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“Bread made by a skilled cook needs no peanut butter, jelly or butter to enhance the taste, it’s already sheer perfection.”
- Chef Frank Leibold
Get a taste of what I am all about
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About me
Baking has always been a part of my life, a passion of mine. Once I made the decision to embark on my journey into baking and pastry arts, I fell in love with the craft, I appreciated the art, and knew there was nothing that made me happier than baking professionally.
I want to create food that is memorable, that turns customers into regulars, that makes a name for itself, and sets a standard for quality and excellence.
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Coursework for the Craft
• Kitchen Chemistry
• Artisan Breads
• Pastry & Confectionery Basics
• Sanitation & Safety
• Pastry & Confectionery Basics
• Baking I
• Baking II, Barista Basics
• Hospitality Costs Controls
• Advanced Pastry Skills
• Purchasing & Negotiations
• Hospitality Marketing
• Risk & Prevention Management
• Nutrition for the Culinary Professional
• Small Business Accounting
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Liz Fairbee