Rhona began her culinary training in Paris Michelin-starred kitchens. She taught cuisine and pastry at the French Culinary Institute in New York, where she started the pastry program. Rhona became one of the first woman executive pastry chefs in France when she worked at the Lespinasse restaurant in the Saint Regis hotel. Her love of teaching and writing has led her to translate a dozen authoritative books on pastry, bread, and cuisine. 

Living in Paris for the past 27 years, Rhona is constantly exploring its many culinary offerings. She is presently putting finishing touches on a pastry book with a focus on understanding the basics.