Pastry chef Dana Cree has developed a broad base of experience in her 13-year career. In 2000, she began culinary, baking and pastry programs at The Art Institute of Seattle, her hometown. Since then, she has worked at numerous high-end restaurants in the United States, including notable stints at WD-50 in New York and Spago in Los Angeles. In addition, Cree honed her skills at The Fat Duck in Bray, England, and learned Nordic techniques at two restaurants in Denmark. She is now pastry ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.