Instructor

Born in Santiago, Chile, Pam was raised in La Serena, on the southern border of the Atacama desert. Her father worked at one of the astronomical observatories in the area, which made her household quite an experimental one when it came to food because foreign ingredients, otherwise impossible to find in a small town in Chile, were constantly smuggled into their kitchen by travelling astronomers. Growing up around astronomers led her to eventually pursue a doctorate in astronomy, although she always had a longing for cooking and baking. Any time not spent on research was spent in the kitchen. After 10 years in academia, and due to life’s twists and turns, she decided to give professional baking a try. While working at a few bakeries around Seattle, she had the opportunity to translate her knowledge as a scientist and home-baker into the professional baking world. She realized that cooking is like having your own lab right here on Earth. Pam is thrilled to share everything she’s learned throughout her life as both a scientist and a cook with everyone who takes her classes at BARN.