Carl Raymond

Professionally Trained Chef, bringing together the worlds of food, history, literature and opera

From Dickens to Downton: The World of Victorian and Edwardian Food




A former classical singer as well as a professionally trained chef, Carl brings an insider’s knowledge of the world of the performing arts as well as the world of food.  He sang with opera companies in his native New England including the acclaimed Opera Company of Boston and appeared for five seasons as an actor with the Metropolitan Opera.

Carl Raymond received his culinary diploma from New York’s Institute of Culinary Education and studied further at the French Culinary Institute.  He has taught culinary arts since 2008.  He appeared regularly as an on-camera Chef Ambassador for Roland Foods and is an experienced cookbook editor, recipe developer and food writer.