ABOUT
​Cynthia Graubart is a James Beard Foundation Award-winning cookbook author, cooking teacher, and culinary television producer. With decades of experience behind her, Cynthia has produced live multi-camera television specials, in-studio culinary television series, and on-location packages. From producing, to directing, to editing, she has hands-on knowledge of every type of production environment, and she has produced more than a dozen pilot packages for renowned cookbook authors. She produced the ground-breaking nationally distributed cooking series Nathalie Dupree's New Southern Cooking and was nominated for a Georgia Emmy Award.

In front of the camera, Cynthia shares her passion for helping families spend more time at the dinner table together. She has appeared on Fox & Friends, Hallmark's Home & Family, NY1, syndicated Daytime TV Show, and frequently appears on morning shows.

Cynthia most recently authored her 11th and 12th cookbooks, Blueberry Love and Strawberry Love for Storey Publishers, a division of Workman. She and Nathalie Dupree wrote the best-selling (and James Beard Foundation Award of Excellence-winning) Mastering the Art of Southern Cooking. Cynthia received an M.F.K. Fisher Food Writing Award for the introduction to Chicken: A Savor the South Cookbook. 

Her work has appeared in the New York Times, Washington Post, Chicago Tribune, Los Angeles Times, Atlanta Journal Constitution, SeriousEats.com, Better Homes & Gardens, Southern Living, and Taste of the South, among others.

Named a Georgia Grown Executive Chef for 2017, she joined her fellow appointees to cook at the James Beard House in June 2017. She returned in October 2019 to co-lead an all-female team of chefs in celebration of Nathalie Dupree's 80th birthday. 

Cynthia is a member of Les Dames d'Escoffier, a professional culinary organization with the mission to help foster the education of women in the culinary arts and related fields. She is the chair of the Broadcast Committee for the James Beard Awards and is currently at work on a history of community cookbooks in Georgia.
SUGGESTED CLASSES
Classes are 90 minutes long with full student participation (a "cook-along" class). A shopping list, equipment list, and recipes are provided one week in advance of each event. 

Greek-Inspired Appetizer Menu
  • Roasted Feta with Cherry Tomatoes
  • Spanakopita Pinwheels
  • Tzatziki Dip

Mexican-Inspired Menu
  • Mexican Fish Tacos with Chipotle Crema
  • Cilantro Lime Rice

Asian-Inspired Menu 
  • Chicken Noodle Bowls (Beginner Pho) 
  • Matcha Green Tea Sugar Cookies

Every event is different, and Cynthia is happy to tailor and develop classes to fit a client's specific needs and constraints, whether that is time, money, ingredients, cooking level, and the like.


SPEAKING TOPICS
Cynthia is also an accomplished speaker and loves to share stories and her experiences on a diverse array of topics, such as the origins and breadth of Southern cooking, the culinary life, how to be a successful author, the self-publishing process, and more. 


BOOKS PUBLISHED
Cynthia is the writer of 12 cookbooks, including:
  • Sunday Suppers from Southern Living
  • Chicken: A Savor the South Cookbook
  • Mastering the Art of Southern Vegetables
  • Slow Cooker Double Dinners for Two
  • Slow Cooking for Two: Basics, Recipes, and Techniques
  • Mastering the Art of Southern Cooking
  • Southern Biscuits
  • ​The One-Armed Cook 
VIRTUAL CLASSES
Learn a new technique or get a head start on the week’s meal plan while you cook along with Cynthia! Handy ingredient lists are available in the class listing so you can plan your shopping in advance. Recipes delivered via email two days before class. Do you have a technique you’d like to learn or a recipe you want to tackle? Contact us about booking a virtual class with Cynthia by using the form below to develop the plan for a custom one-on-one or small group private class.
  • The New Sunday Supper — What to cook on Sunday to give you two additional meals during the week.
  • Technique Class — Go in-depth on a single technique, concept, or recipe in these informative, interactive Saturday classes.
SERVICES OFFERED
  • Food Writing and Editorial — all media including cookbooks
  • Satellite Media Tours (TV and Radio)
  • Brand Ambassador
  • Recipe Development and Testing
  • Signature Ticketed Events
  • Personalized Cooking Classes
  • Private or Corporate Demonstrations and Dinners
  • Trade Show and Conference Speaker, Panelist, Demonstrations
  • Social Media Outreach
Culinary skill and knowledge vary widely and we aren't born knowing how to cook. Kitchen know-how isn't shared generationally as it once was, and more and more people are left without a manual on how to get in there and cook.

That’s where Cynthia comes in.
​
Her food writing, cookbooks, and cooking classes are all centered around eliminating the fear of walking into the kitchen. Cynthia hopes to be the voice of encouragement you hear in your head when you set out to cook something new. 

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