The American Baker - an interview with Sonja Hart

I was raised in Austin, TX, where I learned a great deal about Mexican food. After highschool, I moved to Morocco for a year and learned how to make many different kinds of new food. I then decided to attend New England Culinary Institute (NECI), located in Essex Junction, Vermont. I took courses in Culinary Arts, or the "savory side" of cooking (meats, soups, etc). I have been ServSafe certified, which means I took training in sanitation.
Afterwards, I worked in the Bakery at NECI under Chef Mathew Zimmerman for a over a year, learning how to make bread, muffins, cookies, cakes, bars, etc. Now, I have come to Fes, Morocco to spread some home-style American baking around, and provide it to other foriegners who cannot obtain it here.
