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From an early age it was clear that Julie Hasson was destined to get people in the kitchen cooking. She was born with an incredible passion for food, spending every moment she could in the kitchen with her mother baking madeleines and bread. Her passion for cooking continued by collecting recipes on summer vacations and teaching friends how to make chocolate mousse. Julie even wrote a column in her junior high school paper sharing recipes for healthy smoothies and chocolate chip cookies. From her first Easy Bake Oven to her present Viking range, Julie has always been at home in the kitchen.
Today Julie is a cookbook author, writer, recipe developer, food consultant, and cooking instructor for adults and children. Her first book, 125 BEST CHOCOLATE CHIP RECIPES, was published in December 2003 and won the 2003 Gourmand Award for “Best Chocolate Book” in the English language. Her next book, 125 BEST CHOCOLATE RECIPES, followed in September 2004 with more accolades, and 125 BEST CUPCAKE RECIPES was released spring of 2005 (all published by Robert Rose). Her fourth cookbook, 300 BEST CHOCOLATE RECIPES will be released Fall of 2006. Julie also contributed to the newly released “Hot Chocolate” book by Michael Turback (10 Speed Press).
Julie attended UCLA’s Culinary Arts/Professional Chef’s Program in Los Angeles, where she received her formal culinary training and worked at the famed Patina restaurant. In 1991, Julie opened her own bakery, Babycakes, where she distributed award-winning products to gourmet grocery chains, famed coffee shops, and celebrity clients such as Mel Brooks, Jane Fonda, Steven Spielberg, Michael Milkin, and HBO. Julie then owned Hasson’s Bakery & Catering where she was the owner and executive chef for six years. She has also worked as a private chef in California, cooking for celebrity clients.
Through her experience as a commercial baker and caterer, Julie developed a distinctive style that can best be described as “minimum fuss with maximum results.” Her belief is that cooking should be enjoyable, exciting, and offer a reprieve from everyday stress and pressure.
In addition to her books, Julie has shared her expertise through articles and recipes for well-known magazines including Bon Appétit, Cooking Light and Vegetarian Times, as well as in numerous newspaper and web articles. Julie is currently working as a spokesperson for the Sugar Association and is one of the hosts of the cooking show and DVD “15 & Done” (Banyan Entertainment). She has done numerous television appearances around the country. Julie has done corporate recipe development for KitchenAid and Purely Supreme Foods, and is a member of the International Association of Culinary Professionals. Her website is www.juliehasson.com.
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