![Shabbat Across the Miles - Fall 2020]([{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_1/v1603145440/wellesleyedu/fnn3wjn098zpa4coy3zt/WJACookingDemo.jpg","width":256},{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_2/v1603145440/wellesleyedu/fnn3wjn098zpa4coy3zt/WJACookingDemo.jpg","width":512},{"url":"https://resources.finalsite.net/images/f_auto,q_auto/v1603145440/wellesleyedu/fnn3wjn098zpa4coy3zt/WJACookingDemo.jpg","width":745}])
Zoom link and recipes will be emailed to all registered attendees
Felice Bogus graduated from Wellesley in 1986 and received an MPPM from the Yale School of Management in 1994, and then talked her way into a job as a pastry chef at a modern French patisserie in Raleigh, North Carolina. Felice is also a competitive cook with 2 appearances at the World Food Championships and wins in contests as diverse as the National Cornbread Festival, the International Biscuit Festival, the National Beef Cook-Off, the Wild Wing Cafe Battle of the Bones, and many others. Felice, her husband and 18-year old daughter live in Raleigh, NC with 3 cats, 5 chickens, and 1 fish.
Felice currently operates Ruff Stuff Treats (www.RuffStuffTreats.com), a manufacturer and seller of spent grain dog treats, and is looking forward to returning to the pastry world as soon as possible.