Andrea Mason is the Chef/Owner of two companies -- Catering by Dinner is Served -- a Massachusetts-based catering company -- and The New England Baklava Company.
Before she began her businesses, she worked in the high tech industry for 16 years, and was a professional potter for 5 years.
Chef Andrea has studied cooking with Mollie Katzen (author of the original Moosewood Cookbook), and has taken classes at the Institute for Culinary Education (ICE), in New York, and Newbury College in Massachusetts.
Her "secret desire" is to write a cookbook.
|
 |
Andrea loves to develop new recipes. She also loves working with phyllo dough -- and breaking traditions! Shortly after she learned to make traditional baklava, she began to wonder what she could do to give this old-world favorite a New England twist.
"What could be more New England than Maple Syrup and Cranberries?" Chef Andrea wondered. And she went to work in the kitchen. It wasn't long before she was baking her original New England Baklava, featuring cranberries and maple syrup.
People loved it, and she began to get orders from local stores and friends who wanted to send baklavas to friends and family across the country.
But Andrea couldn't let her new recipe rest. She began to think about adding new flavors of baklava. So today, The New England Baklava Company features four favors of Andrea's creation:
|
|
Cranberry Baklava