Growing up in Ohio, Cindy Falatic’s early inspiration in the kitchen came from her grandmother.  Before she was old enough to attend school, she was helping pinch pierogi’s and fill nut rolls in her grandmother’s kitchen.  During her early years Cindy pursued her creative side which took her to Kent State as a photography major.  It wasn’t until after college that her interest in baking really developed.  Just starting out, money was tight, so for holiday gifts, she decided to bake Christmas cookies.  The look of gratitude on people’s faces when they received these gifts is what made her want to make desserts for a living.

Life took her to Philadelphia and her interest in desserts took her to The Restaurant School.  She enrolled in pastry classes to meet people and learn about food.  It was there that she discovered her passion for the pastry arts!  Inspired to tie her two loves together – art and food -- she took a food styling workshop with Delores Custer in New York at the New School at Parsons. 

Deciding to make a career of her passion, Cindy went to Le Cordon Bleu in London, doing an externship at the prestigious Claridge's Hotel.  Upon returning to the states, she began her career with The Ritz-Carlton Hotel Company.  She accepted an entry level cook position in the pastry shop at The Ritz-Carlton, Cleveland, under the guidance of Chef Elliott Callahan.  The knowledge and experience she gained set up her to assume the responsibility of running the shop after only two and a half years.  Cindy soon found herself presented with two wonderful opportunities to advance – taking a higher position at her current job and moving to Texas to help open
The Ritz-Carlton, Dallas and work under Chef Dean Fearing. 

As the Assistant Pastry Chef at Fearing’s, she has had the opportunity to work with a dynamic culinary team.  Working closest with Fearing’s Pastry Chef Jill Bates, she has gained vast knowledge of how to use the freshest local produce and dairy in creating the finest desserts.

When not at work Cindy finds her new climate conducive to some of her favorite activities, which include running and cycling.  While she has always been active, her profession now warrants consistent physical activity outside of work.  Cindy runs four miles every morning before heading to the restaurant for a busy day.  Who says you can't trust a skinny pastry chef?