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
2 comments:
So cool! If I went to culinary school I would do the same thing! So how does it work, does the magazine give you the recipe or do you give create it and pitch it to them.
Thanks Gina! It all depends on the assignment. For Fitness, they sometimes give me the main protein to use in the recipe and then I pitch 4-5 recipes and we go from there. I'm sure there are very many non-culinary graduates out there who very successfully freelance as recipe developers.
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