Grace graduated as one of the top three students of her class in the Classic Pastry Program of the International Culinary Center in New York (formerly known as the French Culinary Institute), where she studied not only the technical aspects of creating pastries and desserts, but also administrative aspects of the food industry business. Grace has worked in two of New York’s highest-end institutions: Bouley Restaurant and Ladurée.
While working, Grace participated in the production of plated desserts and all aspects of pastry creation, and supported the kitchens in product quality control and management of logistics. She taught pastry classes, assisted with the training of interns, and supervised the cross-training of administrative staff. She also troubleshooted and fixed failed recipes for both establishments.
If you are interested in getting in touch with Grace for recipe testing, menu development, or teaching classes, please fill out the form below.