Egg Yolk and Ricotta Ravioli with Brown Butter and Sage
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About the Author: Amanda Lambert
A graduate of the SAIT Culinary program, Amanda Lambert has worked at the prestigious Savoy Hotel in the same kitchen as the legendary “father of modern cuisine” Georges Auguste Escoffier and at the famed St. Andrews Golf Course in Scotland, where she served as chef de partie at the Fairmont St. Andrews hotel. Back to Canadian soil, Amanda found herself in Toronto, where, for the next five years she worked at the upscale North 44, owned by celebrity Chef Mark McEwan and Executive Chef Sash Simpson whose restaurant, Sash, she went on to join with Simpson. Along the way, Amanda became one of Canada’s top 10 finalists in the coveted ‘San Pellegrino Young Chef Award’ competition. The youngest and only female chef that year to achieve the honour. These days, she's in Calgary running Meraki Cuisine and launching the Meraki food truck with partner Miltos Chiotelis.