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A tireless researcher--a residual from a job as assistant editor for research and fact-checking at New West Magazine in Los Angeles--Marcie has dug deeply in the US Department of Labor Statistics for family food budgets. In 1988, she saw a newspaper article in which a well-known chef offered advice on how to cook on a budget, but used expensive ingredients to create complicated meals, so she became The $5 Chef.
What do you mean by "The $5 Chef? How it is possible to make a meal for 4 for only $5 and serve something nutritious? What are your three best tips for saving money at the supermarket? What do you tell your audiences is the most important thing they need to remember when grocery shopping? I've seen a lot of books like yours. How is this one different? What level of cooking expertise is needed to make these recipes? Isn't it more expensive to cook with fresh foods instead of processed and fast foods?
For six out of 12 years on Sacramento's KOVR (CBS) television, she showed her ability to put seasonal foods together in quick $5 meals. Marcie produced and hosted a live one-hour food show on Sacramento radio (KSTE) for nearly two years. She has shared her low cost shopping and cooking savvy nationally on television and radio, including The TV Food Network, Caryl & Marilyn: Real People, TNN's Cookin' USA, The Home Show and others. In Sacramento, she was a regular on KCRA (NBC) and appears occasionally on KMAX (UPN) and KOVR (CBS), and on radio and television in the Pacific Northwest, the Southwest and San Diego.
Her no nonsense, common sense style of cooking translates to lively, information packed lectures to the federally funded Women, Infants and Children (WIC) Program in Sacramento, the 2001 West Virginia WIC State Conference, and the Washington DC WIC. Other groups include the Sacramento Mercy Hospital, American Heart Association, CALTRANS, Schools Insurance Authority and Kemper Insurance. Long before it was fashionable, Marcie lectured at Rancho La Puerta in Mexico, The Palms in Palm Springs and The Oaks at Ojai, on how to read labels, cut salt and use herbs and spices as flavor boosters.
During her years in Sonoma County, she created recipes for Parsley Patch Herbs and Spices (sold to McCormick, Inc.) and catered parties. She consults and creates recipes for Western Research Kitchens in Los Angeles, and periodically caters parties in Los Angeles and San Diego.
While in Los Angeles, she studied cooking, with such notables as Wolfgang Puck, Ken Hom and others. She was a longtime member of the International Association of Culinary Professionals and is a member of the San Francisco Professional Food Society, Toastmasters International, and the International Slow Food Movement. She is a certified Barbecue Judge and has judged numerous food events, including barbecue's prestigious American Royal competition. Marcie has a BA in Political Science from UCLA and completed the Executive Program at the UCLA Anderson Graduate School of Management. She has extensive experience on the boards of non-profit organizations. She is an avid international traveler and amateur photographer. |
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