If you're interested in writing for Chef's Blade, please write to info@chefsblade.com.
Aaron Ayscough
Aaron Ayscough is a freelance writer and wine consultant based in Boston, Mass. Previously he served as wine director of the Mario Batali – Nancy Silverton collaboration Pizzeria Mozza; later he was a sommelier at Osteria Mozza.
Andrew Garrison
Andrew Garrison is the Sous Chef at Stout's Island Lodge in Birchwood, WI and The Commodore in St. Paul, MN; he recently graduated from culinary school in December 2008 and has a lot to say about the transition to the work place. In the kitchen, he works primarily with local/seasonal food, prepared using classical French technique, though he occasionally delves into the more mainstream applications of molecular gastronomy (spherification, powders, foams, suspensions) as a means of accenting a dish without overpowering it. When he's not in the kitchen, he's out exploring restaurants and dive bars, going to concerts, playing guitar, reading, but mostly sleeping. He also blogs at Plays with Knives.
Carrie Strong
Born and raised in a small town in New Hampshire, Carrie studied at Lafayette College. She happened upon the restaurant business as a host, quickly learning to tend bar to make ends meet. After bartending at TAO for two years, Carrie decided to move into management at Artisanal Bistro where she learned about food pairings through cheese and wine, completing intensive course work at the Artisanal Cheese Center and the American Sommelier Association. Having discovered a passion for wine, Carrie took on her first Beverage Manager position for Jean-Georges Management at Vong under the direction of Bernard Sun. Currently, she is the Wine Director, working with Amanda Freitag at The Harrison in NYC. Carrie remains excited about wine as she sets her sights on furthering her sommelier education.
Chef Clyde Serda
Chef Clyde Serda is a graduate of the California Culinary Academy in San Francisco, where he used to also be a chef instructor. His taught food anthropology and authored as well as instructed Foods of the Americas. Chef Clyde has also performed on several cooking television shows and is a featured chef instructor on the PBS series "In the World Kitchen” Global Cuisine from the California Culinary Academy, and helped author their “Wrap & Roll” cookbook. He has taught more than 3,500 culinary students professionally and hundreds of individuals privately. Chef Clyde now has his own food consulting business and is a corporate chef for Arnabal International, which is an importer of flavored oils and vinegars, as well as a private chef instructor and culinary event coordinator. He is also a Certified Master Food Taster for America Culinary Chefs Best. In addition, Chef Clyde has published his first cookbook Just the Cook and is working on his second cookbook History in the Eating. You can buy his first cookbook "Just the Cook" in our store.
Chef Danielle Turner
As a personal chef, cooking instructor, and food writer, Chef Danielle is an expert in all things culinary. Her company, Great Taste – A Personal Chef Service, allows many members of Washington D.C.’s elite to enjoy restaurant-quality meals in their homes. As a food writer, Chef Danielle has penned feature articles for The Food Network Holiday Survival Guide and The Food Network Summer Grilling Guide. Chef Danielle is a contributor to ChefsBest, where her how-to articles have covered planning a cheese tasting, creating simple place settings, and increasing antioxidants in your diet. She has also served as Contributing Editor at Restaurant Digest and written for Prince George’s Gazette and The Baltimore Sun. Chef Danielle also blogs at How to Boil an Egg.
Cynthia Houng
Cynthia has lived in the Bay Area for far too long. She cooks in a vintage 1940s kitchen with 1970s-era "Harvest Gold" appliances. She likes to cook with herbs from her tiny kitchen "garden" - terracotta pots filled with interesting herbs - and has a curious passion for plants, botany, and horticulture. When she isn't cooking, eating, or browsing nurseries for interesting plants, she writes about food and other things. Read her thoughts on her blog, Hana no Mono, whose curious name derives from the Japanese words for "Flowers" and "Things." The phrase roughly translates to the "Thingness" of flowers, or the properties of flowers. Find Cynthia at Berkeley Hort, looking for heirloom vegetables, spending time at the SFMOMA, or exploring the East Bay's many markets. She has a soft spot for fruit trees and farms, and on weekends you can also find her in the Sierra foothills, exploring California's agricultural heritage.
