- Marissa Sertich Velie has an MA in food studies from New York University and graduated from the Culinary Institute of America's baking and pastry arts program.
- Sertich Velie has worked at James Beard Foundation Award-winning chef Joanna Chang's bakery, Flour, The Castle on the Hudson in Tarrytown, and The Roundhouse at Beacon Falls in Beacon, New York.
- Find her writing at Valley Table Magazine, Honestcooking.com, and her blog Dessertation.
Marissa Sertich Velie is a pastry chef who's written about baking for Serious Eats. She graduated from the Culinary Institute of America's baking and pastry arts program, then worked her way through the sweet side of kitchens in Ohio, Massachusetts, and New York. This included a year at Joanna Chang's Flour Bakery + Cafe in Boston. She earned a MA in food studies at New York University where she researched the performance of gender in the professional kitchen.
Sertich Velie works as a professor at the Culinary Institute of America teaching courses on baking ingredients, equipment technology, and gastronomy. She also organizes Certified Master Baker exams across the country for The Retail Bakers of America as their certification coordinator.
She has written for Valley Table Magazine and honestcooking.com. Her own blog is Dessertation.
What is your desert island food and why?
"If I were stuck somewhere indefinitely, I would like my only meal option to be Cantonese brunch. My desert island food is a cart full of dim sum."
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