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Charlotte Akoto was born in Ghana, West Africa and spent her early years making miniature replicas of the meals her grandmother was preparing. Soon she became the family chef. In 1984, Akoto moved to New York and worked at the Drake Swissotel where she created basic pastries. During her tenure at the Drake, Akoto was inspired by other local pastry chefs and restauranteurs to branch out and create more elaborate pastries. She was discovered by the Algonquin and next by the Pierre Hotel, where she was quickly promoted to head pastry chef. Currently, she is the head of pastry production at the Old Williamsburg Company.



Restaurant: The Old Williamsburg Company, New York, NY

Featured Recipes: Meringue Cookies, Cocoa Nests with Caramel Mousse, Tropical Napoleon



Courtsey:http://www.mpt.org/programsinterests/mpt/julia/programs.shtml

 
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Charlotte Akoto
Charlotte Akoto was born in Ghana, West Africa and spent her early years making miniature replicas of the meals her grandmother was preparing. Soon she became the family chef. In 1984, Akoto moved to
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