"My approach to teaching is to keep the students engaged and excited to learn. All students come to school with a common goal, which is to learn the skills necessary to be successful in this industry. My goal is to be present for my students, to provide those skills, and to keep them focused, so they can reach their own goals."
Chef Karla is a Certified Working Pastry Chef® (CWPC®) and has worked at a Michelin Star Koldo Royo restaurant in Mallorca, Spain. She was also awarded Chef Instructor of the Month while teaching at Le Cordon Bleu College of Culinary Arts.
Karla earned a Master’s degree in Education from American Intercontinental University and been teaching culinary arts since 2007, as well as worked in a number of culinary schools, including Le Cordon Bleu College of Culinary Arts in Pasadena, CA, New School of Cooking, and Kitchen Academy in Hollywood, CA.
She is curious about the science behind how ingredients interact with one another. She thinks it’s fascinating how they all have an important function and, when placed together and manipulated by the exposure of heat, we end up with something amazing, delicious, and soul-filling!
I love to make this cake for holidays and special occasions.
This delicious and tender bread is a favorite treat for my family... just add a little jam, and they are gone!
Gardening, planting herbs, and succulents.