My name is Laura Robertson-Boyd, but my colleagues and students call me Chef RB.
I like to refer to myself as a “stay-at-home pastry chef,” meaning I am a stay-at-home mom while my children are still young, but I also volunteer to bake for every occasion imaginable, including PTO bake sales at my children’s school.
I have worked in every type of kitchen, from college cafeterias and local delis all the way up to fine dining restaurants.
I have worked in catering as well as made-from-scratch bakeries where I served as Assistant Pastry Chef and Pastry Supervisor.
I also worked as a Chef Instructor at a culinary school where I taught classes
- Beginning baking
- Advanced pastries
- Stocks, soup and sauces
- International cuisine
- Knife skills
- Dining room service
- Hospitality management
I hold a Bachelor’s Degree in English from the Ohio State University and an Associate’s Degree in Culinary Arts from Johnson & Wales University.
All of my neighborhood friends call me whenever they have baking questions, which gave me the inspiration to create Baking S.O.S. If I can help my friends with their baking problems, why not share my knowledge and experience with the larger on-line community, as well? In the process, I have found that I have plenty of my own baking problems to solve, so I hope you can learn from my mistakes and solutions, as well.
Three principles I believe in:
- There are no silly questions. Don’t be afraid to ask if you don’t know the answer.
- We can learn from our mistakes. Everything we do—even making mistakes—gives us an opportunity to learn. Next time, we’ll know how to do it right!
- Make it work: Even when things aren’t going the way you planned or expected, we can always find a solution to fix the problem rather than starting all over.