I recently had the pleasure of meeting Maria Speck, a member of the International Association of Culinary Professionals (IACP), Les Dames d’Escoffier and Slow Food USA who is a food writer and journalist. She publishes in the German magazines Stern and Brigitte, the DPA news agency in Germany, Saveur, Gastronomica, The Vegetarian Times, and Cooking Pleasures, to name a few. She was also a Knight Fellow at Stanford University.
I look forward to getting to know her better but in the few moments we got to chat I learned about these interesting classes she is teaching at the Cambridge School of Culinary Arts here in Cambridge, MA. She is on a mission to bring more whole grains into our kitchens and our recipes. She approaches these recipes with both a European and Mediterranean sensibility. Its certain that these classes should be interesting and delicious!
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