Chef Biography
Born in the early 60’s in Boise, Idaho, Molly learned early from her grandmother how to cook from scratch. After studying business for two years at Boise State University, she moved to Spain to live and cook for a year.
Upon returning, she enrolled in the culinary arts program at Spokane Community College. Afterwards, she landed a job at the Sheraton Hotel in Seattle, and later transferred to the Sheraton El Conquistador in Tucson, Arizona where she worked as the pastry chef in their White Dove Restaurant.
Great Chefs taped her while taping Great Chef Malte Breitlow at the same location.
Recipes
Pheasant San Xavier
Serving: 3 to 4 as an entrée, Serves 6 as an appetizer Print Pheasant San Xavier By Great Chefs November 10, 2015 Game birds and meats take well to flavoring with fruit and wine. This is an elegant and easy entrée to serve with wild rice and sauteed vegetables. Ingredients Pheasant Breasts – 3 Flour […]