Spring Has Sprung!

About Beth Kimmerle

Beth Kimmerle began her career in food product development with Fannie May Candies before working with Starbucks Coffee Company. Today, she is considered a confectionery expert and she serves the food industry as a consultant, writer, and speaker. She has worked on food product development, sensory, and innovation projects for both industrial and artisanal food clients.

Beth is also the author of four books documenting the history of America's confectionery industry. She's shared her expertise and culinary skills on the Food Network, History Channel, National Public Radio, and NBC's The Today Show. She’s made caramels and marshmallows on T.V. with Martha Stewart.

As a culinarian Beth’s instructed at the Institute of Culinary Education in New York City. On the topic of food she's lectured at The Chicago History Museum, Princeton University, and the University of Chicago.

Beth holds a confectionery food science certificate from University of Wisconsin and a Sensory Science certificate from International Food Technologists. Beth also holds a paintbrush and is an obsessive food doodler. Her first book illustrated book about food is forthcoming.

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Beth Kimmerle

Spring Has Sprung!

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