"Curiosity is the engine of discovery."
As the Assistant Chef for Chicago's Chocolate Academy, Alexis dedicates her time to working with chefs looking to continue their pastry education.
In her previous position as Technologist for Barry Callebaut's R&D department, Alexis prepared lab samples of chocolates and compounds for manufacturing customers.
In the Pennsauken chocolate lab, she did everything from formulating new chocolate recipes to testing flavors and molding the chocolate into curls, chips, chunks, and everything in between. She brought the team's innovations to life, and got to share that experience with customers globally.
With her education in Culinary Science from The Culinary Institute of America, Alexis's passion for science and development aids her in functional baking and pastry preparation. She enjoys using traditional techniques and applying modern ideas, all while executing her creativity.
