Chris Reynolds (1964-present).
Passionate about food and its creation, Chris has spent many years pursuing its perfection on many levels. His background in science (as a zoologist) and art photography has expanded from photographing beautiful food to donning a chef's jacket and creating beautiful food.
After distinguishing himself at the Culinary School of the Rockies, he polished his craft at the Ballymaloe Cookery School in Ireland. Nestled on rolling coastal pastures, Ballymaloe is the only culinary school that is also a working organic farm. Inspired by the pastoral setting, he was equally inspired by his teachers, Darina and Rachel Allen (of "Rachel's Favourate Foods" on PBS and "Rachel Allen Bakes" on The Cooking Channel.
He gained a renewed appreciation for organic produce, farmhouse cheeses, slow food and artisan baking. Upon his return from Ireland, he developed "Waiting for Gateau" where he works to adapt recipes for high-altitude for cookbook authors, magazine food editors and food bloggers. He is, also, an accomplished food photographer and food stylist and his talents are always in demand.
The recipes his book are family favorites, his own adaptions from his recipe collection and some grand experiments. "The High Plains Sifter: Retro-Modern Baking For Every Altitude", was a four-year-long project to consolidate and preserve his family's baking heritage.
Living on the high plains of Colorado near Denver with his trusty dog, Cowboy, he develops recipes for high altitude because everyone deserves cake - even in the mountains.
As an accomplished art photographer, all the food for the book was cooked, styled and photographed by him in his home kitchen.