Chef Katie Rosenhouse of The Burke Group - Biography

New York, NY

September 2011

New York City resident Katie Rosenhouse is the pastry chef of the David Burke Restaurant Group. She began working in bakeries at the age of 14 in New Jersey, and has worked her way up the ranks of some of New York’s top restaurants, including Bouley, Le Cirque, The Russian Tea Room, Country, and Olana.

Rosenhouse graduated from The French Culinary Institute with a Grand Diploma in the Pastry Arts and now volunteers as a member of the FCI Program Advisory Board, as well as acts as guest judge for culinary and pastry final exams. And her desserts have been featured in Food & Wine, The New York Chocolate Show, Martha Stewart’s “Living Today” on Sirius Radio, “The Today Show,” and Food Network’s “Chopped,” among other places.

In her spare time, Rosenhouse works as a food writer and pastry chef consultant, helping cookbook authors and New York City start-ups with recipe and product line development. She recently wrote the foreword of the upcoming cookbook Pies by Alan Batt. Rosenhouse also works closely with the, interviewing pastry chefs to give an inside look at the world of desserts. Rosenhouse will appear on an upcoming episode of a new Food Network dessert competition show.

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