Welcome to my website!

Meredith Deeds culinary career started at a young age in her mother’s restaurant in San Diego where she was put to work in every department from dishwashing to cooking. That experience cemented a life long love of good cooking, as well as a lingering dislike for dishwashing. Meredith has spent the last 15 years writing and teaching about food all over the country.

She has co-authored six cookbooks, among them are the James Beard Award finalist The Big Book of Appetizers (Chronicle Books), The Mixer Bible (Robert Rose, Inc.), The Take-Out Menu Cookbook: How to Cook In the Foods You Love to Order Out (Running Press), 300 Sensational Soups (October 2008, Robert Rose, Inc.), which was chosen by Good Morning America as one of the top 10 cookbooks of 2008.

Her work has appeared in various magazines and newspapers such as Bon Appetit, Family Fun Magazine, Cooking Light, Prevention, Chile Pepper, Better Homes and Gardens, The Cleveland Plain Dealer and The Dallas Morning News. She is also leads the editorial team for Frontburner, the International Association of Culinary Professionals’ monthly e-zine.

Over the years, she has taught a wide range of classes, which include everything from general cooking technique courses to ethnic cuisines such as Mexican, Thai and Italian. She has taught in cooking schools around the country such as Sur la Table, Whole Foods Markets and Central Market to name a few.

In addition to writing and teaching, Meredith has also developed recipes for companies like William-Sonoma, General Mills, Lindsay Olives and Torani Syrups and not-for-profit organizations like the American Heart Association.

Her bachelor’s degree in business from San Diego State University has often come in handy in the kitchen, but no more so than when she began Kitchen Counter Points. This company specialized in corporate culinary team building, handling groups as large as 200 people or as small as 10, combining current business strategies and culinary techniques for a unique and fun bonding experience.

Recently, Meredith has ventured into the digital world of apps, taking the position of Director of Cookbook Development for TheInformedChef.com. Working on this innovative new cookbook app series that features short, instructional videos embedded into each mouthwatering recipe, has allowed her to combine her multi-faceted culinary skill set into one project.

Meredith Deeds also currently serves on the Board of Directors for the International Association of Culinary Professionals.