Anni's Cottage

Anni’s Story

My first recollection and fascination with cooking started when I was five years old. I remember being in the kitchen with my mother. I watched her separate eggs. She took the whites and magically whipped them into white fluffy clouds. She was making meringues. She took cream fresh from the neighborhood dairy and whipped it into stiff peaks. From that day on, I was always creating cakes in my mind. I was able to create pastry out of mud, decorating them with treasures I found outside. Feathers stones, sticks, broken egg shells, flowers, grass, and leaves all became part of my cake decorations.

My first paying cooking job was on Martha's Vineyard in 1960. I prepared food in a French provincial kitchen during the day and waitressed at night. One of my duties was to cut up lobster for "Lobster Americana." I felt so bad having to cut them in half with a cleaver while still alive, but if I had chosen not to do it, I would have lost my job. One evening Leonard Bernstein came in to dine. I was the lucky waitress to serve him. When it came to dessert, he ordered Cherries Jubilee, which I had made earlier in the day. I brought it to his table and flamed the brandy that was poured on the dessert. Some brandy spilled on the tablecloth and caught fire. I was so beside myself and I was so worried that I would not get a tip and possibly be fired. Mr. Bernstein stood up waving both arms as if to orchestrate the fire. He then dipped his cloth napkin into his glass of water and doused the fire, as he stood there with a satisfied smile. I was both amazed and embarrassed at the drama that had just occurred and yet his casual and joyful way of handling the situation put us all at ease. I seated him at another table with a fresh tablecloth and a fresh Cherries Jubilee which I carefully flamed. He kindly left me a huge tip and an amazingly big hug. I was only 17 then and it was my first cooking job.

In 1963, my mother moved us, two sisters and my brother, to California. In the span of 20 years, I had a series of cooking gigs starting with being an omelet chef. They called me the “omelet queen” because I could manage eight omelets at a time. I prepared all the specials for a San Francisco Pacific Heights restaurant. I participated in the "Festival of Summer Chefs" in Mendocino in conjunction with the Cafe Beaujolais Restaurant.

In addition to making pies at Pot Luck Restaurant in Berkeley, California for several years, renowned Chef and Restauranteur, Narsai David had just opened his Charcuterie in the hills of Berkeley and recruited me for his team. This is where I received extensive training in cheeses and learned the art of food and wine pairing.

I enjoyed assisting the Oakland-based Mimosa cafe with many of their pastry selections. I am also elated that Bill and Gail Fairbanks, after a successful run, continue to operate several restaurants in North Carolina. One memorable Mimosa occasion was receiving a call from Stevie Wonder's manager indicating that they would be coming in for brunch! Wanting to make his visit special, I created the Mocha Walnut Wonder Muffin in his honor. What a wonderful occasion.

I truly enjoyed my travels through Europe, Middle East, Mexico and Jamaica in the 70's and 80's learning some of the local cuisine. Meeting the local folks through food was a wonderful way to learn about "foods of the region" and what I call, "food of the people."

I continued to operate a successful small catering business for eight years, serving both home party and corporate events to approximately 150 guests. Catering is a laborious job with a lot of hours on your feet. Yet it can be amazing fun when you create a positive environment for your staff which, in turn, makes the client comfortable and relaxed.

In time, my husband came up with the idea of starting a party helping business focusing on the labor components of catering; set up serving and clean up, sometimes contracting the food from outside vendors and, on occasion, cooking on site, baking pastries and other specialties. This helped me learn all facets of the catering business. It also allowed me to nurture my passion, creating one-of-a-kind whimsical pastries. "Edible Art” and “Anni Amberger & her Party Helpers", two complimentary businesses that allow me to continue working and having fun with "The Art of Cooking."

