Chef Cheryl Herbert
Chef Instructor, Pastry Arts
"I love teaching the most basic techniques and skills. By mastering them, my students have a firm foundation to build their careers upon. I love seeing the moment when everything clicks, and it all makes sense!"
About
Chef Cheryl grew up in a restaurant family, but never considered it as her career until her mid-twenties. At this time there weren’t a lot of women in professional kitchens, but Cheryl didn’t let that phase her. When she made the decision to change careers, she dove in wholeheartedly!
Cheryl spent her early years studying culinary arts and working on the hot side of the kitchen. When she wanted to go after baking and pastry, she decided to pursue her education at the Culinary Institute of America where she graduated with High Honors and was awarded the Francis Roth Award for Excellent Performance.
During her time in New York, Chef Cheryl worked in the best kitchens that she could, including working with Chef Gina DePalma at Babbo Restaurante. She also staged at Restaurant Daniel and Park Avenue Cafe.
After graduation, she ran a test kitchen and did copy editing for the Culinary Institute of America’s publishing department. Upon her return to St. Louis, Chef Cheryl ran kitchens as an Executive Pastry Chef in a wide variety of venues, including hotels, restaurant groups, and country clubs.
She’s taught for Le Cordon Bleu and Schnuck’s Cooking School and is so excited to be sharing what she loves with a new generation of bakers and pastry chefs!
Honors & Awards
- Judges Choice Award Winner - Girl Scouts Dessert First Competition, 2019
- Best Bread Service, A-List - Alive Magazine, St. Louis, 2008
- Best Crème Brulee - Riverfront Times Magazine, 2008
- Best Chocolate Dessert - Riverfront Times Magazine, 2007
- PepsiCo Scholar - Culinary Institute of America, 2000-2001
- Francis Roth Award for Outstanding Performance - Culinary Institute of America, 2001
- 10 Best Desserts - St. Louis Magazine, 1997
- First Place, Professional Division - St. Louis Assistance League Gingerbread Competition, 1996
- Dean's List - Culinary Institute of America
Certifications & Affiliations
- ServSafe® Safety and Sanitation Certified
Professional EXPERIENCE
- Pastry Chef - Consultant The Annex Coffee and Foods, St. Louis, MO
- Pastry Chef Consultant - Serendipity Homemade Ice Cream, St. Louis, MO
- Adjunct Chef Instructor - Schnucks Cooking School, St. Louis, MO
- Chef Consultant - Local Chef Kitchen, St. Louis, MO
- Pastry Adjunct Instructor - Le Cordon Bleu, St. Louis, MO
- Executive Pastry Chef - Hamilton Hospitality Group, St. Louis, MO
- Pastry Chef Instructor - L'Ecole Culinaire, St. Louis, MO
- Executive Pastry Chef - St Louis Country Club, St. Louis, MO
- Executive Pastry Chef - Chase Park Plaza, St. Louis, MO
- Test Kitchen Manager/Copy Editor - The Food and Beverage Institute at the Culinary Institute of America, Hyde Park, NY
- Pastry Cook - Babbo Restaurante, New York, NY
Dish Examples
Smoky Seeded Sourdough
Bread is a simple food that relies on a series of complex chemical reactions, and it never ceases to amaze me. There are no shortcuts to a well-made product and no place to hide mistakes. Every loaf is a meditation and a miracle of nature.
Almond Croissant
Education
- Associate of Occupational Studies Degree in Baking and Pastry, Culinary Institute of America
Special Interests
Gardening, knitting, sewing, cooking, fishing, and reading about food history.