My body of work has evolved and grown drastically since I moved to Seattle three years ago. I started painting more often, sharing more on Instagram, and selling my work for the first time in my life. I had a small art studio for a couple of years where I would participate in the monthly Georgetown Art Attack art walks, and I learned valuable lessons there in valuing myself as an artist, pricing appropriately, and exposure.
I draw most of my inspiration from my experiences in the outdoors. Painting waterscapes and sailboats seems to be comfortable for me because growing up, I spent a lot of my time on the water: sailing, boating, and swimming in various Midwestern lakes. There is just something about being by the water that calms all of the noise.
I used to do more portraits and figure study, but naturally, mountains have come to the forefront since moving to Washington. I had never had many opportunities to explore the mountains before, and I wanted to experience the outdoor culture of the PNW. Quickly I developed a passion for skiing, hiking, and mountaineering, which lead me to summit most of the mountains that I paint. Each mountain evokes a completely different feeling as I consider my technique and approach, which is why they differ so much from one another. I usually don’t know where I am going with it until I have already started, and if the mood of the painting doesn’t suit the mountain I will usually begin again until it matches my experience with it.
My career in cake design started in college, when I would make a birthday cake for my best friend every year. It was just for fun, and pretty random because I had never shown interest in baking in the past, but each year the cakes would get more extravagant as I taught myself new techniques and recipes.
I started taking it more seriously after graduation, when I was accepted to The French Pastry School Chicago’s L’Art du Gateaux program. It was in this program that I realized that this was what I wanted to do, but I needed more experience and education in pastry to really master it.
I applied for pastry school while I was working as a seasonal hire at a small cake shop in the Virgin Islands. Fast forward one year and I was living in France, attending Le Cordon Bleu Paris, and falling in love with pastry. I graduated from all of my schools with honors, with recommendations from my esteemed teachers and chefs, but most importantly, with a growing passion for my new career path. Since then, I landed phenomenal internships with La Patisserie Cyril Lignac in Paris, and Ron Ben Israel Cakes in New York City, for which I later became a temporary hire.
When I moved to Seattle in 2016, it was mainly because I wanted to be in a city that was close to water and mountains. I was hired onto the team at Baked. Custom Cakes, a small custom cake shop in West Seattle, that has been featured on Food Network shows such as Ridiculous Cakes, and were two-time winners on Cake Wars. I was there for my first couple of years in Seattle, but have now started a project of my own that is small but growing, where I can be creative with my own designs and recipes. So with that being said, check out Rue Cler Seattle for your next event!
Some of these photographs are from when I was working or interning for previously mentioned establishments. By posting these pictures, I am in no way taking credit for the work of the business, but merely providing examples of work that I did while under their direction. I chose cakes and pastries that I worked on myself, but am not taking ownership of those designs or finished products.
I made these cakes while working as an intern and temporary hire with Ron Ben Israel Cakes in NYC. By posting this picture, I am in no way taking full credit for the work of this business, I am merely showing examples of work that I did while employed there.