Katie Averill attended UCLA at the age of sixteen. She knew she wanted to attend culinary school two years into her college education. Upon graduating from UCLA with honors and a B.A. degree in Mass Communication Studies, Katie moved to San Francisco. In 1994 she attended the chef training program at the California Culinary Academy and graduated with honors with an Associate of Occupational Studies Degree in both hot line and pastry cooking.

Katie continued to learn under famed Chef Gary Danko as a pastry cook at the Dining Room at the Ritz-Carlton San Francisco. From there she was hired at Bix as the Assistant Pastry Chef and was promoted to Executive Pastry Chef within months. Katie left Bix after a year and moved back to her hometown in San Diego. She became Executive Pastry Chef at both of Douglas Organ’s award winning restaurants conjointly; they were the Wine Cellar & Brasserie and Laurel.

In 1998 Katie moved to Las Vegas where several of America’s top chefs were opening restaurants. Katie was immediately hired to open renowned Chef Charlie Palmer’s Aureole in the Mandalay Bay Hotel. After a year, Katie was approached by celebrity Chef Todd English of Olives (Boston and Las Vegas) who offered her the Executive Pastry Chef position at a future third Olives in Washington, D.C. Katie opened Olives D.C. in November 1999 and managed a large pastry staff including Duff Goldman of the Food Network. While at Olives, Katie was nominated for “Pastry Chef of the Year 2001” by the Restaurant Association of Metropolitan Washington.

In 2002 Katie returned to Southern California where she became an Executive Chef Instructor at the Art Institute of California – Orange County. Katie instructed future professional chefs in hot line, purchasing, cost control, pastry, and bread courses. Katie soon found the location where she wanted to build her own restaurant in Monarch Beach California. Mirabeau restaurant opened in January 2003 and was an authentic French Bistro. Katie was chef/owner, manager, accountant, purchaser, publicist and baker in this bustling bistro which was named one of the top ten bistros in North America by Food & Wine Magazine in October 2003. Katie was featured in over thirty articles including Riviera, Orange Coast, Coast Magazine, The Los Angeles Times, and The Orange County Register.

While at Mirabeau, Katie was invited to be part of the Great Chefs of Orange County 2003, 2004, 2005, and 2006. The Liver Foundation acknowledged her as one of the top ten chefs of Orange County in their charity events in 2004, 2005, and 2006.

Katie was nominated for Businesswoman of the Year 2004 by the Orange County Business Journal. After five years, Katie sold the restaurant and became a Chef Instructor once again at the Art Institute of California – Orange County. Since May 2009 Katie has been the Corporate Chef for Balboa Dessert Company where she develops desserts for major restaurant, retail and grocery chains including PF Changs, Nordstrom, and Bloomingdale’s. She also has created a dozen desserts which have been sold on air at QVC television. Katie resigned from the position in February 2011.

Katie continues to teach regularly at tspoons culinary school, Sur La Table and is a monthly columnist for Great Taste Magazine. Katie has been a member of Le Dames Escoffier OC/LA chapter since 2009.

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