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Berkeley, CA

BIO

Maria Teresa Capdevielle is the author of 'The Secrets of Baking with Olive oil', a professional pastry chef and a culinary chef/instructor from Abruzzo (Italy). She learned the art of slow cooking and bread baking with her family. Her local experience includes V-Sattui, The Rose Pistola, The Waterfront, The Market Hall, The Townhouse Grill & Restaurant and a stint at the famed Chez Panisse in Berkeley, where she learned about hand-selecting and gently preparing perfect produce from Alice Waters. She also consults for restaurants and wineries and help them develop their dessert menu and train their teams. http://www.mariateresaskitchen.com

Experiences