Amber went to Keiser University for the Culinary Arts Program. As a part of the school program she had to complete an internship and Bern’s Steak House was her first choice. She learned how the kitchen operated and gained knowledge about the fast paced environment and history of the company, graduating with an A.S. in Culinary Arts. Amber began to take art classes and decided that she enjoyed the small intricate details of desserts. Switching over to pastry, she then began to work in the Harry Waugh Dessert Room where she made desserts for Bern’s and SideBern’s. Amber’s hard work ethic, creativity, and dedication to the team advanced her through multiple promotions, from pastry cook and assistant pastry chef to her most recent role as pastry chef. Amber’s eleven-year career with Bern’s has provided her the opportunity to collaborate on spectacular events and large menu changes.