Chef David Knight graduated from the Baltimore Culinary Institute in Baltimore , MD with a certificate in Baking and Pastries. Shortly after graduating from Baltimore he attended New England Culinary Institute in Essex Junction, VT where he graduated with an Associate Arts degree. He's also had experience as a Chef/Instructor, at Scottsdale Culinary Institute in Arizona, teaching Baking and Pastries.

Throughout his twenty years working in kitchens Chef Knight has favored the baking and pastries for it's exactness in use of ingredients. "It's like working in a chemistry lab," Chef Knight explains. "If one ingredient is off or the mixing method isn't just right then the product doesn't turn out at all. There are so many factors that play into making the finished product turn out just right." 

Currently, Chef Knight is working on new product lines for  Blue Ribbon Bakery using only fresh organic ingredients. 

Chef Knight has created a bakery and pastry discussion forum for individuals interested in asking questions pertaining to food related topics.

Chef Knight's famous pastry recipes:

Croissant Orange Marmalade Bread Pudding Cake