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JeanMarie Brownson

BIOGRAPHY

JeanMarie Brownson was born in Chicago to a family that loves cooking. After graduating from Mundelein College of Loyola University with a B.S. in Foods and Nutrition, JeanMarie has been selected to function as the American Culinary Federation’s female fighter’s apprentice in Chicago.

After chef’s faculty, JeanMarie functioned in the Editorial Test Kitchens for Cuisine Magazine. Whenever the Chicago Tribune called in 1980, she accepted the position of Test Kitchen Director. It was a wonderful time to be a portion of a number of the best food sections in the country. During her 16-year tenure at the Chicago Tribune, JeanMarie cooked along with Jacques Pepin, Julia Child, Anne Willan, Paul Prudhomme and nearly every top chef and cookbook author in the nation. She received three writing awards from the Association of Food Journalists.

JeanMarie fulfilled Rick and Deann Bayless while on mission to the Tribune. Back in 1993, Rick asked JeanMarie to work on his second cookbook with him. Collectively, they co-authored three championships including Rick Bayless’s Mexican Kitchen, winner of the IACP Cookbook of the Year Award and Mexico—One Plate at a Time, winner of the James Beard Foundation’s International Cookbook Award.

In 1996, JeanMarie left the Chicago Tribune to start Frontera Foods with spouses Rick Bayless, Manny Valdes and Greg Keller. Frontera Foods is #x 2019 your country &; therefore major gourmet Mexican food business now. The team also owns Red Fork Natural Foods, a new gourmet American products that are shelf-stable. As the Culinary Director, JeanMarie contributes plant training all product development, quality control and customer educational materials. JeanMarie is the Culinary Director for the Public Television Show “#x 2013 & Mexico;One Plate at a Time. ”

Since 2008, JeanMarie’s column (the original site!) , titled Dinner at Home, chronicling a life

JeanMarie Brownson has 1 products available for sale in the category of Books.

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