Doug Basegio

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Raised in America and trained in Switzerland, I started teaching at the Culinary Academy in San Francisco in the late seventies. I owned bakeries and restaurants for twenty years and then found myself back in teaching again. Today I am an instructor for the Professional Culinary Institute in Campbell, California. My fascination with baking and confectionary over the last forty years has stayed strong and the effort I have sustained over these years has truly paid off.