Lucy Vaserfirer is a chef, cooking instructor, recipe developer and cookbook writer. She teaches cooking classes with a focus on fundamental cooking techniques and is the author of Seared to Perfection: The Simple Art of Sealing in Flavor . Lucy is also an Adjunct Instructor of Cooking at Clark College in Vancouver, Washington.She has had a varied and robust history in cooking. Most notably, she held positions as Cooking School Director/Chef atIn Good Tastein Portland, Oregon, Cooking Connection Manager at H-E-B Grocery Company in Austin, Texas, and guest teacher at EVOO Cooking School in Cannon Beach, Oregon. Lucy has written for theInternational Association of Culinary Professionals Cooking Schools & Teachers Section Membership Newsletter,Northwest Palate, andHospitality News. She's also been profiled and had recipes featured in various newspapers and magazines, includingTraditional HomeandThe Oregonian'sFoodDay, and on television on KATU'sAM Northwestand KPTV'sGood Day Oregon. Lucy holds Le Cordon Bleu associate degrees in both culinary arts and patisserie & baking, as well as a Bachelor of Business Administration in marketing.

She lives with her husband in Vancouver, Washington.