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My first job was teaching. After graduating from Stanford University, I taught writing at schools in San Francisco and then Indonesia. It was in Asia that I developed an obsession for food.
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My desire to eat better drove me toward two years of rigorous training at The Culinary Institute of America, where I graduated with high honors. That deep dive into cooking techniques set the foundation for my career.
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I have worked in publishing for more than 25 years – first as a freelance writer and magazine editor, and then as a marketing consultant and a cookbook editor. Along the way I have produced 17 cookbooks. Some of those books made the New York Times Best Seller list and one was nominated for a James Beard Award. As a group the books I produced have sold millions of copies worldwide.
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Now I run a cookbook packaging company, Purviance & Associates. I develop teams of creative specialists to fulfill whatever my clients envision. Together we make cookbooks that build brands and make people happy.