Fours
Chef Luminita Cirstea
Winter 2013 Segment 5
Linzer Cookies
Cookies and Petit Fours
Chef Luminita Cirstea
Winter 2013 Segment 5
Cookies and Petit Fours Practical Buffet Platter Featuring:
-Checkerboard Cookies
-Chocolate Dipped Hazelnut Biscotti
-Coconut Cranberry Macaroons with a White Chocolate Drizzle (Signature Cookie)
-Apricot Petit Four Glacé
Cookies and Petit Fours
Chef Luminita Cirstea
Winter 2013 Segment 5
Ciabatta
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Breakfast Ciabatta with Chocolate Chips and Orange peel
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Crumb of Breakfast Ciabatta
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Whole Wheat Croissant
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Baguette with Sponge
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Multigrain
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Sourdough (Top View)
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Sourdough (Close-up)
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Rye
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Whole Wheat 7-Grain
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Golden Sesame Loaf
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Live Decorative Dough
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Country Bread
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Live Decorative Dough (Close-up)
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Lean Dough Crown
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Small Tabatiere Lean Dough
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Rye Sourdough
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Mountain Bread
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Mountain Bread
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Country Sourdough
Advanced Artisan Breads
Chef Luminita Cirstea
Spring 2014, Segment 1
Final Fish Themed Sugar Showpiece
Sugar Artistry
Chef Jean Luc Derron
Spring 2014, Segment 2
Fish Sugar Showpiece Close-up
Sugar Artistry
Chef Jean Luc Derron
Spring 2014, Segment 2
Fish Sugar Showpiece Close-up
Sugar Artistry
Chef Jean Luc Derron
Spring 2014, Segment 2
Fish Sugar Showpiece Close-up
Sugar Artistry
Chef Jean Luc Derron
Spring 2014, Segment 2
Fish Sugar Showpiece Close-up
Sugar Artistry
Chef Jean Luc Derron
Spring 2014, Segment 2
Fish Sugar Showpiece Close-up
Sugar Artistry
Chef Jean Luc Derron
Spring 2014, Segment 2
Fish Sugar Showpiece Close-up
Sugar Artistry
Chef Jean Luc Derron
Spring 2014, Segment 2
Fish Sugar Showpiece Close-up
Sugar Artistry
Chef Jean Luc Derron
Spring 2014, Segment 2
Fish Sugar Showpiece Close-up
Sugar Artistry
Chef Jean Luc Derron
Spring 2014, Segment 2
Fish Sugar Showpiece Close-up
Sugar Artistry
Chef Jean Luc Derron
Spring 2014, Segment 2
Fish Sugar Showpiece Close-up
Sugar Artistry
Chef Jean Luc Derron
Spring 2014, Segment 2
Swan Pastillage Showpiece
Sugar Artistry
Chef Jean Luc Derron
Spring 2014, Segment 2
Swan Pastillage Showpiece
Sugar Artistry
Chef Jean Luc Derron
Spring 2014, Segment 2
Swan Pastillage Showpiece (Close-up of Flower)
Sugar Artistry
Chef Jean Luc Derron
Spring 2014, Segment 2
Chocolate Mousse Entremet
Entremets & Petit Gateaux
Chef Craig Piermarini
Spring 2014, Segment 3
Chocolate Mousse Entremet
Entremets & Petit Gateaux
Chef Craig Piermarini
Spring 2014, Segment 3
Raspberry Bavarian Entremet
Entremets & Petit Gateaux
Chef Craig Piermarini
Spring 2014, Segment 3
Raspberry Bavarian Entremet (Top View)
Entremets & Petit Gateaux
Chef Craig Piermarini
Spring 2014, Segment 3
Raspberry Bavarian Entremet (Garnish detail)
Entremets & Petit Gateaux
Chef Craig Piermarini
Spring 2014, Segment 3
Raspberry Bavarian Entremet (Flower Detail)
Entremets & Petit Gateaux
Chef Craig Piermarini
Spring 2014, Segment 3
Citrus Petite Gateaux
Chef Craig Piermarini
Entremets and Petite Gateauxs
Spring 2014 Segment 3
Citrus Petite Gateaux
Chef Craig Piermarini
Entremets and Petite Gateauxs
Spring 2014 Segment 3
Macaron shells for Citrus Entremet
Entremets & Petit Gateaux
Chef Craig Piermarini
Spring 2014, Segment 3
For various labs, we've had the opportunity to create our own cookbooks or develop concepts for our own bakeshops. Here is my hot and cold cookbook.
Classic Pastry Cookbook cover
Pies and Tarts Fictional Pie Shop
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Pastry Skill Progression
It was always clear to me that I'd find myself constantly creating. No matter what my canvas is, I always know there is something to learn and skills to improve on. From Freshman to Sophomore labs at Johnson and Wales University, it's evident that progress is being made little by little.
