Teaching Kitchen Coordinator
From our monthly book club to an amazing array of fun classes, to lively team-building events, the Teaching Kitchen has become the place to be, and much of the reason for that is our Teaching Kitchen Coordinator, Piper Fennimore.
Piper hails from Connecticut, “I’m a New England girl,” she said. “I grew up in a tiny town called Bethlehem, we had a post office and one blinking light in the middle of town.”
“And I have literally been cooking since I was 7,” she continued. “I still have my first cookbook where I wrote notes on how the French toast should be cooked.”
That love of cooking led to a career in cooking and event management after she received a degree in marketing from George Washington University. “I started doing private events, then realized it would be good to get some culinary credentials,” Piper said. She enrolled at Le Cordon Bleu in Florida and graduated valedictorian of her class.
Piper spent several years honing her skills at the Ritz Carlton in Sarasota and Cleveland. “Then I went into event and catering management in Cincinnati – weddings, corporate events, large festivals,” she said. “And 6,000 of my closest friends would come join me.”
As a side project, she developed recipes for Florida Table Magazine, which featured her recipes in gorgeous spreads in their publication. She also started work on her own cookbook, developing and photographing all of the gluten-free recipes.
Then came the job listing for our Teaching Kitchen Coordinator. “I did online interviews and Ginger said the only way to really understand was to come see it,” she said. “So, I flew out and truly fell in love when I met Ginger and toured the building. I was totally captured by the history and magic.”
“My goal for the Teaching Kitchen is to expand on that magic and create a place where people are able to have a stream of exceptional experiences,” Piper said. “Life is about the experience and that’s what we create here.”
When not working, Piper loves hanging out with her daughter and son-in-law; cooking, exploring and collaborating with her daughter on clothing designs for her daughter’s business.
Her favorite pie? “I would have to say it’s a toss up between my red wine caramel apple pie and my cognac-infused pumpkin pie for Thanksgiving, they’re both to die for. As a child, it was my grandmother’s lemon meringue pie. Here at Ginger and Baker, it’s the Gluten-Free Blackberry Peach. Ask a foodie about food and you won’t get a simple answer!”Back To Team