Northwest Manager & Lead Chef
Carolyn cooked her way through a B.S. in Psychology/Pre-Med at University of Michigan. After school Carolyn oversaw an organic community garden in Palo Alto. She pursued a variety of culinary adventures, including cooking for summer camps and retreats in California and Maui, honing her skills at Roxanne's in Marin and running her own catering business. A Lead Chef with Parties That Cook since 2004 and Operations Manager since 2009, Carolyn brings her expertise in the field to run Parties That Cook's Northwest markets.
Allison is passionate about food that tastes good and is good for you. A professionally trained baker and night owl who couldn't manage a baker’s schedule, Allison worked her way through the ranks to become chef at MacArthur Park Restaurant in Huntington Beach. She later headed corporate kitchens for Bon Appetit Management Company, and eventually opened her own catering company. Allison now offers cooking-based nutrition classes through the Oregon Food Bank, and has been a Lead Chef with Parties That Cook since August 2012.
Chris attended the California Culinary Academy in San Francisco. After graduating, he traveled to Maui to learn the art of Umami. Upon returning to CA, Chris rounded out his culinary repertoire working for various restaurants and catering companies including Farina, Kokkari, and Paula Le Duc Catering. Chris is an avid baker and enjoys teaching others through Parties That Cook. To him, cooking and baking are not only a delicate balance of art, science and intuition, but are also skills limited only by one's imagination.
4 Cities, 14 years, 75,000 Guests, A Million Memories!