Colette Christian
I am a native of Chicago who began working in restaurants at fourteen. A bread baking class in high school inspired a lifelong love of baking.
I trained as a chef at the New England Culinary Institute in Montpelier Vermont and have a BFA from the School of the Art Institute of Chicago.
For many years, I worked in upscale restaurants and luxury hotels. I ran a bed and breakfast for two years in Ashfield, MA. I was both chef and pastry chef and ran a successful wedding cake business.
Currently,I am a chef instructor for Auguste Escoffier School of Culinary Arts, teaching baking and pastry.
In 2004, I left New England to teach at Le Cordon Bleu College of Culinary Arts in Pasadena, CA. I also taught at the former Art Institute of Hollywood.
In 2012, I began teaching for Craftsy.com/Bluprint. I currently have seven baking classes on Craftsy/Bluprint.
Avocationally, I have taught for Williams Sonoma and Sur la Table.
Through the American Culinary Federation, I am certified as an executive chef (CEC) and certified executive pastry chef (CEPC) and as an evaluator for certifications (CE).
In 2017, I was certified as a Certified Master Baker (CMB) through the Retail Bakers Association.
I am obsessed with ingredient function because the more we know the better we bake.
In addition, my mission is to help my baking students have successful outcomes and to enjoy their baking to the fullest.
