Meet Janine

Janine MacLachlan

A brief chronology

Grew up eating frozen food from a box. Somehow developed interest in cooking, and now feels most passionate about fresh, local ingredients from small farms, where food is produced by people who care for the earth.

Parlayed journalism degree into award-winning success as public relations exec specializing in food and wine clients, including Land O’Lakes butter, Quaker oatmeal, California Wine Institute, Crisco oil and shortening. Enriched culinary marketing skill and worked with food luminaries like legendary Julia Child, dessert doyenne and part-time Parisian Dorie Greenspan, Ina Garten of Barefoot Contessa fame (and the list goes on).

Wandered around food destinations in France, Italy, Switzerland and Great Britain seeking traditional tastes, new ingredients and fun stories to share. Found delicious food close to home too.

Decided to check out the other side of the stove and attended Culinary Institute of America at Greystone. Used free time to scout out Napa Valley’s best restaurants and wineries. Learned vegetarian flavor fundamentals from Chef John Ash, culinary director of Fetzer Vineyards. Indulged in the occasional mud bath in Calistoga.

Opened the Rustic Kitchen cooking school in Chicago kitchen to put personal recipes to use. Relieved to see classes fill quickly. Moved classes to 1881 weekend farmhouse in Fennville, Michigan as an excuse to get there more often.

Set off in sporty roadster to visit eight states researching Seasonal Markets of the Heartland to be published by University of Illinois Press. Mourned tomato failure that summer. Trying to keep bottom in chair long enough to finish book.  Distracted by garden.