Certified Executive Pastry Chef Instructor

Sandra Joy Paul is a Certified Executive Pastry Chef from the Culinary Institute of America. She received her culinary training at Cordon Bleu Cookery School in London, England, and Ecole Lenotre in Paris, France. In 1991, Sandra was the first woman awarded "Chef of the Year" by the Chef's Association of Southern Arizona. During the past several years, Sandra has held several positions with the local Chef's Association Chapter. Sandra also enjoys sharing her talents with local students by giving lectures and providing "hands on" cooking classes. Sandra Joy and her husband owned and operated a 3,600-square-foot wholesale/retail bakery for eight years.

Sandra enjoys cooking with natural gas because it is easy to gauge in temperature zones and is easier to keep at a consistent temperature. Good temperature consistencies are very important when baking desserts, such as souffles, cream brulees, and chou pastry.