To be excited and challenged in life or business, is to be passionate about skill and work, to create with your eyes and hands something that is shared in expeience or in necessity
To be excited and challenged in the culinary business, is the dynamic environment in which Chefs bring enormous knowledge, time, skill, limitless creativity and hard work to the table.
Pastry Chefs not only need to be well versed in all culinary aspects of production, but are given the greatest opportunity in creating the finale of the meal.
I truly feel at home in the kitchen, working with my hands, and creating from scratch. I have always strived to reach the goals I set forward with tremendous effort and an innate passion for my work.
Caroline J. Ausman