One of the first questions I was asked when people found out that I am attending the Culinary Institute of America was: Are you going to be a chef? Are you going to own a restaurant?

The answer to both was always a solid “no.”  As much as I love to cook, I am more passionate about being in a test kitchen rather than a restaurant kitchen.  And so I pursued different culinary opportunities in the world of publishing.

My first such opportunity sent me to Des Moines, Iowa, where I worked as a Recipe Developer and Editor at Cuisine at home magazine.

For my next assignment, I went to Birmingham, Alabama to the test kitchens of Southern Living Magazine.

While in Birmingham, I worked as a free lance recipe developer for Joy Bauer, developing healthy, easy-to prepare dishes for Slim & Scrumptious Cookbook.

Another continuous recipe editing project has been with a Washington D.C. cookbook author and instructor Robyn Webb.  Check out Robyn’s newest, lucky #13 The Get Healthy, Go Vegan Cookbook.

My latest development has been for the Fitness Magazine.
September 2010 Edition, page 146. Dinner in 20: Grilled Curried Shrimp with Mango Couscous
November/December 2010 Edition, page 140. Dinner in 20: Chicken Soba Bowl
April 2011 Edition, page 134.  Dinner in 20: Lemon Thyme Chicken with Sauteed Vegetables
May 2011 Edition, page 168. Dinner in 20: Beef Stir-Fry with Avocado Salad
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