Koa Duncan

recipes from a pastry chef

about me


 

 

 

 

 

 

 

 

 

 

I always thought I’d be a studio artist. My Grandpa was a great watercolor painter, my Grandma is a talented printmaker, my Dad is a gifted photographer. They also love food. I’d always baked with my mother, and watched she and my grandmothers cook. Countless art classes and birthday cakes later I found myself enrolling at the California Culinary Academy in San Francisco. It had dawned on me that I could make pastry (very artistically)for a living.

JoanneWeirWeddingCakes

 

 

 

 

 

 

 

 

I loved being a Pastry Chef, everything about it. The crazy early and crazy late hours. The learning new things and mentoring a team. Creating and evolving a menu was a lot of fun for me- like a puzzle. I’m currently taking a “break” (in quotation marks because as anyone knows raising a toddler is no break) from the kitchen, raising my toddler daughter, baking, cooking and gardening up a storm.

My goal with this blog is to share recipes and tidbits from my life in kitchens. I’d like to share recipes that are accessible for everyone no matter their experience, tools, or financial situation. I’d like to do some really healthy stuff, followed by some really decadent stuff. I may not post very often, but rest assured all the recipes &thoughts are tested.

I’d welcome your feedback, questions, comments, and conversation. The best way to reach me is through email at koa@koaduncan.com. I’m unable to read all of the comments people leave here due to volume &spam. All of the recipes and pictures on here are mine, so please don’t steal- if you’d like to use something please ask me.

Check out my Etsy Shop, Cakeboxvintage. I sell lots of fun vintage kitchen related items, aprons, cookbooks, dishes… www.etsy.com/shop/cakeboxvintage

I started a catering company- CakeBoxVintageCatering in collaboration with my husband Alex Moreno, you can take a peek at our website here: www.cakeboxvintagecatering.com

JoanneWeirWeddingCakes2.jpg

 

 

 

 

 

 

 

 

Professional Experiences:                                                                                                                                                                                                                                                          

Delfina, S.F.- Pastry Chef  2007-2009

Boulette’s Larder, S.F.- Pastry Chef  2007

Consulted for Tres Agaves, S.F. and Cafe Cacao, Berkeley on their dessert programs 2007

Water Grill, L.A.- Pastry Chef  2005 &2006

Bastide, L.A.- Pastry Chef  2002-2005

Four Seasons, Beverly Hills- Assistant Pastry Chef  2000-2002

Maple Drive, Beverly Hills- Pastry Sous Chef  1999 &2000

Real Food Daily, W. Hollywood &S.M.- Pastry Chef  1996-1999

One Market Restaurant, S.F.- Pastry Cook 1995&1996

 

Professional Achievements:

Short listed by the James Beard Foundation (top ten Pastry Chefs in the country) in 2006

Pastry Chef of the Year- Angeleno Magazine 2005

Recipes featured in LA Times, Food &Wine Magazine, &Star Chefs Website

Contributed a Recipe to Melissa Clark’s Cookbook: “Chef, Interrupted”

Bastide Restaurant included in Best New Restaurants 2003- LA Magazine

Bastide Restaurant awarded 4 stars from the LA Times 2002

Graduated from California Culinary Academy in 1994

 

 

 

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