Marjorie E. is an accomplished culinary professional with extensive experience in pastry and culinary arts, currently serving as an RD&A Scientist/Pastry Chef at Kerry Foodservice since April 2018. With a strong foundation in food, chemistry, and science, Marjorie is dedicated to continuous improvement in culinary creations. Previous roles include Pastry Chef positions at Coda di Volpe, The Blanchard, and Quince, as well as a Line Chef at Quince and Chef de Partie at Next Restaurant. Marjorie started the culinary journey as a Pastry Chef/Sous Chef at Gemini Bistro and completed an internship at Alinea. Educational credentials comprise a Bachelor of Arts in Culinary Arts from The New England Culinary Institute and a background in Chemistry from Whitney M. Young and City Colleges of Chicago-Harold Washington College.
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