MEET THE BAKER
Born in Cusco, Peru, trained in Paris, France, perfected in San Francisco. Amparo Del Castillo Mitchell grew up cooking in her grandmother’s kitchen. In 1990 she moved to Paris, France to study cooking. Her skill and artistry did not go unnoticed.She landed an apprenticeship with renowned Chef Joel Robuchon and went on to be the first woman hired in the kitchen at the Ritz in Paris, France, working under Chef Guy Legay. It was Amparo and 30 male cooks in the kitchen. No small feat! Fast forward to 2020. After years of casual catering projects, dessert extravaganzas and private dinner soirées, Amparo has created Skoshi to share her gift with you.
“Since I was young I have been passionate about pastry. Growing up in Peru I learned to cook with local, seasonal and organic products. I learned about the process behind the plate. When I moved to Paris to continue my study, I went on to work with the best chefs in France. I started Skoshi to create modern, organic pastry, that is not overly sweet yet balanced with flavor. It is a pleasurable indulgence but not a guilty one. With love from my kitchen to yours."
Every Crumb Counts,
Amparo