Wendy’s lifelong passion for all things food and drink started with the gift of her first cookbook, ‘The My Learn to Cook Book’, at the age of five. With help she made Baked Alaska, the most complex recipe in the book. From that day forward her thirst for knowledge of culinary culture had taken hold.
Wendy’s list of accomplishments include winning 3 international cocktail competitions, lead chef to events of celebrities and foreign presidents, cheese judge at Concours Agricole in Paris, freelance journalist for Culture Cheese Magazine, lead writer of Hudson Valley Cider Guide, and nominee of prestigious Born Digital Wine awards.
In the beverage world she holds both the Level 3 Certification with Merit from the Wine and Spirit Educational Trust in London and The Certified Specialist of Wine Designation from the Society of Wine Educators,USA, in addition to a number of other specialty certifications of wine, spirits and cider in Germany, France, Austria and Spain.
Culinary schooling includes attendance at The French Culinary Institute, NYC, The New School Catering Intensive, NYC, and Cheese Certification at The Artisanal Cheese Center, NYC and Academie Opus Caseus, Paris. Intensive study visits to the world’s vineyards, cideries, distilleries, dairies and chefs has has led to a vast knowledge of global cuisine and culture.
With more than twenty years of experience in virtually every facet of the culinary industry Wendy’s creativity and talent have been recognised by Tasting Table, Forbes Magazine, Edible Manhattan, Sunday Parade, New York Post, Wine Spectator and USA Today. Forbes Online ranked Wendy’s wine and cheese events as one of the best things to do in NYC.
Since 2006 Wendy’s company SassysipsNYC.com has hosted both private and public wine and spirit pairing seminars with an impressive list of clients in the fields of film, tech, travel and law. She also serves as executive chef and beverage director for the fleet at Classic Harbor Line.