The Kitchen @ Billings Forge is professionally staffed by Julie Carrion, Director of Catering & Culinary Services and Master Baker Carrie Morrical.
Julie Carrion is the former Chef and Co-owner of Full Spoon Catering in Austin, Texas. She has also worked at other restaurants including Baywolf in Oakland, California, Cena and Restaurant Daniel in New York City. Carrion is a graduate of Wesleyan University, Middletown, Connecticut and the New England Culinary Institute in Vermont.
Rachel Stein-Echevarria is a graduate of the University of Connecticut and the Connecticut Culinary Institute. Most recently she ran the catering aspect of The Farmington Gourmet in Farmington, CT and prior to that she was the catering manager of Tambourine Catering in South Windsor, CT. Her love of food combined with a talent for event planning has been the driving force behind her 8-years of catering and cafe experience.
Carrie Morrical attended Newbury College in Brookline Mass and The Pastry Arts Center in Elmsford New York. She is a WCR and ICES member and has worked in Boston at The Marriot at Copley Place and the Hyatt Regency Cambridge. She worked at Klingers Bread Company in Vermont and was the pastry chef at the Simsbury Inn here in Connecticut for over 10 years where she specialized in wedding cakes and desserts.