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Bernice Wilson

Professional Cook and Baker

Professional info

Culinary Education:

*Le Cordon Bleu College of Culinary Arts, Scottsdale, AZ - 2002

*Ferrandi, l'école française de gastronomie, Paris - 2015


Professional Past Employment

*Praline Patisserie, Belmont, MA

*Elements Restaurant, Sanctuary on Camelback Resort, AZ

*City Grill Restaurant, GA

*Bold American Events & Catering, GA

*Artichoke Cafe, NM



I started baking when I was 13 with the guidance of my grandmother. I was working in the accounting field when I realized that my love for cooking can no longer be just a hobby. So I enrolled myself in Le Cordon Bleu College of Culinary Arts in Scottsdale Arizona with the encouragment of a friend who is now my dearest husband and I have never looked back.

After cooking school, I worked in fine dining restaurants across the country as a roundsman, on the line, as a catering chef, and as a pastry chef, all the while focusing on refining, growing, and broadening my skills. I am very grateful for the opportunity I had, to work with some of the industry’s highly respected chefs and restaurants, like Elements Restaurant in Sanctuary on Camelback Resort in Paradise Valley Arizona with Chef Charles Wiley and Chef Beau MacMillan, City Grill Restaurant in Downtown Atlanta with Chef Graham Duncan, the high end custom catering of Bold American in Atlanta Georgia and with Artichoke Café in Albuquerque New Mexico.


In 2006, I decided to take a break from the food industry and focus my attention on family. However, I've always kept in-touch with the industry and continued the process of growing, and honing my skills. During that time, I was able to dedicate myself to understanding the style of my cooking. I am so grateful to have an opportunity to stay home as a mom while perfecting my skills as a baker. I've kept in touch with the industry by working as a personal chef and baking for family and friends. With my family’s loving support, I was able to travel to Paris to attend Ecole de Ferrandi to gain a better knowledge about Bread, Viennoiseries and myself. Truly, the luxury of time has allowed me to dig deep within myself, uncover what I really want out of my career, set my goals, and grow.


As a female working chef, there are barriers to break. However, the experience of pain and hard work only helps me focus on achieving my goals. Not everyone in their lifetime is fortunate to find something they love to do - I am blessed to have found mine.  


2010 - present

2010 - present

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