Scholarship Activities

2025 – Presenter, International Baking Industry Exposition (Las Vegas, NV)
Invited presenter on advanced lamination techniques at North America’s largest baking and pastry exposition.

2025 – Professional Course, Savour School (Melbourne, Australia)

Developed and taught three laminated dough masterclasses at Savour, Chef Kirsten Tibballs’ school in Melbourne, Australia.

2025 – Advanced Lamination Class, Central Milling (Petaluma, CA)

Developed and taught a 2-day professional laminated dough class focusing on lamination theory and production consistency for professional chefs and bakers.

2024 – Menus of Change Conference, CIA + Harvard SPH (Poughkeepsie, NY)

Co-presented with CIA colleagues on sustainability in pastry education with a focus on plant-based pastry.

2024 – The Bespoke Tarts & Petits Gâteaux of Lauren Haas, Chocolate Academy (New York, NY)

Developed and taught a 3-day hands-on course for industry leaders on plant-based pastry, viennoiserie, and plated desserts.

2024 – Foundations of Lamination Course, Bread Baker’s Guild of America (Petaluma, CA)

Developed and taught a 2-day advanced lamination class for professionals; strengthened CIA’s partnership with Central Milling and BBGA.

2024 – Plant-Based Pastry, College of Food Innovation & Technology Symposium (Providence, RI)

Developed and taught a hands-on session on plant-based pastry at a conference focsed on sustainability and food innovation.

2024 – Australian Native Ingredients, CIA Greystone (St. Helena, CA)

Shared ingredient knowledge and sourcing insights with students and faculty following an international research trip.

2023 – Plant-Based Pastry Collaboration, Savour School (Melbourne, Australia)

Developed and taught two hands-on professional courses on plant-based pastry techniques.

Professional Development Activities

2025 - Webinar: Understanding Lamination with Alan Dumonceaux (Bread Baker’s Guild of America)
Participated in a two-part virtual class exploring ingredient selection, fat percentages, dough formulation, preferments, folding and shaping methods, proofing, enzyme action, and oven management. Strengthened technical knowledge and applied updated lamination insights to teaching.

2025 - Webinar: Building Blocks: Enriched Dough Techniques with Richard Charpentier (Bread Baker’s Guild of America)
Attended a one-hour virtual lecture on the science and techniques of enriched doughs, covering ingredient functionality, fermentation, and production processes.

2025 – Croissant Tasting Tour (San Francisco, CA)
Led a group of professional bakers on a curated tour of leading San Francisco bakeries specializing in laminated dough. Evaluated product quality, shaping, and finishing techniques across top-tier operations. Applied insights to classroom discussions on benchmarks of quality and emerging industry trends.

2025 – Romain Dufour Viennoiserie & Panettone Class (Petaluma, CA)
Participated in a one-day intensive on advanced viennoiserie and fermentation methods. Explored panettone production and long-fermentation processes, reinforcing and expanding technical knowledge. Incorporated insights into laminated dough instruction.

2025 – Donald Wressell Chocolate in Baking Masterclass (Petaluma, CA)
Attended a chocolate-focused session with Donald Wressell at the Artisan Baking Center. Gained new techniques for incorporating cocoa and chocolate into baked goods and viennoiserie. Integrated select recipes and approaches into CIA curriculum.

2024 – Craft Chocolate Expo (San Francisco, California)
Attended industry presentations and tastings on craft chocolate. Explored topics including recipe demonstrations, cocoa sourcing, and sustainability. Strengthened knowledge of industry innovations and trends to integrate into teaching.

2024 – Peninsula Pastries Masterclass with Chef Anne Corbule (Chicago, IL)
Completed a three-day hands-on class covering petit gâteaux, plated desserts, cookies, and petits fours. Brought recipes and techniques back to the department and incorporated selected methods into curriculum.

2023 – Melbourne Pastry Tour (Melbourne, Australia)
Participated in a pastry and chocolate immersion experience across Melbourne’s café culture. Visited Bibelot, Small Batch, Monforte, Mörk Chocolate, Ratio Chocolate, and Asian-influenced bakeries. Gained perspectives on the fusion of European technique with Asian flavors and emerging global trends, broadening professional and curricular applications.

2023 – Certified Higher Education Professional
Earned CHEP credential focused on student engagement and success strategies in higher education.