Christina Bailey
Chef. Mom. Chef+Mom. Journalist. Nutrition Nerd.
Hi there and welcome to Edible Times!
In the very least here, you’ll find reliable, chef-tested recipes. But I hope you get much more.
Confidence in cooking. Assurance from community. Joy in reading. Power from knowledge gained enabling you to nourish, nurture and heal you and your family with food.
I would love for you to join our community by signing up below. I promise I have no plans to obliterate your inbox. I have a televsion producer husband I create content with on occasion, two little boys to chase after, and cakes to bake. So no spamming, selling of information, or nonstop emails. Just occasional tasty ones.
I do hope you’ll join us.
Cheers + be well,
My Culinary Career
As a career transition in my late twenties, I graduated from the Culinary Institute of America in Hyde Park, New York earning The Katharine Angell Academic Achievement Award. While at the CIA, I assisted the head food photographer, and wrote articles for the food science department under Chris Loss, who now lectures at Cornell. I also spent a day cooking in the Bon Appéttit test kitchen, self-published a book about my externship experience, earned entry-level sommelier certification with the Court of Master Sommeliers, and baked A LOT of macarons.
Michelin-star experience
In pursuit of learning from the best, I spent time working in the kitchen at Thomas Keller’s flagship Bouchon Bistro in Yountville, California in Napa Valley. In addition to 12-hour days in the fast-paced kitchen, I photographed seasonal menu changes for use in the restaurant group’s corporate marketing. Prior to my time at the CIA, I served guests at the beloved California bakery SusieCakes, and worked for award-winning executive chef Chad Johnson at Sidebern’s in Tampa (now Haven).
As a private chef in Los Angeles, I served a range of clients – from young families in Encino to affluent celebrities in Malibu – with a Martha Stewart meets Thomas Keller style of service. Now based in Boise, Idaho, my culinary offerings are concentrated on delivering artisan cookies and hand-decorated cakes for special occasions. Or just because.
My Philosophy
Food is the best medicine, and moderation is the secret magic of longevity. At home and for my clients, I use fresh ingredients, no funny stuff you can’t pronounce, and plenty of flavor. My recipes will often work within the parameters of several healing diets including Paleo, Keto, Whole 30 and GAPS/SCD (Gut and Psychology Syndrome/Specific Carbohydrate Diet). Too many food media and bloggers use “real ingredients” that supposedly enhance health and foster low blood sugar – when they actually do the opposite.
What you won’t find here are recipes calling for an abundance of overly processed starches, artificial sweeteners (yes, not even stevia or monk fruit) and vegetable oils. But don’t worry – there are plenty of easy, scrumptious desserts and French macaron troubleshooting, too! I truly and firmly believe EVERYONE can and should learn to cook.
Culinary Services
But that’s not to say you have to cook every meal! If you live in the Boise, Idaho area, take a trip here to learn about current culinary offerings from Edible Times Culinary Service. Yes, there can be cake delivered to your doorstep.
Before and after the food biz
Musical theater + television
I grew up on dancing on many a stage, and after graduating from Florida State University with a media degree and unofficial minor in dance, I performed professionally. I sang and danced in live shows at Disneyland’s Fantasyland Theatre, played the Witch’s Mother in the original Chicago cast of the hit musical Wicked, and appeared in various industrial shows and national television commercials.
Broadcast news
When the journalism bug bit, I put my media degree to use covering the news for Fox 4 in Southwest Florida. Often reporting live during the same newscast I produced, my time at Fox 4 was no joke. Our class act news director, Forest Carr, instilled in me a constant quest for the truth. And a need to protect the vulnerable while holding the powerful accountable. Or at least tell it like it is, no bias.
Here and now
While the focus of my career is now clearly all things food, on occasion I am called to create digital and television media, including with my Emmy-nominated Husband. I happily oblige, as most recently it required travel sans kids. Along with cool cars, amazing costumes and The Tennis Hall of Fame. Follow the link above for a fun short story on the spunky 1920’s tennis star Suzanne Lenglen. And subscribe to Tennis Channel if you love the game, and want the best coverage of professional tennis available (I won’t pretend not to be bias this one instant).
The Mission
The journey for truth and holding the powerful accountable will continue here in my Nutrition Expedition series (coming soon!). Hype and misleading headlines often muddy the proverbial waters when it comes to the question of what to eat. So do government policy and yikes! politics. With a few tools in my belt, including a couple certified nutritionist friends, I’ll cut through the bull and serve up the truth in food news and policy.
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