Amy Glaze Wittman

My background in cooking is not linear but all the same an adventurous tale. I started cooking ten years ago while studying in London to be an actor.

I found the same joy in cooking that I had in theater: teamwork, monotonous preparation, exciting performances (known as lunch and dinner), and discovering that together we could create something more meaningful than we could individually.

Since then, I've crisscrossed Europe and the Bay Area cooking, acting, directing, and professionally teaching cooking and theater to teenagers. Three years ago I formalized my knowledge of cooking by attending Le Cordon Bleu and earning a cuisine certificate. After graduation I landed a stage with Guy Savoy who ultimately sponsored my work visa.

I have recently moved to New York, after three years of working in Paris, where I am currently exploring new cooking opportunities.

Education: B.A. from Mills College, a California Single Subject Teaching Credential in English with a special authorization in Foods, Cuisine Certificate from Le Cordon Bleu plus a few certs in pastry and wine.

Hobbies: writing, running, beating myself up in kitchens, and fostering teen talent