“Mixing with Maxine” began as a video show for a high school class because Maxine enjoyed to cook and bake. When it first began, she had no idea it would lead her to a career she loves so dearly. Maxine went on to attend the Culinary Institute of America in Hyde Park, NY. She graduated with an Associates Degree in Baking and Pastry and a Bachelors Degree in Professional Studies for Culinary Science.

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Sweets are Maxine’s passion. She started her professional career at seventeen working at the Shackamaxon Country Club in NJ. Maxine learned an array of skills from working al a carte dinners for the golf club to large catered wedding parties.

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It wasn’t until Maxine attended the CIA, that she focused her studies on baking and pastry. She worked in Catch NYC as a student, for celebrity Chef Thiago Silva, and fell in love with the restaurant atmosphere. After graduation, Maxine joined the Harvest Restaurant Group, and worked at Trap Rock Restaurant and Brewery. She started as the assistant pastry chef and within her first six months she was promoted to Pastry Chef. At 22 years old Maxine had the pleasure and challenge of creating her own dessert menu.

 

Maxine has furthered her education with master classes at the Atelier Melissa Coppel School in Las Vegas, NV. In March of 2019, she attended one taught by 2018’s World’s Best Pastry Chef Cedric Grolet from France, who is best known for his Fruits collection.

 

Maxine currently prepares a full dessert menu as well as weekly specials. She updates her menu each season to use the freshest and ripest ingredients possible. Maxine is currently the Pastry Chef at the American Bistro in Nutley, NJ. She is thriving in her role as Pastry Chef; eager to create, and wow her customers with beautiful and delicious dessert that are “Never too sweet”.