My journey of all things food began when I was young as with most foodies, while cooking and baking at home for family and friends. From there it grew to a certifiable passion, which I have since chose as my future career path. Upon graduating high school in 2006, I was accepted into the Associates of Applied Science degree program for Culinary Arts at Orlando Culinary Academy (now Le Cordon Bleu College of Culinary Arts-Orlando). After completing my culinary coursework, it became apparent that Patisserie and Baking is my forte rather than culinary. Therefore, I landed back at the same college campus, Le Cordon Bleu College of Culinary Arts – Orlando, in 2010 to pursue a degree for Patisserie & Baking. I have since learned a lot from my time as a culinarian and pastry student of Le Cordon Bleu and have instituted this blog to fine tune my craft in my spare time and to share this process of my personal endeavors and food traveling adventures with all of the visitors here…at Honeybee’s Patisserie.