About Hallie Harron

 

There are few greater careers in the culinary profession than that of Hallie Harron. 

One of the foremost French cooking authorities, Harron lives half of each year in

France, conducting food and wine tours to Paris and Provence through her Camp

Sauté programs.

 

As a former culinary school instructor, Harron has written for and been featured in

numerous magazines such as Bon Appetit, Food and Wine, Cooking Pleasures,

Phoenix Magazine and Phoenix Home and Garden.  To date, she has 18 cookbooks

and one James Beard nomination under her belt, including a series for the California

Culinary Academy and an Asian vegetarian volume for Vegetarian Times. 

Contributions to many other books such as the new revision of The Joy of Cooking,

Harvesting Excellence by Alain Ducasse, and The Italian Country Table by Lynne

Rossetto Kasper, The Cheese Course, by Janet Fletcher and Taste America,

the Regional Entertaining Cookbook are a few of the works that she has helped

produce.  Note that an entire chapter is devoted to her in Slow Food, by Michael

James.  She has published two books with Harvard Common Press, 100 delectable

recipes for Mozzarella and Tomatoes and Cheese Appetizers.  Another small book

for Harvard s underway in 2008 on Fondue.

 

Hallie has owned and operated several restaurants, hotels and catering operations

across the country and continues to consult for many restaurant chains and hotels in

the United States.  Harron earned notoriety in the Phoenix area when she opened the

award-winning Quiessence restaurant several years ago.  Currently, Hallie operates

and co-owns Maisonmollans, a cooking school in the heart of the Rhone valley.  The

school operates from April through October.  Winters are spent living, writing, and

playing her harp in Encinitas, California.

 

She holds a degree in music form the University of California and attended the

      California Culinary Academy in San Francisco as well as La Varenne and Lenotre in

      Paris.  She was part of the Great Chefs of France Cooking School staff at Mondavi

      Vineyards and worked in the three star kitchens of Paul Bocuse, Roger Verge, the

      Troisgros Brothers and Michel Guerard in France.

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