About me
Hey there! I am brand spanking new to the world of classroom teaching, and admittedly, supremely nervous about the whole thing, but in the same token, excited for this new journey.
I've had an entire career already where I worked as an administrator and exec pastry chef for a large university where my kitchen was producing for about 30-40,000 folks every day. While I had pastry interns come through my kitchen, teaching them in a classroom setting where they will make a dz items vs 400 servings is going to be interesting.
