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After working as a chef in restaurants and catering businesses for 20 years, Renee revived her interest in the link between food and culture by acquiring a Master’s degree in Food Studies at NYU. During graduate school, Renee started teaching in culinary schools. Her hands-on classes emphasize culinary history as well as demonstration and technique. In addition to teaching, Renee is also the author of "Rice, A Global History," published in October 2014.