Cindy Cameron

Cindy started her pastry career in Atlanta after receiving her Certified Cook diploma in Boston. Lucky to begin with Maison Robert, she then continued with local hotels where she won her first Gold Medal and then became involved with research and development with Gourmet Concepts Desserts. After 2 years she finally realized her dream to work in France in 1983. Putting everything in storage and armed with just a few phone numbers in Paris, she was placed at the famous and prestigious house of Dalloyau where the artistry and discipline of the Europeans changed her professional life.

After a year in Europe she returned to Atlanta to work in pastry shops and then decided on a big change to move to the Northwest. In Seattle, she worked at the Pike Place Market and eventually wanted to return to train again in Europe, this time finding positions in Denmark, followed by Amsterdam and to Paris and Dalloyau again.

Returning a year later to Chicago, her home town, she continued at the very well known restaurant, Le Francais. During her 4 year stay she earned Woman Pastry Chef of the Year (1992) and in the same week won a beaujolais contest where the first prize was a trip to France which she extended to 3 month stay to try to refine her skills even further. After a stint with Chicago's famous restaurant Ambria, as well as teaching at the local culinary school, she returned to Atlanta once again to delve into research and development.After four years and winning 3 more competitions, receiving her diploma of Certified Executive Pastry Chef and returning for yet another 3 months of training in Europe, she returned to work at a private country club and a landmark Atlanta restaurant.

Cindy still has great hopes of one day opening her own pastry shop/tea room. She enjoys giving and attending demos and translating for French chefs when they come in to town to teach. She is very active in the local pastry alliance chapter and stays in touch with all her pastry connections in Europe in hopes of returning again for further training.


	Cindy started her pastry career in Atlanta after receiving her Certified Cook diploma in Boston. Lucky to begin with Maison Robert, she then continued with local hotels where she won her first Gold Medal and then became involved with research and development with Gourmet Concepts Desserts. After 2 years she finally realized her dream to work in France in 1983. Putting everything in storage and armed with just a few phone numbers in Paris, she was placed at the famous and prestigious house of Dalloyau where the artistry and discipline of the Europeans changed her professional life. After a year in Europe she returned to Atlanta to work in pastry shops and then decided on a big change to move to the Northwest. In Seattle, she worked at the Pike Place Market and eventually wanted to return to train again in Europe, this time finding positions in Denmark, followed by Amsterdam and to Paris and Dalloyau again. Returning a year later to Chicago, her home town, she continued at the very well known restaurant, Le Francais. During her 4 year stay she earned Woman Pastry Chef of the Year (1992) and in the same week won a beaujolais contest where the first prize was a trip to France which she extended to 3 month stay to try to refine her skills even further. After a stint with Chicago's famous restaurant Ambria, as well as teaching at the local culinary school, she returned to Atlanta once again to delve into research and development.After four years and winning 3 more competitions, receiving her diploma of Certified Executive Pastry Chef and returning for yet another 3 months of training in Europe, she returned to work at a private country club and a landmark Atlanta restaurant. Cindy still has great hopes of one day opening her own pastry shop/tea room. She enjoys giving and attending demos and translating for French chefs when they come in to town to teach. She is very active in the local pastry alliance chapter and stays in touch with all her pastry connections in Europe in hopes of returning again for further training.
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