Title:Contributing WriterEducation:University of Arizona, Tante Marie’s Cooking SchoolLocation:San Francisco, CaliforniaExpertise:Recipe testing and development, cookbooks, family cookingAmanda Haas’ career began at Williams Sonoma 25 years ago, one month after she graduated from college. She spent seven years with the company in operations before deciding to pursue a culinary education. She completed the full-time program at Tante Marie’s Cooking School, then began a career focused on recipe testing and development. Amanda worked on over a dozen cookbooks, including testing recipes for the IACP award-winningA16: Food + Wine; writingCooking in Everyday Englishwith chef Todd English; and developing multiple titles for other authors.In 2010, Amanda launched One Family One Meal, a website that provided recipes and tools to simplify family cooking. In 2012, she published her first solo cookbook,Real Family Food,which was based on the concept. The same year, Amanda was recognized for developing One Family One Meal when she was selected for the Makers: Women Who Make America campaign, a digital video and broadcast initiative that celebrates women who inspire change in the way we live.After 10 years on her own, Amanda returned to Williams Sonoma to fulfill her dream job as test kitchen manager—a job that was the perfect culmination of all of her work. She went on to become Williams Sonoma’s director of culinary, overseeing the test kitchen and the store culinary programs. Simultaneously, she wrote the bestselling cookbookThe Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy.Amanda can usually be found in one of a few places: in her kitchen; outside grilling; attempting to keep up with her sons’ sports schedules; or visiting one of her favorite restaurants in the Bay Area.B.A. in French, University of ArizonaCulinary degree from Tante Marie’s Cooking SchoolEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:University of Arizona, Tante Marie’s Cooking SchoolLocation:San Francisco, CaliforniaExpertise:Recipe testing and development, cookbooks, family cooking
Title:Contributing Writer
Education:University of Arizona, Tante Marie’s Cooking School
Location:San Francisco, California
Expertise:Recipe testing and development, cookbooks, family cooking
Amanda Haas’ career began at Williams Sonoma 25 years ago, one month after she graduated from college. She spent seven years with the company in operations before deciding to pursue a culinary education. She completed the full-time program at Tante Marie’s Cooking School, then began a career focused on recipe testing and development. Amanda worked on over a dozen cookbooks, including testing recipes for the IACP award-winningA16: Food + Wine; writingCooking in Everyday Englishwith chef Todd English; and developing multiple titles for other authors.In 2010, Amanda launched One Family One Meal, a website that provided recipes and tools to simplify family cooking. In 2012, she published her first solo cookbook,Real Family Food,which was based on the concept. The same year, Amanda was recognized for developing One Family One Meal when she was selected for the Makers: Women Who Make America campaign, a digital video and broadcast initiative that celebrates women who inspire change in the way we live.After 10 years on her own, Amanda returned to Williams Sonoma to fulfill her dream job as test kitchen manager—a job that was the perfect culmination of all of her work. She went on to become Williams Sonoma’s director of culinary, overseeing the test kitchen and the store culinary programs. Simultaneously, she wrote the bestselling cookbookThe Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy.Amanda can usually be found in one of a few places: in her kitchen; outside grilling; attempting to keep up with her sons’ sports schedules; or visiting one of her favorite restaurants in the Bay Area.
Amanda Haas’ career began at Williams Sonoma 25 years ago, one month after she graduated from college. She spent seven years with the company in operations before deciding to pursue a culinary education. She completed the full-time program at Tante Marie’s Cooking School, then began a career focused on recipe testing and development. Amanda worked on over a dozen cookbooks, including testing recipes for the IACP award-winningA16: Food + Wine; writingCooking in Everyday Englishwith chef Todd English; and developing multiple titles for other authors.
In 2010, Amanda launched One Family One Meal, a website that provided recipes and tools to simplify family cooking. In 2012, she published her first solo cookbook,Real Family Food,which was based on the concept. The same year, Amanda was recognized for developing One Family One Meal when she was selected for the Makers: Women Who Make America campaign, a digital video and broadcast initiative that celebrates women who inspire change in the way we live.
After 10 years on her own, Amanda returned to Williams Sonoma to fulfill her dream job as test kitchen manager—a job that was the perfect culmination of all of her work. She went on to become Williams Sonoma’s director of culinary, overseeing the test kitchen and the store culinary programs. Simultaneously, she wrote the bestselling cookbookThe Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy.
Amanda can usually be found in one of a few places: in her kitchen; outside grilling; attempting to keep up with her sons’ sports schedules; or visiting one of her favorite restaurants in the Bay Area.
B.A. in French, University of ArizonaCulinary degree from Tante Marie’s Cooking School
B.A. in French, University of Arizona
Culinary degree from Tante Marie’s Cooking School
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
