Elisabeth Prueitt
From Wikipedia, the free encyclopedia
Elisabeth Prueitt is a native of Park Slope,[2] Brooklyn. Prueitt first studied acting, then photojournalism, then enrolled in the Culinary Institute of America's (CIA) chef’s training program,[1][2] where she met her future husband and business partner Chad Robertson.[3] She interned and line-cooked at Montrachet, in New York City [2] before graduating from the CIA in 1993.[1] In 1994, Prueitt and Robertson traveled to, and worked through, France, learning from bakers such as Daniel Collin[4] (in Provence) and Patrick Le Port[5] (in Savoie).[6]
Career
Prueitt and Chad Robertson,[7] ran the Wood-Fire Baking[8][9] in Point Reyes and Bay Village Breads[8] in Mill Valley.[10]
Robertson and Prueitt then opened their first Tartine location in 2002. Bar Tartine, and in 2011, Tartine Sandwich followed.[3]
She has been described in published sources as a “brilliant pastry chef”[1] and a “pastry prodigy.”[3]
Personal life
Prueitt was married to Chad Robertson[11], who she met during her studies at the Culinary Institute of America.[3][2] In the 2000s, they had a child who was diagnosed with cerebral palsy. Prueitt paused her career for several years to care for their child and,[1][2] around 2011,[12] co-founded the Conductive Learning Center of San Francisco. The center runs summer camps for children with motor disabilities.[3][1]
Prueitt is gluten intolerant.[1]
Publications
- Prueitt, Elisabeth M.; Robertson, Chad (24 August 2006). Tartine. Chronicle Books. ISBN 978-0-8118-5150-3.
- Prueitt, Elisabeth (4 April 2017). Tartine All Day: Modern Recipes for the Home Cook. Lorena Jones Books. ISBN 978-0-3995-7882-3.
- Prueitt, Elisabeth M.; Robertson, Chad; Waters, Alice (2019). Tartine: Revised Edition: A Classic Revisited. Chronicle Books. ISBN 9781452178738.
