Culinary Chick was officially established in June 2008 as blog to discuss food trends, exchange recipes,  and to discuss  important issues that affect the dining public.  In time, Culinary Chick will do equipment reviews, rate cooking shows, and give video instruction on food preparation and presentation. Culinary Chick will also bring in other “culinary chicks” to write columns on everything from desserts, to wine and other specialties.The goal of Culinary Chick is to promote conviviality  between professional women chefs and the dining public. However, all levels of culinary expertise are more than welcome to peruse this blog.


Culinary Chick

11 Responses to “About”

  1. Carlotta at 4:29 am #

    This website is awesome! I NEED to know how to make those battered chicken fingers…I used to always order them at The Cup…YUMMY!!

  2. Maggie at 12:16 am #

    Thanks for the recipes babe and awesome website!! You know I only like the ones that I can leave out those nasty vegetables and only get the meat!!

  3. FredD. at 4:50 pm #

    This website ROCKS!! Culinary Chick, you leave a stamp on your work that really portrays your spirit. I am your biggest…biggest…biggest fan… So proud of you and your work. I look forward to some great recipies and interesting articles…

  4. culinarychick at 5:26 pm #

    Thank you all for your support. I want this site to be accessible to everybody with a penchant for good food prepared simply and elegantly. I hope to add tutorials soon, so feel free to mail me or post suggestions for techniques you would like to learn, as well as suggestions for recipes. From time to time, I will also post war stories from my escapades as a chef, as well as humorous and vintage ads for anything food related.

    Keep reading,
    The Culinary Chick

  5. Kiahman at 6:11 pm #

    What came first…The Egg or Culinary Chick?

    Either way this site is awesome and wish you mush success for many years to come!

    I like the so called “new” ideas about fried fruit. My grandmother has been making fried apples for years, but now I see folks are frying peaches, watermelon, cantelope and some more stuff. Let’s discuss this soon! Take Care!

  6. culinarychick at 6:55 pm #


    I have to admit; other than the fried apples ( yum), I haven’t heard of frying other fruit. I am familiar with grilling fruit (peaches, pineapple, bananas, lemons, ect.), and had raves over all of them.

    Please send Culinary Chick some links or examples of this phenomenon so I can check it out.
    In the meantime, I’m glad you enjoyed the blog; this format seems to have garnered more responses than my last (old and tired) blog.


  7. Taueret at 8:17 pm #

    Culinary Chick, your writing is as inspiring as your chef skills. You know I knew you when!!! The culinary writing world has a new hot mama on the scene and I can’t wait to read what’s coming next. How about your top 10 Baltimore restaurants? From one chef to another.


  8. Ralph Logan at 2:44 pm #

    Continue to enjoy your site, I need your help with Watercress the way your mom and grandmom use to make.

  9. Brody Sanders at 4:15 am #


    If you want to add Facebook or email sharing buttons to your blog posts, there’s a plugin that does it for you: http://tinyurl.com/sharebuttons

    Hope you find it helpful!


  10. goodkarmacooking at 10:38 pm #

    Hey! I just wanted to say I came across the your blog and thought it was great. I liked the idea of “promoting conviviality between professional women chefs and the dining public.” I couldn’t agree more as a woman chef. Thanks for all the insights and I hope to keep reading more!

    • culinarychick at 8:31 pm #

      Thanks Good Karma!

      Too often, we were pitted against one another in this industry when I was active in it. I wasn’t fortunate to see a change before I retired, but it is my hope to promote a sisterhood that is sorely needed in our biz.

      Besides, girls can burn too 😉

      Thanks for reading!
      The CC

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