Karen Albrektsen (owner) and Maryann Francis (chef),
'chick power' reigns at Betty's Wok & Noodle Diner.
In March of 1998, Albrektsen moved to Boston with a
strong retail and financial background and a business
plan outlining the genesis of Betty's. Boston, with
its broad mix of young, trendy and international consumers,
is the perfect launching pad for her high energy concept.
Albrektsen is passionate about the restaurant business
and fascinated by the creation of an environment that
draws people in. She has designed Betty's as a place
where diners have a memorable experience from the moment
they enter until the last drop of coffee is gone.
Maryann Francis; from the age of twelve Francis knew
what her future would hold. Her early passion for
cooking would take her to George Brown College to
earn her degree in culinary management. The next few
years would take her on a tour from her native Toronto
to Paris and New York City. After graduating from Le
Cordon Bleu cookery school Francis took on an apprenticeship
at the two Michelin Starred restaurant Apicius. Nick
& Toni's Cafe in N.Y.C was the next stop and as
chef this was where Francis learnt the lessons of running
an operation. Boston was next.
Her cooking philosophy is simple. She believes in showing
respect for ingredients by not changing them too much
from their natural state. She finds wok cooking perfect
for that approach. It's so quick it seals in the freshness
and concentrates the natural flavor of food. At Betty's
Maryann combines different ethnic ingredients to create
a unique cuisine. For her, cooking is about creativity,
finding new and unexpected ways to blend ingredients,
creating something new and delicious. Check out a couple
of her recipes here at GlobalChefs.......