With the Right Instructor, Anyone Can Cook
Our accomplished instructors boast backgrounds as diverse as our student population. They bring their vast culinary training and experience as executive chefs, pastry chefs, caterers, private chefs, food writers, bakery owners, and educational leaders to every course they teach. Our instructors have worked in some of the finest restaurants and institutions in the greater Boston area and across the world, and are passionate about sharing their knowledge with future culinary leaders like you.
Chef Jerrod Perry
Director of Recreational Programs and Events
After teaching culinary arts in our Recreational department since 2014, Chef Jerrod Perry has since been promoted to Director of Recreational Programs and Events. A graduate of Le Cordon Bleu classic French culinary arts school, Chef Jerrod worked as an Executive Chef, Head Pastry Chef, and owned a private catering business in Hawaii for over 7 years before moving to Cambridge to explore his passion for culinary education. Chef Jerrod oversees all recreational classes and private events at CSCA, and acts as head chef for external events, working with students from our Professional Programs. He always welcomes requests for specific classes, private event inquiries, and recommendations of any type.
“When I look out at a dining table and see guests eating, smiling, drinking, sharing the food I’ve created … I realize the food is the catalyst. It brings us together. And if it’s seasoned just right, walls come down and glasses raise.”
Chef Afton Cyrus joined the CSCA team as a recreational instructor in 2019, where she is glad to share her passion and expertise in canning and preserving with enthusiastic home cooks. After receiving degrees in education from Brandeis University and the Harvard Graduate School of Education, Afton spent a decade as a teacher and program administrator in Boston before putting her passion for culinary arts at the center of her career. She has worked closely with small farms in the Greater Boston area for the last decade to transform what they grow into jams, jellies, and other preserves through her small business, Jam Sessions. In addition, she joined the team at America’s Test Kitchen in 2015 to develop recipes for an array of award-winning cookbooks, including Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & More. Today, she is the Deputy Food Editor for America’s Test Kitchen Kids, developing recipes for New York Times bestselling cookbooks and digital content for young chefs ages 3 to 18.
“I love to help students of all ages explore new avenues of learning, and to discover and celebrate the world of food. Teaching others through the lens of culinary arts has brought together all of my skill sets and my passion for cooking, and is the true joy of my life.”
Chef Anthony Haley is a Boston native who obtained his Associates degree in Culinary Arts from Johnson and Wales University – Providence in 2008. He went on to earn his Bachelors in Culinary Nutrition in 2010. After working in Research and Development for Heinz North America in Pittsburgh, PA, Anthony returned home to Boston. He spent many years working for Legal Seafoods, primarily training and opening new locations. In 2015, Chef Anthony opened Antonio’s Bacaro, a venetian wine bar and restaurant in Hyde Park, where he was the Executive Chef. Anthony competed on the hit show “Blind Kitchen” in 2022 and has appeared on CBS Boston for several cooking segments. Chef Anthony spends his free time training mixed martial arts, including Muay Thai and Brazilian jiu jitsu…and now teaching Professional and Recreational Classes at CSCA!
“I am extremely passionate about everything culinary and am so excited to spread my knowledge and learn what I can”
Chef Ariella Amshalem has four children and a sense of humor. She has lived back and forth between Boston and Israel since the age of 5, and now resides in a lovely, semi-rural town where local milk is delivered to her doorstep every Tuesday morning. After a career as a dancer and dance teacher, Ariella decided to pursue her other passion, and enrolled in pastry school at CSCA in 2008, when her first baby was eight months old. She began teaching recreational classes shortly after graduating, and continues to be thrilled to share her love of baking and cooking with the students who attend her classes. Ariella has worked in cafes, bakeries, restaurants, a winery, written content for the Breville brand, and has led food tours around Jerusalem and Tel Aviv. She recently taught cooking at a girls’ school in a remote corner of the Negev Desert, where the students regularly ate and prepared couscous and bourekas, but had never baked a muffin. In the Spring of ’22 Ariella completed her Graduate Certificate in Food Studies at Boston University, and currently teaches a Jewish Cooking and History Course at Hebrew College.
“I love connecting with my students through baking, through demystifying food science, and through the origins and history of the recipes. I am happy when students leave my classes feeling more empowered to try new recipes at home and more aware of the ‘why?’ behind the baking and cooking process!”
