“Arizona Culinary Hall of Fame Award of Pastry Chef Extraordinaire”

by Scottsdale Culinary Festival

Eugenia grew up in Ohio working in her family restaurant, which her grandfather started in 1931. At the age of 13, she was baking pies every day after school with her older sister. Her brothers still own and operate the restaurant.

After graduating with a BA in Art History from Syracuse University, Eugenia decided to move to Paris to learn French and further her culinary skills at the famous Ecole Lenotre where she studied and worked. She spent five years in Paris and started a cooking school and catering company called “Le Petit Gourmand” which catered to foreign diplomats, embassies and international executives with very discerning palates.

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