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My class is pretty fast-paced — high production. A lot of students struggle initially, but by the time they leave the change in their confidence + skill levels is remarkable.”

Bio

After completing my bachelor’s in Fine Arts focusing on ceramics, glass and design, I furthered my edication at JWU with an AS in Baking & Pastry Arts. Upon leaving JWU I traveled to Lucerne, Switzerland, to work internationally at 3rd generation Swiss confectionery company Confiserie Bachmann.

While working in Switzerland I was offered a position in fine dining at the Ritz-Carlton (Naples, Fla.) and I relocated 2000 miles to Florida.

After 3 years of making desserts for the property’s 5- and 4-diamond outlets, along with bakery and banquet training, I accepted a position in chocolate with world-renowned chocolatier and pastry chef Norman Love. In the subsequent years, I designed and manufactured lines of chocolates for such companies as Disney, Wegmans, Godiva, Fannie May, Marriott, Ritz-Carlton and Whole Foods.

During this time I competed nationally and recieved many industry awards and recognition, including Dessert Professional’s Top 10 Pastry Chefs in the US, Pastry Live Showpiece winner, Paris Gourmet Pastry Chef of the Year and “40 Under 40” by Gulfshore Life. I also returned to JWU as a Distinguished Visiting Chef (DVC) to present to the faculty and students.

After 15 years of work with Norman Love Confections as the head of chocolate design and product innovation, I joined JWU Providence as a instructor.

Awards & Honors

  • 2014: Dessert Professional Top 10 Pastry Chefs in US
  • 2014: Distinguished Visiting Chef, Johnson & Wales University
  • 2014: Gulfshore Life, “40 under 40”