I was fascinated by baking from a very young age, though I did not originally set out to make a profession out of it. I started NYU for liberal studies, and eventually realized that I was much better suited for pastry school. I graduated from The Institute of Culinary Education (ICE) in September 2018 with a degree in pastry and baking. Following graduation, I completed an externship with the pastry team at Breads Bakery in Union Square, Manhattan where I learned about large scale production and pastry technique. Now I am baking everything from cakes, chocolates, and confections to babka, croissants, and savory pastries.