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Culinary Arts Academy Cohort 6
Before ConnCAT, David Reaves was in school for engineering and worked part-time as a weekend manager. He started the Culinary Arts program at ConnCAT in 2019 with Cohort 6 and truly blossomed as a culinarian. Since graduating as Valedictorian of his cohort, Reaves has been focusing on Pastry as his primary discipline, "really diving into traditional French desserts while adding modern flares and flavors." While working at Bar Bouchee, a 5-star French Bistro in Madison, CT, Reaves' confectionery skills have added three original desserts to their menu. He certainly has displayed his affection for confection.
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