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Julie Herson is a freelance writer and pastry chef living in the food and wine heaven of Northern California. As a graduate of the Culinary Institute of America's Baking and Pastry program, Julie has a strong foundation in the techniques and nuances associated with everything from soufflés to spun sugar.
Before turning her passion for baking and pastry into her full-time love, Julie worked in Washington D.C. as a policy wonk and writer for various think-tanks. Her work appeared in publications such as the Washington Examiner, Washington Post, and the Wall Street Journal. She also spent a short stint in retail at the famed little-blue-box-store in an attempt to learn more about her second great passion: diamonds.
Julie holds a BA from the University of Wisconsin-Madison in History and Political Science and a certificate from the Culinary Institute of America.