Roslyn Spence teaches in ICE LA's Pastry & Baking Arts program.

Roslyn Spence

Chef-Instructor, Pastry & Baking Arts
Faculty

“Teamwork makes the dream work. You’re never too old or too experienced to learn something new. And most importantly, love what you do!”

Biography

Roslyn Spence inherited a love for cooking from her mother, who worked as a traveling private chef. Roslyn studied at Le Cordon Bleu in Paris before earning a bachelor’s degree in psychology from California State University Long Beach. Her first job was at the then newly opened Ritz-Carlton in Marina Del Ray, California, where she felt right at home working with all French chefs after returning from Paris.

She was promoted to head pastry cook at the hotel’s Palm Desert location then worked at a few small restaurants in Pasadena, culminating her restaurant career at Twin Palms. Chef Spence began teaching baking and pastry at Le Cordon Bleu in Pasadena in 2000, followed by baking and pastry instruction at Cerritos College and Los Angeles Trade Technical College.

With more than 25 years of experience as a pastry chef, instructor, consultant and caterer, she’s joined ICE’s LA campus as a Pastry & Baking Arts instructor. “Teaching has been the most rewarding job I’ve ever had,” says Chef Spence. “I’m able to see and taste a student’s excitement and enthusiasm in the meals they create. It’s the same excitement that I crave when I make my favorite dishes for friends and family, which hands down is shrimp and sausage jambalaya and soufflé-style bread pudding.”

Courses Taught

  • Baking and Pastry Arts

Work History

  • Culinary Arts and Baking & Pastry Instructor, Los Angeles Trade Technical College, 1996-2000, 2007 to present
  • Culinary Arts and Baking & Pastry Instructor, Cerritos College, 2005-2007
  • Baking & Pastry Instructor, Le Cordon Bleu College of Culinary Arts, 2000-2005
  • Pastry Chef, The Ritz-Carlton, Marina del Rey, 1990-1994

Affiliations & Memberships

  • American Culinary Federation: Sanitation
  • American Culinary Federation: Restaurant Supervision and Management
  • American Culinary Federation: Nutrition
  • Women Chefs & Restaurateurs

Specialties/Areas of Interest

  • Cake design
  • Gumpaste flowers
  • French pastries
  • Yeasted doughs