School
Notre Dame of Maryland University, Goucher College
Expertise
Culinary Travel, Food & Drink Trends, Cooking Hacks
- Jennifer has interviewed and written about notable chefs including Top Chef contestant, restaurateur, and James Beard award semi-finalist Bryan Voltaggio. She also spent time in Voltaggio's kitchen at Range, just outside of Washington D.C., to learn and write about the science behind the bar's innovative molecular mixology program.
- As a multiple-time judge for the annual Mason Dixon Master Chef Tournament, Jennifer has had the opportunity to meet a multitude of talented chefs and learn about their various cuisines and techniques.
- Recognized via multiple awards from the North American Mature Publishers Association, Jennifer has been praised for doing, "a masterful job telling the chefs' stories, often in their own voices, as well as describing favorite dishes in mouth-watering detail."
Experience
Beginning her freelancing career as a ghostwriter, Jennifer has written for a wide variety of publications and audiences. Now, Jennifer contributes to numerous digital and print publications including Virginia Wine & Country Living, Virginia Craft Beer Magazine, Edible Blue Ridge, Warrenton Lifestyle, and Haymarket-Gainesville Lifestyle. Previously, Jennifer has also written for Food Republic's sister sites, Daily Meal and Tasting Table, as well as Dine Wine & Stein, Baltimore City Paper, Drink Baltimore, The Baltimore Beacon, Baltimore Eats, Washington Eats, Jewish Times, Her Mind Magazine, and What Weekly. As a previous reviewer of restaurants as well as a culinary tour guide, Jennifer has a discerning palate and an appreciation for the culture of the industry.
Education
Jennifer earned her bachelor's degree from College of Notre Dame of Maryland before moving on to earn her master's degree from Goucher College.
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Facts
By Jennifer Waldera
Far more attention has been paid to John Dillinger's brazen criminality in the 1930s than to what he ate. His last meal matched his Midwestern tastes.
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