Fall/Winter 2019 Alumni News
Mashama Bailey was recently featured on Netflix’s Chef’s Table; she won the James Beard Award for the best chef of the Southeast and her restaurant the Grey was named one of Food & Wines magazine’s best restaurants.
Franklin Biggs Chef and instructor, holds weekly classes at Sur la Table in Birmingham Alabama. He also offers classes for unemployed people in the East Lake neighbourhood at Peer Inc.
Amanda Hesser with fellow co-founder Merrill Stubbs, have sold a majority stake of Food 52 to venture firm TCG for $83 million.
Tanya Holland with her restaurant brand Brown Sugar Kitchen opened a flagship location in downtown Oakland, California in February 2019. She also launched a counter service takeout in the San Francisco Ferry Building.
Nicole Quessenberry Litvack has started a culinary consulting business where she helps aspiring cookbook authors make their dreams a reality. She manages everything from proposal development, ghost writing and editing to recipe development. She’s just completed work on The Mexican Keto Cookbook for holistic nutritionist Torie Borrelli.
Susan Herrmann Loomis and her cooking school, On Rue Tatin, are offering classes in France, in California, and Maine.
Cynthia Nims is a writer and cooking teacher who, instructs classes on Craftsy. She now on the board of Tilth Alliance, a non-profit organic gardening and urban ecology organization offering classes and learning gardens and farms.
John McReynolds is the executive chef and culinary director of Stone Edge farm estate vineyards and winery. John’s book The Stone Edge Farm Kitchen Larder Cookbook, was published by Rizzoli International Publications in April 2019
Steven Raichlen is the star and producer the PBS television series, Project Fire, now in its second season.
Molly Stevens is a freelance cooking instructor, cookbook author and editor. Her a new book All about dinner: Simple Meals, will be published in November 2019.
Marjorie Taylor and her daughter Kendall Smith Franchini, run a cooking school and shop in Beaune inspired their cookbook The Cook’s Atelier, which won ICAP award in Food Photography and Styling and Design.
Tina Ujlaki has joined the Jury for the Julia Child Award; she was most recently Executive Editor of Food & Wine.
Virginia Willis is part of both the Monterey Bay Aquarium Seafood Watch Blue Ribbon Task Force and of the Atlantic Community Food Bank Advisory board.
Kelsey Youngman a former La Varenne intern, is now the Associate Food Editor at Food & Wine magazine.