RhondaCrossonPhoto copy Rhonda Crosson

Rhonda Crosson is Head Baker at Claus Meyer’s new bakery, which will be part of a 16,000 square foot Nordic food hall set to open in early 2016 in Grand Central Terminal. Rhonda has a great passion for bread baking. She has worked for and with some of New York’s best bakeries and high profile chefs; from Thomas Keller’s Bouchon Bakery and Per Se to Amy’s Bread, to Daniel Boulud and Marcus Samuelsson. She holds a degree in Biological Chemistry from Bates College, as well as diplomas in both Bread Baking and Culinary Arts from the International Culinary Center, where she has also previously been employed as a Bread Instructor.


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