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BETTINA SCHORMANN learned to bake while cooking in tree planting camps across Canada. In 2006 she became a Red Seal Pastry Chef and won Pastry Chef of the Year from the Ontario Hostelry Institute. She has studied in France and was a stagiaire in some of the best restaurants in the world including Gramercy Tavern, Craft, and Per Se in New York City. She is the co-author of Earth to Table: Seasonal Recipes from an Organic Farm and Earth to Table Every Day: Cooking with Good Ingredients Through the Seasons. She is also the co-owner of three Earth to Table: Bread Bar restaurants, two in Hamilton and one in Guelph, Ontario. She lives in Hamilton with her partner, Tom, her daughter, Eleanor, and her lovely old dog, Bruce.
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