Karen Bornarth works as an instructor and the instructional coordinator for the bread program at The French Culinary Institute in New York City.  She has also taught as a guest instructor at the Istanbul Culinary Institute in Turkey. 

Prior to joining the FCI, she worked as a mixer/supervisor on the night shift at Amy's Bread in New York City and taught regularly at The Artisan Baking Center at the Consortium for Worker Education in Queens, New York.  Karen joined the staff at Amy's after finishing the Baking and Pastry Certificate Program at The Culinary Institute of America at Greystone. 

She's been actively involved with the Bread Bakers Guild of America for several years and writes a regular column called "Life on the Bench" for the Guild newsletter.  Karen also writes regularly about food and other subjects for Martha Stewart magazines.  She lives in Brooklyn, New York.