Title:Contributing Writer
Location:Detroit, Michigan
Education:B.S. in Business Management, Louisiana Tech University- M.B.A. in Business/Corporate Communications, Capella University- A.A. in Culinary Arts, Oakland Community College
Expertise:Creole cookery, food service management, triple bottom line methodology, school nutrition, food safety- Founder of In the Business of Food (IBF Detroit)- Board member of Eastside Community Network, member of The Junior League of Detroit, member of Slow Food USA
Experience
Chef activist Ederique Goudia is a native of Louisiana who brings Creole flavors, heritage and hospitality to Detroit. Beyond her ability to create delicious and culturally significant food, she is committed to the community, health and sustainability of our food system. This is evident through her continued work with Detroit Food Academy, a nonprofit that teaches youth about culinary and food entrepreneurship, and Make Food Not Waste, a nonprofit committed to keeping food out of landfills, slowing climate change and creating lasting solutions to food waste.
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.
