Brittanny Anderson has worked in restaurants since she was 15, from the front of house to being behind the bar. It was there where she began to gain an interest in cooking. She worked for a chef as garde manger (cold food production), before leaving Richmond to go to the French Culinary Institute in New York.
After graduating at the top of her class, Brittanny worked in some prestigious kitchens in New York, most notably Blue Hill at Stone Barns and Northern Spy Food Company. After her New York takeover, she has return back to her hometown of Richmond, where is the Co-Owner & the Executive Chef of Metzger Bar + Butchery.
Nomination: Best Chef Mid Atlantic
Free event, RSVP to email@example.com
Join us for the next in our series on How to Write a Cookbook October 24th from 3:30-5:00pm in the auditorium. Authors Kei Lum Chan and Diora Fong Chan will be here to discuss their new book China: The Cookbook. These bestselling authors from China will only be in New York for a brief time, so don’t miss this opportunity to learn more about the experience of their first English cookbook; translating not only a cookbook but a cuisine for a U.S. audience, the process of writing a cookbook and working with Phaidon to develop the definitive bible covering all 8 regions of Chinese Cuisine. Books will be available for sale and signing after the event.