NEW YORK, June 2003—Judiaann Woo has been chosen as executive director and editor-in-chief of PastryScoop.com, www.pastryscoop.com, a new Web site from The French Culinary Institute dedicated to supporting, educating, and inspiring pastry artists and enthusiasts around the country.

"Judiaann is highly experienced and skilled in writing, marketing, creative content, and pastry-an unusual combination, but the perfect one for someone to guide and build this marvelous on-line pastry resource supported by The FCI," stated Dorothy Cann Hamilton, founder and CEO of The FCI.

Born in South Korea and raised in Portland, Oregon, Judiaann Woo has traveled a considerable distance, both geographically and personally, to become a food professional in New York City.

With a B.A. in English literature and creative writing from Pacific University, Judiaann enjoyed three separate, successful careers as a writer and creative director in advertising, fashion marketing, and independent film production before deciding to make food—her lifelong avocation—into her profession. For her, it was a leap of faith, but the rewards of that decision were positive and immediate.

In 1999, Judiaann graduated from The French Culinary Institute in New York, where she received a Grand Diplôme in Classic Pastry Arts. After graduation, Judiaann worked as an executive and corporate pastry chef in several Manhattan restaurants and bakeries including The Mercer Kitchen, Bouley Bakery, Danube, Rue 57, Tao, and most recently as the opening pastry chef at Polka Dot Cake Studio. She has also worked independently as a caterer, food stylist, specialty cake designer, and creative consultant for Lifetime Television. Outside of the kitchen, Judiaann writes regularly for Food Arts magazine where she is a contributing editor.

PastryScoop.com will report on trends and innovations in the industry and offer instruction in everything from classic techniques to specialized pastry skills. Also to be included: tips from the pros, recipes, demonstrations, interviews, and advice on career development. PastryScoop.com will also serve the pastry community as an on-line resource connection for everything from supplies and equipment to scholarships, classes, and contests.

The French Culinary Institute, located in the heart of NYC's culinary scene, was founded in 1984. At this prestigious school, students learn the 250 basic competencies that form the building blocks of all Western cuisine. Founded on the principle of "total immersion" training, The FCI creates excellent culinary and pastry chefs in six months by day, nine months by night. The Dean of the Pastry Arts program is the world-renowned master chef Jacques Torres.

In addition to The FCI's career programs for training culinary and pastry chefs, it also offers a unique, six-week program of artisanal bread baking, culinary, pastry and wine courses for serious amateurs, and culinary business courses, supporting success in wine merchandising and restaurateuring.