Sarah Rosenkrantz studied both hospitality management and culinary arts and immediately launched into a long career as a pastry chef and baker upon graduating. After receiving a Bachelor's Degree in Hotel and Restaurant Management from California State Polytechnic University, Chef Rosenkrantz started her first industry job as a pastry cook at Surf and Sand Resort in Laguna Beach.
Chef Rosenkrantz has worked as a pastry chef for 15 years at locations such as Lucques, Valley Hunt Club, Idaho Rocky Mountain Ranch, Trattoria Neapolis and FTM Hospitality, where she was the executive pastry chef. Aside from pastry and baking skills, her work experiences have trained Chef Rosenkrantz in supervision, menu and recipe development and design and high-volume and banquet production.
Chef Rosenkrantz has been at ICE since 2021
- Trattoria Neapolis
- Valley Hunt Club
- FTM Hospitality
- California State Polytechnic University, Pomona