Carrie obtained her Associate’s of Science degree in Patisserie and Baking from Le Cordon Bleu in Pasadena, California. With extensive experience in catering, residential facilities and restaurants, she brings passion for her craft and a skilled approach to her work each and every day. Carrie believes that by helping people shape their diets, we can improve their mental health. Her love for cooking and baking started at a young age, beginning with preparing meals for her large family and experimenting with new recipes and flavors. At Paradigm, Carrie particularly enjoys client interactions, as well as providing the knowledge needed to help create a well-rounded diet. When she isn’t working, she enjoys challenging hikes and taking adventures outdoors.