» Namm Hall 200 (N-200)
My art work turned to the kitchen once I graduated with my BFA. I trained in classic kitchens in the states after graduating the CIA and after 15 years of practice and cheffing, I began teaching culinary, baking and exploring the confectionery arts. With many years of teaching and mentoring my students to compete at the Salon of Culinary Arts in NYC, I tested my ability several times in the US Pastry Competition in NYC and in 2002 won the Silver Medal. I love the creative side of cooking as well as the healthful side and I have developed and teach now The Art of Vegetarian Cuisine. My love of travel and French culinary foundation keeps me connected to organizing the Thomas Ahrens International Work/Study Programs in our department.