Ann is a culinary consultant in Sacramento and a graduate of the Culinary Institute of America. She has worked extensively in the food world in restaurants, test kitchens, food marketing, publicity, copyediting, and writing. She has cooked at Red Sage in Washington, DC; Bread Alone Bakery in Woodstock, NY; and at BIX and Mecca in San Francisco. Ann worked for over four years at Ketchum in San Francisco, in the test kitchen and in the food marketing department, helping to promote the food products of clients as diverse as Kikkoman International, Inc., the Almond Board of California, and the National Potato Promotion Board. She has most recently developed recipes for companies such as Perrier and Driscoll’s and copyedited the 8th edition of The Professional Chef for the Culinary Institute of America. Her first cookbook, Hands-Off Cooking, will be published by Wiley & Sons in 2007.

But mainly she likes to eat good food.