Eight months ago, when I quit my day job to pursue this baking this full time, I had no idea what would happen. I didn’t know if I’d love it, hate it, regret it, or never look back. So far, I’ve worked at a restaurant for two months and quickly decided it’s not my thing, worked as a baker at Treet, and was promoted to baking manager at Treet and managed the kitchen. Sadly, Treet is closing in DC and moving to New York, so I’m moving on to my next adventure.
One of my new projects is that I’ll be the pastry chef for Spilled Milk Catering – a DC catering company that specializes in good-tasting, unfussy food (read more about their cooking philosophy in this recent Washington Life piece). Founded by Amit Gulati, Raj Bhattacharya and James Shea, Spilled Milk started as a way for these food lovers to indulge their obsession with cooking and delicious food. Now, Spilled Milk does events from intimate dinner parties, to cocktail parties, to large events at the National Portrait Gallery – and everything in between.
I’ve created a menu for Spilled Milk that includes all of my favorites – brownies with mint cream, espresso bars, hand pies, fruit tarts filled with lemon curd, bananas foster bites, and much more. But Spilled Milk works with clients to create their perfect menu – so you can think of our “menus” as more of a jumping off point than anything else.
I’m really excited to have the opportunity to bring my food to the next level – working with Spilled Milk means working with clients to make their dream menus come true. It’s going to be a creative and technical challenge, but one that I’m more than ready for. And I’m really excited to be joining their team for the next few months.
So when you’re planning your holiday event – either personal or corporate – keep Spilled Milk Catering in mind. We’re more than happy to work with you to create a delicious menu for your next event (and make sure to include dessert).