By Karen & Quinn Hatfield, Hatfield’s and The Sycamore Kitchen (Los Angeles)
Julia child is an icon who has contributed immeasurably to the food world. Some of our earliest food memories involve Julia child on the television with mom in the background trying to keep up. We even have a version of her carrot cake available at The Sycamore Kitchen. She was and continues to be a very significant and strong representation of a female chef. Her style and sensibility are timeless.
About Karen & Quinn Hatfield
Karen Hatfield’s pastry career began at the venerable Spago Beverly Hills and Spago Hollywood, where she met her husband, Quinn, a Sous Chef and Chef de Partie, respectively. After the culinary duo moved to Manhattan, Karen held positions at Café Boulud, Jean-Georges and Gramercy Tavern, while Quinn’s career led him to Rocco DiSpirito’s Union Pacific, Jean-Georges and Bouley’s kitchen. In early 2006, after their time in San Francisco at the helm of Cortez, the chefs discovered a quaint restaurant space on Beverly Boulevard and quickly began work on their labor of love. This July, the Hatfields opened their newest project, The Sycamore Kitchen: a hip, neighborhood eatery for house crafted, seasonally focused fare, and sweet and savory rustic pastries.