Baker-Alex

Alex Baker

|
Yves

Biography

Alex Baker is the Chef at Yves, a French-inspired restaurant in New York City. She is originally from Kansas City where she obtained a degree in Communications and Business from The University of Kansas. After studying abroad in Italy and falling in love with food she decided to attend culinary school. In 2011, she graduated from Le Cordon Bleu in Paris and spent time in kitchens around the city cooking for Chefs Inaki Aizpitarte at Le Chateaubriand, and Daniel Rose at Spring. After Paris, Alex landed in New York where she has cooked in... READ MORE

Alex Baker is the Chef at Yves, a French-inspired restaurant in New York City. She is originally from Kansas City where she obtained a degree in Communications and Business from The University of Kansas. After studying abroad in Italy and falling in love with food she decided to attend culinary school. In 2011, she graduated from Le Cordon Bleu in Paris and spent time in kitchens around the city cooking for Chefs Inaki Aizpitarte at Le Chateaubriand, and Daniel Rose at Spring. After Paris, Alex landed in New York where she has cooked in restaurants such as Locanda Verde and the Michelin-Starred Rebelle. She has also taught cooking lessons to kids through the company Butter Beans, worked in the executive dining room for CitiBank, and was the Private Chef for Mickey Drexler, CEO of J.Crew. She is passionate about local and seasonal food and loves exploring farmers markets all around the city. Alex is inspired and motivated by the way a meal brings people and communities together, and hopes to spread her passion for the joy of food through her career as a chef.

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Housemade Boursin Cheese

 

Ingredients:

2 cups goat cheese
2 cups fromage blanc
2 cups heavy cream
1/2 cup chopped chervil
1/2 cup chopped parsley leaf
1/2 cup chopped chives
1/2 lemon, just the zest
1T garlic powder
1T salt

 

Directions:

If you have a mixer at home, you can place all the ingredients in the mixer with the whisk attachment and mix until fully incorporated. If you do not, you can do by hand in a large bowl.