Chef Burke Weston was born in Boston. He then transplanted to a working farm in central Maine at a very young age. Seeing first-hand how the food is grown and subsequently cooked, instilled a deep affinity and respect for local farms and the people running them. This inspired Burke to go to New England Culinary Institute, graduating in 2009. Burke went on to work at Hamersley’s Bistro in Boston for a number of his early years learning rustic French cuisine. He then moved on to many other restaurants and started his own award winning food truck. For the past two years he’s been working with schools, helping their food programs become more sustainable and fresh. Chef Burke joined CSCA in 2022, teaching in the Recreational Program.
“Demystifying food is one of my favorite things in the world. Showing people what amazing things they can create with a little confidence and direction is extremely rewarding. Sprinkle in some fun food history and I’m in my happy place.”
Chef Christopher Diamond began his educational journey with a BA in Biology at Swarthmore College in Pennsylvania. He then went on to graduate from The Culinary Institute of America in 1986. In 1992, Chef Diamond went on to receive a Certificate from School for American Chefs with Madeleine Kamman at Beringer Vineyards in Napa Valley, CA. Chef Diamond has held many positions within in the culinary world in Boston, New York, Paris and California, including Executive Chef titles at Reebok World Headquarters and MIT with Sodexo, and at Berklee College of Music with Aramark. Chef Diamond was the Bronze Medal Award Winner at the ACF Competition in 2004 and received Sodexo Regional Chef of the Year in 2003. After working as a Chef Instructor at Newbury College through 2018, Chef Diamond joined CSCA in early 2019 and teaches in both the Professional and Recreational Programs.
“I am passionate about teaching, sharing my knowledge of and love for the culinary arts. The importance of learning the basics of culinary techniques cannot be over-emphasized. It gives me great satisfaction to aid in launching new culinarians into our ever-expanding field. Growing up in North Cambridge just blocks away from the school, my enthusiasm for preparing good food began in my mother’s kitchen and continues to this day.”
Daniel B. Clarke is the Executive Chef of Nutrition and Food Services at Spaulding Rehabilitation Hospital and chef instructor for Cambridge School of Culinary Arts. His extensive education and training range from graduating from The Culinary Institute of America with a Bachelors of Professional Studies (BPS) in Hospitality Management and from University of Massachusetts Boston earning his Masters of Business Administration (MBA). He is a member of the Epicurean Club of Boston (ACF) where he has obtained several cooking competition medals, a member of the Chaine des Rotisseurs, the oldest international gastronomic society, the American Culinary Federation, and additionally is Serv-Safe certified ensuring comprehensive Allergen Awareness.
Prior to joining Cambridge School of Culinary Arts, his 32-year career in leadership positions spans from The Culinary Institute of America, the Four Seasons Hotel and Harvard University. He has cooked for several celebrities, including Eric Clapton, Bruce Springsteen, the Rolling Stones, Barbara Streisand, Bee Gees, Tommy Hilfiger, Donna Karan, Tom Brady, Mark Walberg, and Kobe Bryant just to name a few. In addition to these figures, he has also catered to the likes of many world leaders, including Hilary Clinton, and former U.S. presidents such as Bill Clinton, President Bush (Jr. and Sr.) and Jimmy Carter. Clarke is owner, founder, and executive chef of his own entrepreneurial enterprise DBC Culinary Consulting Inc. where he hosts private catering events, private dinner events, cooking lessons and hospitality consultation services
Chef Dianne’s culinary journey started at age 5 with a kids’ magazine recipe for Fluffy Scrambled Eggs. Since then, she has always wanted to make every recipe. Every recipe! She still likes cooking even more than eating, and she likes eating just fine.
In adulthood, Dianne earned a bachelor of arts at a tiny liberal arts college and then had a 12-year career in software. While taking a break from work to be a full-time parent, she still wanted to make every recipe, and she was churning out more food than her family and friends could eat. It was time to go pro! She enrolled in the Professional Chef’s Program at CSCA in 2012, graduated in 2013, and has never left. She thinks cooking is the closest thing to magic, and she wants you to know that you can do magic, too.
Chef Elise Bayard Franklin attended Chef Delphin’s Gourmandise School of Pastry in 2005, before applying to CSCA. She graduated from the Professional Chef’s Program in 2006 and the Professional Pastry Program in 2007 and began assisting in the Professional Programs and teaching Recreational Classes at CSCA while pursuing other pastry ventures. Chef Elise worked as a Pastry Chef at Buttercream Baking Company in Newburyport and as Head Baker at Susu Bakery Boutique in Wellesley.
