ROUND ONE GIVEAWAY CLOSED.
MISSED THIS ROUND? CHECK BACK NOVEMBER 23RD WHEN WE GO LIVE WITH ROUND TWO.
Andy Baraghani is a New York-based writer and recipe developer. At 17, he began working at world-renowned restaurant, Chez Panisse. From there, he continued his culinary training in some of the top restaurants around the country, including Gary Danko, Corton, and Estela. By the time he was 21 he was running a monthly pop-up featuring seasonal Iranian food outside of his Brooklyn apartment. He was recruited to be the food editor at Tasting Table at age 23. In 2015, he joined Bon Appétit as senior food editor. His work has also been featured in Saveur, The Financial Times, Gather Journal, BBC, Jarry.
About Andy Baraghani
1. Costa Brazil Skin Ritual pack
2. Chardonnay vinegar from Omed
3. Winona Ryder T-shirt from Stone Age Standard
4. Incense Bundle from Incausa
5. Koda Farms Kokuho Rose Rice
6. The Essential Trio from Diaspora
7. Custom Pocket Knife from Pretziada
8. 30 Minute Ask Andy (Almost) Anything Zoom session
Auzerais Bellamy is a professional pastry chef who has dedicated her profession to creating a better place for women and people of color. She grew up in Hayward, Calif., baking for her family and experimenting with recipes. She graduated magna cum laude with a degree in pastry arts from Johnson & Wales and interned at Alain Ducasse’s pastry school in France before a decade-long career in fine dining. She staged at Michelin-starred establishments The French Laundry in California and Daniel and Per Se in New York and worked as the executive pastry chef at Brooklyn’s Pies ‘n’ Thighs and Ducasse’s Benoit Bistro. In 2015 as the pastry sous chef at Thomas Keller’s Bouchon Bakery, Auzerais became frustrated with the lack of representation in fine dining and set out to change the industry. Auzerais found her soul as an entrepreneur and founded Blondery, a direct-to-consumer virtual bakery that specializes in a distinctive collection of handmade blondies inspired by generosity. As Blondery grows, it is creating the supportive workplace she sought by hiring people of color and empowering them for careers in the restaurant industry. Auzerais is a lifelong advocate for social change and recently donated half the proceeds from her Brooklyn Blackout Blondies to the Equal Justice Initiative as part of the nationwide Bakers Against Racism campaign. Auzerais lives in Bushwick, Brooklyn.