“One cannot think well, love well, sleep well if one has not dined well.”
Beth has worked on sensory, and innovation projects for both industrial and artisanal food clients for over two decades. She began her food product development career with a major candy company and Starbucks Coffee Company.
Beth is the author of four books documenting the history of America's confectionery industry. She's shared her expertise and culinary skills on the Food Network, History Channel, National Public Radio, and NBC's The Today Show and Martha Stewart.
As a culinarian, Beth’s instructed at the Institute of Culinary Education in New York City. On the topic of food, she's lectured at The Chicago History Museum, Princeton University, and the University of Chicago.
Beth holds a confectionery food science certificate from University of Wisconsin and a Sensory Science certificate from International Food Technologists.