Executive Pastry Chef, Pastry Chef, Public, emChocolatier, New York City, NY
Pastry & Baking Arts, 1996
Ellen Mirsky began her career as a fashion designer, studying at Syracuse University, and later, spending a postgraduate year in London at St. Martin’s School of Art. She left behind a career in fashion to enroll at ICE and begin a new life in food. Her passion for sweets has taken her through some of the finest pastry kitchens in New York, including those of Charlie Palmer, Todd English, Rick Moonen, and Pichet Ong. She opened her own artisan confectionary, emChocolatier, in 2007. At the Australian-themed Public, her desserts utilize exotic ingredients and international flavors.