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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Spelt Empanadas with Apple & Brussels Sprouts Filling
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 than a more delicate and laborious brisée. These spelt empanadas make a great snack or light meal.
BAKE: My Experiments with Spelt
From ancient Roman wedding cakes to matzo to modern-day baking, spelt is a nutritious alternative to regular wheat
BAKE: Tiger Nuts for Delicious, Gluten-Free Baking
Rich in phosphorus and magnesium, as well as high in fiber, these striped ground tubers are a nutritious flour substitute.
BAKE: The Joy of Maple Syrup
Dessert should delight, so don't get discouraged if trying something new in the kitchen results in a few missteps. Patience and practice bring sweet rewards.
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 (6 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)