Profile
Dorian started working in a restaurant at age 14 and then furthered her education at the Culinary Institute of America(CIA). Dorian searched out Andrew Shotts at Garrison Confections and earned the Assistant Chocolatier Position. While there, Dorian assisted Team USA for the Coupe du Monde 2005 and traveled to France where they took Bronze. Dorian continued her achievements as the Pastry Chef of the Year 2005 to take the Gold at the US Pastry Competition for showpiece and entremet. After that Dorian took the position at the Wynn Casiono in Las Vegas working under Chef Frederic Robert. She has appeared on television numerous times. Dorian’s work was shown on the back cover of Le Jouranal de Patisserie and in numerous other magazines. Dorian then took the position as Thomas Keller’s Pastry Chef at Bouchon Bakery in Napa Valley. Dorian has also been involved with the French Laundry, one of the top restaurant in the country. Dorian was contributed and collaborated in cookbooks with Thomas Keller and CIA. For the past two years Dorian has been working in a bakery in Toronto Canada. Currently, Dorian is consulting and in the process of setting up her own business. check out my blog: http://doriansweetpastry.wordpress.com and my YOUTUBE channel: http://www.youtube.com/user/101sweetpastry
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Member Since: April 13, 2012 (6 years)
