My love for baking started young, at 12 years old. While other kids were outside playing, I was consumed with learning everything I could about baking and cooking. I even got an Easy Bake Oven. After quickly going through all the mixes, I started experimenting, trying to recreate cakes from scratch using just flour, water, and eggs. More often than not, the results were a bust—think hockey pucks, not cakes!
As I got older, my skills grew, and my kitchen “misses” became far less frequent. I ended up spending two years in culinary school, soaking up as much knowledge as possible. After graduating, I even got the incredible chance to participate in a culinary exchange program in France.
Les Deux Magots
Living in France was a tremendous experience; I absolutely admired the people, their culture, cuisine, and their incredible joie de vivre—a true joy of experiencing life.
Upon returning to the U.S., my career led me to work in five-star, five-diamond hotels, along with highly-reviewed restaurants and pâtisséries. My dedication, hard work, and meticulous attention to detail didn’t go unnoticed; my efforts were consistently praised by food critics and highlighted in reviews across local newspapers and magazines.
Creativity, Presentation & Attention to detail
People truly eat with their eyes, and for me, presentation is paramount, closely followed by taste. My philosophy for designing desserts is to create an experience where every bite is a new discovery, incorporating a symphony of textures, flavor explosions, and diverse components.
Praised by Critics
Mike Dunne, Restaurant Critic for The Sacramento Bee, had this to say about my work at The Firehouse:
“Sandevick’s addition to The Firehouse staff is a definite plus, with desserts coming out of the kitchen with more confidence and daring than ever. The appearance of a pistachio creme brûlée is apt to startle diners—it arrived as a long, low free-form mound rather than than in the standard ramekin—but it’s convincing flavor, carmelized orange sauce and three chewy and intense “brûléed” segments of mandarin orange makes all other versions pale and one-dimensional…”
A Commitment to Growth
I’m constantly pushing myself to learn something new every day, whether it’s artisan cheese making, Italian Gelato and Sorbetto production, or molecular gastronomy. When it comes to creativity and knowledge, the sky’s the limit!
My ultimate goal is to earn a James Beard award within the next five years. I’m confident that my talent, ambition, hard work, and creativity will get me there.
Journey through the professional career of a Pastry Chef 