Phoebe Lapine

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Phoebe Lapine is a cookbook author, private chef, culinary instructor, blogger, and caterer, born and raised in New York City, where she continues to live and eat. She documents her healthy comfort food, gluten-free finds, and snap shots of her professional cooking world on her award-winning blog, Feed Me Phoebe.

After graduating Brown University in 2007, Phoebe was hired by L’Oreal, where she worked in global marketing and developed women’s fragrance brands for Ralph Lauren. To balance her day job with her love of cooking and feeding friends, in November 2008, Phoebe co-founded a food website for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens. Her first cookbook, In the Small Kitchen, was published by Harper Collins in May 2011, with a foreword by Ina Garten. Phoebe has appeared on Garten’s Food Network show, The Barefoot Contessa, three times. In the Small Kitchen is now in its second printing.

Phoebe’s early childhood years were spent eating rock candy at the Cowgirl Café in Greenwich Village, and deciding which flavor éclair was her favorite in Paris. Later, she learned to cope with snack food sourced from the local health food store in Westchester County (where there were no éclairs), and, finally, hone her takeout ordering skills on the Upper West Side, from age 8 (when she told her parents she never wanted to move again) to the present.

Her culinary story started not long before then, at age 7, with the breakfast burrito. Every summer at her grandparents’ house on Martha’s Vineyard, she would open Phoebe’s Restaurant, a one-day-only affair where she exhibited shameless only-child, attention-seeking behavior. At the “restaurant,” she played both the surly waitress, Shirley, and a greasy-spoon short-order cook, Bob, and dished out breakfast to parents, aunts, uncles, and cousins. Ever since, Phoebe has been hosting parties for friends and family, with food that is healthy, clever and comforting.

Above ease and self-sufficiency, Phoebe believes that feeling good about your body and your food is the most compelling reason to get in the kitchen and get cooking. She embraces a balanced diet, eats the good with the bad, and thinks that kale lasagna is better than no lasagna at all.

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