Bakes for Breast Cancer

What We Do Get Involved Register Our Events Boston Bakes for Breast Cancer Cape & Islands Bakes for Breast Cancer Rhode Island Bakes for Breast Cancer Bake Sale Office Bake Sale Event Registration Comedor chef-owner duo Fernanda Tapia & Jakob White met while studying culinary arts at Boston University and after years of working in kitchens in and around Boston, they decided to open their dream restaurant. Hailing from their respective backgrounds, upstate New York and Santiago, Chile, they pair their childhood flavors with the technique and skills they accumulated over the years to create the food they serve at Comedor

What We Do Get Involved Register Our Events Boston Bakes for Breast Cancer Cape & Islands Bakes for Breast Cancer Rhode Island Bakes for Breast Cancer Bake Sale Office Bake Sale Event Registration Meet Steven Peljovich – owner of Michael’s Deli for the past 7 years. Michael’s Deli has been around slinging New York deli since 1977

Chef Adrienne earned her bachelor’s degree in culinary arts and culinary nutrition from Johnson & Wales in Providence, RI. Upon graduating, she secured a position working as a line cook at the critically acclaimed Arrows in Ogunquit Maine, then Radius in Boston

With just over a decade of professional pastry experience, including a degree from the Culinary Institute of America, Kerry Levesque has become one of the youngest talents to helm The Ritz-Carlton, Boston’s hotel pastry program. According to the hotel’s Executive Chef Robert Bruce, Kerry’s pastry department touches every area of the hotel, from desserts in Artisan Bistro and Avery Bar, to seasonal ballroom buffets with extravagant party stations, to creating highly personalized and themed guest amenities. Levesque’s zest for her craft keeps her work relevant and creative and she continuously gets recognized by guests and peers for her exceptional work, drive and involvement with community partners like the non-profit, Family Reach, where she’s orchestrated the annual fundraiser’s pastry course with the such notable chefs including Joanne Chang. Always one to challenge herself and her team, together they have built a14-foot tall lighthouse from gingerbread and macaroons in the hotel lobby, and to celebrate the holiday season and the hotel’s relationship with the Boston Ballet during performances of The Nutcracker, she constructed an actual ballerina made from chocolate.