Amy Felder came to Charlotte from the Providence Campus, where she taught classes in baking and pastry, desserts and food science. She specializes in plated desserts, with a focus on taste and flavor and the development of students’ flavor palates. Felder came to JWU from the Coyote Café in Santa Fe, N.M. Prior to that, she taught at the New England Culinary Institute in Montpelier, Vt. She has worked as a pastry chef at a variety of resorts and clubs and for several years worked in Austria — first as a pastry chef and then as the owner of a restaurant, La Montanare. Felder holds a bachelor’s degree in History from Lawrence University. She is a Certified Executive Pastry Chef, attended the continuing education program for baking and pastry work at the Culinary Institute of America and completed 35 hours of coursework at the French Pastry School. Most recently, Felder’s expertise in flavor helped her pass the intermediate course given by the Wine and Spirits Educator’s Trust (WSET) with merit.