Isabel Cowles
Isabel Cowles is a gardener at Urban Harvest and is a member of the board of Legacy Land Trust. She has worked as a food writer and editor for Alfred A. Knopf. Isabel has lived in Argentina and France, exploring both local and urban cuisine with a focus on food production and preparation. She spent time as a videographer in Andhra Pradesh province in Southern India, documenting sustainable and autonomous food-producing communities. Isabel has also been a full-time organic tomato farmer and an apprentice to the only local food chef in Houston, TX. Isabel is the author of TASTE, a cooking blog.
Katie Kwan
Born and raised in the San Francisco Bay Area, Katie left the Bay Area for a short bit for college in Philadelphia. Before this, she had always been an avid cook and, soon after returning to the Bay Area after college, she started the blog kitchensidecar, where she writes about her attempts to discover and replicate the ideation of food eaten throughout the world. For Katie, cooking is both a ritual and a scientific experiment—she was a chemistry major in college. When she’s not experimenting with cheese curds or making wedding cakes in her home kitchen, you can find Katie somewhere in between San Francisco Ferry Terminal and the Civic Center Fish Market.
Kim Kissing
As a two-time award winner from the International Association of Culinary Professionals (“IACP”), Kim Kissling is one of the leading food stylists in the industry. Since 1995, Kim’s artistry is the centerpiece of more than 70 cookbooks, countless magazines, advertising campaigns, product packaging, television advertisements, and in a feature film. Kim’s styling is displayed on the packaging of clients such as Dreyer’s, Annie Chun’s, and the promotions of Haagen Dazs, Ghirardelli Chocolate, and in magazines such as Bon Appetit, New York Times Magazine and Cooking Light. Kim has a B.S. degree in International Marketing and attended Tante Marie’s Cooking School in San Francisco. You can find out more information on Kim by going to her website, KimCookin.
Rebecca Chapa
Rebecca Chapa is a wine and spirits educator and writer. She holds a diploma from the Wine and Spirits Education Trust in London and is a Certified Sommelier. She is the chairman of the Los Angeles International Spirits Competition. Chapa has taught wine classes for consumers with her own company, Wine by the Class since 2001. She is an adjunct instructor at the Culinary Institute of America and teaches WSET classes at "COPIA" and the Professional Culinary Institute. Her blog explores wine, spirits, travel and culture. Rebecca believes that wine should be fun and wine service should not be intimidating. She strives to make information accessible to those who want to educate themselves about wine, yet also understands that wine can be enjoyed without fanfare. Her other interests include songwriting, banjo, guitar, and painting sand dollars.
Sid Khullar
Sid runs a software company by day, manages his delivery kitchen by night, and blogs every day at Chef at Large. He also indulges in food consulting and photography assignments on the weekends. His food is a mixture of European, American, and Asian flavors and styles. Sid loves discovering old world recipes from different cultures and subjecting his family to strange (and interesting) culinary experiences.
Tricia Martin
Tricia Martin is an eating designer, writer, and founder of Taste Matters, an eating design studio. As a designer, she uses food to communicate stories, ideas, or messages. The tastes and textures in your mouth, the act of chewing or feeding, the sights, sounds, smells and colors of the foods we eat are all integral to what she considers and plays upon in her designs. It is through these sensory experiences that she weaves a story or a message into what it is we are eating and how we are eating it. Tricia has a B.A. in urban planning from The University of Cincinnati’s school of Design, Art, Architecture, and Planning (DAAP) and an M.F.A. from the Pacific Northwest College of Art (PNCA). When she is not thinking about, talking about, or creating food concepts, she spends her time riding her bike, blogging at Eating is Art, and teaching yoga.
