Biography Ana Sortun.
Sortun is the only one in the country, "the best creative practice merger".
Her food "inspired". - Mimi Sheraton, «Eating My Words».
Ana Sortun the best creative practice to merge styles of cooking, whose specialty: Eastern Mediterranean cuisine, with an emphasis on Turkey, with a French influence. Products Sortun - it's just a deeply traditional and inventive. - Catharine Reynolds, «New York Times».
Ana was born in Seattle. Her interests as a teenager went far beyond her hometown. Culinary Career Ana begins with enrollment in its «L'Ecole Francaise» in her hometown of Seattle, when she was 17 years old. After two years later, having mastered the French language and freely talking to him, she moved to Paris.
In the early 1990s, Ana graduated from culinary school in Paris "La Varenne Ecole de Cuisine" and earned a degree and a diploma with honors. And as it was obtained another diploma for the study of wine tasting at the academy "L'Academie du Vin" in Paris.
After Paris Sortun returned to Seattle and got a job as an assistant chef Tom Douglas in "Cafe Sport". In 1990, she prokinul coast and headed to Boston for the position of executive chef at "Aizho Bistro» in Concord, Massachusetts, where she Magazine "Boston Magazine" was recognized as "Best New Chef".
Rising StarWith "Aizho Bistro" owner Moncef Mebed opened a restaurant "8 Holyoke" in Cambridge, where Ana Sortun developed a menu that combines its classic French training with Mediterranean elements. Boston magazine "Esquire Magazine" immediately noted the novelty of the restaurant's menu including traditional city restaurants and Ana Sortun dubbed as the "rising star" in the restaurant community of the city.
The same role was assigned to it in January 1996 as a chef "Casablanca" at the Harvard Square, Cambridge. At this time the name of Ana Sortun appears in Boston culinary community. Her French-Mediterranean style combined with the experience and confidence received a lot of praise and attention from the press, including such publications as the "New York Times", "Playboy", "Food and Wine "," Bon Appetit ", and" Gourmet ".
"Spice: Flavors of the Eastern Mediterranean"Thanks unconventional combinations of spices and flavors, originality and unsurpassed brightness in 2005, Ana became the owner of the James Beard awards in the category Awarded the Best Chef: Northeast. Like Sortun and its restaurant "Olea" found his house somewhere between Seattle andСредиземноморьем.
«Farm Siena»Ana jokes that her mother was always her said that she will marry a farmer and now she was right. Ana met her future husband, Chris Kurt when he, as a grower of Athol, began to deliver in her restaurant "Oleane" vegetables. This gave certain prerequisites for success. All products, which was served at their wedding was grown and prepared by Chris Ana Sortun. In 2006, Chris bought a farm on 50 acres (20.23 hectares), which the couple dubbed a "farm Siena» (Siena Farms), naming it in honor of their little daughter. This farm provides Ana restaurant with all the necessary for his work fresh, organic food, organic, as well as an inspiration for culinary creativity Ana.
In August 2008, Anna Sortun and her long-time friend of the chef Maura Kilpatrick (Maura Kilpatrick) became partners to open a bakery with a cafe «Sofra» (Sofra Bakery & Cafe) in Belmont - a city in eastern Massachusetts, north-western suburb of Boston in Cambridge. "Sofra" - the Arabic word for a picnic on the carpet. That is, the guests sit at the institution more special table, which is covered with a rug for food and bakery with a cafe menu offers a unique style of food and bakery products mainly from Turkey, Lebanon, Greece. On the menu this cafe you can visit the website http://www.sofrabakery.com. Opening hours café: Monday: 8: 00-17: 30; Tuesday-Friday: 8: 00-19: 00; Saturday-Sunday: 8: 00-18: 00.
Meals prepared in a bakery with a cafe «Sofra» less common than the ones you see elsewhere that pushes customers to ensure that "stop and pay attention" to the products that they eat. And unlike the restaurant "Oleane", which is sedentary restaurant, informal atmosphere in «Sofra» she calls the family to visit. In 2009, a bakery with a cafe «Sofra» was the Award of Boston Magazine «Best in Boston».
"I do not want fries in my salad, Mom! I just wish it was my salad. "Ana and her husband are the parents and gourmets at the same time. They are the role model for all of us. They do not believe that their daughter will appreciate mashed eggplant or coconut ice cream and caramel passion, just as they are. But food is prepared in a bakery with a cafe «Sofra» they are already accustomed to it.
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Autor: zemmDate: 13-02-2015, 12:19Views: 1498Comments: - 0
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