Well, let’s just say that fate is quirky. I really wanted to be a doctor. One of my bosses wanted to pay for me to become a lawyer. Another one of my professors wanted me to be a graduate assistant in German Languages and Literature. Another professor wanted me to become an Economist. Another professor wanted me in his bed (oops). What I got instead was 4 beautiful children, a marriage which has lasted 25 years and a cake and candy store in sub-rural Michigan. All is well that ends well. I am a firm believer in fairy tales.

In the mid to late 70's I was your typical honors student: Phi Beta Kappa, National Honor Society, Mensa, and received a full merit scholarship to Wayne State University, from which I graduated Magna Cum Laude. My major was in German Languages and Literature with a double major turned minor in Philosophy. I took many different courses, including Physics, Economics, Art History, Art, lots and lots of literature in English & Russian, Anthropology and Linguistics, Political Science, a lot of History and quite a lot of Psychology.

One thing had never wavered: I loved food and was intrigued by cuisine from everywhere on the planet. So, in between a full course schedule and several other part-time jobs in libraries as well as being a research assistant in the Philosophy and German departments, I also worked in restaurants. The most significant back of the house food experience was at the Traffic Jam & Snug on Second and Canfield in the Cass Corridor in Detroit. This nouvelle cuisine & pub restaurant only had a urinal as a petunia planter on the outside brick wall to signify it’s existence. They were packed every day from noon - 6 pm. Closed on weekends.

It was there that a wonderful baker named Al taught me his old world skills in baking and pastry. Yes, we made French puff pastry and Danish pastry from scratch, yes we did ALL of our breads, rolls and pie crusts from scratch. We produced massive pies, flans, quiches and more. If it used flour, we made it and it sold. This wasn’t practice, this was a busy restaurant. So, when people say: “oh, Gwen, you are self-taught” this is not true. I’ve apprenticed alongside bakers & chefs who have trusted me to produce items as they would produce themselves for paying clientele. This was hands-on learning along with having true responsibility. One day Al said to me: “Gwen, I’d like you to have my recipes”. Sadly and with resignation I responded: “Al, there is not a future in this for me.”

Why not a future? In the late 70's, women weren’t becoming chefs. Young women with my level of academic talent were expected to break feminist barriers by becoming engineers, bankers, lawyers & doctors. Even men were just beginning to become chefs in the US during that time period. Chefs were considered “cooks” and were of low-status and received low-wages. The title of chef was a privilege reserved for Europeans. Today, that has all changed. Thank goodness.

So here I am an Executive Chef and owner without culinary school credentials. Yet, because of my knowledge of physics, I can structure a cake with knowledge and confidence. My fascination and experience with chemistry provides familiarity with the concepts behind creating recipes and sensitizes me to the complex reactions in baking and cooking. Art training and experiencing art history allows me to interpret a myriad of designs. Economics has taught me how to run and market a business as well as to help me to understand and respond to larger trends in the marketplace.

Plus, I live to make other people happy. This gives me great personal satisfaction. It is my wish to have you enjoy our products, services and environments which have been created for what we hope is the greater good of the community.