about the author, Jennifer Lorson Ramos

I’m a freelance writer and former pastry and savory chef based in upstate New York. I earned my AOS degree in culinary arts from the Culinary Institute of America, where I won a Dames d’Escoffier MFK Fisher writing scholarship. I received my BA degree in creative writing from State University of New York / Empire State College. I earned my master of arts in liberal studies degree (with an entirely self-designed food studies concentration) from SUNY ESC as well.

I first began working with my mother, a catering chef, at the age of 11. By the time I went to college, I’d worked as a prep cook, dishwasher, busser, server, and after-hours restaurant cleaner. I fell into a pastry job just before my CIA graduation in 2000; and from then on I worked mostly on the sweet side. In the last almost-20 years, I’ve had the privilege of working in some awesome places – including Four Seasons Austin, Barton Creek Resort, Sonnenalp Resort of Vail, Mohegan Sun Casino, Zinc Restaurant in New Haven, and Saratoga’s Putnam Market.

I have also been a cake and sugar artist for the last 17 years. I’ve been designing wedding and specialty cakes since 2001, and specialize in trompe d’oeil (cakes that look like anything but!). I’ve won several first-place awards in cake competitions. Check out some of my creations on flickr.

I dabble in photography and design. I created the websites and logos for this website and my cake site. All the the photos on both sites (except for a few licensed photos, and a few great shots from my sister-in-law, Sheila!) are my own work.

More than anything, I’m passionate about cuisine and food culture. I love learning about food, sharing knowledge about food… and of course, eating!