In my work as Executive Director for the Bread Bakers Guild of America, I support bakers in achieving success in their baking practices and businesses through education, training and community-building programs and events.

Before joining the Guild, I worked with Hot Bread Kitchen, an NYC-based organization dedicated to workforce and small business development in the food sector.  With HBK, I developed an initiative to improve job quality and business performance in small food businesses and ran a culinary workforce development program.

 I launched my career at New York institution Amy’s Bread and worked my way up from packer to supervisor while teaching part-time at the Artisan Baking Center. The French Culinary Institute provided me the opportunity to focus my passion for teaching; I spent five years as the lead instructor and coordinator of their bread department, improving the curriculum and creating new classes for both professional and amateur students. I also worked for four years at Le Pain Quotidien, where I managed its Bleecker Street demonstration and teaching bakery, and then transitioned to product development, quality control and training on a national level.