About Your Teacher
Michael is an enthusiastic educator to his very core. His initial teaching career as a high school math & physics teacher took an abrupt (and delicious) turn when he met a French baker who had recently opened a bakery just north of Paris and was in need of a motivated apprentice.
After completing his apprenticeship, Michael returned to the U.S. and was invited by San Francisco’s California Culinary Academy (CCA) to write and teach their first baking & pastry program. The CCA was later purchased by Le Cordon Bleu International and Michael became the Director of Boulangerie for all of their schools.
Today, Michael spends his time educating students outside the classroom, doing culinary R&D for brands large and small, and is an accomplished cookbook author.