"A pastry chef is equal parts artist and mad scientist. It's my goal to help you grow in both of those roles, understanding ingredient function and improving the aesthetics of your product, too."
Chef Anastasia has been in the hospitality industry for over 10 years. She loves everything about pastry, and there is not one specialty she prefers, which is why she’s always been drawn to hotels and private clubs. Hotel work provides the unique opportunity to practice a broad range of skills, from baking bread to wedding cakes to plated desserts, and everything in between.
Chef Anastasia went to culinary school at Le Cordon Bleu in Chicago for pastry, working in a small bakery while she attended school. After graduation, she began an internship at a triple A-rated, 4-diamond resort in Florida and spent a few years moving around to learn as much as possible.
She is honored to be able to share all of her knowledge with students, helping shape the next generation of the hospitality industry!
An autumn plated dessert consisting of carrot cremeux, ginger cake croutons, candied pecans, grilled pineapple, beet soil, and sweet cream cheese.
A simple challah made for a wedding ceremony.
Running, swimming, spending time outside with my family, baking (for fun), reading, and watching murder documentaries on Netflix.