Owner - The Artist Baker
Grand Tasting, Saturday March 29, 2014
After graduating from The Art Institute of Chicago and The Cooking and Hospitality Institute of Chicago, Andrea moved to Santa Fe, New Mexico to work at The Coyote Cafe. This wonderful kitchen run by Mark Miller and Mark Kiffin was a great beginning to a career. From there she worked at The Inn of the Anasazi before moving east to Durham, North Carolina. Durham, like Sante Fe, was a town with great farmer’s markets. Andrea learned about the relationship between chefs and local farms and the importance of that relationship in educating customers about seasonal food. From there, a move to Brooklyn to work at Sweet Melissa’s Patisserie. During her tenure there as pastry chef, they received Best Pies and Tarts in New York from Zagats. Before opening her own shop in Morristown, Andrea worked with Pichet Ong at his bakery Batch and studied with Biagio Settepani at The French Pastry School in Chicago.
Andrea works with the local Farm at Lafayette in Morristown and with Blooming Hill Farm in New York. She has cooked dinners with both farms and has cooked for two events at The James Beard House. When not with the ovens, she is canning and preserving as produce comes in season.
This year Andrea is working with the Community Food Bank of New Jersey with Chef Paul and Chef Portia on a “Gingerbread Project” that helps raise money for the food bank and create jobs for the students of their FSTA program. The gingerbread homes will be for sale this coming up winter holiday season.