Chef DeMane is one of only approximately 165 individuals in the nation to be certified as an executive pastry chef and has also earned the position of certified culinary educator through the American Culinary Federation. Chef DeMane’s experience includes corporate positions as pastry chef for Sheraton Pacific Division, the Biltmore Hotel in Los Angeles, Premier Cruise Lines for Disney Cruises, and Holland America Cruise Lines. She was the first American and first woman to hold the position of pastry chef on the S.S. Rotterdam for Holland America cruises. She also owned and operated her own wholesale and retail bakery in Palm Springs, California. She has prepared desserts for President Reagan, state governors, and many entertainment celebrities.
Chef DeMane was the department chair and instructor at the Florida Culinary Institute, where she developed the curriculum for their degree program in International Baking and Pastries. She was honored with IUP’s prestigious Senate Award for teaching excellence and has presented to her colleagues at National American Culinary Federation conferences and university forums. Chef DeMane graduated fifth in her class in the top one percent of 500 students from the Culinary Institute of America in 1977.
More recently, Chef DeMane has been featured in three publications: “A woman’s place is in the kitchen,” an in-depth look at the role of women in professional kitchens; “In Mother’s Kitchen,” an inspirational thank-you to all of the women who gave us our start in cooking; and About Professional Baking, a textbook geared to the student learning their trade.
Chef DeMane has spent the last five years developing the Baking and Pastry Arts Program at IUP, where students have the opportunity to continue their education in pastry arts with two additional semesters (150 days of instruction) in strictly baking related subjects.
Chef DeMane has been active in competition in pastry art and showpieces, receiving 10 medals, including bronze, silver, and gold. She was named chef of the year in her chapter of the American Culinary Federation and continues to be an active member. She is constantly seeking to continue her own education and improve her skills through continuing education classes, completing more than 36 courses in pastry arts and education since her tenure at IUP.
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