![]() In 1985, attempting another escape from the industry, while pursuing a doctorate in literature at Harvard University, Myers discovered that a well-stacked shelf in Widener Library just doesn’t compare to a well-stocked wine cellar. “There’s one thing that can be said about my acting career, I was one helluva maitre d.” Chow, and Central Park embedded an unexpected but lifelong vocation. Stints at Charmer’s Market, Michael’s, Mr. The “explosion” part suited his personality perfectly and the career path took hold. The timing of this pursuit coincided, luckily, with the early days of the California cuisine explosion. Myers’s education in restaurants began at 18, traveling from Boston to Los Angeles to pursue an acting career. Myers remains grateful to Esti Parsons, Michela Larson, Jody Adams, and Michael Schlow for their partnerships in these enterprises. Rialto and Radius both earned rare 4-Star reviews for excellence from The Boston Globe, and all four received Best New Restaurants of the Year awards from Esquire magazine. Prior to opening Myers+Chang in 2007, he created and co-owned 4 iconic and award-winning Boston area restaurants: Rialto, Radius, Via Matta, and Great Bay. She is the author of five cookbooks: Flour, Spectacular Recipes from Boston’s Flour Bakery+Cafe and Flour Too, Indispensable Recipes for the Cafe’s Most Loved Sweets and Savories, Baking with Less Sugar: Recipes for Dessert using Natural Sweeteners and Little-to-No White Sugar, Myers+Chang at Home: Recipes from the Beloved Boston Eatery, and most recently, Pastry Love, All my Favorite Recipes, which earned an International Association of Culinary Professionals Cookbook Award in 2020.Ĭhristopher has been in and out of the hospitality business for 40 years, in LA, NYC, and Boston. She serves on the Board of Directors for Share our Strength, a national organization dedicated to ending childhood hunger in America. In 2016 she was awarded the James Beard Award for Outstanding Baker. An avid runner, she competed in every Boston Marathon from 1991 – 2006. She hosts an Instagram Live series Flour Love (#flourlove) featuring weekly baking kits and baking chats. She teaches classes and advises pastry cooks both within the bakery and at area cooking schools. She writes pastry articles and reviews cookbooks for Fine Cooking magazine. Joanne’s energetic commitment to excellence extends beyond the kitchen. Flour was also featured on Throwdown with Bobby Flay on the Food Network in which Joanne’s sticky buns won over Chef Flay’s. ![]() Magazine, O Magazine, and Boston Magazine and have received numerous Best of Boston awards. They now operate 9 Flour bakeries in Boston/Cambridge in addition to a sister restaurant Myers+Chang, which earned 4 stars in the Boston Globe.įlour and Myers+Chang have been featured in Gourmet, Food & Wine, Bon Appetit, the New York Times, Conde Nast Traveler, Inc. ![]() In 2007 she and her husband and business partner Christopher Myers opened a second branch of Flour in the Fort Point Channel. In 2000, she opened Flour, a bakery and café, in Boston’s South End. Returning to Boston a year later with dreams of opening up her own pastry shop, she brought her French and American training to Mistral where she was the Pastry Chef until summer of 2000. Joanne moved to New York City in 1997 to work in the cake department of the critically acclaimed Payard Patisserie and Bistro. She started as garde-manger cook at Boston’s renowned Biba restaurant, then worked as a pastry cook at Bentonwood Bakery in Newton, and in 1995 was hired as Pastry Chef at Rialto restaurant in Cambridge.
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