Aaron Ayscough
Aaron Ayscough is a freelance writer and wine consultant based in Boston, Mass. Previously he served as wine director of the Mario Batali – Nancy Silverton collaboration Pizzeria Mozza; later he was a sommelier at Osteria Mozza.
Andrew Garrison
Andrew Garrison is the Sous Chef at Stout's Island Lodge in Birchwood, WI and The Commodore in St. Paul, MN; he recently graduated from culinary school in December 2008 and has a lot to say about the transition to the work place. In the kitchen, he works primarily with local/seasonal food, prepared using classical French technique, though he occasionally delves into the more mainstream applications of molecular gastronomy (spherification, powders, foams, suspensions) as a means of accenting a dish without overpowering it. When he's not in the kitchen, he's out exploring restaurants and dive bars, going to concerts, playing guitar, reading, but mostly sleeping. He also blogs at Plays with Knives.
Carrie Strong
Born and raised in a small town in New Hampshire, Carrie studied at Lafayette College. She happened upon the restaurant business as a host, quickly learning to tend bar to make ends meet. After bartending at TAO for two years, Carrie decided to move into management at Artisanal Bistro where she learned about food pairings through cheese and wine, completing intensive course work at the Artisanal Cheese Center and the American Sommelier Association. Having discovered a passion for wine, Carrie took on her first Beverage Manager position for Jean-Georges Management at Vong under the direction of Bernard Sun. Currently, she is the Wine Director, working with Amanda Freitag at The Harrison in NYC. Carrie remains excited about wine as she sets her sights on furthering her sommelier education.
Chef Clyde Serda
Chef Clyde Serda is a graduate of the California Culinary Academy in San Francisco, where he used to also be a chef instructor. His taught food anthropology and authored as well as instructed Foods of the Americas. Chef Clyde has also performed on several cooking television shows and is a featured chef instructor on the PBS series "In the World Kitchen” Global Cuisine from the California Culinary Academy, and helped author their “Wrap & Roll” cookbook. He has taught more than 3,500 culinary students professionally and hundreds of individuals privately. Chef Clyde now has his own food consulting business and is a corporate chef for Arnabal International, which is an importer of flavored oils and vinegars, as well as a private chef instructor and culinary event coordinator. He is also a Certified Master Food Taster for America Culinary Chefs Best. In addition, Chef Clyde has published his first cookbook Just the Cook and is working on his second cookbook History in the Eating. You can buy his first cookbook "Just the Cook" in our store.
Chef Danielle Turner
As a personal chef, cooking instructor, and food writer, Chef Danielle is an expert in all things culinary. Her company, Great Taste – A Personal Chef Service, allows many members of Washington D.C.’s elite to enjoy restaurant-quality meals in their homes. As a food writer, Chef Danielle has penned feature articles for The Food Network Holiday Survival Guide and The Food Network Summer Grilling Guide. Chef Danielle is a contributor to ChefsBest, where her how-to articles have covered planning a cheese tasting, creating simple place settings, and increasing antioxidants in your diet. She has also served as Contributing Editor at Restaurant Digest and written for Prince George’s Gazette and The Baltimore Sun. Chef Danielle also blogs at How to Boil an Egg.
Cynthia Houng
Cynthia has lived in the Bay Area for far too long. She cooks in a vintage 1940s kitchen with 1970s-era "Harvest Gold" appliances. She likes to cook with herbs from her tiny kitchen "garden" - terracotta pots filled with interesting herbs - and has a curious passion for plants, botany, and horticulture. When she isn't cooking, eating, or browsing nurseries for interesting plants, she writes about food and other things. Read her thoughts on her blog, Hana no Mono, whose curious name derives from the Japanese words for "Flowers" and "Things." The phrase roughly translates to the "Thingness" of flowers, or the properties of flowers. Find Cynthia at Berkeley Hort, looking for heirloom vegetables, spending time at the SFMOMA, or exploring the East Bay's many markets. She has a soft spot for fruit trees and farms, and on weekends you can also find her in the Sierra foothills, exploring California's agricultural heritage.
