ALUMNI NEWS FALL 2021
Mashama Bailey has been active in many live cooking classes and discussions, including one with Chefs Matthew Raiford and Adrian Lipscombe for MOFAD. She appeared in an episode of the Netflix’s children’s culinary series Waffles and Mochi featuring Michelle Obama.
Jessica Battilana has been active writing, including Turn Fresh Tomatoes into Succulent Flavor Bombs by Roasting Them for Pasta published in the San Francisco Chronicle; she also contributed to Michelle Polzine’s book Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake, published October 2020. Check out Jessica’s website: https://www.jessicabattilana.com for recent recipes.
Roscoe Betsill’s work was featured in the 125th Anniversary edition issue of Field and Stream magazine 2020. Roscoe also contributed to A Table in Paris, by John Donohue, published in March 2021.
Tamie Cook contributed recipes to Marcus Samuelsson’s latest book The Rise, published October 2020. Tamie is keeping busy as a Private Chef and as a food stylist.
Nathalie Dupree was featured in the Garden and Gun: What Nathalie Dupree Taught Me about Mixing Bowls and Moving On and in Leite’s Culinaria: What Nathalie Dupree Has Taught Generations of Women about Cooking.
Alex Guarnaschelli’s latest cookbook, Cook with Me: 150 Recipes for the Home Cook was published in October 2020. Alex continues to appear on The Food Network in All Star Best Thing I Ever Ate and as host of Supermarket Stakeout. She also ran a pop-up restaurant Fare by Alex Guarnaschelli during the 2021 US Open.
Amanda Hesser edited a new edition of The Essential New York Times Cookbook, The Recipes of Record, published October 2021 by W.W. Norton. She is now CEO of Food52 in addition to being its co-founder.
Tanya Holland recently created the series Tanya’s Kitchen Table for OWN and appeared on Masterchef Legends on FOX. Her opinion piece: Time to Put Equity on the Plate in Our Restaurant Industry appeared in Newsweek in July 2021 and she was featured in Sweet July about how black women business owners are making it work. Dishes from her Oakland restaurant Brown Sugar Kitchen featured on the menu for the 50th anniversary celebration of Alice Water’s Chez Panisse.
Faye Levy continues to write for the Orange County Register and contributed to the chapter on Jewish cooking in Katie Chin’s Global Family Cookbook published in June 2021.
Susan Herrmann Loomis started a new cooking platform Dancing Tomatoes, which features online cooking demonstrations. Her latest cookbook, Plat du Jour: French Dinners Made Easy was published in January 2021.
Nathan Myhrvold’s study of the composition of Snowflakes was featured in an article in The New York Times by Kenneth Chang. His newest cookbook collection: Modernist Pizza publishes in October 2021.
Steven Raichlen’s latest cookbook How to Grill Vegetables was published in May 2021 alongside the launch of Season 3 of his television grilling series Project Fire. He continues to offer his Barbecue University classes.
Nina Simonds was interviewed on the Let’s Talk About Food podcast for Heritage Radio Network about losing her sense of taste and smell after Covid.
Molly Stevens continues to teach online classes; check out Cooking at Home with Molly Stevens from Milk Street Live Online Cooking School.
Jonathan Waxman had The Barbuto Cookbook published in September 2020 and was featured in Guy’s Ranch Kitchen on The Food Network. He has served on the judging panel for Food Network’s Tournament of Champions and as a guest judge on Food Network’s Guy’s Grocery Games and FOX’s Masterchef: Legends.
Virginia Willis has featured new recipes for Almond Crushed Baked Peaches, Strawberry Bread and Peaches and Cream Cake on virginiawillis.com. She continues to host Cookbooks with Virginia on Facebook and YouTube and works as a chef-instructor for the digital streaming platform Food Network Kitchen.
Caroline Wright has created a blog called Soup Club featuring recipes from the underground soup club she runs for friends and family; a book based on the blog is in the works. She published two children’s cookbooks in September 2021: Cookie Truck: A Sugar Cookie Shapes Book and 1234 Cake! A Count-and-Bake Book.
Kelsey Youngman continues to write for Food & Wine magazine including recent articles: This is the Secret to the Best Homemade Veggie Burgers, The Best Wok to Buy for Your Kitchen and The Best Way to Stir-Fry; she also appears in food demonstration videos for Food & Wine including The Secret to Slicing and Chopping Onions.