Edmonds Community College News
Culinary Arts graduate named Distinguished AlumnaRelease Date: December 12th, 2008
Autumn Martin, head chocolatier at Theo Chocolate in Seattle, received the college's 2008 Distinguished Alumni Award. Martin studied culinary arts at Edmonds Community College and went onto a career in the field in 2002.
Read Autumn Martin's story:
Autumn Martin’s passion for community supported agriculture, sustainable organic living, and farm to table cooking, has been a constant since she was in Culinary Arts classes at Edmonds Community College. Martin came to the college as a graduate from Inglemoor High School after working jobs at a bakery and in a dining room at a Lake Tahoe ski resort. At Edmonds CC, Martin earned a Foundation scholarship and cooked for crowds at big events as president of the college’s Chef’s Club. Her instructors said she was a student to watch. They were right. Martin went on to work as the lead pastry chef at Canlis restaurant and then became the head chocolatier at Theo Chocolate, an organic and fair trade specialty chocolate factory in Fremont. At Theo, Martin helped craft innovative confections such as the 3400 Phinney Coconut Curry and Bread & Chocolate bars. She was featured in a 2006 article in The Seattle Times. And then she, and Theo Chocolate, continued to make news and win some of the top awards in chocolate and confection. Martin shares some of her chocolate ganache and confection secrets in workshops at Theo Chocolate. Along the way, Martin has remained committed to her passion for sustainability. She has volunteered at Oxbow organic farm and earned a sustainable farm scholarship at Quillisascut Farm School from the Seattle Chapter of Chefs Collaborative, where she serves on the steering committee. In her spare time, Autumn has started her own company, h o t c a k e s where you can find her at the Ballard Farmers market every Sunday baking fresh molten chocolate cake and other sweet and savory delicious morsels. She also loves to style food for the camera.