Claire Saffitz, a multifaceted culinary expert, has distinguished herself through her dual roles as a freelance recipe developer and video host, showcasing her impressive range of skills within the culinary world.
Prior to embarking on her current entrepreneurial endeavors, Claire spent a significant period of five years as the Senior Food Editor at Bon Appétit magazine, where she played a pivotal role in the test kitchen, utilizing her expertise to contribute to the development of the publication's esteemed culinary content.
As a testament to her dedication and passion for cooking, Claire's time at Bon Appétit magazine was marked by a profound impact on the test kitchen, where she played a crucial role in shaping the magazine's culinary direction and leaving a lasting legacy.
Throughout her tenure, Claire's exceptional culinary skills, combined with her keen eye for detail and creative flair, enabled her to make a tangible difference in the test kitchen, as she worked tirelessly to develop and refine recipes that would resonate with readers and elevate the magazine's culinary standards.
As a result, Claire's contributions to Bon Appétit magazine during her five-year tenure as Senior Food Editor were instrumental in solidifying the publication's reputation as a leading authority on culinary excellence, and her influence continues to be felt within the industry today.
Claire's life journey began in the energetic metropolis of St. Louis, Missouri, where she spent her formative years, laying the foundation for her future accomplishments. Subsequently, she relocated to the iconic city of New York, where she currently resides, surrounded by the endless opportunities and cultural attractions that this vibrant city has to offer.
Claire's academic achievements are truly remarkable, as she graduated with honors from Harvard University in 2009, showcasing her exceptional intellectual abilities and dedication to her studies. This impressive feat was only the beginning of her academic pursuits, as she went on to attend École Grégoire Ferrandi, a world-renowned culinary and trade school located in the picturesque city of Paris, France.
During her time at École Grégoire Ferrandi, from 2012 to 2013, Claire had the opportunity to hone her skills in classic French cuisine and pastry, allowing her to develop a deep appreciation for the art of French cooking. Additionally, she completed an externship at the esteemed Spring restaurant, providing her with valuable hands-on experience in a professional kitchen setting.
Through her academic and professional endeavors, Claire has demonstrated a clear passion for the culinary arts, as well as a strong work ethic and commitment to excellence. Her impressive background and achievements have undoubtedly prepared her for a successful and fulfilling career in the world of food and hospitality.
Claire's endeavors extend far beyond the realm of culinary expertise, as she has also striven for academic excellence, consistently pushing the boundaries of her knowledge and understanding. It was in 2014 that she achieved a significant milestone, obtaining her Master's degree in History from the esteemed McGill University, where she devoted her research endeavors to a most fascinating and intricate subject: the culinary History of the Early Modern Era.
Claire is presently engaged in hosting the extremely popular and well-received "Gourmet Makes" series for Bon Appétit, a position she has held for some time now.
In addition to her ongoing work on this series, Claire is also actively involved in a forthcoming cookbook project, which is expected to be released in the autumn of 2020.
