After twenty-five years in the performing arts, touring the world with acclaimed dance troups such as the Martha Graham Ensemble and Philadanco, and assisting in mounting the legendary Radio City Christmas Show, I am now returning to my first love – baking.
To transform that love into an art, I attended the Institute of Culinary Education in New York City, whose Pastry and Baking Arts curriculum is drawn from the traditions of America, Austria, France, Italy and Switzerland. The esteemed school, which won the 2008, 2011 & 2013 AWARD of EXCELENCE for Vocational Cooking Schools from The International Association of Culinary Professionals (IACP), and its alumni regularly win top industry awards, such as James Beard Awards, Food & Wine’s Best New Chefs in America, and Pastry Art & Design’s Ten Best Pastry Chefs. On graduating, I studied with acclaimed Chocolatier Joan Coukos at her artisinal chocolate workshop, Chocolat Moderne, in New York City.
My joy is to share with you all the amazing skills that have turned my love of baking into an art!
-Michael
