I was born in Indianapolis, In and began my culinary/ pastry career in late 2001. I started in the food program in high school at McKenzie Career Center and I fell in love with food and pastry. My instructor entered me in my first Vica competetion and came in 4th place out of 40 students. Not bad for a first time. Upon graduation I enrolled in the Baking & Pastry program Sullivan University on a partial Scholarship. I had work several jobs while attending school and none of them were pastry. I loved to be on the line, so I decide to do both culinary and pastry. Graduated with a 3.2 and moved back to Indianapolis. There I opened two resturants and 1 hotel. Conrad Indianapolis began my pastry career. Was able to work with Pastry Chef Jimmy McMillan and learned how to do chocolate show pieces and sugar work. From there I opened up Capital Grille and worked as the pastry chef. Wanting to learn more I decide to move to Atlanta to pursue my dream. Having my own business and managing someone elses. I am the owner/ Chef of Twisted Sweets and have a co-owner that handles marketing. We created a partnership because we both have wacky ideas that complement each others. I am also the Chef of 2B Whole Gluten Free Bakery. Im always wanting to learn more and especially how food works with our bodies. Im also on the path to become a nutritionist. Yes, i am a student too.