Share your talents, background and expertise.Graduate of the culinary institute of America. I have 20 plus years of experience working in bakery/ cafés and the hotel industry. I was an executive pastry chef in Connecticut and Florida for 14 years. For the past 3 years I have been the chef/ owner of a family run restaurant in upstate New York. I am fortunate that we are in the Hudson valley and the farm to table concept is very prominent. My strengths are utilization of product, streamlining, and menu concept, event planning and of course desserts.