“I always wanted to be a teacher. Originally, I thought I would be a biology teacher, but being a culinary instructor is even better – it combines science & artistry and you get to eat the end results!”
Chef Eric Haessler is a proud 2016 graduate of CSCA. He is currently the Lead Test Cook for the photo team at America’s Test Kitchen in Boston. His work has appeared in dozens of cookbooks and magazines, including Cook’s Illustrated magazine, Cook’s Country magazine, and the entire line of award winning cookbooks from America’s Test Kitchen. An elementary school teacher for many years, cooking is a second career for Chef Eric. When he is not making the perfect plate of food to be photographed for publication, Eric enjoys gardening, playing his guitar, and spending time with family and friends.
“Cooking is a way for me to unleash my creativity. I love to learn new techniques and experiment with different flavors. When we all sit down at the table together, we consume my (hopefully delicious) artwork and make space to create the next one. Cooking with my family brings back memories in sights and smells that help us all remain connected.”
Chef Hish grew up in Winchester MA just north of Boston. His passion for food started as a young child, traveling to see his extended family in Cairo. Hish obtained his Bachelor of Arts in Philosophy at College of Wooster in Ohio. This led to a career path outside the food industry. After years outside the restaurant industry, Hish worked in restaurant supply chain consulting and this made him me realize his true passion once again, food! Hish followed that passion, returning to restaurants and eventually to CSCA. Hish obtained his Professional Chef’s Program Diploma from CSCA in 2018. After graduating CSCA, Chef Hish went on to operate the food truck for America’s Test Kitchen. He currently works with the photography team at ATK. Chef Hish has also worked as a pastry chef for Chickadee, a top 20 Boston restaurant.
Fun Fact: Chef Hish’s grandmother raised chickens on the rooftop of their apartment building!
Chef Jack Connor earned his Bachelors in Culinary Arts from Johnson and Wales University in 2003. Spending a term abroad in France, and returning to honeymoon with his wife cemented his passion for classic cooking techniques and the history of gastronomy. His affection for all things culinary started a very young age, cooking with his parents, and over the years he’s used his technical knowledge to make cooking more approachable for everyone. His experiences at elite private institutions include the roles of Sous Chef, Executive Chef, Director, and Instructor. He loves to cook at home and incorporate the whole family. Once his “station” is clean, he is always hoping someone will watch Ratatouille with him.
“Trying to be perfect is a setup for failure, when you’re cooking, make glorious mistakes and learn from it, there is no better teacher”
Jenifer Murray’s passion for food and wine stems from her father and maternal grandmother. After working in the social work field for many years, she went on to pursue a career in the culinary arts. She graduated from The Cambridge School of Culinary Arts in 2002. Her passion for food and wine only deepened as she traveled to many countries, strengthening her skills and knowledge. She returned to school to study wine in 2006 and completed the Elizabeth Bishop Wine Program at BU. In 2012, she completed the 2 year diploma program through Wine & Spirit Eduction Trust. Jenifer is the owner of The Urban Chef Inc. and continues to teach food and wine courses at CSCA and privately. She loves to share her knowledge and introduce students to new wines.
“I am so grateful to my family for sparking my passion for good food and wine and the opportunity it provides you to make lasting memories. In every class, I enjoy watching students create their own memories as they learn a new technique, try a new wine and interact with others while preparing a meal together.”
Chef Kathryn Brouillette is a Rhode Island native who grew up baking alongside her father. When Kathryn entered high school, she went into the culinary vocational program. There, she excelled in baking and pastry and was entered into a state commercial baking competition. She placed first in the state of Rhode Island and had the honor of competing nationally her senior year.
It was clear to Kathryn that pastry was her passion, so she pursued a bachelor’s degree in Baking and Pastry Arts from Johnson & Wales University, Providence. From there she moved to Boston to work as a pastry cook at the Forbes Five Star Boston Harbor Hotel. She went on to earn her MBA online from Johnson & Wales University while working full time. Kathryn was promoted to pastry supervisor at The Boston Harbor Hotel and created everything from French macarons to five tier wedding cakes. It was there that she found a love for teaching and educating new hires on how amazing the pastry arts can be. Currently, Kathryn works as a cake decorator and you can find her teaching classes involving cake decorating, chocolate and French Macarons.
“I believe that dessert feeds the soul. Baking is a beautiful way of sharing your soul with others. I enjoy sharing my technique and knowledge with the community so that they can share their souls too.”
