about the author, Jennifer Lorson:
I’m a freelance writer and former pastry and savory chef 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 Spring’s Putnam Market.
I have also been a cake and sugar artist since 2001. I specialize in wedding and specialty cakes, and trompe d’oeil (cakes that look like anything but!). I’ve also 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 former cake sites. All the the photos on both sites are my own work (except for a few licensed photos, and a few great shots from my sister-in-law, Sheila!).
I’m passionate about cuisine and food culture. I love learning about food, sharing knowledge about food… and of course, eating!