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I bring an entrepreneurial perspective to the courses I teach. I hope to be teaching the next generation of food entrepreneurs!”

Bio

Twenty nine years ago I had a plan to be an educator in higher education. After receiving my MFA — and waiting for the job offers to come in — I opened a seasonal bakery on a farm. I turned down the job offers and pursued my passion for baking, expanding my little business to a full-time, year-round artisan bread company, bakery + cafe.

In the twentieth year I found myself sitting in front of a computer screen all day. I began to think about my plan to be an educator. Spending the next 5 years as an adjunct instructor at Johnson and Wales I realized I found the right path.

As a full-time instructor, I bring an entrepreneurial perspective to the courses I teach. I hope to be teaching the next generation of food entrepreneurs!

Recent Honors

  • 2013: Edible Rhody Food Artisan Award