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Jamie SCHLER
Works at Jamie Schler
Attended University of Pennsylvania
Lives in Nantes, France
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Jamie SCHLER

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I'm actually writing again.... this on about.com about my jelly-kneed transformation from novice to confiturière...
When a woman and her husband bought a hotel, she didn't know she'd also become an expert jam maker.
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Jamie SCHLER

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No vanilla. No chocolate. Just cream, sugar, cream cheese, and plain and simple goodness like you'd never imagine.
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Jamie SCHLER

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I'm actually writing again.... this on about.com about my jelly-kneed transformation from novice to confiturière...
When a woman and her husband bought a hotel, she didn't know she'd also become an expert jam maker.
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Jamie SCHLER

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My friend +Molly Watson shares so season-perfect dinner ideas and recipes!
 
In like a lion...
Find deliciously spring-like recipes that still provide much-needed comfort when March isn't cooperating with being spring.
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Jamie SCHLER

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Will you be attending this year's IACP Conference in Washington, D.C.? Here is my recap of my very first conference with tips on how to go to the conference prepared in order to get the most out of the weekend! 
HOW I PREPARED FOR & SUCCEEDED AT IACP NYC How can I describe the perfect conference? A revelation? An inspiration? An epiphany? Grand words, highfalutin ideas for just a conference. But how does one, how do I, describe the s...
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Jamie SCHLER

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Happy Mardi Gras! Check out the great recipes on +David Leite 's Culinaria!
 
Just because you're not whooping it up in New Orleans this  #mardigras  doesn't mean you can't indulge like you're in the French Quarter.

#mardigrasrecipes   #mardigrasrecipes   #shrimpngrits   #shrimpgumbo   #jambalaya   #beignets   #dobergecake   #cajunrecipes  

http://leitesculinaria.com/slideshow/mardi-gras-recipes 
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Danke, +Jamie SCHLER !
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Jamie SCHLER

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What gorgeous rhubarb jam! In France it is green. I want to try this recipe on Leite's Culinaria!
 
One of the most popular recipes on our site. And with good reason. With simple directions for first-time canners. Easy peasy.

#canning   #preserves   #preserving   #rhubarb   #recipe   #recipes   #leitesculinaria  
Pink preserves were never so pretty—or so easy—as this foolproof recipe that relies on just four ingredients and an occasional stir.
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Interesting and informative for anyone who cooks or bakes. From +Jenni Field Pastry Chef Online
Today, I answer the question "what does it mean to salt to taste?" This is something every cook and baker should master. Your food will taste better for it.
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Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas.... - Jean-Anthelme Brillat-Savarin, The Physiology of Taste Of
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One of my favorite recipes, a baked chocolate tartlet served with salted butter caramel sauce. Heavenly.
A stunning, elegant little dessert pairing chocolate with salted butter caramel together in a delicate, ethereal crust. For the chocolate lover.
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Welcome to Chinon, the center of Cabernet Franc, the "Next Big Grape"..
 
Wine Spectator - The Next Big Grape - Cabernet Franc's Time

Chinon, in the middle part of France's Loire Valley, is among the world's top area codes for Cabernet Franc.
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Notre image du jour est tirée de l'album de croquis de Karen FARDELL http://karenfardell.blogspot.fr/

Today, our profile picture is from Karen FARDELL's sketchbook. http://karenfardell.blogspot.fr/

La nostra illustrazione del giorno è uno schizo di Karen FARDELL. http://karenfardell.blogspot.fr/
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In her circles
561 people
Have her in circles
6,523 people
Said Challenges's profile photo
Amanda Maynes's profile photo
Deng Deng's profile photo
sumera ijaz's profile photo
Geovany Lopez's profile photo
hashem othman's profile photo
Cathy Wiechert's profile photo
Peter PanWine's profile photo
atheeq ahmed's profile photo
Work
Occupation
Freelance writer and speaker specializing in food and culture; I am a writing instructor.
Employment
  • Jamie Schler
    freelance writer, present
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Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Nantes, France
Links
Contributor to
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Tagline
Freelance writer specializing in food and culture. I am an American living and writing in France.
Introduction
I am a freelance writer specializing in food and culture. My work has appeared in Fine Cooking, The Art of Eating, Leite's Culinaria, France Magazine, Huffington Post, American Food Roots and The Foodie Bugle among others. 

I am also an experienced speaker, having spoken at conferences and events around the globe. I am also an experienced writing instructor at both The Plate to Page and The Plated Stories Workshops. 

I am the writing half of the team behind Plated Stories, winner of the 2014 IACP Best Photo Based Blog and 2014 Saveur Magazine Finalist for Best Writing, along with photographer Ilva Beretta.
Bragging rights
I am writing instructor at the Plated Stories Workshop.
Education
  • University of Pennsylvania
    Psychology-Art History, 1981 - 1985
Basic Information
Gender
Female