Kara Nielsen

Kara Nielsen, The Sweets Professor, is a baking instructor, pastry chef, food writer and trendologist based in the San Francisco bay area. Kara fell in love with desserts as a child, when one of her favorite Christmas gifts was a Hamilton Beach Donut Maker, an early tell. She discovered the world of French pastry during a year abroad in Paris and has never looked back. After training as a pastry chef, she made fine-dining desserts for several years in Bay Area restaurant kitchens.

Passionate about sharing her knowledge, she has taught classes ranging from donut and dessert making to chocolate tasting. Kara’s interest in food culture and education led her to manage food, wine and culinary arts programs at Copia: The American Center for Wine Food & the Arts in Napa, Boston University, and Sur La Table. One of her favorite activities is guiding clients on trend tours, visiting retail and foodservice spots, with plenty of tasting along the way!

For nearly twenty years, Kara’s work as a trendologist has provided expertise in food and beverage trends to guide product development and brand strategy for food manufacturers and foodservice operators. She is a frequent commentator on trends in the national media and at food industry conferences across the country. Her writings on gastronomy have appeared in Gastronomica and the Sage Encyclopedia of Food Issues.

Kara holds a Master’s in Gastronomy from Boston University and a Bachelor’s in French Studies from Northwestern University. She also earned two certificates from the UK-based Wine & Spirits Education Trust. She is the current president of Les Dames d’Escoffier, San Francisco Chapter; a member of the International Association of Culinary Professionals; and a past board member of the San Francisco Professional Food Society.