Chef Laura Klein is passionate about cooking, eating and helping people maintain a healthy lifestyle and always ready to talk food!
Laura’s path to culinary wellness began over 30 years ago marketing fitness products and creating fitness training programs at Reebok during the height of the aerobics craze. She has always loved helping people feel their best, first through physical fitness, later through wellness coaching and now through cooking. Laura learned firsthand that you can’t out-exercise a bad diet; she certainly tried! She also learned that while most people wanted to eat healthier, they were lacking the skills and found it too difficult to make it happen. The missing link in Laura’s toolkit was becoming a professional chef which has allowed her to deliver the knowledge, tools and confidence to help people cook and live their healthiest lives.
Laura graduated from the Cambridge School of Culinary Arts in 2019 and holds a certificate in culinary nutrition from the Natural Gourmet Institute. Her coaching credentials include certifications from the Coaches Training Institute, Wellcoaches, The American Council on Exercise and the CHEF Coaching program. Laura has an MBA from Northeastern University and a BS from the University of Vermont.
In addition to teaching recreation classes at CSCA, Laura is faculty for the CHEF Coaching program at Harvard Medical School and teaches culinary classes for physicians, their patients and the public through her company; WellSeasonedCoaching.
“I am honored to empower people to take control of their lives and help them discover that good food can be healthy, delicious, easy to prepare and fun to cook!!”
Chef Lee Tan is a proud graduate of CSCA’s Professional Pastry Program in 2021. She began assisting CSCA’s recreational classes in 2021 and began teaching in 2022. Born in Cambodia, raised in California and Boston, Chef Lee marries her Southeast Asian roots with her American upbringing and passion for world travel to create new and fun twists on savory and sweet classics. Chef Lee is a freelancer at America’s Test Kitchen and Cook’s Country. You can find Lee (and her infectious laugh) teaching in our teen and adult recreational classes.
“CSCA fuels people’s curious side and natural hunger – which I look forward to building upon whether fueling a passion for the culinary arts for first time cooks or pushing kitchen veterans to explore what more they can uncover”.
After nearly twenty years in the medical device industry, Chef Leigh pursued her passion of cooking and enrolled in the Professional Chef’s Program at CSCA. After graduating as Valedictorian, she began her culinary career as a line cook at Earth at Hidden Pond in Kennebunkport, ME. Inspired by the amazing female chefs in Boston, Chef Leigh moved to Fox & the Knife (owned by CSCA Alum Karen Akunowicz) in South Boston. You can catch Chef Leigh making fresh pasta and entertaining diners on the line in Fox’s open kitchen! After assisting in our Professional Programs, Chef Leigh now shares her vast cooking knowledge and passion as a Chef Instructor in our recreational programs.
“I am often asked what is my favorite dish to cook. Simply use fresh and seasonal ingredients, apply classic technique and make it taste great! Teaching at CSCA allows me to pass along these lessons learned and help even the most skeptical create a beautiful dish!”
Chef Marie Perfetti graduated from the CSCA Professional Chef’s Program in 2005 with high honors. She began assisting at the CSCA in 2006 and began teaching Recreational classes the next year. Chef Marie ran a small catering business and led instructional demonstrations for Williams & Sonoma as well. Chef Marie teaches in both our Professional and Recreational programs.
“I chose to attend CSCA because it was a small school with an intense curriculum. I started teaching here because I enjoyed my time at school so much I didn’t want to leave. I like it here because it’s a supportive, passionate, and curious community. You really feel like you’re part of a family here.”
Chef Mark Farone started his culinary career at age 13 as a line cook at a small family restaurant in South Florida. He continued to work in restaurants while completing a master’s in education at the University of Florida, before launching a 20-year career in technology that he left in 2009 to pursue his culinary passion. Chef Mark graduated from the CSCA Professional Chef’s Program in 2010 and worked at gastropubs and local pop-up restaurants in Boston and Cape Cod, before returning to CSCA.
“This is an industry that demands collaboration. I am so proud to work at a school that fosters a collaborative community. CSCA gives you a family and nearly 45 years’ worth of professional alumni across the globe who are here to help materialize your dreams.”
