about valerie broussard
Valerie is a graduate of the Institute of Culinary Education, formerly Peter Kump’s New York Cooking School, and holds a Bachelor of Science degree in Food and Nutrition from Florida State University.
Following culinary school, she completed her internship at the famed JoJo restaurant in NYC. Since then she has worked as a recipe developer, tester and writer for publications such as: Martha Stewart Living and M. Shanken’s Food Arts and Wine Spectator. Recently, Valerie returned to food styling, creating pasta, pizza and other Italian dishes for Bradshaw International, maker of Bialetti cookware and the Good Cook line of kitchen utensils.
Prior to her career in food writing, Valerie worked as a model, with bookings that sent her traveling worldwide. She credits modeling and food styling with 'training her eye' for the aesthetics of fine photography, and expanding the experience of food 'beyond the palate.' She currently resides in New York City, with frequent visits to the West Coast. |
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