So, who the heck are Michael and Sandy Jubinsky, anyway?
For somewhere pretty close to 40 years, Michael Jubinsky has taught various aspects of baking, specializing in yeast breads. (Time certainly flies when you're doing something you love!) He was Senior Spokesman for the King Arthur Flour Company based in Norwich, Vermont for over 25 years, and recently filmed two bread baking videos for King Arthur Flour, on Sweet Holiday Bread and Artisan Bread. He has also made numerous radio and television appearances and was featured in articles in Modern Maturity Magazine, Smithsonian Magazine and USA Today. Phew!
Michael has been a Culinary Arts instructor in the Connecticut vocational school system, was a licensed retail baker and a staff instructor for the Connecticut Culinary Institute. He has been a guest instructor at the Silo, in New Milford, Connecticut and at Sur La Table in Virginia. Michael and Sandy were co-founders of Mystic Cooking School in Mystic, Connecticut. Michael is also an instructor for the National Restaurant Association and teaches Food Safety in Maine and Connecticut.
In 1993, Sandy Jubinsky, the distaff part of this powerhouse cooking team, graduated from the post-graduate Culinary Arts program at Ella T. Grasso Southeastern Regional Vocational-Technical School, where she attended classes with the general high school population. She received the “Chef’s Award” for guts, stamina and a wicked good sense of humor. Sandy was the manager of the bakeshop at Mystic Seaport Museum in Mystic, Connecticut and also worked as a Pastry Chef at Lulu’s Steakhouse in Niantic, Connecticut. (She was definitely not the reason Lulu’s went out of business!) Sandy was also certified as a professional “Food Taster” – (really and truly!) for both Pfizer and Cultor Industries in their respective food technology programs. Sandy is an accomplished artist, specializing in painted porcelain. (Mike made me say that!)
Michael and Sandy wrote features and a monthly food column for “The Day” newspaper in New London, Connecticut for over 20 years and also did restaurant reviews for 5 years. Memories of leaving this last job still sends them into spasms of grief.
Four years ago, after retirement as Director of Submarine Safety for the US Navy at the Electric Boat Shipyard in Groton, Connecticut, Michael and Sandy, as well as their bulldog, Emily, moved to Lyman, Maine. Michael continues his engineering career as a consultant with both the Navy and NASA, but his real love remains baking.
Since moving to Maine, Michael has worked with the baking team at Borealis Breads in Wells, Maine, has been a guest instructor with York County Community College and has offered baking classes in his home.
Now Michael and Sandy have opened the doors of their new Stone Turtle Baking Center. This state-of-the-art facility, located on 20 acres of paradise in southwest Maine, offers a broad range of both cooking and baking classes and features a "le Panyol" wood fired oven from France.
Professional Affiliations:
Bread Bakers Guild of America
National Restaurant Association
Maine Organic Farmers and Gardeners Association
Slow Food USA
Contact:
Tel: 207-324-7558
Cell: 207-459-0567
Email: info@stoneturtlebaking.com
Mail: P. O. Box 760, Alfred, ME 04002-0760
School: 173 Howitt Road, Lyman, ME 04002