Maria Teresa Capdevielle is the author of "The Secrets of Baking with Olive Oil," a professional pastry chef, and a culinary instructor from Abruzzo, Italy. She graduated from the California Culinary Academy in 2003 and did her internship at the famed Chez Panisse in Berkeley, where she learned about hand-selecting and gently preparing perfect produce. Her local experience includes V-Sattui, The Rose Pistola, The Waterfront, The Market Hall, and The Townhouse Grill & Restaurant. She also teaches classes in the San Francisco Bay Area and consults for small restaurants and wineries to help them develop their dessert menu and train their teams. Learn more about Maria here.