Share your talents, background and expertise.Hello! I've been working in the pastry industry for about seven years, focusing on working in resorts. I spent two years managing the bake shop as Pastry Chef at Stowe Mountain Lodge in Stowe, Vermont and have also worked at The Balsams Grand Resort, currently baking at The Breakers in Palm Beach, Florida. I have experience in everything pastry from wedding cakes, plated desserts, creams, custards, and candies to cookies along with the methods and techniques behind it. Along with baking, I have spent three years cooking in the fine dining restaurant at Progressive Field, home of the Cleveland Indians. On the side, I spend my time ice carving and vegetable carving. Let me know if I can help you!