I graduated from the University of California, Berkeley with a degree in Fine Arts. I traveled to Europe where I experienced desserts and pastries while deciding whether to go to graduate college in Art History or Dance. That's when I decided that I wanted to become a pastry chef. I researched confectionery and pastry arts at La Varenne in Paris and Le Cordon Bleu in London. Iserved an apprenticeship in a pastry shop and also have worked in 5 star hotels in Lausanne, Switzerland and San Francisco. I've also worked in top restaurants in Southern California and have had my own company making cakes and desserts for individuals, cafes, restaurants, as well as restaurants. For several years I created wedding and special event cakes. I've been teaching my art focusing in demystifying techniques that are complex so everyone can make fabulous desserts, pastries, and confections. I enjoy making desserts for my publications to share with everybody. And, I'm always pleased to hear from my readers with successes and concerns.
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