Baker is a fine word. For our Executive Baker, Jacqueline Blanchard, it only covers part of what she has in her arsenal. Jackie graduated from Chef John Folse Culinary Institute at Nicholls State University, Thibodaux, LA and founded the Horticulture Society there. She is active in the Slow Food movement and while in school competed and won medals in several regional Jr American Culinary Federation competitions. In school and out, she held positions at restaurants such as Restaurant August in New Orleans, The French Laundry Farm (apprentice), Chez Panisse (stagier), and Bouchon (Chef de Partie), all in CA. Jackie came to Colorado to work at Frasca (Chef de Partie) in Boulder, plus get a little bit of time on the slopes. She is responsible for refining our menu and including some terrific Cajun and international influences to our sandwiches.
Natalia Spampinato is a Denver local whose schooling includes studies at Lewis and Clark College in Portland, OR, and CU in Denver. Her professional career started at Andre's Confiserie Suisse in Denver (Pastry Chef, Baker), then Frasca in Boulder (Assistant Pastry Chef). While excellent at baking bread, Natalia makes mouth watering brioche and to-die-for cookies. I know you'll want to try some (and box up a dozen) when you come in.
No comments:
Post a Comment