Contributing Author – Volume I, Section 2, Chapter 3
Beth graduated from the French Culinary Institute in 1999 with a Grande Diplôme in Classic Culinary Arts and has plied her trade as Chef de Cuisine in critically acclaimed restaurants around the world—most notably in France and Israel.
Before her most recent position of 10+ years as a Test Kitchen Director, Beth established a highly successful business as a private chef and caterer, with clients in New York City, Martha’s Vineyard, and Connecticut. Most recently she received her Masters of Science in Human Nutrition, summa cum laude, from the University of Bridgeport.
Beth also conducts cooking classes and demonstrations nationwide and is an active member of several culinary associations.