Alice Medrich

Pastry Chef /  Cookbook Author
FCIA, IACP, Bakers Dozen

Alice Medrich is credited with popularizing chocolate truffles in the US in the l970’s. She has written 10 cookbooks, won multiple James Beard Awards, and continues to influence and champion innovation and quality in the production of fine chocolate and confections in America. Her most recent book, Gluten-Free Flavor Flours, explores the use of non-wheat whole grain flours— with plenty of chocolate still involved! Read her column on


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