Recent Media Coverage on Pastry Chef Andrea Z. Millner

Pastry Chef Andrea Millner has been creating some of her world famous dessert at some of the most prestigious restaurants and resorts for over the last 18 years.

Her desserts have been served on the British Airways' Concorde, at Disney's California Grill, The Greenbrier Resort and at the James Beard House only to mention a few. She has been reviewed in several publications including Redbook, McCall's, New York Times, Food and Wine Magazine and Woman's Day. Her pastry creations have also appeared on such television networks as the Food Network and the Travel Channel and she was a guest chef on America's Health Network.

Chef Millner has decided to offer for the first time her private Brownie Collection's so that you may enjoy them in your own home, office or at special parties and gatherings. We hope that you enjoy all of the wonderful desserts that we offer and your feedback is always welcomed.

Our commitment is to your total satisfaction. Please Contact US if you have any questions or comments.

Enjoy!

For Media inquires or to request a press kit about American Brownie Co. Inc. and its Products please click here.

PUBLISHINGS RECEIVED



		July 1, 2005 Orlando Leisure Magazine It's Hip To Be Flat : Orlando's Newest Trendsetters - by Lisa Euwer "Want even more decadent?" "Try the (American Brownie Co.) Trio sampler of German Chocolate, Jack Daniels and Triple Peanut Butter Brownies." www.OrlandoLeisure.com



		June 1, 2005 Orlando Leisure Magazine Food & Drink Treats - by Lisa Euwer "If you are a Brownie Lover, you owe it to yourself to check out the latest venture from Chef Andrea Millner, The American Brownie Company" "Millner who was previously the pastry chef at the (Disney's) California Grill..." "started the Internet and direct-mail business shortly after leaving the California Grill" www.OrlandoLeisure.com



		March 31, 2005 Orlando Weekly Flatbread and Fashionistas - by Adrian J.S. Hale "chocolate fondue...was great. But it hardly made up for the promise of a (American Brownie Co.) brownie plate" "a sampler of Triple Peanut Butter, German Chocolate and Jack Daniel's-infused varieties, that they were (sold) out of" www.OrlandoWeekly.com - Complete Article Online



		March 2, 2005 Orlando Sentinel Good Eating Brownie Nation - by Heather McPherson Company profile and recipe contribution "Few other foods are as appealing to a 5 year old as a 55 year old" "People want comfort food and when it's special all the more better" www.OrlandoSentinel.com - Archive Article Online



		1999-2001 ZAGAT SURVEY'S Best Restaurant in America California Grill



		September 15, 1999 REDBOOK Magazine Two in one dinners - by Tamara Holt Flatbread story & recipe contribution www.Findarticles.com - Archive Article Online



		September 1, 1999 McCall's Magazine Disney Divas do Dessert Chevre Cheesecake



		July 7, 1998 WOMAN'S DAY Magazine Dinner at Disney Chocolate soufflé with peanut butter custard sauce recipe contribution “A peanut butter cup times TEN!”



		May 31, 1998 NEW YORK TIMES At Disney World, Food that's not Mickey Mouse - by ERIC ASIMOV Flatbread story & recipe contribution “Dessert were uniformly excellent” “Wonderfully crisp flat bread crusts” www.NewYorkTimes.com - Complete Article Online



		December 29, 1997 USA Today Best Meal in the U.S.A. www.USAToday.com - Archive Article Online



		May 1, 1996 Orlando Magazine The 1996 Golden Palm Restaurant Awards - Restaurant of Choice "California Grill's deserts are pure indulgence" "Try the tempting cappuccino quake or the butterscotch crème brûlèè with almond biscotti."



		March 1, 1996 Food Arts Magazine Show Time In The Sky - by Mardee Haidin Regan "It's true theatre-in-the-round" "Each performer (chef) had to the Best" "one of only eight Tom Chandley baking ovens In-The-World...during service is used solely (by Chef Millner) to prepare the huge, made-to-order signature soufflés."



		November 1, 1995 Esquire Magazine The Best New Restaurant of 1995 - by John Mariani "California Grill is not just one of the best restaurants in Florida; it's a place from which American restaurateurs will surely steal ideas." "Everything - Breads, Pastas, Ice Creams - is made on the premises"



		August 31, 1995 PALM BEACH POST Food & Dining - by Jan Norris California Trend Takes Hold at New Disney Diner Fat Free Strawberry Soufflé recipe contribution "Finally Disney Does Food” “Chefs take time to greet guests who wander over to watch the action” "An atmosphere of excitement that is infectious” www.PalmBeachPost.com - Archive Article Online

PROFESSIONAL EXPERIENCE


		February 2003 December 2003 Polynesian Resort Walt Disney World Lake Buena Vista, Florida Resort Executive Pastry Chef 853 Room resort


		April 1995 February 2003 Contemporary Resort California Grill Walt Disney World Lake Buena Vista, Florida Executive Pastry Chef Opening team, 250 seat Award-Winning restaurant Developed pastry concept Market inspired ”On-Stage“ cooking


		April 1994 March 1995 Bistro L’ Europe Boca Raton, Florida Pastry Chef 200 seat lunch and dinner Recipe development Ordering and production


		September 1991 April 1994 The Greenbrier Hotel White Sulphur Springs, West Virginia Assistant Pastry Chef 800 Room hotel, 5 restaurants Supported all restaurant outlets Banquet production up to 3,000 people


		April 1990 August 1991 Le Ceil Bleu Mayfair Regent Hotel Chicago, Illinois Lead Pastry Cook 190 Room boutique hotel Award-Winning high profile restaurant High tea and turndown amenity service


		December 1989 April 1990 Top of the Tower Restaurant Boca Raton Resort and Club Boca Raton, Florida Pastry Cook 1000 Room hotel, 8 restaurants Pastry production and decoration


		November 1988 April 1989 San Ysidro Ranch Montecito, California CIA Externship Intimate French restaurant Trained all positions


		September 1987 December 1987 Manor Tavern Jarrettsville, Maryland Pastry Cook American Restaurant


		August 1986 August 1987 Brandon's Restaurant Santa Barbara, California Pastry Cook/Garde Manger American Restaurant

EDUCATION


		January 1990 Culinary Institute of America Hyde Park, New York Degree - A.O.S. Culinary Arts, Occupational Studies


		August 1986 San Diego State University San Diego, California Major - Chemistry