Joanne Chang

Joanne Chang (born in Houston, Texas) is the owner of Flour Bakery in Boston and Cambridge, Massachusetts and James Beard Foundation Award winner for Outstanding Baker, 2016. In announcing the award, Devra First of the Boston Globe wrote "Chang was on her way to becoming the Susan Lucci of the Beards."[1] She is famous for her sticky buns.[2]

Education

Chang is an honors graduate of Harvard College, class of 1991, with a degree in Applied Mathematics and Economics.[3][4]

Career

After initially working as a management consultant, she began her professional cooking career as a garde-manger cook at Boston's Biba restaurant (she was initially hired to run the bar-food program but she was soon promoted by Lydia Shire to making appetizers and salads),[5] followed by stints as the pastry cook at Bentonwood Bakery in Newton, and in 1995 Pastry Chef at Rialto restaurant in Cambridge.[3] In 1997, she worked in New York for a year, she returned to Boston to work at Mistral and opened the first outpost of Flour in 2000.[3]

Cookbooks

Personal life

Chang is married to Boston restaurateur Christopher Meyers.[5] Together they opened Meyers + Chang in 2007 "inspired in Taiwanese and South Asian street food, in the South End.”[7] She ran every Boston Marathon between 1991 and 2006.[8]

References

  1. ↑ "Joanne Chang of Flour wins James Beard award — finally - The Boston Globe". BostonGlobe.com. Retrieved 3 May 2016.
  2. ↑ "Pastry Chef Joanne Chang has great Sticky Buns". asiancemagazine.com. Retrieved 3 May 2016.
  3. 1 2 3 "Joanne Chang". flourbakery.com. Retrieved 3 May 2016.
  4. ↑ "Joanne Chang, Owner of Flour Bakery, Shares Culinary Expertise". thecrimson.com. Retrieved 3 May 2016.
  5. 1 2 "Joanne Chang won’t rest until everything is perfect". BostonGlobe.com. Retrieved 3 May 2016.
  6. ↑ Joanne Chang. "Joanne Chang". The Atlantic. Retrieved 3 May 2016.
  7. ↑ "WGBH Food: Neighborhood Kitchens: Meet Myers + Chang and Flour Bakery Chef Joanne Chang". wgbh.org. Retrieved 3 May 2016.
  8. ↑ Meyers + Chang
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