About Bev

Bev Shaffer is a chef, author, food writer, and culinary instructor, as well as Recipe Development Manager and Chef in the Test Kitchen at Vitamix World Headquarters in Ohio. A member of the International Association of Culinary Professionals, Chefs Collaborative, and Women Chefs & Restaurateurs, and current president and founding member of Les Dames d'Escoffier, Cleveland/Northeast Ohio Chapter, she makes frequent appearances on television and radio.

Bev has developed more than 10,000 recipes on a wide variety of subjects, and was invited to present a Winter Comfort Food Workshop at The James Beard House in New York City.
Chocolate Desserts to Die For! Cookbook by Bev Shaffer

She is the co-author of the cookbook No Reservations Required, and the author of BROWNIES To Die For!, The Mustard Seed Market & Café Natural Foods Cookbook, COOKIES To Die For! (released in a French language version as well as English) and CAKES To Die For! Her sixth cookbook, CHOCOLATE Desserts To Die For!, is scheduled for Fall 2013 release.

Bev was also culinary (cookbook) editor for the books Healing Gourmet: Eat to Lower Cholesterol and Healing Gourmet: Eat to Boost Fertility, and was featured in the book Cooking with Les Dames D’Escoffier.

Bev is a freelance food and travel writer; she continues to have great fun with her column Gadget Freak, that appeared for over four years in Northern Ohio Live Magazine and her popular weekly column Ask Bev, that appeared for over eight years in the Cleveland Plain Dealer is now available as part of her e-newsletter, BITE THIS!  She has written and photographed several feature travel-food pieces for the Cleveland Plain Dealer Sunday Travel section, has crafted seasonal recipes with food tips for the Mountain Valley Spring Water website and contributes to Uncle John’s Plant Farm blog, EAT PLANTS. Her latest blog, featuring kitchen gadgets and culinary necessities, is aptly named GADGET FREAK.

Formerly the Director of Mustard Seed Market’s Cooking Schools, Bev has also been a featured guest speaker on The History of Chocolate, and The History of Sugar, at the Cleveland Museum of Natural History, and has also taught classes in collaboration with the Cleveland Clinic, the Cleveland Botanical Garden, Akron General Wellness Center and Summa Health Systems. 

Making over 100 appearances on the four major Cleveland networks and on public television, Bev has been a producer and host of a 50 episode, award-winning cooking show (ACM Award – Alliance for Community Award). A virtual chef for an instructional/educational web site for public television, Bev created a “cooking on camera” instructional class for Cuyahoga Community College.

She’s presented radio “cooking” segments on WAKR’s AM Morning Drive Time and
the popular “Bev’s Kitchen”, aired throughout the day on WCLV FM.

Her Double Chocolate Raspberry Tart was featured in Chocolatier magazine. BROWNIES To Die For! (now in its second printing) was featured in People Magazine’s “Mother’s Day Gift Guide”. She was also selected as one of the top 60 chefs by the National Turkey Federation for their 60th Anniversary Celebration, and has been a Chef in Residence on www.vanilla.com.

Bev was chosen as recipient of the following international culinary writing fellowships at the Writers Colony at Dairy Hollow, Eureka Springs, Arkansas:
•    Culinary Writing Fellowship sponsored by Weber Stephens (Weber grills)
•    Culinary Writing Fellowship sponsored by the National Egg Board

A current Board member for the University of Akron Nutrition and Dietetics Program, she is involved in the community ~ and has presented healthy cooking classes for two cancer recovery centers ~ The Gathering Place and Ireland Cancer Center, and has taught cooking with a French and Spanish accent to high school language classes. 

The Ohio Dietetic Association presented Bev with their Outstanding Contribution Award in recognition of her significant contribution toward helping the Ohio Dietetic Association achieve its goals.

Bev’s low fat recipes were filmed for Northeastern Ohio Universities College of Medicine. The American Culinary Federation has requested her presentations, and her edible Christmas tree ornaments were hung on four “culinary” trees in the Grand Foyer at the White House.