Carissa Seward

After graduating from the University of Washington with a bachelor™s degree in Political Science and working for a law firm, she got involved in designengineering and plastic prototyping.

In 2003, after almost a decade working in a professional high-tech sales job, Carissa decided to pursue her real passion: FOOD. In the span of 5 weeks she literally changed everything in her life; sold everything, packed her bags and moved to Paris, France (without knowing a word of French). Here, in the culinary epicenter of the world is where she attended the prestigious Le Cordon Bleu culinary institute. After graduating with a degree in both French cuisine and French P-tisserie (pastry), she honed her culinary skills under the tutelage of some of Paris™s premier chefs and patissieres, including Jean-Louis Nomicos at Lasserre, Laurent Duchene and Pierre Hermé. Through living and experiencing all parts of Europe and most notably France and its food, it infectiously forever became a part of her soul.

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