Rick Rodgers is one of the most versatile professionals in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day. He is the author of over forty cookbooks on a wide range of subjects including the best-sellers Thanksgiving 101 and Fondue, and IACP Cookbook Award nominees, Kaffeehaus and The Carefree Cook. Arbiter of taste Williams-Sonoma has chosen Rick to write many titles in their various cookbook lines. Rick's recipes have also appeared in Food and Wine, Men's Health, Cooking Light, and Fine Cooking, and he is a frequent contributor to Bon Appétit and blogger at www.epicurious.com
In the publishing world, Rick is known for his behind-the-scenes work on an additional thirty books with other cooks, providing everything from recipe testing to writing to editing. His clients are a diverse group: Alfred Portale (The Gotham Bar and Grill Cookbook), Dan Leader (Bread Alone), fashion guru Lilly Pulitzer (Lilly's Essential Holidays), the late chef Leslie Revsin, PBS’s Jeffrey Nathan (Adventures in Jewish Cooking), Patti LaBelle (LaBelle Cuisine), Oprah Winfrey’s former chef Art Smith (Back to the Table and Kitchen Life), and Real NJ Housewife Teresa Giudice (Skinny Italian). The last three authors reached the New York Times Best Seller list, and a number of Rick's projects have gone on to win James Beard and IACP Cookbook Awards, making him many an editor’s private “cookbook doctor." He has made a specialty of corporate cookbooks, and has done such projects for Nordstrom, Kingsford Charcoal, SPLENDA, Tate's Bake Shop, Sarabeth's Bakery, Carrabba's Italian Grill, Sur La Table, and Mr. Boston, among others.
He has been the spokesperson for many name-brand products, including Grand Marnier, Entenmann's Baked Goods, Kingsford Charcoal, Hershey's Cocoa, and Jell-O. Rick often appears as a guest chef on such national television shows as Today, the CBS Morning Show, Good Morning America, Cooking Live with Sara Moulton, Food Network Challenge, and many others, with media appearances in every major local market from coast to coast.
Former chef/owner of the Manhattan catering firm Cuisine Américaine, he had the distinction of being an American chef cooking for the French government, and created parties for such celebrities as Catherine Deneuve and Gerard Depardieu. Cuisine Américaine now acts as a food consultant firm, providing recipe development and public relations support to Absolut Vodka, El Paso Chili Company, the National Pork Board, Rival, KitchenAid, Weber Grills, Driscoll's Berries, and others.
He lives in the New York City area. Contact Rick.