Isabel Cowles
Isabel Cowles is a gardener at Urban Harvest and is a member of the board of Legacy Land Trust. She has worked as a food writer and editor for Alfred A. Knopf. Isabel has lived in Argentina and France, exploring both local and urban cuisine with a focus on food production and preparation. She spent time as a videographer in Andhra Pradesh province in Southern India, documenting sustainable and autonomous food-producing communities. Isabel has also been a full-time organic tomato farmer and an apprentice to the only local food chef in Houston, TX. Isabel is the author of TASTE, a cooking blog.
Katie Kwan
Born and raised in the San Francisco Bay Area, Katie left the Bay Area for a short bit for college in Philadelphia. Before this, she had always been an avid cook and, soon after returning to the Bay Area after college, she started the blog kitchensidecar, where she writes about her attempts to discover and replicate the ideation of food eaten throughout the world. For Katie, cooking is both a ritual and a scientific experiment—she was a chemistry major in college. When she’s not experimenting with cheese curds or making wedding cakes in her home kitchen, you can find Katie somewhere in between San Francisco Ferry Terminal and the Civic Center Fish Market.
Kim Kissing
As a two-time award winner from the International Association of Culinary Professionals (“IACP”), Kim Kissling is one of the leading food stylists in the industry. Since 1995, Kim’s artistry is the centerpiece of more than 70 cookbooks, countless magazines, advertising campaigns, product packaging, television advertisements, and in a feature film. Kim’s styling is displayed on the packaging of clients such as Dreyer’s, Annie Chun’s, and the promotions of Haagen Dazs, Ghirardelli Chocolate, and in magazines such as Bon Appetit, New York Times Magazine and Cooking Light. Kim has a B.S. degree in International Marketing and attended Tante Marie’s Cooking School in San Francisco. You can find out more information on Kim by going to her website, KimCookin.
Rebecca Chapa
Rebecca Chapa is a wine and spirits educator and writer. She holds a diploma from the Wine and Spirits Education Trust in London and is a Certified Sommelier. She is the chairman of the Los Angeles International Spirits Competition. Chapa has taught wine classes for consumers with her own company, Wine by the Class since 2001. She is an adjunct instructor at the Culinary Institute of America and teaches WSET classes at "COPIA" and the Professional Culinary Institute. Her blog explores wine, spirits, travel and culture. Rebecca believes that wine should be fun and wine service should not be intimidating. She strives to make information accessible to those who want to educate themselves about wine, yet also understands that wine can be enjoyed without fanfare. Her other interests include songwriting, banjo, guitar, and painting sand dollars.
Sid Khullar
Sid runs a software company by day, manages his delivery kitchen by night, and blogs every day at Chef at Large. He also indulges in food consulting and photography assignments on the weekends. His food is a mixture of European, American, and Asian flavors and styles. Sid loves discovering old world recipes from different cultures and subjecting his family to strange (and interesting) culinary experiences.
Tricia Martin
Tricia Martin is an eating designer, writer, and founder of Taste Matters, an eating design studio. As a designer, she uses food to communicate stories, ideas, or messages. The tastes and textures in your mouth, the act of chewing or feeding, the sights, sounds, smells and colors of the foods we eat are all integral to what she considers and plays upon in her designs. It is through these sensory experiences that she weaves a story or a message into what it is we are eating and how we are eating it. Tricia has a B.A. in urban planning from The University of Cincinnati’s school of Design, Art, Architecture, and Planning (DAAP) and an M.F.A. from the Pacific Northwest College of Art (PNCA). When she is not thinking about, talking about, or creating food concepts, she spends her time riding her bike, blogging at Eating is Art, and teaching yoga.
If you're interested in writing for Chef's Blade, please write to info@chefsblade.com.
