Production Chef Julio Armenta has been baking at San Diego State University since 1997. He says the best part of his job and the most challenging part are one and the same. “I love the idea of constant change in menus and concepts because I feel that if you don't constantly change and challenge yourself, you become stale and soon can become obsolete,” Armenta says. Becoming obsolete doesn't seem to be a possibility for the SDSU Bake Shop, seeing as how ...
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