Chef Colleen

A Culinary Journey Through Words and Flavors!

When I graduated from high school, cooking was not something I had thought about doing as a career. Besides, it was a profession that men dominated. Very few women were cooking in restaurants. I went to university and studied English Literature. I loved reading, and I still do. I taught English and even though I loved the subject, I felt unfulfilled. I traveled everywhere. Probably, looking for myself. I grew up in a three-generation Irish household. I watched my grandparents cook, all from scratch. Then, one day, I started to do some research and discovered that in order for me to cook, I mean professionally, I needed to get into those kitchens. I needed to just push my way in and begin at the very beginning. I am French-trained but am fully versed in all things Mediterranean. I've been cooking for twenty-plus years (I lost count!). It is my life.

Unexpected Turns: From Literature to Culinary

In 1967, aspiring to be a chef as a woman was unconventional. With limited options, I pursued English Literature, later diving into the world of teaching. However, the bureaucratic hurdles and gossip-filled teacher lounges led me to seek more.

A Taste for Travel: Nourishing the Culinary Soul

Fueling my wanderlust from an early age, I explored Europe and Asia, always captivated by one thing – the food. Writing, sketching, and indulging in culinary wonders, I realized the kitchen was where I truly belonged.

Challenges and Culinary Exploration in Japan

Teaching English in Osaka, Japan, I discovered Tsuji Cooking School. Enamored by the simplicity and complexity of Japanese cuisine, I took on the challenge, setting the stage for my culinary journey.

Struggles in Pursuit: Breaking into the Kitchen Scene

Returning to the States, I faced challenges breaking into the kitchen scene dominated by men. Lyon, France, became my classroom, learning from masters like Bernachon and Bocuse. Enduring prejudices, I honed my skills as a disciplined cook.

Small Beginnings: Café Ventures and Culinary Passion

Starting at a small café in Long Beach, crafting soups, croissants, and desserts, I found my footing. The demand grew, and my culinary journey progressed with a stint at a catering house in Orange County.

Into the Culinary Spotlight: LA and Culinary Icons

Los Angeles marked a turning point as I worked with culinary giants like Peter Roelant, Max Khell, and Freddy Giardet. Opportunities expanded into food styling and private cooking for James Garner. The pursuit of excellence led me to apply for a job with Thomas Keller.

Mastering the Craft: Working with Thomas Keller

After overcoming hurdles and parking tickets, I became Thomas Keller's Executive Pastry Chef. The culinary journey continued with roles as a Pastry Chef, Executive Chef, bakery owner, consultant, and Chef Instructor.

Sharing the Culinary Journey: Teaching and Tours

Now, with a wealth of experience, I share my knowledge as a Chef Instructor at culinary schools. In my spare time, I own a place in Tuscany and conduct food and wine tours, continuing to savor the global culinary landscape.

Culinary Milestone: A Cake for The Dalai Lama

In a remarkable moment, I had the honor of designing and presenting a birthday cake to His Holiness, The Dalai Lama, at The Honda Center on July 5, 2015.