About Janet Crandall
Chef Janet Crandall grew up in the restaurant business - her parents owned and ran The Crandall Cafe for 38 years. She spent her 20s in the beauty industry as a makeup artist and Salon/Spa manager for Aveda. In 2003 she traded in her brushes for a knife kit, attending the French Culinary Institute (now the International Culinary Center). Recognizing her advanced talent, upon graduating she was recruited by FCI as an Assistant Chef and rose to Chef Instructor. Among her colleagues were the kings of culinary; world renowned and Julia Child collaborator, Chef Jacques Pepin, Chef André Soltner of Lutéce, master pastry Chef Jacques Torres, Iron Chef Cesare Casella and Chef Alain Sailhac, of Le Cirque fame. Next, Chef Janet became an expert butcher. She has been the subject of several profiles including in The Philadelphia Enquirer, Grid Magazine and others. Chef Janet worked for the famous Pat LaFrieda and served as the Executive Chef and Head Butcher for Wyebrook Farm a farm, market, restaurant and events center in Honey Brook, PA.. Chef Janet has relocated to Southern California, and is currently cooking and teaching in the Los Angeles area.