Tracey Garrett, Pastry Chef
Tracey Garrett is a graduate of the Western Reserve School of Cooking with a pastry degree studying under Chef de Cuisine Tina. She began her culinary career at Triva's in Akron working under Pastry Chef, Kim Horner, then left to head the bakery department at Hudson's Crossing. After departing Hudson's Crossing she started Top Tier Pastry llc.
Forever a student of the culinary arts, Tracey returned to W.R.S.O.C. and had the opportunity to study under the finest chefs in the world including: master baker Cyril Hitz, master sugar sculptor Ewald Notter, pastry guru Nick Malgieri, cake stylist Jan Kish, master cake sugar crafter Sue McMahon, chocolatier Norman Love, food scientist Shirly O. Corrihers and wedding cake designer and contributing Editor for Martha Stewart Living, Wendy Kromer.
Tracey was published in the February issue of Dessert Professional magazine as one of three nationally recognized signature chefs. Dessert Professional is a trade magazine reaching over 35,000 subscriptions annually. You can see the full article under "Media", along with a wonderful write ups in the Garrettsville newspaper The Villager and Hudson Hub.
Years after starting my pastry education, I'm still as passionate as the first day I put on my chef's jacket. My focus remains the same: create extraordinary pastry with quality ingredients, pay close attention to detail, and deliver exceptional customer service. I want to thank all those who support Top Tier Pastry, and allow me to do what I love!~ Tracey
Forever a student of the culinary arts, Tracey returned to W.R.S.O.C. and had the opportunity to study under the finest chefs in the world including: master baker Cyril Hitz, master sugar sculptor Ewald Notter, pastry guru Nick Malgieri, cake stylist Jan Kish, master cake sugar crafter Sue McMahon, chocolatier Norman Love, food scientist Shirly O. Corrihers and wedding cake designer and contributing Editor for Martha Stewart Living, Wendy Kromer.
Tracey was published in the February issue of Dessert Professional magazine as one of three nationally recognized signature chefs. Dessert Professional is a trade magazine reaching over 35,000 subscriptions annually. You can see the full article under "Media", along with a wonderful write ups in the Garrettsville newspaper The Villager and Hudson Hub.
Years after starting my pastry education, I'm still as passionate as the first day I put on my chef's jacket. My focus remains the same: create extraordinary pastry with quality ingredients, pay close attention to detail, and deliver exceptional customer service. I want to thank all those who support Top Tier Pastry, and allow me to do what I love!~ Tracey