Amy Machnak grew up in the suburbs of Detroit in a family of avid hunters and gardeners who instilled the foraging and farm-to-table philosophy in her, long before it was trendy. Drawn to the restaurant business at the age of 12, she worked numerous positions in both the front and back of the house before finishing high school. After graduating from Schoolcraft Culinary College, Amy worked as a pastry chef for almost a decade at some of the best restaurants in the country including Tribute, just outside Detroit; Mako in Beverly Hills; and Boulevard in San Francisco. She left professional kitchens to earn a degree in journalism at San Francisco State University in 2006. She currently works as recipe editor at Sunset, where she develops original recipes, writes food-related stories, and contributed to Sunset’s cookbook. Amy won a James Beard award in 2009 for her work on Sunset’s One-Block Diet blog.
I was recently making a tart for an upcoming story in Sunset and an editor walked by and asked, “What do you do with the extra dough?” Usually, there isn’t that much, so I just toss it. But this time, because I was making a few tarts, I ended up with a lot once I mushed them all together. Here […]
Westphoria explores the innovations and lifestyle trends of the 13 Western states, covering food, drink, design, arts and culture, and the dreamers who live here. To contact the editor, email@example.com