Global Flavors Find a Home in Breakfast Foods
The most important meal of the day is expanding to include a world of ingredients
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Marisa Churchill is a graduate of the California Culinary Academy in San Francisco and continued studies in advanced pastry skills at the Culinary Institute of America at Greystone. She received her certification in plant-based nutrition from Cornell University. She has worked in some of California’s top restaurants and appeared in a number of Food Network cooking shows. She currently consults on recipe and product development for multiple food companies and is the author of two cookbooks, My Sweet & Skinny Life (Patakis, 2015) and Sweet & Skinny (Clarkson Potter, 2011). You can reach her at marisa@marisachurchill.com.
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