Grace is a Paris-based writer, focused on the culinary arts and food in France. Whether writing about cheese, food histories, life in professional kitchens, or the loss of traditions to modern ways, she strives to illuminate the diversity of the gastronomic world. She has written online and catalog copy for high-end food retailers, contributed copy and recipes to cookbooks, and written articles and blogged for food retailers and industry websites.
She is a graduate of Ferrandi, L’Ecole Francaise de Gastronomie, in Paris, France. Her experiences include working on farms around the world growing vegetables and making cheese, in cheese shops in New York City and Paris, and in professional kitchens everywhere in between. She graduated with a B.A. in Art History from Davidson College in Davidson, North Carolina, where she established a student-run restaurant on campus and conducted an extensive study examining the modern cooking habits of select European countries.