Chef/Instructor Cathy Burgett holds a B.A. in French Language from Stanford University and graduated with the culinary Grand Diplôme from École de Cuisine, La Varenne in Paris, France. She has worked as a chef and pastry chef for the past 34 years.  As a chef/instructor since 1991, Cathy taught cooking and ran the baking and pastry program for 10 years at Tante Marie's Cooking School in San Francisco. She has been teaching full time in SRJC's Culinary Arts Department since 2001.  She is a co-author of Williams-Sonoma's Essentials of Baking.