Culinary Manager, Team Leader

Amy Shipshock

AA Culinary, The Art Institutes International Minnesota
BA Hospitality Management, Le Cordon Bleu College of Culinary Arts
Certified Executive Pastry Chef, American Culinary Federation
PC-1 ProChef Certification, Culinary Institute of America

Amy’s first cooking instructor was her mom, a very talented home cook who taught Amy how to prepare and love food. Later, she introduced Amy to a neighbor who owned one of the top 50 fine dining restaurant in the United States. When Amy was in her 20s and deciding her career path, her neighbor offered her a job at his kitchen. There she fell in love with pastry and working in a professional kitchen.

Amy went on to earn an associate’s degree in Culinary from the Art institutes International of Minnesota, then a bachelor’s in Hospitality Management from Le Cordon Bleu College of Culinary Arts. Later, Amy ran the pastry program at the school for a decade and mentored other young chefs in the art of dough. Throughout her time at Le Cordon Bleu, she kept one foot in fine dining, helping her chef friends in their restaurant kitchens when they needed an extra set of skilled pastry hands.

Amy received her Executive Pastry Chef Certification from the American Culinary Federation and spent 16 years as an Executive Pastry Chef at several impressive restaurants, including La Belle Vie – one of the top 50 restaurants in the U.S. at the time. Looking for something a little different, Amy transitioned to a job in sales for a regional gelato manufacturer before joining Rich’s in 2016, where her multifaceted background is a perfect fit.

“I love the creativity of my job,” says Amy. “We have such interesting, innovative products, so it’s rewarding to be able to work for a company that helps our customers fill a need. When I have a chef who’s looking for a product, it feels like I’m helping my friends in their kitchens again and finding them the right product.”

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From Amy

“We have such interesting, innovative products, so it’s rewarding to be able to work for a company that helps our customers fill a need. When I have a chef who’s looking for a product, it feels like I’m helping my friends in their kitchens again and finding them the right product.”