Pauline Balboa Pelea
Biography
Pauline Balboa Pelea has worked in pastry kitchens across New York City since 2007. She dedicated ten years to Thomas Keller's Bouchon Bakery, where she rose from pastry chef de partie to executive pastry chef. Throughout her career, Chef Pauline has directed menu development for bakery, wholesale and cafe operations, oversaw on-premise and off-site catering events, and organized staff and employee training.
Chef Pauline brings this experience to 91ÃÛÌÒß¹ where she began teaching Pastry & Baking Arts in 2024. To help students succeed, she suggests they explore restaurants and bakeries from fine dining, to casual dining, and QSR. Especially in New York City, Chef Pauline recommends students seek out restaurants that have been around for decades, and find out why and how they have been around for that length of time.
The Last Course by Claudia Fleming was one of the first books Chef Pauline purchased that influenced her love of pastry.
Work History
- Executive Pastry Chef, Pastry Sous Chef, Pastry Chef de Partie, Bouchon Bakery, 2010-2020
- Pastry Cook, Dessert Truck Works 2010
- Pastry Instructor, Pastry Chef, Pastry Sous Chef, Kyotofu, 2007-2009
Education
- Associate of Occupational Studies, Baking & Pastry Arts, Culinary Institute of America
- Associate of Occupational Studies, Culinary Arts & Technology, Center of Culinary Arts (Manila, Philippines)
- Bachelor of Science, Business Management, De La Salle University (Manila, Philippines)