Welcome to the Aubergine Chef, an online baking and pastry video blog
Started in 2010 with free online video demonstrations the blog contains of all kinds recipes including pastries, cakes, cookies, pies, and much more! In 2012 I began to offer public classes at the Manassas Park Community Center and later that same year I extended my offerings to private baking and pastry classes and demonstrations in Northern Virginia.
My name is Jason Shriner and I am the Aubergine Chef. My goal for this video blog is to help encourage all the bakers, and would-be bakers, of the world to try new things, experiment, and most of all not to be afraid to start baking! I’ll be demonstrating all kinds of baking and pastry techniques and desserts which I hope gives more guidance than a recipe ever could. Speaking of recipes, just about every blog post will have a recipe PDF within it so you can download the recipe for your own use!
I’m located in Northern Virginia so if you ever need advice drop me a line in the e-mail submission form to the right. Even if you aren’t in the area feel free to e-mail me anyway!
I went to school at Johnson & Wales in Providence, Rhode Island. There I got an Associate of Science Degree in Baking and Pastry and then continued on to get my bachelor’s in Food Service Entrepreneurship. I’ve worked as a baker in a variety of locations including bakeries, restaurants, and resorts. By working in so many different types of bakeshops I was exposed to different challenges and unique environments – something only experiencing it firsthand can really impart. I’ll do my best to pass on all the lessons I’ve learned on to you!
You can find me on Google+.
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Friends of the Aubergine Chef
Katie Matusiak is the owner of cake business Katie Cakes Cakery. She graduated from Johnson & Wales with a bachelor’s in Baking and Pastry. She has a wide range of experiences from working in commercial bake shops, opening a bakery, competing in cake contests, and participating in bridal shows. She works with birthday cakes, 3D cakes, wedding cakes, cupcakes, and petits fours. She also has a high level of experience with using gum paste and fresh flowers, buttercream icing and piping, fondant, chocolate, and common wedding cake decorating techniques.