Angela Salvatore is an Assistant Professor in Baking and Pastry Arts at the Culinary Institute of America, Greystone in Napa Valley, California. She has the honor of being the first alumnus of the Greystone campus to return as a faculty member in 2018 after more than a decade of baking and pastry experience in Napa, San Francisco and Connecticut. Post-graduation, Salvatore got her start in bakeries specializing in special occasion cakes and baked goods. It was her time on the opening Moss & Stone team at The California Academy of Sciences where Salvatore began bridging the gap between bakery and restaurant operations. She worked her way up the ranks in this high-volume setting managing a wide range of patisserie items in the Academy Café as well as creating and executing the fine-dining menus of The Moss Room while designing sugar showpieces for museum events. During her time as Executive Pastry Chef at Waterbar in San Francisco, Salvatore was lauded for her restaurant desserts and gingerbread showpieces. In 2012 Angela was featured in StarChefs online industry publication and appeared at the top of the 2017 OpenTable list of San Francisco chefs to watch. She currently teaches a range of courses including baking and pastry techniques, baking science, specialty cakes, restaurant operations and culinary math.
Sarah Masoni’s current position is Senior Faculty Research Assistant II; Director of Product and Process Development at the Oregon State University’s Food Innovation Center Experiment Station, where she has resided for the last 22 years. There, she works as a liaison between the university and the food manufacturing industry by managing staff, projects, and budgets at an innovative, leading-edge technology center. Sarah has specialized in food entrepreneurship, and she works on projects ranging from local and natural ice cream sandwiches, dairy products, confections, beverages, seafood products, pet food and treats, sauces, dry mixes and organic fruit and nut bars. Sarah is also a recognized flavor specialist with strong relationships with ingredient vendors and flavor companies, and regularly serves as an official judge for local and national product evaluations. A former artisan Cheese Maker, Ms. Masoni is a current member of the Institute of Food Technologists, Oregon Dairy Industries, and the American Cheese Society. Sarah has been invited as an Official Judge for the ACS Annual Cheese Competition, and has judged for the American Dairy Goat Association, as well as, the SOFI Awards in the Chocolate Categories. Sarah sits on the Board of Directors for the Specialty Food Association, and is co-chair of the Membership Committee, and a member of the DEI Committee. She holds a Bachelor of Science degree in Art and Food Science from Oregon State University.
Charlie Douglass got his start in the world of confections and chocolate at the age of 9, working in his family’s candy shop on the boardwalk in Wildwood, NJ. Growing up in the candy business, he had the good fortune to apprentice with master confectioner Christian Steiner. Later, looking to expand his knowledge, he took a job with Disney World, as assistant manager in their candy operation. There he learned the A to Z of hard candy, making the large souvenir lollipops sold in the park. Moving west in the 70’s, he started a career at Harry and David, working in all aspects of fruit preserves, sauces, vinegars and sweet pickles. Always looking to get back to his chocolate roots, he moved into managing their candy operation. During this time, he was able to create new candies and play with flavors, this was where he wanted to be and eventually, he became the company Chocolatier and Research and Development Manager. During this time, Charlie was able to study with many teachers and attend numerous seminars and classes, including the Gus Palakos Candy School and the French Pastry School.
Now retired after over 50 years in the food industry, Charlie teaches classes on chocolate tempering, baking and gelato making. He just returned last fall from a 5 week study tour in Italy and France, which included a week at the Carpigiani Gelato University in Bologna, Italy. You can keep up with Charlie and his partner in good food and travel, Susan Tellin on their web site: lovetimepizza.net