Priscilla Martel
| Priscilla Martel | |
|---|---|
Priscilla Martel
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| Born |
Priscilla Martel October 22, 1956 |
| Education |
Andover Brown University |
| Spouse(s) | Charlie van Over |
| Website | Official website |
| Culinary career | |
| Cooking style | Mediterranean |
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Current restaurant(s)
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Priscilla Martel is an award–winningAmerican chef, food writer, and consultant notable for desserts, baking, pastries and fireplace-cooked meals. Her recipes appear in magazines such as Food & Wine. She is a contributing writer at Flavor and the Menu Magazine. She teaches and has written textbooks including ebooks used to teach students of the culinary arts. She is recognized as an authority on artisan baking, confectionery, cooking food in sealed plastic bags with water or steam called sous vide, and spa cooking techniques. In 2016, Martel is teaching a course in food writing at GateWay Community College in New Haven.
Martel married prominent Connecticut restaurateur and chef Charlie van Over, and the couple often collaborate on recipes and cooking. Martel and van Over have cooked for 60 Minutes reporter Morley Safer, Chef Jacques Pepin as well as the late Broadway actor Peter Kapetan at their home in Connecticut. Martel and van Over were co–owners of a restaurant in Chester called Restaurant du Village. Her cooking often reflects a Mediterranean emphasis. She has a particular interest and expertise in almonds and desserts of the northeast. Martel and van Over hold patents regarding baking processes.
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Wikipedia