Janet Fletcher is an author,
journalist, and cook who trained at the Culinary Institute of America and at
the celebrated Chez Panisse restaurant in Berkeley, California. Her writing for
the San Francisco Chronicle has received three James Beard Awards. She has
written for many of the nation's premier food and wine publications and is the
author or coauthor of more than two dozen books
on food and beverage. A certified master gardener who maintains a large garden
of perennials and edibles, Janet lives in Napa Valley with her winemaker
husband.
Janet is the author of a
fascinating blog, Planet
Cheese and holds cheese classes at
Silverado Cooking School and other venues.
A note from Janet:
I live,
cook, garden and write on a quiet street in Napa Valley. My house is not large
but my kitchen is…and my sunny garden is bigger yet. Here, I develop and test
recipes for cookbooks and magazine features; evaluate cheeses for my classes
and columns; and prepare dinner nightly with my winemaker husband. In my
garden—a terraced landscape of roses, fruit trees and raised vegetable beds—I
find inspiration for daily cooking and an antidote to deadline stress.
I
discovered farmers’ markets and the pleasures of the table as a college student
in Provence. Shelving plans for business school, I enrolled in cooking school
instead. But it was the two years I spent as a cook at Chez Panisse that shaped
my taste, honed my skills and nurtured my interest in fresh produce, small-farm
issues and traditional foodways. As a San Francisco Bay Area journalist—first
at the Oakland Tribune, then at the San Francisco Chronicle—I
have spotlighted the trends and profiled the people who make Northern
California such an exhilarating place to cook, eat and work.
I
continue to write about food and wine; teach cooking and cheese-appreciation
classes, often for private groups; collaborate with chefs, wineries and
restaurants on book projects; and undertake custom writing and recipe projects
for food and wine clients. My newspaper journalism has been honored with three
James Beard Awards and the International Association of Culinary Professionals
Bert Greene Award. I was also the scriptwriter on two Beard Award-winning DVDs
produced by the Culinary Institute of America. In spare moments between
deadlines, you can find me in the garden.
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