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Emily Wallendjack : Pastry Chef
A graduate of the Culinary Institute of America, Emily Wallendjack has worked at Oceana, Jean Georges’ Nougatine- alongside Johnny Iuzzini for 3 years- and Pierre Hermé in Paris. Prior to joining Veritas, Wallendjack was Pastry Chef at Cookshop, where she created the restaurant’s popular ice cream cart.
In harmony with Chef Hazen’s contemporary American menu, Wallendjack’s desserts play on comforting classics made with seasonal products and top-quality ingredients.
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