At a time when we have more mompreneurs, boss women, and female leaders than ever!,we are celebrating the women who broke social conventions and the blazed the way for us.
This month is Women’s History
Christina Tosi is the chef, founder and owner of Milk Bar. After working in the kitchens of fine dining restaurants, Christina founded the dessert program at Momofuku, where she later created the concept for Milk Bar, resulting in a culinary empire of her own.
Milk Bar is known for its familiar yet unexpected desserts including Crack Pie®, the Compost Cookie®, “naked” layer cakes with unfrosted sides, and Cereal Milk Soft Serve, among other playful and craveable treats.
Christina is also a judge on the hit cooking competition series Masterchef and Masterchef Junior (on FOX), and was recently the subject of an episode of Chef’s Table, the Emmy-nominated docu-series on Netflix. She’s made headlines in New York Times, Late Night with Jimmy Fallon, Forbes, The Today Show, among others, and she’s graced the covers of Adweek and Cherry Bombe.
Belinda Leong began her career as a pastry chef at Restaurant Gary Danko in San Francisco in 1999. After eight successful years, she left the restaurant for Europe to stage at some of the most esteemed restaurants and patisseries in Paris, Barcelona, and Copenhagen. After two years in Europe, Belinda returned to the Bay Area and became pastry chef at Manresa Restaurant, a two star Michelin Restaurant, in Los Gatos, California before opening b.Patisserie.
At her new bakery, which is co-owned by San Francisco Baking Institute co-founder Michel Suas, Leong offers everything from elegant layer cakes to a 10-hour apple tart to rustic butter cakes. Her signature item is the Breton pastry kougin amann—and if some New Yorkers notice a familiarity in the undulating top and flaky layers, it’s because Dominique Ansel also staged at Fouchon, though at the Paris location.
In Thailand, to eat is to eat rice. So, colloquially, when we say “kin khao” we mean “to eat” or “let’s eat,” – kinkhao.com
Born and raised in Bangkok, Pim took a circuitous route through the world of food–from writing, teaching, to jam making [ahem, award-winning jam making]–before finding her way back home to the food she grew up with. Longing for Thai food of richer quality and variety in the U.S. Pim is now on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce. Kin Khao is her first (and hopefully not last) restaurant project.
Jessica Koslow started her daytime-only restaurant, Sqirl in 2011 and its been at the top of of the Best-of-LA lists ever since. She started with jams and has expanded to breakfast and lunch, including her popular rice bowls.
El Sur was started in 2012, by Marianne Despres, a classically trained chef with roots in Argentina and France. Upon graduating from the Cordon Bleu in Paris, she continued her culinary training in some of the world’s best kitchens including Potel et Chabot and the French Laundry.
After running a successful catering business in the Bay Area specializing in fine French cuisine, Marianne realized she most enjoyed cooking and sharing the food she grew up with, specifically the empanadas from her childhood. Marianne developed the recipes for El Sur’s empanadas using old-fashioned techniques and the finest local ingredients.
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With the release of our latest Evergreen Tangerine products, I thought it would be fun to celebrate cooler temperature and the incoming holidays with botanical facts. I created Evergreen Tangerine with the idea of bringing winter into the shower - without smelling like a candle. This soap and scrub are inspired by wintery walks through serene evergreen forests and the seasonal brightness of sweet tangy tangerines.