From a press release:
“Ripple is pleased to announce the appointment of Alison Reed as pastry chef of the 120-seat modern American Cleveland Park restaurant. Reed, who served as pastry chef at Cafe St. Ex for four years, will assume her new position on January 1, 2012.
“Alison is an exceptionally talented pastry chef, and we are thrilled to have her join our team,” said owner Roger Marmet. “Her desserts not only compliment Chef Logan Cox’s inventive culinary style, but they also showcase the same dedication to house-made products and grower connections that Cox demonstrates in his savory fare.”
Reed’s appointment will allow the restaurant to significantly expand and evolve its offerings. In addition to providing a greater selection of seasonal dessert options on a nightly basis, Reed will be responsible for all bread and ice cream production, both of which will come in handy when Ripple opens its retail market in the first quarter of 2012.
“Alison and I share a similar passion for supporting our local farm community and her appointment brings us to our goal of offering guests a broad, full selection of desserts and breads made exclusively in-house using local, seasonal and sustainable ingredients,” said Cox.
Prior to Reed’s tenure at Cafe St. Ex, she served as a pastry cook at the Mandarin Oriental Hotel in Washington, DC, where she assisted with development and creation of all pastries for the 400 room luxury hotel, Cafe Mozu, the Empress Lounge, and in-room dining. A graduate of the Culinary Institute of America, Reed dedicates a large portion of her time to charity and volunteer work, teaching Ross Elementary School students healthy eating habits, and participating in numerous fundraising events, including the Ovarian Cancer National Alliance’s annual “Women Chefs Turn up the Heat” event, and Share Our Strength’s “Taste of the Nation” event.
Ripple is located at 3417 Connecticut Avenue, NW”
