Michele joined the Mission College Hospitality Management Department in 2018 as a part-time faculty member, instructing the pastry courses. She comes to Mission College with 25 years of professional pastry experience in the Bay Area.
After earning a B.S. in Economics from UCLA and working in labor economic consulting for five years, Michele left that field of work to enroll in a culinary program in San Francisco. Upon completion of the full cooking program at Tante Marie’s Cooking School, she was employed in the pastry kitchen at the Ritz Carlton Hotel, San Francisco for five years, where she gained experience in all areas of pastry.
To continue her training, Michele attended L’Ecole Lenotre in Paris, France for courses in chocolate work.
While baking at the Ritz Carlton, Michele developed an appreciation for the specialty of showpiece and wedding cakes. She began her own baking business in 1999, making wedding cakes. The business expanded to include other types of pastry catering, from individual plated desserts to full dessert buffets, for large events.
Michele has worked with a passion for baking and pastry since stepping foot into the hotel kitchen. She joins the Mission College culinary program eager to teach students and share her knowledge.
Education
- B.S., Economics, University of California, Los Angeles
- Formal culinary education at Tante Marie’s Cooking School in San Francisco
- Continued training at Ecole Le Notre, Paris, France