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T.W. Barritt is a culinary enthusiast and writer who first
developed a love of food when his parents presented him and his three brothers with a copy of "Betty Crocker's New Boys
and Girls Cook Book" in the mid-1960s. Since then, Barritt has served as a communications advisor to top food companies
and has studied techniques of French cooking, pastry, classic European breads and the craft of food writing at the French
Culinary Institute in New York City. He has also taken Master Classes at La Varenne in Burgundy, France and Apicius, the Culinary
Institute of Florence in Italy.
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