| Sherry Yard's early education at New York City Technical
College and the Culinary Institute of America led her to New York City's
top restaurants, including the celebrated Rainbow Room, Montrachet, and
Tribeca Grill. She then moved west to command the pastry kitchen at
San Francisco's critically acclaimed Campton Place Restaurant and then
to Jan Birnbaum's restaurant, Catahoula. In 1994, Sherry joined Spago
Hollywood as Pastry Chef and quickly made her mark on the L.A.
restaurant scene. In addition to creating the dessert menus for
Spago Beverly Hills, Sherry is also involved in the pastry menu
development at Wolfgang Puck's other restaurants.
Sherry's desserts have received accolades from Vogue's Jeffrey
Steingarten and Gourmet's Ruth Reichl. Her Kaiserschmarren dessert
was selected as one of the Top Ten Dishes from GQ's Alan Richman,
and her Malakofftorte was the winner of Los Angeles magazine's Best
Dessert in 1998. She has been featured in Food & Wine, Bon Appétit,
and Gourmet and has appeared on ABC's "Good Morning America," CBS,
NBC, Fox News, E! Entertainment Television, "Access Hollywood,"
the Food Network, the "Restaurant Show" on L.A.'s KABC, and New
York's WKOR.
Sherry received the award for the Southern California Restaurant
Writers sAssociation's Pastry Chef of The Year for 1998-1999,
Bon Appétit's Food and Entertaining Awards for Pastry Chef of
the Year for 2000 and, after four previous nominations, claimed
the prize for the prestigious James Beard Foundation's Outstanding
Pastry Chef of the Year for 2002. She has created show-stopping
desserts for the Grammy® and Emmy® Awards and for the last eight
Governors Ball dinners that follow the Academy Awards® broadcast.
Her first collection of recipes, The Secrets of Baking, will debut
in the fall 2003.
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