The Full Story on Bev Shaffer
Bev Shaffer is a chef, cooking school instructor and author specializing in recipe development and recipe testing. She is the owner of COOK.WRITE.TRAVEL.REPEAT…a culinary consulting and food/travel writing business.
Bev was most recently Corporate Chef and Manager of Recipe Development at Vitamix World HQ where she also traveled internationally (Japan, UK, Germany, Canada) for trainings, shows and business insights studies.
Some accomplishments ~ she has developed more than 18,000 recipes on a wide variety of subjects, and was invited to present a Winter Comfort Food Workshop (with Brownies, oh my!) at The James Beard House in New York City.
She is the author of six cookbooks: No Reservations Required, BROWNIES To Die For!, The Mustard Seed Market & Café Natural Foods Cookbook, COOKIES To Die For! [released in a French language version as well as English], and CAKES To Die For as well as CHOCOLATE DESSERTS To Die For!
Bev was also culinary (cookbook) editor for the books Healing Gourmet: Eat to Lower Cholesterol and Healing Gourmet: Eat to Boost Fertility, and was featured in Cooking with Les Dames D’Escoffier.
Her “Ask Bev” food column was a popular feature in the Cleveland Plain Dealer Sunday Magazine and Wednesday’s TASTE section; and Northern Ohio Live magazine featured her “Gadget Freak” column.
Formerly the Director of Mustard Seed Market’s Cooking Schools, Bev has also been a featured guest speaker on The History of Chocolate [and was invited back to present The History of Sugar] at the Cleveland Museum of Natural History; she has also taught classes in collaboration with the Cleveland Clinic, the Cleveland Botanical Garden, Akron General Wellness Center and Summa Health Systems.
Bev has made over 150 appearances on the four major Cleveland networks, on public television, and has been a producer and host of an award winning cooking show. A virtual chef for an instructional/educational website for public television, Bev created a “cooking on camera” instructional class for Cuyahoga Community College.
She’s presented radio “cooking” segments on WAKR’s AM Morning Drive Time and the popular “Bev’s Kitchen”, aired throughout the day on WCLV FM. Standing room only was the norm for her chocolate hands-on presentations at the FOODamental Studio at the National Restaurant Show in Chicago.
Her Double Chocolate Raspberry Tart was featured in Chocolatier magazine; BROWNIES To Die For! [in its third printing] was featured in People Magazine’s “Mother’s Day Gift Guide”; and she was selected as one of the top 60 chefs by the National Turkey Federation for their 60th Anniversary Celebration. She has been a Chef in Residence on www.vanilla.com.
Twice Bev was chosen as a recipient of two international culinary writing fellowships at the Writers Colony at Dairy Hollow, Eureka Springs, Arkansas.
She is involved in the community ~ and has presented healthy cooking classes for two cancer recovery centers ~ The Gathering Place and Ireland Cancer Center, and has taught cooking with a French and Spanish accent to high school language classes.
Bev’s low fat recipes were filmed for Northeastern Ohio Universities College of Medicine. The American Culinary Federation has requested her presentations, and her edible Christmas tree ornaments were hung on four “culinary” trees in the Grand Foyer at the White House.
A member of: International Association of Culinary Professionals; Chefs Collaborative; Women Chefs and Restaurateurs; ACF; Slow Food International and a founding member of Les Dames d’Escoffier – Cleveland-Northeast Ohio Chapter. She is currently serving her fifth term on the LDEI International Board of Directors as President-elect, and is an Ohio State University Master Gardener.