Martha Vining

Background

About Martha Vining

Martha earned an Intermediate Cookery Certificate from the world famous Le Cordon Bleu culinary arts institute in London, England. She has a Bachelor of Arts degree from St. Lawrence University in Canton, NY. She completed training from the Better Process Control School ("Pickle School"), which fulfills the FDA and USDA Good Manufacturing Practice (GMP) requirements to certify supervisors of acidification, thermal processing, and container closure evaluation operations during the canning of low-acid or acidified foods. Background & Experience: After cooking at restaurants in Chicago, Boston, and London, and graduating from Le Cordon Bleu London, Martha settled in Asheville, working for several years in various restaurants as a cook and pastry chef. Prior to joining Blue Ridge Food Ventures she served as the Culinary Arts Instructor at Schenck Job Corps in Pisgah Forest NC, a federal program for at-risk youth. Martha teaches cooking classes at John C. Campbell Folk School in Brasstown NC as well as doing cooking demonstrations at the Biltmore Estate Winery. She is currently doing a series of cooking segments on WLOS 'Carolina Kitchen' featuring local value-added products. Specialties: Avid collector of 19th century cookbooks and culinary ephemera, Wilton cake decorating instructor, catering, baking and canning. I've authored numerous food articles which have appeared in Emerils.com, National Geographic Traveler, Food History News, Asheville-Citizen Times,"The Artful Cupcake" and ViMax Publishing