Sheryl Julian is the former Food Editor of The Boston Globe. She trained at the Cordon Bleu schools in London and Paris and was deputy director of L’Ecole de Cuisine La Varenne in Paris, a bilingual cooking school. Her Boston Globe magazine food column, written with Julie Riven, ran for more than 20 years; they are coauthors of “The Way We Cook.” Julian is the editor of “The New Boston Globe Cookbook,” cofounder of The Women’s Culinary Guild of New England, the first organization in America for women in the food business, and a founding member of the Culinary Historians of Boston, a group dedicated to the history of the table. She writes about food, styles and photographs recipes, reviews restaurants, and teaches food writing in the Gastronomy Program at Boston University.

    Upcoming Workshops taught by Sheryl Julian