After graduating from Bentley University with a degree in finance, Chef Meg Newcomb moved to Chicago and attended the French Pastry School to study classic French pastry in their L’Art de la Pâtisserie program. After working with chefs Gina and Bob Hartwig at Lovely Bakeshop, Chef Meg returned home to Boston in 2010. Upon her return, she began working as a baker at Crema Cafe in Harvard Square and quickly progressed to Pastry Chef and Executive Chef. In addition to over a decade of cafe management, her industry experience includes custom wedding cakes, event catering, and food trucks. She also competed on The Food Network’s Cupcake Wars in 2013. She joined CSCA in 2019 and teaches in both the professional and recreational programs.
“For me, baking is the ultimate way to share joy with other people. Some of my fondest early memories are of baking with my mom and watching her decorate birthday cakes. I often find that people are intimidated by pastry techniques, and it is my personal goal to demystify the process so we can all share a little more joy with the people we love. Baking should be magical, not scary!”
Chef Melissa grew up outside of Boston with a large family that loves all things food. She graduated from Wake Forest University with her BA in 2020, and her Master’s in Management in 2021. While stuck at home during the pandemic she spent a lot of her time in the kitchen, cooking and delivering food to family members throughout Massachusetts. After a year in the corporate world Melissa felt as though something was missing in her day to day life. In the fall of 2022, Melissa decided to follow her passion for the culinary arts and enrolled at CSCA. In 2023 she graduated from the Professional Pastry Program. Melissa loves sharing her knowledge and love of food with students and continues to cook for families throughout the greater Boston area.
“One of the biggest joys I find in life is cooking for and with others. The art and creativity that exists through food is boundless. I am eager to share my love of the culinary world, and look forward to learning from those around me as I go”
Chef Nick Kwiatkowski brings a rich diversity of experience spanning culinary management, catering, and pastry arts. He earned his Associate’s degree in Baking and Pastry Arts in 2010 and later completed a Bachelor of Science in Food Service Management. Nick’s passion for pastry led him to excel in crafting composed desserts at renowned hotels and restaurants. Chef Nick’s tenure as a teaching assistant at Johnson & Wales University reflects his strong commitment to culinary education. With a dedicated pursuit of excellence, he is enthusiastic about sharing his knowledge and skills with aspiring pastry chefs in both Professional and Recreational Classes at CSCA.
“As I step into the kitchen, time stands still, and my heart pours into every creation. It’s more than food; it’s an expression of care and connection. I cannot express my excitement to be in classes along side our students and guests and learn from each other.”
Chef Nyssa was born into a mixed heritage family in Long Island, NY but grew up traveling and living throughout the United States. She has a Bachelor’s degree in English Literature from SUNY Oneonta. Throughout her college years and after graduation, Chef Nyssa has worked in many restaurants throughout America, learning different cuisines.
In 2014, Chef Nyssa opened her restaurant Kismet in Naples, NY where she was the Executive Chef. In 2016, along with Kismet she also operated Snug Harbor on Keuka Lake in Hammondsport NY. Nyssa’s work has been featured in The Huffington Post, The Democrat and Chronicle, Rachel Ray Magazine, Zagat, 585 magazine, and Samantha Brown’s Places to Love.
Chef Nyssa’s cuisine is a reflection of her Mexican and Spanish heritage. Her love of cooking began at age five the day her father showed her how to make tamales and mole sauce. She’s been sharing that love ever since.
“What I love most about cooking is that you are never done learning. There will always be new techniques, ideas, and flavors to personally discover. Stay hungry for knowledge.”
Chef Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to earn a Master of Liberal Arts in Sustainability at Harvard University and a Master of Education at Cambridge College. She started teaching cooking classes in 2014. Having traveled to over 30 countries, she has learned to cook varieties of cuisine around the world. In her 9+ years of teaching experience, Ploy has taught over 6,000 students to cook and bake Asian, plant-based, gluten-free food and pastries. She received a Certificate in Plant-Based Patisserie from Le Cordon Bleu. She is also a graduate student in the Master of Gastronomy program at Boston University. Chef Ploy joined CSCA in 2023 and teaches in the Recreational Program.
“I believe in empowering my students to enhance their cooking skills and to explore different cultures through cooking classes from world cuisines.”
Meet Chef Ricardo, a seasoned culinary expert with over two decades of culinary experience in the food industry. Originally from Guatemala and now based in Boston, Chef Ricardo’s culinary journey is as diverse as it is inspiring.
