Chef Lisa Fernandez has been in the culinary industry since 1995 when she entered culinary school. After a few years on the cuisine side of the kitchen, she started helping out on the pastry side and realized that that is where she really belonged. She has worked as a private chef, and a pastry chef at hotels, country clubs, bakeries, and restaurants. She taught baking and pastry at Le Cordon Bleu College of Culinary Arts for 13 years. It was there where she realized her love for teaching. Although very fluent in bread baking, viennoiserie, and edible showpieces, her true talent is in cake decorating. Chef Fernandez is a Certified Culinary Educator with the American Culinary Federation and a Certified Baker with The Retail Bakers Guild of America.