Learn more about our master bakers and instructors:
Mary Anderson
Mary Anderson is a master pastry chef with over 40 years of experience, currently leading the pastry program at Krembo Bakery in San Mateo. She has taught at the San Francisco Baking Institute and Le Cordon Bleu, and previously served as Executive Pastry Chef at the San Francisco Marriott and a product consultant for Albert Uster Imports. A graduate of the California Culinary Academy, Mary also completed a one-year pastry apprenticeship in Switzerland at Abderhalden Konditorei. She is an expert in laminated doughs, chocolate work, and gluten-free baking, and has received top honors from the American Culinary Federation and was a national finalist in the Domaine Carneros Wedding Cake Competition.
Erin Lizak, MS HROD
Erin brings decades of experience as a front of house manager to DCPP. Having managed locations for Omni and Intercontinental, she currently serves as national training director for MGM. Erin's focus is hospitality, operations, training and all the human operations that go into food service.
Chef Adam Lizak
Chef Adam has a decade of experience as an Executive Chef. He was operated kitchens at all levels, from high-end restaurants to pizza places and massive stadium events. Currently the Executive Chef at the Baltimore Ravens, Chef Adam's curriculum is centered on the budget management, projections and procurement.