Helen Corbitt

Helen Corbitt

Helen Corbitt
Born	(1906-01-19)January 19, 1906 New York City, New York, U.S.
Died	January 16, 1978(1978-01-16) (aged 71) Dallas, Texas, U.S.
Education	Le Cordon Bleu
Culinary career
Cooking style	American cuisine

Helen Corbitt (January 19, 1906 – January 16, 1978) was an American chef known for her contributions to American cuisine. She was born in New York City and later moved to Dallas, Texas, where she gained recognition for her culinary skills.

Early Life and Education

Corbitt was born on January 19, 1906, in New York City. She developed a passion for cooking at a young age and decided to pursue a career in the culinary arts. She attended Le Cordon Bleu in Paris, France, where she honed her skills and learned various cooking techniques.

Career

After completing her education at Le Cordon Bleu, Corbitt returned to the United States and began working as a chef in various establishments. She gained popularity for her innovative approach to American cuisine, combining traditional flavors with modern techniques.

Corbitt's career took off when she became the food director at Neiman Marcus, a luxury department store in Dallas, Texas. She transformed the store's dining experience by introducing new and exciting dishes to the menu. Her creations, such as the Mandarin Orange Soufflé and the Poppy Seed Dressing, became instant favorites among the store's customers.

Legacy

Helen Corbitt's contributions to American cuisine continue to be celebrated today. Her recipes and cooking techniques have influenced countless chefs and home cooks alike. She is remembered for her creativity, attention to detail, and dedication to using fresh, high-quality ingredients.

See Also

• American cuisine
• Le Cordon Bleu