Stephanie Stiavetti

Location: Northern California

Education: The French Pastry School

Expertise: Baking and Pastry, Artisan Cheese and Charcuterie, General Recipe Development

Stephanie Stiavetti is a food writer, essayist, and professional recipe developer who writes for the Huffington Post, Bay Area Bites, NPR, and more.
Stiavetti wrote Melt: The Art of Macaroni and Cheese, published in 2013.
She has been blogging for over 20 years and founded the Fearless Fresh Online Cooking School.

Experience

Stephanie Stiavetti left the tech world to follow her passion for food and writing. She's had a food blog since 2005 and teaches cooking at her Fearless Fresh Online Cooking School, with a deep archive of recipes.

Stiavetti has traveled and experienced cooking intimately. She has worked and apprenticed all around the world, building her body of culinary knowledge by learning from the humblest artisans and the finest chefs. Stiavetti lived and worked with seam butchers in France, fine dining chefs in San Francisco, pastry masters in Chicago, and tiny grandmas in Thailand. She's made paella on the beaches of Spain, cassoulet on a riverbank in Gascony, artisan cheeses in the hills of Napa Valley, hand-pounded curries in a fishing village on Koh Chang, and cooked enormous Sunday roasts in the British countryside.

Stiavetti published Melt: The Art of Macaroni and Cheese in 2013 and continues to freelance write, while running the online cooking site she founded, the Fearless Fresh Online Cooking School.

What's your desert island food and why?

"Sushi or poke (which may actually be doable on a desert island)."

What's your favorite condiment and why?

"Anything but mayo, which is the devil's condiment."

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