From a young age, Ricardo’s love for cooking was ignited, leading him to open his own cevicheria in Guatemala City at just 17 years old. His passion for culinary arts brought him to Lucerne, Switzerland, where he quickly rose through the ranks to become the head chef. Inspired by his travels through Central America and Mexico, Ricardo’s cooking style is a fusion of traditional methods from different regions. He effortlessly combines tradition with improvisation, infusing dishes with unique and exciting flavors.
Since settling in Boston, Ricardo has made a significant impact on the culinary community. He has worked with various organizations, sharing his expertise as a culinary instructor and meal coordinator. Ricardo’s dedication to serving the community extends to his involvement with non-profit initiatives. Through his experiences working with diverse communities, including Latino, African diaspora, Filipinx, Asian, and Middle Eastern, Ricardo’s culinary knowledge has expanded and flourished.
Join Chef Ricardo Monroy as he brings his wealth of culinary expertise to the recreational program at CSCA. With his unique background and extensive experience, he is dedicated to sharing his passion for cooking and guiding students on an exciting culinary journey.
“I believe in empowering my students to enhance their cooking skills and to explore different cultures through cooking classes from world cuisines.”
Sarah grew up in a large Italian and Finnish family, enjoying delicious celebrations. The warm feelings of cooking and baking with her parents and celebrating with family and friends influenced Sarah’s decision to pursue a degree in culinary arts and a career as a pastry chef. She went from ‘preparing salads’ of hydrangea leaves and magnolia buds in the sandbox, to inviting her parents to dine at her play-doh ‘restaurant,’ to working as a baker’s apprentice at the local bake shop during high school.
From there, Sarah pursued formal education, earning degrees from Newbury College and Boston College, and has happily worked at a variety of Boston establishments, including fine dining restaurants, high end caterers, large hotels, small gourmet cafes, and even a museum. She has held positions as pastry chef, cake decorator, server, and catering chef. Sarah comes away from these jobs with much appreciation for great flavors and quality ingredients, creativity and collaboration, and especially a love of hospitality. Most importantly, she found a love for teaching and training. You can find Sarah teaching many of our cake decorating, baking and cooking classes and series.
“One of my favorite things about teaching is that I get to learn too. Teaching is a beautiful way to contribute and a fun way to learn about each other, sharing stories and skills.”
Chef Simone Montali worked in his hometown of Florence, Italy at a bakery and then in high-end catering for four years before jetting off to attend CSCA. Chef Simone achieved Valedictorian status of both the Professional Chef’s Program in 2012 and the Professional Pastry Program in 2013. He then went on to work with Acardi Foods, one of the largest Italian and specialty food distributors in New England, and as the Pastry Chef at Bistro 5. Chef Simone is Academic Supervisor at CSCA and teaches in all four certificate and professional programs as well as the recreational department.
“I have always loved the more intellectual element of food, and I find that the pastry arts are very satisfactory in this respect. At first glance, you start with a complicated set of rules, but once you develop a deeper understanding of what lays behind these rules, you can enhance and perfect your craft with exquisite treats that both follow and break traditional guidelines.”
Harvard MBA graduate Steve Nill retired from a successful 30-year financial career to pursue his culinary passion. Chef Steve began working at Rialto as an intern while attending CSCA, and upon graduating from the Professional Chef’s Program in 2007, worked his way up to Rounds Cook, a position he held until the restaurant closed in 2016. He began teaching in the Recreational Program in 2008, and helped develop several regional series curricula for our Recreational Programs. Chef Steve also teaches in our Professional Programs.
“From experience, I know that with just a little time in the classroom, I can help kindle, or re-kindle, an excitement for food and cooking that changes people’s lives and that of their family and friends all around. We will eat three meals a day for the rest of our lives; why not eat something that tastes great?”
Chef Tali Pinnolis grew up in the Boston Area cooking Jewish food with her mother and grandmothers. Her love of both food and art, led her to pursue a career as a pastry chef. She graduated from Johnson & Wales University in Providence with a Bachelor’s degree in Baking and Pastry Arts and an Associates degree in Culinary Arts.Tali went on to become the Executive Pastry Chef of The Country Club in Chestnut Hill, and later, the Executive Pastry Chef for the Alpine Restaurant Group. She is the former owner of Beech Tree Sweets, a Kosher catered dessert company and the current pastry chef and co-owner of Sweet Finale, a Keto cookie company. While building her business, she discovered a passion for teaching culinary arts. On top of teaching and cookie baking, Tali also serves as the Ambassador for the Boston chapter of Cake4Kids, a nationwide non-profit that delivers birthday cakes to underserved youth.