Brad studied at the Culinary Institute of America in Hyde Park, NY and the James Rumsey School of Culinary Arts. He learned his baking skills under some of the best pastry chef's in the world such as Master Chef Judeth Stains, CIA Award Winning Chef Steve Brown, and Steve Weiss, who was part of the 2000 National Gold Winning Pastry Arts Team and the Executive Pastry Chef of the Trump Taj Mahal and Caesars Palace in Las Vegas. He has traveled and studied pastries worldwide, including an in-depth study of French, Italian, and classical American Pastry. Brad specializes in unique forms of design, while using classical techniques that are practiced by very few modern chef's, such as pastillage, formed marzipan, pulled and blown sugar, and casting chocolates. He has a passion for baking and creating, and can't wait to share his talents with the students at Cookology!