Judy's company, MY SWEET SOLUTIONS, is the ultimate eat-ertainment for any gathering, whether in a private home, restaurant, retail shop, school or corporate setting. Judy's expertise in pairing gourmet pastries with the world's sweet wines is unique.
How did she come about this knowledge?
Judy holds a professional culinary degree, but has also studied confectionary arts under the renowned master Ewald Notter, and has attended advanced wine courses at the CIA at Greystone and at Boston University.
As the former executive pastry chef at some of Boston's most important restaurants (Olives, Grill 23, and The Fed @ XV Beacon), Judy has created spectacular desserts and pastries that have been recognized in McCall's, Chocolatier and Pastry & Baking North America magazines, as well as garnering countlesss awards and accolades from Zagat, Citysearch, The Boston Globe and more.
Judy is invited to appear at wine festivals throughout New England … she conducts dynamic demonstrations and classes at all experience levels … and she often consults with restaurant owners on how to set up in-house pastry programs. In 2004, Judy combined her skill with pastry and her love of sweet wines into an entity called MY SWEET SOLUTIONS.
Judy is Vice-President of Les Dames d'Escoffier, Boston chapter, and is a member of Women Chefs & Restaurateurs, where she has served on the Board of Directors. She is also a member of the Sweet and Fortified Wine Association, Chefs Collaborative, Culinary Guild of New England and James Beard Foundation.