- Genevieve cooked at Blue Hill at Stone Barns and Per Se.
- Prior to joining Serious Eats, she was an editor at Epicurious.
- Genevieve has contributed to Food52, Bon Appétit, and Epicurious.
After graduating from the International Culinary Center, Genevieve cooked at Blue Hill at Stone Barns and Per Se. Prior to joining Serious Eats, she was an editor at Epicurious. She worked on the most recent edition of The Essential New York Times Cookbook with Amanda Hesser and has contributed to Food52, Bon Appétit, and Epicurious. She grew up between Toronto and Hong Kong and is a graduate of the University of St Andrews in Scotland. She currently lives in New York with her husband and two cats. You'll often find her at the farmers market with a tote bag full of vegetables or at home burying her nose in a wrinkled copy of Nigella Lawson's How to Eat.
Genevieve's Desert Island Food: Can I take my grandma and her kitchen with me? If not, then a big bowl of congee or my husband's vodka pasta, and a batch of brown butter chocolate chip cookies.
Genevieve graduated with a degree in lnternational Relations from the University of St Andrews in Scotland. She also holds a diploma in culinary arts with a specialization in farm-to-table cooking from the International Culinary Center.
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