Chef Virginia Olson, CWPC, CHE, began her culinary career in pastry at The Main Ingredient in Annapolis and Renaissance Pastries in Savage, Maryland. She has worked as a pastry chef at the Harbor Court Hotel in Baltimore, at 1789 in Georgetown and Butterfield 9 in downtown Washington, DC. She is a certified Working Pastry Chef and is in her 8th full year at Anne Arundel Community College. Chef Olson holds a Master’s Degree in Russian Studies from Georgetown University, a Bachelor’s Degree in Russian and International Studies from the University of Oregon and has traveled extensively in the United States and Europe. She is a 1995 graduate of L’Academie de Cuisine in Gaithersburg, Maryland and currently specializes in artisan breads, chocolate and confections. Chef Olson has completed additional programs of study at the International School of Confectionary Arts, CIA Greystone in Napa, California and King Arthur Flour, Norwich, Vermont.