The French Pastry School: What was your background previous to pastry, and what led you to pursue a pastry education?
Kimberly Avila: My background was in corporate finance. While I did well in that career, I wasn't fulfilled. Several years ago an old friend of mine became a pastry chef and I loved the idea but didn't have the confidence. After losing my job as a result of a corporate acquisition, I decided this is my time.
FPS: What has been the most surprising or eye-opening moment for you so far in the program?
KA: The most surprising thing has been the chef instructors. Their talent, their helpfulness, and support has really been incredible. It has been such an honor to study under them.
FPS: What are your plans following graduation?
KA: My plan after graduation is to start making cakes for friends and family. I would like to practice, practice, practice and get my name out there.
FPS: Where do you see yourself in five years? Where do you hope to be?
KA: In five years I see myself having a boutique cake business.
FPS: In the future, what will you look back on and remember most vividly about your time as a student at The French Pastry School?
KA: I will fondly remember my class and instructors. We came from all over the country and world and we were at different stages in our lives, but our love of pastry and cakes brought us together. I will miss it very much. The instructors all brought their own approach to the classroom and were all so happy to share their abundance of knowledge; that will be greatly missed.