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Our Chef, Heidi Arndt-Whitehead, originally hails from a prior life in the Insurance industry.

Her love of cooking prevailed and her husband, and our company’s President, Robert Whitehead, felt that her love should be taken to the next level.

On a bright sunny day in Southern California, a number of years ago, Heidi enrolled into the Cordon Bleu program at the California School of Culinary Arts in Pasadena, California!

Since that time, Heidi completed her education and did her externship with their Pastry Chef and Master Chocolatier, Chef Darryl Folck.

In addition, Heidi has worked under other talented Chefs at a 4-star restaurant in Fullerton, California (many thanks will always go to David Kessler), a top notch catering company in Costa Mesa, California, and the 321 Restaurant in Pasadena.

You may have seen Heidi’s desserts in Pastry Arts Magazine.

Enjoy!

H a r r y N a t a n d B e r n i e s i s i n t o d u c i n g t h e u l t i m a t e l i n e i n g o u r m e t c o f f e e s . W e h a v e s c o u r e d t h e S o u t h A m e r i c a a n d a b r o a d t o p u t t o g e t h e r a c o l l e c t i o n s o e x o t i c t h e r e i s n o c o m p a r is o n a n y w h e r e . W e c u s t o m b l e n d a n d r o a s t t h e b e s t b e a n s i n t h e wo r l d t o f i l l y o u r c u p w i t h t h e b e s t c o f f e e i n t h e w o r l d .