We’ve all taken notice of the gorgeous photos of equally gorgeous looking food in various publications such as Food and Wine, Womens Day, and Martha Stewart Living to name a few. Umm, what? Your home dinners don’t resemble those photos either? If you ever wondered where those recipes came from in the first place and how they were plated to perfection, Tracey Seaman might have some answers for us. Tracey has been part of the culinary world for many years and got her start cooking with her dad when she was only 5 years old. She is a graduate of the New York Restaurant School and after that took additional classes in food styling, ethnic foods, and cake decorating. She ultimately became a recipe development specialist and a food stylist. During her culinary career, Tracey worked for Graham Kerr, the Galloping Gourmet; Gourmet Magazine; as a test kitchen associate for Food & Wine; Test Kitchen Director for Home Economist; and was a recipe developer and food stylist for Every Day with Rachel Ray for 8 years. Obviously Tracey knows her way around kitchens and food. In a world obsessed with sharing our dinners on Facebook and Instagram, Tracey must have some thoughts on the plethora of food photos. And I want to understand how recipes are created from just an idea. After the interview, please check After Hours at Jersey Coastal Live for more information.
Sorry we couldn't complete your registration. Please try again.
You must accept the Terms and conditions to register