Since the young age of 5 years old Chef Sana Aziz began baking for her family of ten, with a second hand Easy Bake Oven. At the age of 14 Chef Aziz, began attending a Techincal and Vocational High School, and began sending letters of interest to her alma mater, Johnson & Wales University, to make sure that in the next 4 years she did everything she needed to do to secure a place in their College o
f Culinary Arts for Baking & Pastry Arts and eventually her degree in Food Service Management. After completing her degrees and meeting all of the requirements, in 2000 Chef Aziz was certified as a Pastry Chef by the American Culinary Federation. Chef Aziz has worked in several retail bakeries across the country including Richmond’s own Jean Jacques’ Bakery in Cary Town. She has also worked at Ball State University, and spent the last 8 years at Virginia Commonwealth University as Executive Pastry Chef. Throughout her career Chef Aziz has enjoyed teaching, training and competing in cooking and baking compactions. Among the many awards she has won, in 2007 she won a ten day culinary excursion to Iceland, in a national competition. Chef Aziz’s passion for the art and the science of baking is evident in every recipe she writes, every pastry she bakes and every order she takes.
