Amanda Collins
New York, USA
Institute of Culinary Education (ICE), New York, NY
Program: Diploma in Culinary Arts
Focus: Intensive hands-on training in culinary techniques, recipe development, and kitchen management, preparing students for professional roles in the culinary industry.
Monroe College, New Rochelle, NY
Program: Associate in Applied Science in Culinary Arts
Focus: Practical culinary skills, including cooking techniques, menu planning, and kitchen operations, with an emphasis on hands-on experience and industry standards.
Culinary Arts and Management, Food Journalism and Critique, Recipe Development and Testing, Global Culinary Traditions, Sustainable Food Practices
Amanda Collins is a seasoned chef and food editor with a deep love for global flavors. Trained at the Institute of Culinary Education and Monroe College, and with over 15 years in the culinary field, Amanda has refined her skills in kitchens worldwide. Her background in food studies gives her a unique ability to share both recipes and the cultural stories that shape them.
As senior culinary editor at thebreslin.com, Amanda’s work brings authentic dishes to life, inviting readers to explore new flavors and techniques from around the globe. Her approachable style makes it easy for anyone to bring a bit of the world’s cuisine into their kitchen.
Key Accomplishments
- Over 15 years of experience in culinary arts and food writing, working in kitchens across Europe and Asia.
- Senior Culinary Editor at thebreslin.com, where she leads the editorial team and shares recipes that celebrate authentic, global flavors.
- Specializes in sustainable cooking practices and traditional culinary techniques, blending cultural appreciation with modern accessibility.
- Known for her ability to bring the world’s kitchens into readers’ homes, sharing meaningful stories and recipes that respect each dish’s origin.
Experience
Amanda Collins brings over 15 years of experience in the culinary world, blending her passion for cooking with a keen eye for storytelling. After graduating from the Institute of Culinary Education (ICE), she honed her skills in various renowned kitchens across Europe and Asia, gaining a deep appreciation for diverse culinary traditions.
To further refine her culinary skills, she completed an Associate in Applied Science in Culinary Arts at Monroe College, focusing on practical techniques and industry standards.
Personal Interests
Outside of her role at thebreslin.com, Amanda enjoys exploring local food markets, experimenting with new recipes, and hosting dinner parties that showcase flavors from her travels.
She’s particularly passionate about sustainable food practices and loves working with seasonal ingredients that celebrate the natural diversity of food.
Amanda also dedicates time to culinary workshops and community food programs, sharing her knowledge with budding chefs and food enthusiasts.
