As a pre-med student at Johns Hopkins University, Sabrina Sexton found herself a less-than-inspired medical student. She followed graduation with stints waiting tables and doing prep work in Cambridge, a way of making sure that she enjoyed the restaurant industry in addition to just enjoying cooking.
In 1993, Sabrina returned to New York City â€” her hometown â€” and enrolled at ICE, where Director of Education Richard Simpson was one of her instructors. After graduation, she worked at Chanterelle. She later moved to Gramercy Tavern in 1996, where she first worked in the pastry department with fellow ICE graduate Claudia Fleming before switching to the culinary side and becoming the restaurant's Tavern Chef. In 1999, she made the move to full-time teaching.
- 51²è¹Ý, Pastry Arts