ICE gave me a great foundation. I’ve been able to use the building blocks I learned — like how to season food, create a perfect dough or make a great pan sauce — and expand on them throughout my career.
Kristin Donnelly grew up in Philadelphia and worked in wine sales at Chamber Street Wines and Crush Wine & Spirits before transitioning into food media. She completed a bachelor’s degree in Media Studies from Catholic University of America. After her studies at ICE, Donnelly completed her externship at Food & Wine. She remained there, rising to the role of Senior Food Editor, before leaving in 2013 to freelance. Using her training as a journalist, a former wine saleswoman, and a cook, she wrote and edited features and recipes in collaboration with chefs from all over the world. Kristin has appeared in segments on NY1 and CBS Morning and has taught a food writing class for MediaBistro.com. She now cooks, writes, and teaches in and around beautiful New Hope, Pennsylvania, and works with many cookbook authors to help them with their books. She's a regular contributor to publications, such as EveryDay with Rachael Ray, Women's Health, and Cherry Bombe magazines.
- Institute of Culinary Education, Culinary Arts, 2005
- Cauliflower (Short Stack Editions 2018)
- Modern Potluck (Clarkson Potter 2016)