Born in West Chester, PA, Monica graduated from Penn State University and moved to New York City to embark on a career in Public Relations. Monica always knew she would find a career in the culinary industry, so why she did not opt to attend culinary school from the get-go will forever remain a mystery. But, after a brief stint in the corporate world, she realized she belongs in the kitchen.
Now she is The Gilded Fork’s official Pastry Princess, working her magic on sweet creations in our test kitchen and putting unwanted pounds on our hind quarters. We’re not complaining, however.
Food is Monica’s passion – cooking it, eating it, sharing it. Her favorite childhood memories revolve around the kitchen, a few months spent living in France and traveling Europe honed her craving for fresh ingredients and good food, and she has been cooking, baking and entertaining friends for years.
Bored from her job in Public Relations and enticed by her love of playing with sugar, she desired to improve her pastry skills. After reading much about Deborah Racicot, executive pastry chef at Gotham Bar and Grill in New York City, Monica decided she wanted to learn the art from only the best and worked up the courage to ask to work with Deborah. After seven months of moonlighting as an extern, Monica enthusiastically accepted Deborah’s gracious request to join her team full time.
Monica then moved on to become Assistant Pastry Chef at Le Bernardin, one of New York’s top restaurants, working under Chef Michael Laiskonis. She was then the Head Pastry Chef at 10ARTS in Philadelphia for Chef Eric Ripert. Now the Executive Pastry Chef for Ken Oringer at Clio in Boston, Monica has been named one of 2013′s Best Pastry Chefs by Food & Wine magazine.
An adventurous eater, Monica enjoys every opportunity to explore the world of food and drink, and is committed to bringing a passion for all things culinary, entertaining and good living into the lives of everyday people. Paired with an affinity for writing and sharing, her passion has led her to pursue freelance food writing. Her ambitious and entrepreneurial nature will continue to inspire her ongoing quest for exciting culinary adventures.
A day without love, laughter or dessert is a day wasted.