| In 1984, Emily Luchetti joined the opening team of
Stars Restaurant in San Francisco on the savory side of the kitchen
and in 1987, became the pastry chef at Stars. While there, she wrote
two cookbooks: Stars Desserts, a 1991 Martini & Rossi Dessert
Cookbook of the Year and IACP Cookbook Award Nominee, and Four-Star
Desserts, nominated for a James Beard Foundation Cookbook Award in
1995. She also co-owned StarBake, a retail bakery, with Jeremiah
Tower, contributed to The New Joy of Cooking, and wrote the dessert
recipes for The Farallon Cookbook. Emily is currently the executive
pastry chef at Farallon Restaurant in San Francisco. Since it's
opening in 1997, she has created the pastry menu, overseen its
production, and managed the pastry department. Her newest book,
A Passion for Desserts, will be published in the fall 2003.
Emily and her recipes appear regularly in national newspapers
and magazines. She has been a spokesperson for Northwest Cherries,
The Butter Board, The Sugar Association, and currently serves on
the chef's advisory board for Sunkist. She has received numerous
awards and recognition from organizations and publications including
nominations for Outstanding Pastry Chef of the Year Award in both
1994 and 1995 by the James Beard Foundation, Pastry Art and Design
and Chocolatier magazine's Top Ten Pastry Chef in 1994, San
Francisco Magazine Pastry Chef of the Year in 1998, Women Chefs
and Restauranteurs' Golden Whisk Award in 2001 for excellence in
the kitchen, and Food Arts Silver Spoon Award in 2003 for her
lifetime of contributions in the food industry.
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