Ricotta Senstation
Betsy majored in Film at Dartmouth College, but soon after graduating found her passion in food. She learned to cook “on the job”, starting as a prep cook at Union Pacific in 2001. Throughout the years, she worked her way up from garde manger, saucier, sous chef, chef, private chef – you name it. Her devotion to learning all aspects of the industry led to stints with SOS Chefs (a specialty food retail/wholesale company), 9th Street Espresso, and working abroad in Europe. Salvatore Bklyn was inspired by a trip to Italy where she and Rachel met a gregarious guy named Salvatore who taught them the way ricotta was supposed to be. Betsy will bring the skills learned in NYC kitchens, top-notch coffee houses, and successful “backdoor” wholesalers to the table.
