Deborah Wagman has been immersed in some aspect of food production since her first job of scooping 28 flavors of ice cream at an I-90 Howard Johnson's when she was 15 years old. (Favorite flavor? Butter-Pecan.)
Before she discovered her true calling as a food writer and culinary editor, she manned the trenches in a number of Rocky Mountain-area restaurants and bakeries, owned and operated a catering company, worked as a food service consultant opening restaurants for a chain of casinos, and founded a cooking school in Des Moines, Iowa.
Her greatest joy is teaching her 7-year old grandson to bake.