Meredith Deeds culinary career started at a young age in her mother’s restaurant in San Diego where she was put to work in every department from dishwashing to cooking. That experience cemented a life long love of good cooking, as well as a lingering dislike for dishwashing. Meredith has spent the last 20 years writing and teaching about food all over the country.
She has co-authored six cookbooks, among them are the James Beard Award finalist The Big Book of Appetizers (Chronicle Books), The Mixer Bible (Robert Rose, Inc.), The Take-Out Menu Cookbook: How to Cook In the Foods You Love to Order Out (Running Press), 300 Sensational Soups (October 2008, Robert Rose, Inc.), which was chosen by Good Morning America as one of the top 10 cookbooks of 2008.
Her column, Healthy Family, appears weekly in the Minneapolis Star Tribune. Her work has appeared in various magazines and newspapers such as Bon Appetit, Family Fun Magazine, Cooking Light, Prevention, Chile Pepper, Better Homes and Gardens, The Cleveland Plain Dealer and The Dallas Morning News. She has also lead the editorial team for Frontburner, the International Association of Culinary Professionals’ monthly e-zine.
Over the years, she has taught a wide range of classes, which include everything from general cooking technique courses to ethnic cuisines such as Mexican, Thai and Italian. She has taught in cooking schools around the country such as Sur la Table, Whole Foods Markets and Central Market to name a few.
In addition to writing and teaching, Meredith has also developed recipes for companies like William-Sonoma, General Mills, Lindsay Olives and Torani Syrups and not-for-profit organizations like the American Heart Association.
Meredith Deeds is also the CEO for the International Association of Culinary Professionals, a worldwide forum for the development and exchange of information, knowledge, and inspiration within the professional food and beverage community, and is responsible for organization’s consistent achievement of its mission and financial objectives.
Meredith offers two hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday, Wednesday and Thursday at 4pm. For more information and registration, please click here.