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Terri Wuerthner

Terri Pischoff Wuerthner, CCP, DC* is a chef-instructor and food writer with a passion for her Cajun and Creole roots, including its food, history, culture, and her many Cajun relatives. She grew up in California watching her Cajun grandparents, father, aunt and uncle prepare dishes from gumbo to bread pudding and everything in between, and made her first roux at five years of age (not knowing that she was too young to use the stove). She uses every excuse she can find to travel down to Louisiana, where she has been told by her relatives and friends that "darlin' you're no Yankee," the greatest compliment of all from life-long southerners.

*CCP: Certified Culinary Professional; DC: Certified Dietary Counselor

Experience:

Terri, a tenth-generation Acadian/Cajun, is an award-winning culinary writer, whose work has appeared in dozens of newspapers and magazines, includng Bon Appetit, Gastronomica, Snail, the Washington Post, Mademoiselle and many other publications. Following college, where she was an English major, she graduated from Le Cordon Rouge with a certificate in professional cooking.

Terri's most recent book is the highly honored IN A CAJUN KITCHEN: Authentic Cajun Recipes and Stories from a Family Farm on the Bayou, St. Martin's Press, 2006. She is the coauthor of FOOD FOR LIFE: THE CANCER PREVENTION COOKBOOK, Contemporary Books, 1986, and a revised version of the same book with new recipes, published in 1998. She also writes about travel (especially food-related travel) in Northern California, a place as dear to her heart as Louisiana. She is the co-author of EVERYDAY FAVORITES OF SONOMA COUNTY, Highgain Press, 1997.

She has been writing about food, especially Cajun and Creole food, for 20+ years and is a member of the San Francisco Professional Food Society, the Sonoma County Culinary guild, Bay Area Travel Writers' Association, and the Southern Foodways Alliance. She founded the Marin Slow Food Convivium in 2000, was was the convivium leader for several years.

She worked in the education department of the Culinary Institute of America, editing and writing recipes, books and educational materials for classes and corporate clients.

She lives in the Sonoma County wine country, where she teaches Cajun cooking classes and is involved in the many festivals and fairs celebrating Cajun cooking, music and culture.

By Terri Wuerthner:

Cajun food has roots that go back to the 1600s in Acadia (now known as Nova Scotia), and those roots were brought from France with the farmers, craftsmen, and ranchers who moved to Acadia to seek religious freedom.

Creole food is a unique blend of mostly French and Spanish food that was prepared in New Orleans by professional chefs who learned how to use the local food and incorporate it into their tried and true cooking methods. While similar to Cajun cooking, Creole food is City food, and more sophisticated than that of its' country cousin, Cajun cooking.

While we will touch on Acadian and Creole roots, we will begin with lots of good Cajun and Creole recipes, many passed down from my ancestors.

So come with me and explore these fascinating cuisines and learn about the basic cooking methods, as well as the wonderful festivals and playtimes of the cookery known as Cajun and Creole. We shall all "laissez les bon temps rouler," or "let the good times roll."

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