Judy Marshall received her professional training at the Institute of Culinary Education in New York City, where she was trained by Anne Burrell. She previously worked in the kitchens of Gramercy Tavern and Blue Hill restaurants in New York City.  After leaving the restaurant world, she delved into recipe development and testing at Martha Stewart Living, The Food Network and with cookbook authors Dorie Greenspan and Dana Jacobi.  In addition to custom cake design and catering, since moving to Connecticut Judy has been teaching culinary arts to teenagers at Wilton High School, and now at Harding High School in Bridgeport.
Judy received her bachelor's degree from Northwestern University, and is currently pursuing her master's degree in Functional Medicine Nutrition. She lives in Westport, CT with her husband and two children.