about janice cole
Some of my fondest memories of growing up revolve around food. The times with extended family preparing large Ukrainian holiday meals, canning fresh peaches in the summer, freezing corn we’d hand-picked at the farm, and mushroom hunting in the fall. I know these memories played a part in my decision to take a chance and change careers early in life and enter into the world of food.
I’ve now been actively involved in the food industry for over twenty-five years from being a chef and co-owning a restaurant and catering business, to teaching and consulting, and I still love every aspect of it. Each day brings new challenges and new ideas; I meet interesting people and taste great food. (I know; I’m very fortunate.)
I’m currently the Food Editor of the Cooking Club magazine (formerly known as Cooking Pleasures) and have been with the magazine since its beginning over 12 years ago. I’m also the food stylist for the magazine as well as the test kitchen director.
I’m also a freelance recipe developer and food writer working with magazines, food companies, public relations firms and advertising agencies specializing in great tasting food that looks good and is easy to make.
My latest project is my most exciting, and that’s the recent publication of my book Chicken and Egg; A Memoir of Suburban Homesteading with 125 Recipes (Chronicle Books, 2011). This unique book tells the story of my first year of raising my suburban backyard chickens and includes over 125 recipes using chicken and eggs. I’m also the author of Culinary Adventures: Techniques and Recipes (North American Media Group, 2008), a compilation of my Cooking Lesson and Cooking Technique columns for Cooking Pleasures magazine.
I’ve studied at the Cordon Bleu of London and worked with some of the great teaching chefs from around the country. I am a member of the International Association of Culinary Professionals, Les Dames d’Escoffier International, and Women Who Really Cook.