Location
Fort Collins, Colorado
School
Scottsdale Culinary Institute, University of Wyoming, University of London
Expertise
Nordic Cuisine, Pastry Arts, Food & Wine Pairing
- Julie was voted "Best New Pastry Chef" by Phoenix New Times Magazine.
- She has spent over three decades working in the food and beverage industry and has traveled extensively abroad for recipe and pairing inspiration.
- She is an avid kombucha brewer and has a dedicated "fermentation pantry."
Experience
Cooking and writing are Julie's life-long passions. After graduating from college, Julie decided to pursue a culinary degree which led to working as a pastry chef, culinary instructor, and owning a full-service catering operation. Julie carried her culinary knowledge into the wine industry, working for an international wine & spirits importer in sales and marketing, and honing her skills as a writer and food & wine photographer. Julie currently is the recipe developer and photographer for her blog, Norr Table, which specializes in modern Nordic Cuisine.
Education
Julie has an Associate of Applied Science in culinary arts and restaurant management from Scottsdale Culinary Institute and bachelor's degrees in English literature and art history from the University of Wyoming and University of London.
Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.
Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.
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Pasta and Noodle Recipes
By Julie Kinnaird 2 hours ago
In our French onion beef-stuffed shells, caramelized onions, seasoned beef, garlic, thyme, and Gruyère are stuffed into shells and nestled in a creamy sauce.
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