Fourth generation Chicagoan, Chef Lewis, has enjoyed sweets her entire life.  Her passion for food has become 20 + years of work in various areas of the hospitality industry: preparing food (sweet and savory), serving guests and currently teaching the next generations of cooks and hospitality professionals.  Classes taught include chocolate, confection, and pastries.

Chef Lewis attended a  2008 seminar at Valrhona chocolate, in southern France, practicing and tasting new confections.

Lewis is a Certified-Culinary-Educator (American Culinary Federation, certification C.C.E.), as well as a Certified-Hospitality-Educator (American Hotel & Lodging Association, certification, C.H.E).

Lewis trained and guided tours for Chicago’s two historical homes:  Clarke & Glessner.

Chef Lewis presented, at Robert Morris University, Chicago, IL - Spring 2010 - "The Evolution of Candy in Chicago" -  a lecture and candy tasting.