Dina Cheney

Dina Cheney

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Dina Cheney is the author of Tasting Club (DK Publishing/Penguin), as well as a freelance writer and tasting host. Her articles have been featured in Fine Cooking, iVillage.com, Connecticut Cottages & Gardens (for which she is a contributing editor/monthly columnist), and more. She has conducted dozens of tastings all over the country, and--previously--taught hundreds of students to cook through her business, Cooking by Heart. Dina and her work have been mentioned extensively in the media, including Redbook, Real Simple, Every Day with Rachael Ray magazine, The New York Times, Philadelphia Inquirer, New York Post, Fox News in Boston and New York City, "A Chef's Table" on NPR, and much more.

Dina graduated from Columbia College, Columbia University, with degrees in Anthropology and English Literature, and the Institute of Culinary Education Career program. She is a member of the New York Women's Culinary Alliance and the International Association of Culinary Professionals.

Blog Entries by Dina Cheney

The Zen of Hospital Food

1 Comments | Posted October 31, 2007 | 12:05 PM (EST)


As soon as I found out that I'd be spending three full days in the hospital, I worried about the food. Surely, my husband would have to bring in meal reinforcements from the outside. There was no way that the food was going to be edible or that I --...

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Pregnancy in the U.S. Has Become Grounds for Serious Food Neuroses

Posted July 26, 2007 | 10:41 AM (EST)


Eating during pregnancy should be fun. After all, we're allowed to indulge in roughly 300 extra calories per day and, since we're getting hefty anyway, we no longer need to fret about our size. Finally, the day I've been waiting for: the ideal is no longer a flat stomach! Let's...

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Why I Avoid Novel-Length Tasting Menus

Posted June 6, 2007 | 12:34 PM (EST)


I have a confession to make: Despite the fact that I host professional tastings and write about food, I've started to avoid restaurants that only offer four- or more-course tasting menus. When I do have a reservation at such an establishment, I'm often nervous in advance, wary that I'll feel...

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