The move from mud pies to an Easy Bake oven was a seminal event in Catherine Christiansen’s baking history; something about playing with heat. After growing up under her grandmother’s German-Danish baking tutelage, she earned a Grand Diplome from La Varenne Ecole de Cuisine in Paris, France.

Both a pastry chef and a culinary writer, Catherine worked in professional fine dining kitchens for many years. Her catering adventures included everything from feeding hungry outfitters in the wilds of Wyoming to providing classic French wedding cakes for clients throughout Colorado.

Catherine has worked as a pastry instructor at the Culinary School of the Rockies, Boulder. She was also a columnist and restaurant reviewer for the Boulder Daily Camera. Catherine has written about food, wine and restaurants for a variety of local and national publications.
 
Currently, Catherine writes and develops recipes for WhiteWave Foods and its brands—Horizon Organic, Silk Soymilk and International Delight. She also works with local community-supported farms and area farmer’s markets in developing recipes for organic produce.

"The best recipes celebrate and capture the essence of an ingredient, whether it’s juicy, ripe pie cherries, 70 percent dark chocolate or Rice Krispies.”