Mary Catherine Woods
Chef Instructor, Baking & Pastry Arts
"Teaching and mentoring are incredibly important, in all the culinary arts, for the next generation of professionals to learn and grow. I am humbled to be able to pass on my knowledge to our passionate students, and watch them take this knowledge and continue to move our craft and industry forward."
About
Chef Mary Catherine has worked as a Pastry Cook, Executive Pastry Chef, and Pastry Chef Instructor in renowned hotels across Georgia, California, and Texas.
She served as a Pastry Cook at Brasserie Le Coze and the Four Seasons, both in Atlanta, an Assistant Pastry Chef at The Grand Del Mar in San Diego, an Executive Pastry Chef at both La Valencia Hotel in La Jolla and The Ranch at Laguna Beach, and a Pastry Chef Instructor at The Art Institute of San Antonio.
Mary Catherine is a member of the American Culinary Federation. She enjoys seeing her students progress in their creativity and knowledge, as well as learning from them as she teaches.
Professional EXPERIENCE
- Pastry Chef Instructor - The Art Institute of San Antonio, TX
- Pastry Cook - Brasserie Le Coze, Atlanta, GA
- Pastry Cook - Four Seasons, Atlanta, GA
- Assistant Pastry Chef - The Grand Del Mar, San Diego, CA
- Executive Pastry Chef - La Valencia Hotel, La Jolla, CA
- Executive Pastry Chef - The Ranch at Laguna Beach, Laguna Beach, CA
Dish Examples
Chocolate Bon Bons
Strawberry ganache and dark chocolate.
Mickey Mouse Chocolate Sculpture
100% edible! Mickey Mouse, Ratatouille, and all elements are made of chocolate (with the exception of his chef coat and apron, which are made of fondant).
Wedding Cake
5-tiered, fondant-covered wedding cake with hand-made gum paste flowers.
Education
- Bachelor of Science Degree, University of Wisconsin-Stout
- Associate in Arts in Culinary Arts, The Art Institute of Atlanta
Special Interests
I love working in the yard and going for walks with my dog.