~ bon appétit ~

Anni Amberger-Warren

Book Contributions:

The Wild Gourmet by Babette Brackett

Café Beaujolais, Margaret S. Fox and John Bear

Morning Food, Margaret S. Fox and John Bear



Anni’s Story My first recollection and fascination with cooking started when I was five years old. I remember being in the kitchen with my mother. I watched her separate eggs. She took the whites and magically whipped them into white fluffy clouds. She was making meringues. She took cream fresh from the neighborhood dairy and whipped it into stiff peaks. From that day on, I was always creating cakes in my mind. I was able to create pastry out of mud, decorating them with treasures I found outside. Feathers stones, sticks, broken egg shells, flowers, grass, and leaves all became part of my cake decorations. My first paying cooking job was on Martha's Vineyard in 1960. I prepared food in a French provincial kitchen during the day and waitressed at night. One of my duties was to cut up lobster for "Lobster Americana." I felt so bad having to cut them in half with a cleaver while still alive, but if I had chosen not to do it, I would have lost my job. One evening Leonard Bernstein came in to dine. I was the lucky waitress to serve him. When it came to dessert, he ordered Cherries Jubilee, which I had made earlier in the day. I brought it to his table and flamed the brandy that was poured on the dessert. Some brandy spilled on the tablecloth and caught fire. I was so beside myself and I was so worried that I would not get a tip and possibly be fired. Mr. Bernstein stood up waving both arms as if to orchestrate the fire. He then dipped his cloth napkin into his glass of water and doused the fire, as he stood there with a satisfied smile. I was both amazed and embarrassed at the drama that had just occurred and yet his casual and joyful way of handling the situation put us all at ease. I seated him at another table with a fresh tablecloth and a fresh Cherries Jubilee which I carefully flamed. He kindly left me a huge tip and an amazingly big hug. I was only 17 then and it was my first cooking job. In 1963, my mother moved us, two sisters and my brother, to California. In the span of 20 years, I had a series of cooking gigs starting with being an omelet chef. They called me the “omelet queen” because I could manage eight omelets at a time. I prepared all the specials for a San Francisco Pacific Heights restaurant. I participated in the "Festival of Summer Chefs" in Mendocino in conjunction with the Cafe Beaujolais Restaurant. In addition to making pies at Pot Luck Restaurant in Berkeley, California for several years, renowned Chef and Restauranteur, Narsai David had just opened his Charcuterie in the hills of Berkeley and recruited me for his team. This is where I received extensive training in cheeses and learned the art of food and wine pairing. I enjoyed assisting the Oakland-based Mimosa cafe with many of their pastry selections. I am also elated that Bill and Gail Fairbanks, after a successful run, continue to operate several restaurants in North Carolina. One memorable Mimosa occasion was receiving a call from Stevie Wonder's manager indicating that they would be coming in for brunch! Wanting to make his visit special, I created the Mocha Walnut Wonder Muffin in his honor. What a wonderful occasion. I truly enjoyed my travels through Europe, Middle East, Mexico and Jamaica in the 70's and 80's learning some of the local cuisine. Meeting the local folks through food was a wonderful way to learn about "foods of the region" and what I call, "food of the people." I continued to operate a successful small catering business for eight years, serving both home party and corporate events to approximately 150 guests. Catering is a laborious job with a lot of hours on your feet. Yet it can be amazing fun when you create a positive environment for your staff which, in turn, makes the client comfortable and relaxed. In time, my husband came up with the idea of starting a party helping business focusing on the labor components of catering; set up serving and clean up, sometimes contracting the food from outside vendors and, on occasion, cooking on site, baking pastries and other specialties. This helped me learn all facets of the catering business. It also allowed me to nurture my passion, creating one-of-a-kind whimsical pastries. "Edible Art” and “Anni Amberger & her Party Helpers", two complimentary businesses that allow me to continue working and having fun with "The Art of Cooking." ~ bon appétit ~ Anni Amberger-Warren Book Contributions: The Wild Gourmet by Babette Brackett Café Beaujolais, Margaret S. Fox and John Bear Morning Food, Margaret S. Fox and John Bear