Develop, wrote, and food/prop-style a seasonal cold-weather-themed cookbook featuring 75+ recipes. Fall 2024 release date.

Developed, wrote, and food/prop-styled a 240-page hot weather-themed cookbook. Eat Cool was reviewed by the New York Times; recipes were featured in Vogue, Parade Magazine, The Atlanta Journal Constitution, Dill Magazine, The Portland Press Herald, Amazon Book Reviews, The Orange County Register, Edible Maine, Culture Magazine, and The City Cooking Blog. In December 2021, Eat Cool received the 2021 Readable Feast Award for Aesthetic Achievement. (for details and media links see www.vanessaseder.com

Developed, wrote, food and prop-styled a 176 page modern sauce cookbook. Book won Honorable Mention in the single subject category at the 2018 Readable Feast Awards. Did press tour, including radio segments (including: On the Menu Podcast, Food Schmooze with Faith Middleton on NPR, WGAN News Radio, Love Radio with Jack Heath), television segments (Hallmark Home and Family and 207 WNBC), write-ups, articles, and public speaking/teaching engagements (including teaching at the Institute of Culinary Education in NYC). Spanish Edition released in Fall 2018, Russian Edition released in Fall 2018, and Italian Edition released in Fall 2021. (for details and media links see www.vanessaseder.com)

Develop and write content for cookbooks, magazines, web sites, food producers, and companies. Pitch, develop, test, refine, and write up recipes and articles per in-house specifications, including nutritional information when required. Experience includes all types, from mainstream articles to gluten-free, desserts, and cookware line cookbooks. Partial credits/client list:Magazines and publications: Regular contributor to Bluedot Living magazine and website. Contributor to: Maine The Way, Cooking Light Magazine, Health Magazine, All Your Magazine, Hannaford Fresh Magazine, Woman's Day, Real Simple, Martha Stewart Everyday Food Magazine, Ladies' Home Journal Magazine.Cookbooks: Small Plates, Sweet Treats by Aran Goyoaga (Little Brown and Company 2012); The Brown Betty Cookbook (Wiley, 2012); Real Maine Food (A Luke's Lobster Cookbook) by Ben Conniff and Luke Holden (Rizzoli, 2015); Bulletproof: The Cookbook by David Asprey (Rodale, 2015); The 7-Day Jump Start by Natalie Jill (Da Capo Lifelong Books, 2017); Atkins cookbooks (2004), Maine Bicentennial Community Cookbook (Islandport Press, 2020)Companies (recipes and writing): Maine Lobster Now, Tempt-tations Bakeware, Skordo

Prepare and design/style recipes and ingredients for photoshoots (books, magazines, web, product packaging), including props and backgrounds; manage set-ups for live television cooking demos, including ingredients, recipes in various stages, and final tableaus "beauty shots".Partial client list:Books, Magazine, Website, and Print: Bluedot Living (magazine and website); Warm Your Bones by Vanessa Seder (Union Square and Co., Fall 2024); Eat Cool by Vanessa Seder (Rizzoli Books, 2021); Vogue.com; Atlanta Journal Constitution; Maine Magazine; Procrastibaking by Erin Gardner (Atria Books, 2020); Berries: Sweet and Savory by Eliza Cross, Gibbs Smith, 2017); Secret Sauces by Vanessa Seder (Kyle Books, 2017); The Apple Cookbook, 3rd Edition by Olwen Woodier, Story Publishing, 2015); Culture Magazine; Hannaford's Fresh magazine; Real Maine Food by Ben Conniff and Luke Holden (Rizzoli, 2015); New York Times Dessert Cookbook (cover photo); Wall Street Journal.Television: 207 WCSH; CBS Morning Show; WNBC Morning News; WMBC Live at Five; Fox and Friends; Fox News; Life and Style; Parade Magazine (video segments with Steven Raichlen); Real Simple (video segments); Living It Up with Ali and Jack; The View; The Today Show; The Morning Show with Mike and Juliette.Businesses and Companies: Maine Lobster Now, Luke's Lobster, Baristas and Bites, King Arthur Flour, Barney Butter, Coleman's Mustard; Perdue Chicken; Ninja (various products, stills and video/advertising); Moe's Italian Sandwiches; Skordo Spices.Ad Agencies, Video Production Companies and Publishers: VIA, Rinck Advertising; John Brown Media; P3; Pulp and Wire; Rizzoli Publishing; Story Publishing; Atria Books; Kyle Books

Holds a Micro-degree in Horticulture through the University of Maine. Completed course work and 200 hours of apprenticeship. Worked the 2023 growing season at Tidewater Farm (owned by University of Maine). Sewed seeds, helped build and manage the high tunnel, the freezer system, built ramps, adjusted the soil nutrients based on soil testing suggestions, created new garden beds, mulched, wood-chipped, leveled areas of the ground with gravel, harvested vegetables, fruit, and flowers to donation sites, worked with volunteers, weeded, managed invasive species, and helped design new spaces.

Instructed demonstration style, 90-minute cooking classes at Stonewall Kitchen headquarters in York, Maine (up to 30 students per class). Supervised staff of assistant cooks during preparation of classes. Developed courses for the catalog, recipes and curriculum for classes.

Developed and tested recipes for food pages (magazine and website). Pitched, wrote and edited copy. Proposed, researched and wrote “The Dish”, a monthly multi-item food/news page. Developed stories, cookbook and wine reviews for LHJ.com. Photo shoots: prepped and organized food; assisted food stylist. Coordinated product pages, gift guides and product highlight boxes; conducted food product desk-sides with PR and marketing representatives.

Planned menu, prepared dinners, catered parties (15–75 guests).

Production Assistant for Emeril Live! and Iron Chef America. Worked with general public and VIPs, answered show-related questions, gave speeches to audience members, hosted talent, prepped food, worked on set.