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After completing her bachelor’s in Fine Arts focusing on ceramics, glass and design, Maura Metheny furthered her education at �鶹���� with an A.S. in Baking & Pastry Arts. Upon leaving �鶹����, she traveled to Lucerne, Switzerland, to work internationally at third-generation Swiss confectionery company Confiserie Bachmann.

While working in Switzerland, Metheny was offered a position in fine dining at the Ritz-Carlton (Naples, Florida) and relocated 2000 miles to Florida.

After three years of making desserts for the property’s 5- and 4-diamond outlets, along with bakery and banquet training, she accepted a position in chocolate with world-renowned chocolatier and pastry chef Norman Love. In the subsequent years, she designed and manufactured lines of chocolates for such companies as Disney, Wegmans, Godiva, Fannie May, Marriott, Ritz-Carlton and Whole Foods.
During this time, Metheny competed nationally and received many industry awards and recognition, including Dessert Professional’s Top 10 Pastry Chefs in the US, Pastry Live Showpiece winner, Paris Gourmet Pastry Chef of the Year and “40 Under 40” by Gulfshore Life. She also returned to �鶹���� as a Distinguished Visiting Chef (DVC) to present to the faculty and students.

Education

• M.Ed., Masters in Education, �鶹���� & Wales Univeristy
• B.F.A., Ceramics and Design, Alfred University
• A.S., Pastry Arts, �鶹���� & Wales University

Courses

• BPA4720 Advanced Chocolate and Sugar Artistry
• BPA1750 Chocolate, Confections & Mignardise
• BPA2710 Advanced Pastry Applications