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I'm a paragraph. Click here to add your own text and edit me.​

It’s easy. Just click “Edit Text” or double click me and you can start adding your own content and make changes to the font. Feel free to drag and drop me anywhere you like on your page. I’m a great place for you to tell a story and let your users know a little more about you.

This is a great space to write long text about your company and your services. You can use this space to go into a little more detail about your company. Talk about your team and what services you provide. Tell your visitors the story of how you came up with the idea for your business and what makes you different from your competitors. Make your company stand out and show your visitors who you are. Tip: Add your own image by double clicking the image and clicking Change Image

Veronica Day was classically trained at the French Culinary Institute and received her MFA from New York University, both disciplines informing her work as a chef, food editor and stylist. In 2000, she became a Guggenheim Fellow in photography. She develops recipes and is available as a private chef and for culinary consulting - anything from party planning to restaurant menu development and plating. Veronica lives in Los Angeles.

Publications and clients include Fine Cooking Magazine, Disney, Everyday with Rachael Ray, Cuisinart, Ziploc, Kraft, Tyson, Taste of Home, CookFresh, Healthy Cooking, Fresh Home, Simple & Delicious, Yachting Magazine and A Moveable Feast Cookbook. She has developed recipes for Fine Cooking, CookFresh, Maille, Chobani, Sunmaid, Colavita, Gallo, Grana Padano, Prosciutto di Parma, True Aussie Lamb and Beef, Pure Leaf and Filippo Berio. 

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