Ana Ortiz
Chef, Writer
Ana Ortiz is a pastry chef, food writer, and founder of Day Into Night — a bespoke catering company based in Brooklyn.
Brooklyn
New York
United States
- Pastry
- Cooking
- Food Writing
Featured Works
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Vegan Sancocho
Try this vegan version of Sancocho, a traditional Latin American soup full of the goodness of root vegetables.
Spelt Empanadas
Filled with a mixture of Brussels sprouts and apples, these empanadas are made with spelt, an alternative to wheat that creates a simpler, easier-to-work dough
My Experiments with Spelt
Spelt: A nutritious wheat alternative through history.
Gluten-Free Baking
Tiger nuts: Fiber-rich, nutritious flour substitute.
The Joy of Maple Syrup
Stress less over dessert mistakes. Practice brings sweet rewards!
Salted Honey & Almond Panna Cotta
What I love in a panna cotta is that the cream and sugar are held together with just enough gelling to no longer be a liquid. This recipe uses just a tiny bit of agar-agar.
Things Are Starting to Gel
Our columnist tests agar-agar, a meat-free gelatin option.
Maple-Almond Cake
Do not be fooled by its simple appearance; this maple almond cake is a dream. Here's the recipe.
Tiger Nut Coconut Crumb Muffins
Sun dried and ground into flour, tiger nuts are gluten-free nutritional powerhouses. They have a sweet, earthy, butterscotch-like flavor.
Education
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The New School
MA, Communication & Media Studies 2000 - 2002 -
School of Visual Arts
Bachelor of Fine Arts 1994 - 1998
Experience
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Chef and Founder
Day Into Night Feb 2017 - Present (8 years) -
Pastry Chef
M Wells Sep 2015 - Jan 2017 (a year) -
Pastry Chef
Feast Restaurant Aug 2014 - Sep 2015 (a year) -
Pastry Chef
Reynard, Marlow & Sons / Diner Mar 2013 - Jun 2014 (a year)