Alison Bjerke-Harvey, Baking Professional, joined AIB in 2014 and focuses primarily on training in cake, sweet goods, cookie and cracker production. Her previous experience includes twelve years in production, management, and employee training as an artisan baker and pastry chef with an emphasis in specialty retail, natural products, and fine dining. She is a graduate of the University of Kansas, with a BS in Ecology and Biodiversity as well as AIB’s Baking Science and Technology course and the Vermont Institute for Artisan Cheese cheesemaker certification course. She is a member of the Bread Bakers Guild of America.