How fabulous would it be to create drool-worthy desserts that you're proud of (and people can't wait to try them)?!

To have the skills and abilities to create desserts that make people say, "Wow, you're like the next Julia Child!"

And you make it look easy.

Because you're smart, talented, and capable of baking anything you set your mind to.

But when you step into the kitchen to create a recipe or decorate a cake, the doubts start flooding in.

Because you still don't have all the knowledge or skills to create what you envision. 

So you do what you've always done.

Stick to what you know, and don't dare to try something new because you might fail.

I mean, who wants to fail when you're investing time, ingredients, and effort into a dessert?

Not me. And I'm pretty certain not you either!

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^{"The more you know, the more you can create. There’s no end to imagination in the kitchen."}

-Julia Child

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That's why I've made it my mission to help bakers all over the world learn the skills they need.

(Without the hefty $$$$ tag of a culinary school)

You see, I know what it's like to step into the kitchen and to feel defeated before you've even begun.

As a pastry chef, I learned classic French techniques and skills, but I didn't really understand the science behind baking.

So even though I knew how to make pretty desserts and could follow any recipe, I still struggled with creating recipes and fixing baking problems.

Until I decided to take control of my own education.

I learned the why behind baking, and I began to excel in the kitchen in a way I never had before.

✨Even if you don't want to create recipes, you still need to understand the science. ✨

Because undoubtedly, we all face problems in the kitchen. 

Wouldn't it be easier to troubleshoot a recipe if you understand how the ingredients work?

YES!

Like that sunken cake. You know exactly what to adjust so it doesn't happen again.

Or you try a cookie recipe you found online. And the cookies spread too much during baking. So you know that next time, you need to adjust the flour ratio.

I help bakers understand how to do all of this and more.

Because what could be better than sharing what I know to help other people live their dreams?