Shawn Williams

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A deep love for cooking was present from my early childhood, where I spent many hours in the kitchen baking with my grandmother. At the age of 15 I had the opportunity to further develop this love by entering into a culinary arts program at a local tech school. This training opened the doors to many opportunities in professional bakeries and kitchens in Connecticut. At age 19 I joined the Navy as a chef and was stationed in Naples, Italy for four years. I soon received the job of a private chef. During this time, I was able to experiment with new techniques while exploring the resources of the local markets. I found myself most happy when making desserts and was increasingly drawn to the science of baking and pastries. The true artistic expression which is grounded in theories and scientific methods is what really fascinates me.