Professionally Trained Chef, bringing together the worlds of food, history, literature and opera
From Dickens to Downton: The World of Victorian and Edwardian Food
Carl Raymond is a former classical singer as well as a professionally trained chef. In addition to his knowledge of the world of food, he brings an insider’s knowledge of the performing arts.
He received his culinary diploma from New York’s Institute of Culinary Education, with further advanced studies at the French Culinary Institute. He has taught culinary arts professionally since 2008 and has worked for the Food Network, Conde Nast and for Rodale’s Prevention Magazine.
Raymond combines extensive research with an entertaining sense of humor to create insightful illustrated talks.