Elisabeth “Liz” Prueitt is a pastry chef and along with her husband Chad Robertson, the owner of the San Francisco bakery chain Tartine. [1]
She has been described as both a “brilliant pastry chef” [1] and a “pastry prodigy.” [2]
Elisabeth Prueitt is native of Park Slope, [3] Brooklyn.
Prueitt first studied acting, then photojournalism, then enrolled in the Culinary Institute of America's chef’s training program (not pastry), then interned and line-cooked at Montrachet, in NYC, then returned to the Culinary Institute of America. [3]
Prueitt graduated from The Culinary Institute of America in Hyde Park, New York. [1] Prueitt and Robertson met at the CIA. [2]
Prueitt was enrolled in the Culinary Institute of America's baking and pastry program. [3]
At 20, Robertson, from West Texas, [4] smelled bread from Richard Bourdon's Berkshire Mountain Bakery in Housatonic, Massachusetts, who referred Robertson to Patrick Le Port, of Savoie. [5] [6] [7] [8] [9] [10] [11]
In 1994, Prueitt and Robertson traveled to, and worked through, France, learning from Daniel Collin [12] (in Provence) and Patrick Le Port [13] (in Savoie). [5]
Prueitt and Chad Robertson, [4] ran the Wood-Fire Baking [14] [15] in Point Reyes and Bay Village Breads [14] in Mill Valley. [16]
Robertson and Prueitt then opened their first Tartine location in 2002. Bar Tartine, and in 2011, Tartine Sandwich followed. [2]
Prueitt went into premature labor, and their daughter was diagnosed with cerebral palsy. [3]
Prueitt was a co-founder of Productive Learning Center of San Francisco. The school for children with motor disabilities is a non profit. [2]
Elisabeth “Liz” Prueitt is a pastry chef and along with her husband Chad Robertson, the owner of the San Francisco bakery chain Tartine. [1]
She has been described as both a “brilliant pastry chef” [1] and a “pastry prodigy.” [2]
Elisabeth Prueitt is native of Park Slope, [3] Brooklyn.
Prueitt first studied acting, then photojournalism, then enrolled in the Culinary Institute of America's chef’s training program (not pastry), then interned and line-cooked at Montrachet, in NYC, then returned to the Culinary Institute of America. [3]
Prueitt graduated from The Culinary Institute of America in Hyde Park, New York. [1] Prueitt and Robertson met at the CIA. [2]
Prueitt was enrolled in the Culinary Institute of America's baking and pastry program. [3]
At 20, Robertson, from West Texas, [4] smelled bread from Richard Bourdon's Berkshire Mountain Bakery in Housatonic, Massachusetts, who referred Robertson to Patrick Le Port, of Savoie. [5] [6] [7] [8] [9] [10] [11]
In 1994, Prueitt and Robertson traveled to, and worked through, France, learning from Daniel Collin [12] (in Provence) and Patrick Le Port [13] (in Savoie). [5]
Prueitt and Chad Robertson, [4] ran the Wood-Fire Baking [14] [15] in Point Reyes and Bay Village Breads [14] in Mill Valley. [16]
Robertson and Prueitt then opened their first Tartine location in 2002. Bar Tartine, and in 2011, Tartine Sandwich followed. [2]
Prueitt went into premature labor, and their daughter was diagnosed with cerebral palsy. [3]
Prueitt was a co-founder of Productive Learning Center of San Francisco. The school for children with motor disabilities is a non profit. [2]