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About Me

Laura Robertson-Boyd, a.k.a. ChefRB

ChefRB at Cupcake Camp Columbus 2009.

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
  • Nutrition
  • Sanitation

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.