Under Contruction....
    My love of food started as far back as I can remember.  Recently I found a "ME" book I made in the first
    grade where I said I wanted to be a Chef when I grew up.  One question was; "What would be your
    biggest fear?"  My answer to that?  "My cakes falling!?!" Crazy that a first grader would even know what
    meant.  I think I watched too much T.V.

    In any case, life went on and I forgot all about that "ME" book.  After High School I went to Concordia
    College in Moorhead.  I really loved Art but didn't want to follow in my sister's footsteps so I majored in
    Business and Communications.   After graduation I moved to the Twin Cities and accepted a job in
    Advertising Sales.   Being a bit of a compulsive high-energy person; cold calling and sitting in a cube
    until 5 was not for me and my personal sales reflected it.  Then I decided I wanted to travel the world
    and a be one of those cute flight attendants wheeling that black luggage around, walking next to those
    smart looking pilots and doing those demos with the seat belts and exit gestures (when I fly I still stare
    at them).  So, I up and moved to Newark, NJ and worked for Continental Airlines.  I guess you could
    say I traveled the world but as a reserve working mostly domestic flights, I made it as far as the
    Antigua airport and back.  Well, soon after that infamous tragic date of Sept 11, 2001, I was without a
    job.  

    Now what.... With the advice of a friend I decided to go to Culinary School.  First day of class (Soups,
    Stocks, Sauces) I was so exited and passionate I felt like I'd burst into tears.  I really wanted to be one
    of those Anthony Bordain types working on the line next to the grill with burns and bandages and
    flames towering above saute pans.  But the artist in me prevailed and probably for the first time in my
    life a job hand-picked me or at least my instructor did.  While in school I  went to work for Atrium
    Catering under Pastry Chef Debra Thibido (she now owns La Patisserie), and then on to The Saint
    Paul Hotel where I quickly moved up the ladder to Pastry Chef.  The Saint Paul Hotel was great
    experience and valuable stepping stone to owning my own business.  "No" was not in my vocabulary
    (nor the Sales Staff - arrrgh... -just kidding MJ and B).  So if I didn't know how to do something I figured
    it out.  Thank God for Google!

    But after 5 great years (that's like 20 in the food industry), it was time for me to move on. My goal to own
    my own shoppe before I hit 30 was a little overdue so I left the hotel and started my business plan for 3
    Tiers.  Now a little over a year later my shop is open, chocolate and flour flying; buttercream whipping,
    cakes baking (hopefully not falling -"Hey, did someone set the timer?").  Life is good....
The Pastry Chef
Sarah Herr