Mandy DixonMandy Dixon serves as Within the Wild Adventure Company's pastry chef and the chef of La Baleine Café, a seaside cafe in Homer, Alaska. She trained at Le Cordon Bleu in Pasadena, California, and later enrolled in the intensive pastry program a the Culinary Institute of America in St. Helena, California. Mandy worked as a pastry chef for the Thomas Keller Restaurant Group in Yountville, California, before returning to the family business in Alaska in 2010. She was the food stylist for the second edition of The Winterlake Lodge Cookbook.