Rising Star Pastry Chef Angela Pinkerton of Eleven Madison Park - Biography

New York, NY

July 2012

From the necessary exactitude of measurements—whether they’re in a beaker or a Pyrex measuring cup—to the actual chemistry of leavening and protein coagulation, the laboratory and the pastry kitchen have a lot in common. Something Angela Pinkerton, executive pastry chef of Eleven Madison Park, knows very well. Before she ever knew she wanted to be a pastry chef, Pinkerton majored in biology at Kent State. To this day she still loves the simple chemistry of baking.

But Pinkerton is also an artist. At her college bakery job decorating cakes (and intermittently watching bread bake with fascination), she found the perfect intersection of science and art. After graduation she traded her lab coat for a chef coat, attending L’Academie de Cuisine in Maryland. There she learned the foundations of her craft and the paramount importance of patience in the pastry kitchen.

Pinkerton accepted a position in the pastry kitchen of The Ritz-Carlton in Arlington, Virginia, before making the move north to New York City, where she eventually became executive pastry chef at Eleven Madison Park under Daniel Humm. It was at the four-star outpost that Pinkerton’s dual talents—imagination and precision—really shined. Deceptively quiet, Pinkerton inevitably gained national attention, including a 2010 StarChefs.com Rising Star Award and a 2011 “Outstanding Pastry Chef” award from the James Beard foundation.