Through his work as a food writer, cookbook author and ghostwriter, cooking teacher, and media guest chef, Rick Rodgers reaches countless cooks every day. He is the author of over forty cookbooks on a wide range of subjects including the bestsellers Thanksgiving 101 and Fondue, IACP Cookbook Award winner The Chelsea Market Cookbook, and nominees Kaffeehaus and The Carefree Cook. Arbiter of culinary taste Williams-Sonoma has chosen Rick to write a dozen titles in their various cookbook lines. His recipes have also appeared in Food and Wine, Cooking Light, Fine Cooking, Bon Appétit, and literally dozens of his creations are on epicurious.com.
Rick is known for his behind-the-scenes work on other people’s cookbooks, providing everything from recipe testing to writing to editing. His clients are a diverse group: Manhattan chefs Alfred Portale (Gotham Grill), Richard Sandoval (Maya), and Sal Scognomillo (Patsy’s); late fashion guru Lilly Pulitzer; PBS chef/host Jeffrey Nathan; famous bakeries Bread Alone, Tate’s Bake Shop, The Model Bakery, and Sarabeth’s; legendary singer Patti LaBelle; Oprah Winfrey’s former chef Art Smith (Back to the Table and Kitchen Life); and “Real Housewives” Teresa Giudice and Lisa Vanderpump. He has upcoming projects with pop icon Frankie Avalon, TV personality Lisa Oz, and Chopped chef Chris Santos. A number of Rick’s projects have landed on New York Times Best Seller list or gone on to win James Beard and IACP Cookbook Award nominations. His encyclopedic culinary knowledge brought him the role of Head Writer for The All New Good Housekeeping Cookbook, and he was hand-picked by James Beard’s estate to write a 20th-century compilation of the masterful cook’s work.
Rick’s combination of down-to-earth humor and solid teaching skills made him the winner of the prestigious Bon Appétit Food and Entertaining Award for Outstanding Cooking Teacher. Rick teaches sold-out cooking classes from coast-to-coast, with the occasional international stint (including Korea and France.) He is a frequent speaker at many festivals and seminars, including International Association of Culinary Professionals and Greenbrier Food Writers conferences.
Rick has made inumberable television, radio, and online appearances, often as brand ambassador for top food, beverage, and house wares companies, including Perdue Farms, Grand Marnier, Absolut Vodka, All-Clad, Beatrice Foods, Kingsford Charcoal, Four Roses Bourbon, amazon.com/kitchen, and Driscoll’s Berries. He has developed recipes for all of these corporations and many others. Rick has been guest chef on Today, CBS Morning Show, and Good Morning America, and a judge on Food Network Challenge, as has done media work in virtually every every large local market. You can see his online cooking segments at various sites, including a full-length class at Craftsy.com. You’ll find him chatting and clicking on Facebook, Twitter, and at his own website, www.rickrodgers.com, which gets thousands of visitors a month.
To find out more about culinary ghostwriting, here is an article about Rick and colleagues in the Chicago Tribune.
His liteary agent is Susan Ginsburg at Writer's House: firstname.lastname@example.org, (212) 685-2606.