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Where is Sue McCown


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4 replies to this topic

#1 matsutakekichigai

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Posted 14 September 2008 - 05:30 PM

Post-closing of Coco La Ti Da, has anyone tracked Sue McCown? Internet searches have yielded nilch. Does she still have her wholesale place on Queen Anne?

#2 tighe

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Posted 14 September 2008 - 09:44 PM

She was working at Starbucks until getting cut in the last round of layoffs.

http://blog.seattlet...ets_sliced.html
Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.
- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

#3 Really Nice!

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Posted 14 September 2008 - 09:46 PM

Post-closing of Coco La Ti Da, has anyone tracked Sue McCown? Internet searches have yielded nilch. Does she still have her wholesale place on Queen Anne?

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As of April 2008, Nancy Leson reports that she's working for Starbucks.

Speaking of Sue McCown...

I've had umpteen inquiries from people wondering what's become of McCown after the closure, a year ago, of her wholesale baking company and much anticipated signature dessert lounge, Coco la ti da. After spotting her in the flesh at a chef's conference earlier this month, I got the answer. McCown, long known for her stellar work for the W Hotel's Earth & Ocean restaurant, has hooked up with another big corporate outfit: Starbucks. Yes, she's still baking, but her business card now bears the famous mermaid logo and reads "Senior Product Developer, Global Food Solutions, Research & Development."

Sorry...
Drink!
I refuse to spend my life worrying about what I eat. There is no pleasure worth forgoing just for an extra three years in the geriatric ward. --John Mortimera

#4 tighe

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Posted 14 September 2008 - 09:47 PM

She was working at Starbucks until getting cut in the last round of layoffs.

http://blog.seattlet...ets_sliced.html
Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.
- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

#5 Really Nice!

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Posted 17 September 2008 - 08:53 AM

She was working at Starbucks until getting cut in the last round of layoffs.

http://blog.seattlet...ets_sliced.html

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D'oh! The joys of clicking reply, researching and clicking add reply while someone replies with more accurate info...

:laugh:
Drink!
I refuse to spend my life worrying about what I eat. There is no pleasure worth forgoing just for an extra three years in the geriatric ward. --John Mortimera