Carrie Baird is an American chef and businesswoman. She is a Top Chef alumna [1] and restaurateur. [2]
Baird went to Le Cordon Bleu [3] for a culinary arts program and was mentored by Jennifer Jasinski. [4]
In 2016, Baird helped Natascha Hess start The Ginger Pig [5] as a food truck. [6] The following year she became head chef of Bar Dough. [7]
In February 2020 she left Bar Dough [8] and became co-owner and co-head chef with Natascha Hess at 'That’s What She Said.' [9] The following month [10] she added Rose’s Classic Americana (Rosetta Hall) [11] to her restaurant repertoire. [12] This opening happened seven days before coronavirus stay-at-home orders shuttered restaurants for dine-in service. [13]
Baird participated in Season 15 [14] (and was a judge in Season 18 In 2021). [15] She was a judge [16] in Top Chef: Portland in 2021 [17] (season 18) [18] This was the first time the show ever used an elite rotating judging and dining panel. [19] She was a finalist in 2021 CADairy2Go in its cheese and mac category. [20]
In 2020, Baird was a finalist in the James Beard Foundation’s: Mountain category [21] [22] (winner was not announced due to the “dire situation” the foundation was in). [23] She was included in Westword’s ‘Four people to watch in Denver’s Culinary Scene in 2021.' [24]
Baird created the famous pork sesame crunch on Ginger Pig’s happy hour menu [25] and baked a cake after building a makeshift oven out of snow when the chefs were tasked with making a dish with camping equipment, cooking in outdoors Colorado. [26]
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