Molly Greenwood: My career in baking started in my mother's kitchen always trying to help as soon as I was able to reach the counter. I decided to make a career out of baking when I first visited the Hyde Park, New York area and saw The Culinary Institute of America. My parents always pushed for me to attend college and when I saw that school my first reaction was "you can really go to school for cooking?" Before leaving the lafayette area I worked as a baker at Vienna Espresso Bar and Bakery under Lisa Parker. In 2005 I headed east to begin my culinary journey at The Culinary Institute of America. I graduated with an Associates Degree in Occupational Studies: Baking and Pastry in 2007. I moved back to the Lafayette area to attend Purdue University where I am still currently studying Hospitality and Tourism Management. When I first returned to the Lafayette area I learned a lot more about the culinary side of the industry from Chef Brannon Soileau and Chef Christi Soileau, former owners of Maize. I have worked in a range of places such as Nashville, TN where I externed at the Gaylord Opryland Hotel, San Diego where I learned about wedding cakes at The Renaissance Bakery, and now back in Lafayette, IN where I am refining my cake skills at The Yellow Bowl Bakery with Katy.