Hero Profile » About Maria Speck

Replay Video
Play
views
0:00 |
Volume
Full Screen
About Maria Speck
About Maria Speck <p> Raised in two European cultures &ndash; Germany and Greece &ndash; <a href="http://www.mariaspeck.com">Maria Speck</a> acquired a vast knowledge of the centuries-old traditions of cooking and baking with whole grains, from barley and polenta, to quinoa, spelt, and farro. In 1993 Maria came to the US as a Knight Fellow at Stanford University. Since then, she has worked as a freelance writer for US and German magazines, combining her passions for journalistic research and food. In the US, she has contributed to SAVEUR, Gastronomica, the Vegetarian Times and Cooking Pleasures. Maria is a member of the International Association of Culinary Professionals (IACP), Les Dames d&rsquo;Escoffier and Slow Food USA, and is the author of <em>Ancient Grains for Modern Meals</em>.</p>

Watch this video! Get Adobe Flash Player

Raised in two European cultures – Germany and Greece – Maria Speck acquired a vast knowledge of the centuries-old traditions of cooking and baking with whole grains, from barley and polenta, to quinoa, spelt, and farro. In 1993 Maria came to the US as a Knight Fellow at Stanford University. Since then, she has worked as a freelance writer for US and German magazines, combining her passions for journalistic research and food. In the US, she has contributed to SAVEUR, Gastronomica, the Vegetarian Times and Cooking Pleasures. Maria is a member of the International Association of Culinary Professionals (IACP), Les Dames d’Escoffier and Slow Food USA, and is the author of Ancient Grains for Modern Meals.

Comments (0)

There are no comments for this post yet. Be the first to add a comment!

Add a Comment

You must be logged in to comment!