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I am a classically trained pastry chef from Abruzzo, Italy. My local restaurant experience includes San Francisco’s Rose Pistola, The Waterfront and Market Hall, The Townhouse Grill & Restaurant in Emeryville and a stint at the famed Chez Panisse in Berkeley. I teach how to make delicious desserts and baked goods at different culinary centers in the San Francisco Bay Area (Sur La Table, Ramekins and the nationally renowned Draeger’s Cooking School)
Check my website:
http://www.mariateresaskitchen.com/
Influencias de Cocina
I am a pastry chef graduated from the California Culinary Academy in San Francisco, CA. I started cooking and baking when I was a child, helping my mother with her catering business on a part-time basis. We made crostatas, breads, focaccias, rustic pastries and homemade pasta. At the same time, I graduated as a Computer Engineer and worked at Oracle, Ernst & Young and Sun Microsystems for a total of 7 years. At Sun, and with my husband, I got to know the Bay Area. I moved to the United States in mid 2000 and I decided to formalize my culinary passion, becoming a Pastry Chef.
Most of my culinary knowledge and experience comes from my family’s Italian business. I also have local experience and training in many bakeries and restaurants in the San Francisco Bay Area, including The Rose Pistola in North Beach, The Waterfront in Embarcadero, Market Hall in Oakland, Chez Panisse in Berkeley and The Townhouse Grill & Restaurant in Emeryville, CA.
I am also teaching how to bake and make desserts to anyone interested in learning.
I published my first cookbook "My Sweet Abruzzo" in December of 2008.
Check my new cookbook at:
http://www.blurb.com/bookstore/detail/420488
Chef Estados Unidos
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04 de Agosto de 2008Great to have you on the site, Maria. Hope you get a chance to create a Private Group around some of your classes. Check out a good example at http://www.cookeatshare.com/groups/dim-sum-class-33
