Service to the Institute
The following contributions reflect my continued commitment to advancing the mission of the CIA by enriching the student experience across classrooms, kitchens, and our wider academic community.
Development of New Course: Sustainable Pastry and Local Foodways of Northern California
Developed a new bachelor’s-level course for pastry students, expected to move through the curriculum approval process this year. The course expands Baking & Pastry offerings, supports enrollment growth and strengthens CIA’s leadership in sustainability.
Click here for course details.
AY 2023–Current: Academic Technology Committee (Greystone Representative)
Represent Greystone faculty and interests on the Academic Technology Committee, contributing to institution-wide technology planning, Greystone-specific needs, and curriculum integration.
Ongoing: Departmental Leadership & Support
Provide ongoing collaboration and support to strengthen instructional quality and organization within the Baking & Pastry Department at Greystone.
Actively engaged in department meetings, curriculum committees, and course coordination.
Mentored new faculty and organized visiting instructor sessions to support smooth transitions and enrich student learning.
Helped identify and source new bakeshop equipment to improve instructional efficiency.
Ongoing: Student Engagement & Revenue Initiatives
Introduced and expanded the Pastry Nook at Spice Islands Marketplace, providing students with hands-on experience in production for retail sale. The initiative strengthens learning by giving students practical exposure to forecasting, packaging, pricing, and customer interaction, while also helping offset course delivery costs.
Established a system for consistent mignardise supply to the Gatehouse restaurant during Chocolates & Confections blocks, reducing waste while enhancing both student learning and guest experience.
Ongoing: Earn & Learn (E&L) Student Engagement
Created and delivered onboarding training materials for Bakeshop E&L students. Consistently engaged 1–2 students per semester in R&D and applied learning projects, providing structured support to strengthen their skills.
Ongoing: Industry Partnership Support
Introduced potential new gift-in-kind partnerships to CIA, including Silikomart, IRCA, Louis Francois to expand student access to tools and ingredients, while fostering deeper relationship with current partners such as Barry Callebaut, Central Milling, Nielsen-Massey, and more.
Supported CIA’s relationship with the Bread Bakers Guild of America, including supporting the expansion of free BBGA student memberships to extend professional engagement opportunities.
Supported numerous events and CIA consulting activities with key GIK partner Ghirardelli.
2025: Sustainable Food Systems Course Redesign (Farm-to-Table Concentration)
Redesigned the Sustainable Food Systems course in the Greystone Farm-to-Table Concentration to offer a more seamless student experience. Developed new learning modules, assignments, and resources, and created a comprehensive Moodle shell to support course delivery.
2024 – Menus of Change Conference, CIA + Harvard SPH
Co-presented with CIA colleagues on sustainability in pastry education with a focus on plant-based pastry.
2024: Student Seminar Presentation
Led a student seminar for Special Projects Day, introducing students to native Australian ingredients and their uses in pastry.
2023: Program Review Process
Supported Chef Angela Salvatore with program review documentation and preparation, supporting accreditation and curriculum evaluation efforts.
2023: Napa Valley Register Article
Authored an article on behalf of CIA Greystone, sharing pastry expertise and advancing public awareness of CIA’s academic leadership.
2023: Student Seminar Presentation
Led a sustainability-focused student seminar during Special Projects Day, introducing students to the intersections of sustainability and professional pastry practice.