Having a painting and sculpturing background it’s
easy to see that it is fully embodied in my designs.
It would be my pleasure to sit down with you and together
we can create a one of a kind edible work of art. That will
certainly exceed your expectations. Known for clean and
detailed workmanship, each design is given the utmost personal
I am an I.C.E.S. member (International Cake Exploration
Society) and have had the privilege of taking sugar art
courses from Nicholas Lodge and Kerri Vincent, world renowned
I was introduced to this world of sugar art by Chef Felecia
Prichett, professional pastry chef, and judge on the food
network. Many thanks to her for seeing a talent early on
that I had no idea would evolve to what it has become today.
Having been a professor at Johnson & Wales through her
I met several professionals in this field who were sharing
of their knowledge and talent. With whom I keep in touch
with still, their expertise and support to learn in this
field has been tremendous, and much appreciated.
A special thank you to Diane Paglia for sharing her talent
and knowledge, your classes will be forever treasured. I
am so proud to be recognized as one of your students.
these professionals I owe a debt of gratitude.
All orders and quotes can only be established during re-arranged