Tamie Cook came to a culinary career later in life. After working as an Occupational Therapist for almost 10 years she had the opportunity to live in Paris for three years and discovered food and wine, the way it is meant to be enjoyed. Upon returning to the US she resumed her career as a therapist all the while dreaming of the day when she could turn her new passion into a career. Opportunity struck when a merger led to a lay off and she seized the moment to chart a new path. While attending New England Culinary Institute Tamie performed internships with Bacchanalia and the cooking school LaVarenne in Burgundy, France. While in France, Tamie also worked as a stagiere in a Michelin 1-Star restaurant near Auxerre. She concluded her time in France working the vendange in the village of Pommard, picking grapes and making wine the old-fashioned way.
Tamie worked as Alton Brownâ€™s Culinary Director for 11 years and in January 2013 struck out on her own as a freelance chef, food stylist, teacher, writer, wine consultant, recipe developer and caterer. Tamie became a member of the Atlanta Chapter of Les Dames dâ€™Escoffier in 2006 and has served as the Chair for the Scholarship Committee since 2011. Tamie was a recipient of an LDEI Scholarship while attending culinary school and made it her goal to not only become a member of the organization but also contribute to this committee.
Her latest adventure is teaching â€œMindful Eatingâ€. A course which aims to provide conversation space, resources and community support for changing the ways we think about, acquire, prepare and eat our food. Most of all Tamie has a passion for sharing good food and hospitality with those she loves.
Susan Pavlin/Global Growers Network