On Friday, May 2, at 4 p.m. in Thomas 224, the Tri-College Food Studies Initiative will present "Food Writing 101: Turning Love of Food Into a Career." The talk will be given by Molly Stevens, a chef, food writer, and cooking teacher who has won high honors for both her writing and her teaching.
Classically trained as a chef in France, Stevens has directed programs and taught at the French Culinary Institute, the New England Culinary Institute, and L'Ecole de Cuisine La Varenne in Burgundy, France and Venice, Italy. She has been named "Cooking Teacher of the Year" by both Bon Appétit magazine and the International Association of Culinary Professionals.
But aspiring cooks not fortunate enough to study at Stevens' side can still benefit from her wealth of culinary knowledge through her writing.
Described in The New York Times Book Review as "a beautifully clear writer who likes to teach," Stevens is a contributing editor at Fine Cooking Magazine and a regular contributor of articles and recipes to Bon Appétit, Saveur, and the Oregonian, among other publications.
Stevens' cookbook All About Braising: The Art of Uncomplicated Cooking won accolades from around the world, including a 2005 James Beard Foundation award and an International Association of Culinary Professionals (IAPC) award. Food & Wine listed the book as one of the top 10 cookbooks of 2004.
From 2000 through 2005, Stevens and Fran Mccullough co-edited the Houghton-Mifflin annual series Best American Recipes, which culminated in The 150 Best American Recipes: Indispensable Dishes from Legendary Chefs and Undiscovered Cooks; the final book was a finalist for the IACP award. Other Books include One Potato, Two Potato and the New England volume in thhe Williams-Sonoma New American Cooking series.
Posted 4/24/2008 by Claudia Ginanni