A graduate of the Culinary Institute of America, Fany Gerson has worked in many kitchens—from the three-Michelin star Akelare in San Sebastian, Spain, to Eleven Madison Park and Rosa Mexicano in New York, where she developed the celebrated modern Mexican desserts. Fany’s work has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, NY Daily News, Time Out Magazine, and New York Magazine. She splits her time between her native Mexico and New York City.
