What the critics have said:
"Each bite of the Torta made my tastebuds turn sommersaults, it was a chocaholic's fantasy.All of the desserts were gourgeous- the stuff of fairy tales"
The Bergen Record

"The Chocolate/ Earl Grey Tea is resonant and fabulous.The roasted Pear with a crisp sugar crust is like an amazing creme brulee without the cream"
John Kessler The Atlanta journal Constitution

"There are only one or two places you can go to get a dessert as delicious as coconut crepes with tropical fruit and passion fruit butter"
Atlanta Magazine

Accomplishments

• Competitor in the National Bread and Pastry Championships 2006
• Competitor in the National Team Pastry Championships 2005
• Gold medal International Chefs Association
• President Atlanta Chapter of U.S. Pastry Alliance
• Full time Instrucutor the Art Institute of Atlanta
• Creme de LA creme Atlanta Journal Constitutions best dishes of the year
• Honorary Prize Southern Pastry Classic
• 2 blue ribbons Societe Culinaire Philanthropique chocolate and cake work
• Past President of the U. S. Pastry Alliance
• Certified CIW Webmaster
• Manager of the year Clinton Inn Hotel
• Adjunct Proffessor H.C.C.C. Culinary Arts Institute
• Comp Tia A+ certified
• Certified Executive Pastry Chef
• 
  American Culinary Federation