An honors graduate of Harvard College Joanne left a career as a management consultant to enter the world of professional cooking. She started as garde-manger cook at Boston's renowned Biba restaurant, and in 1995 was hired as Pastry Chef at Rialto restaurant in Cambridge. In 2000, she opened Flour, a bakery and café, in Boston's South End. Flour has been featured in Gourmet, Food&Wine, Bon Appetit, and Boston Magazine and has received numerous Best of Boston awards. She is the author of three cookbooks, Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar, is her latest.
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