Chef Gretchen Raymond received her bachelor's degree from the State University of New York at Plattsburgh in Hotel and Restaurant Management and is a graduate of the Culinary Institute of America. She has over 15 years experience in the culinary industry including fine French training under Master Chef and James Beared Award Winner, Chef Jean-Louis Gerin. She has also worked in off-premise catering as well as running a 500 seat catering facility. She is currently working on a book, "Estate Dining" teamed with photographer Al Newman.
Gretchen has taught for New York's Institute of Culinary Education, and was the Executive Chef of Marketing for Bestfood. Notably, she ran the culinary operations of three private properties for one of America's most prominent families, and was previously the Northeast Spokesperson and Demonstrator for Electrolux Professional North America. Gretchen is the founder and president of Chefgretchen, LLC.
Chefgretchen, LLC has developed recipes for major brands such as Hellmann's, Mueller, Skippy, Mazola, Argo, Karo, Knorr, Pam, Polaner, Kraft Foods, Thomas's, Western Dressing and Boboli.
Chefgretchen LLC has also developed recipe and usage ideas for Major Restaurant Equipment Companies such as Electrolux Professional North America and Jacques Gourmet and Miss Meringue.
Recently Chef Gretchen has been added to the new product development team for Kraft foods. She is also now working as a consultant for Weismann & Company.