Expert: Rick Rodgers
Bio
<font>Rick Rodgers is one of the most versatile and respected people in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day. He is the author of over thirty cookbooks on a wide range of subjects including the best-selling 101 Series (including Thanksgiving 101 and Christmas 101) and the IACP Cookbook Award nominees, Kaffeehaus and The Carefree Cook. Williams-Sonoma has chosen Rick to write six titles in their various cookbook lines. Rick's recipes have also appeared in Food and Wine, USA Today Weekend, Cooking Light, and Fine Cooking, and he is a frequent contributor to Bon Appétit, including their recent 50th-anniversary special issue.</font>
<font>Rick's combination of down-to-earth humor and solid information brought him the prestigious Bon Appétit Food and Entertaining Award for Outstanding Cooking Teacher. In addition to his publishing work, Rick teaches scores of sold-out cooking classes from coast-to-coast (he even taught a turkey cooking class in Korea!). He is a speaker at many food festivals, seminars and conferences, including the annual International Association of Culinary Professionals and Greenbrier Food Writers conferences.</font>
