Chris Young joined the Culinary Arts department as a full time Baking and Pastry Instructor in 2016.

She received her Bachelor of Science in Biology at the University of California, San Diego with the goal of going to pharmacy school. After spending some time working in a lab she decided she would much rather be working with chocolate and sugar. She returned to school to receive an Associates of Science in Baking and Pastry from Long Beach City College. Since graduating, she has worked in both high production bakeries and small boutique bakeries such as Porto’s Bakery, Merely Sweets, Crema Café and The San Francisco Baking Institute.

Although she loves baking a variety of baked goods, her true passion lies in baking bread and croissants. She believes that it is important to understand the science behind every item made in class and that we definitely learn the most from our mistakes.

She has been a member of the Bread Bakers Guild of America since 2011. Chris also speaks Korean and some Chinese and Russian and has international work experience, having lived in countries such as Afghanistan, Uzbekistan, Kazakhstan, and China for more than 10 years. She enjoys traveling to new places, exploring new cultures and foods, and baking pastries for friends and family.