jfield

For 16 years, I was a special education teacher. I made a radical career change five years ago, and now hold an AS in Pastry and Baking from Orlando Culinary Academy, a Le Cordon Bleu affiliate. I have worked in fine dining as pastry sous chef and acting pastry chef. I currently weave my two, seemingly disparate, paths together by creating and maintaining the educational websites www.pastrychefonine.com, www.fl-wines.com and www.ga-wines.com