It's A Woman's World: Kristin Eddy, Pastry Chef for Millwright's, Porron & Piña, & Cook And The Bear

Stephanie Webster
Photo: Connecticut Food and Farm

Photo: Connecticut Food and Farm

Our 2018 series, “It’s A Woman’s World’ was devoted to Fairfield County female influencers who forged their own paths in culinary fields long dominated by men. In 2019, we continue to celebrate trailblazing women throughout the state of CT.

Whether farming the land, bringing healthy food to the masses, feeding an entrepreneurial spirit or injecting feminism with food, these groundbreaking ladies have set a new definition of women’s work, creating new paths and setting examples for those who follow. 

How'd they do it? Read on. This week, we feature Kristin Eddy, Pastry Chef for Tyler Anderson’s Millwright's, Porron & Piña, and The Cook and The Bear. Stay tuned to see who’s next. And feel free to send suggestions for your candidates to

Why She’s A Pioneer:

After attending culinary school at The Culinary Institute of America I was fortunate enough to kick start my career early on in a couple of New York City’s top restaurants like Daniel Boloud’s DB bistro and Danny Meyer’s Gramercy Tavern. I knew I would not be in NYC forever, so I tried to soak up as much information and experiences as I possibly could in the time spent there. Upon returning to Connecticut, Millwrights Restaurant in Simsbury was in its opening stages and in need of a pastry cook. I jumped at the opportunity, beginning the role almost immediately. I knew this was a huge opportunity for me to truly grow, to apply all of the skills I had acquired thus far, and to truly express my personal style through food. Every single day I put my head down, stayed focused, and committed to my work. Great things don’t just fall into your lap, we make choices and choose paths. What we choose to do with those opportunities is on us. I took full ownership of the menus and recipes written, knowing that my ideas were fresh and somewhat vulnerable. Self-motivation, challenges, endless learning and respect for the food are what have driven me forward. It wasn’t long before I was then promoted to Executive Pastry Chef, managing a small team and overseeing the dessert program for now three establishments, Millwrights Restaurant, Simsbury; The Cook and The Bear, West Hartford; and Porron and Pina, Hartford.

 What's it Like Being a Woman in a “Man’s World"?

A woman in a “Man’s World”….I was raised and taught to be self-sufficient and hard working. I grew up on a small farm with a younger sister and no brothers. The two of us were expected to contribute, there were no gender specific tasks. I knew pursuing this industry dominated by men could be very challenging. I made sure that I was as, if not more, knowledgeable and skilled as my male co-workers. My drive and work ethic is what keeps me confident. I always show respect and expect that in return.  I have certainly worked with some difficult people but for the most part have had the pleasure of working with some really great guys.

What’s Next?

Continuing to learn, and staying true to my work.  I am constantly reading new cook books, testing and writing new recipes, and working with new items. I am a huge hobby gardener and love planting herbs and vegetables that I can incorporate into my dishes. My inspiration is driven by the care and attention that goes into growing the plants that produce the fruits, vegetables and herbs I use on a daily basis.

You can follow Chef Kristin on Instagram @kristin1323