More About Chef Erika:
My involvement in the food industry began at an early age. I attended New England Culinary Institute after spending years in various pastry shops, catering companies and restaurants. After school, I spent several years as a Baking Consultant with King Arthur Flour and later, returned to New England Culinary Institute as an instructor. In recent years, I have been a contributing editor to
Sante Magazine and have continued to teach in a variety of settings. When I?m not cooking, writing about food, or eating, I am usually trying to locate a promising caffeine source, reading children?s books and waiting patiently for bacon to be classified as a new food group.
