Chef Louise Nielsen, has been in the food service industry for over 20 years. After receiving her Bachelor of Science degree from Kent State University, she worked in New York City in the publishing field. Her love of baking and cooking brought her back to school, where she graduated from the Culinary Institute of America’s Baking and Pastry program. During her studies there, she also completed several courses in Culinary Arts. Her experience includes Pastry Chef positions at The Everyday Gourmet in Takoma Park, MD; Clyde’s of Reston; Harry Browne’s in Annapolis; Sequoia and the opening Pastry Chef at B. Smith’s at Union Station, both in Washington, D.C. She began teaching at Anne Arundel Community College as an Adjunct Professor for the Hotel, Culinary Arts and Tourism Institute. She has been teaching full-time as Instructional Specialist since 2010. She is a certified ServSafe Sanitation Instructor and Proctor through the National Restaurant Association. She is a Certified Hospitality Educator through the American Hotel & Lodging Educational Institute. She is a member of the American Culinary Federation and the International Cake Exploration Societe.