Thank you for stopping by to visit The Savory Tart. I hope you find my blog to be a trusted and friendly destination to discover original tasty recipes and musings on food from a creator of award-winning recipes.
The focus is broad with my inspiration found studying menus, visiting restaurants, intentional travel -- to dine and explore, and perusing a “generous” collection of cookbooks.
Most of all, I find my inspiration from others that enjoy the culinary journey just as much as I do. Nothing gives me greater joy than sharing good food whether across the table, at my table, or right here on The Savory Tart.
Background
I started my relationship with recipes when I found myself testing them for a few trusting cookbook authors. I’m not entirely sure I knew what I was doing but didn’t really think about it much at the time. I suppose I should mention that one of those authors was my older sister, a career food professional, food editor and author of twenty cookbooks. She continues to inspire me daily and keeps me company in the kitchen from above.
Testing those recipes supplemented my post-college entry level Madison Avenue adverting agency salary. With food. Important to note, in lieu of a questionably low salary, my career in advertising did have its perks and found me dining at NYC’s finest and "of the moment" trendiest of restaurants – where I oftentimes found myself inspired to re-create those culinary masterpieces at home. (Top of mind as I write are the buttery melting Leeks Vinaigrette at Anthony Bourdain’s “Les Halles” or the Roast Chicken and Bread Salad at “Zuni Café” – so simple and so good.)
Recipe contests and new products
A few years later, I found myself deep in recipes managing a recipe contest while working at Newman’s Own – Paul Newman’s food company. The contest was in partnership with Good Housekeeping Magazine with a test kitchen that showed me how it all happens. I learned first-hand about the world of competitive cooking, as well as product development – I was given the chance to spearhead the development of a few first-to-market products that continue to own a place on grocery shelves decades later.
Sprinkled in there were stints developing products and bar programs in the wine and spirits industry. That was followed as a brand manager consulting with international food companies that wanted to go to market in North America and needed guidance to understand the American consumer and the grocery industry.
Some place in there, I decided to use what I had learned and gave competitive cooking a whirl with a moderate amount of success winning several local and national recipe competitions. I indulged a bit further by taking coursework in the culinary arts at the Culinary Institute of America (CIA) and NYC’s Institute for Culinary Education (ICE) and have no intentions of stopping.
As a career marketing professional with a journalism degree and a ingrained and ever-evolving interest in the culinary arts, The Savory Tart is a natural extension for me as my next step. I’m looking forward to this new endeavor and welcome you “to my table”.
xo,
Lynn