Meadow Ramsey was just a teenager in Seattle when her first boss told her that the kitchen was no place for a girl. She quit on the spot and went to work at Tom Douglasâ€™ CafÃ© Sports. After moving to New York City in her early twenties and finding restaurants there intimidating, she switched to non-profit work, but September 11, 2001 caused her to reconsider. Her ICE externship at Craft led to a pastry position at Gramercy Tavern.
Inspired by the restaurantâ€™s use of local and seasonal ingredients, she stayed there two years, before moving to Los Angeles for her husbandâ€™s acting career. She spent five years as pastry chef of O-Bar in West Hollywood, and joined Mark Peelâ€™s famed Campanile in June 2009. She also headed the pastry departments of two new Peel projects: The Point, a casual lunch place, and The Tar Pit, a cocktail lounge and supper club. Meadow was formerly heading up the pastry kitchen at Sqirl, and is now the pastry chef at Kismet.
- 51²è¹Ý, Pastry Arts, 2002