A GREAT RECIPE
For the past twenty years Angie Mosier has been working with and being about the business of food. She started baking cakes and cooking Southern food when she was a small child and continued to bake for friends and family as a hobby until she turned her talent into a full time job in 1991.
Since then, her cakes and pastries have been photographed and featured in Food and Wine, Veranda, Town and Country and Elegant Bride magazines as well as many books on entertaining. These photo sessions led Angie to her current career as a food stylist; making food look beautiful for print and film. In addition to offering private and public cooking classes, Angie has also recently worked as a spokesperson for Wedgwood China, Waterford Crystal and All Clad Cookware traveling across America speaking on entertaining at home with great food and beautiful table settings.
With a focus on the foodways of the American South, Angie seeks to preserve technique and flavors through her teaching, styling and also writing. Her essays on Southern food can be found in the new “Foodways” volume of “The New Encyclopedia of Southern Culture” and she frequently writes for Atlanta Homes and Lifestyles Magazine and Edible Communities Magazines. Angie is currently collaborating with Chef Eric Ripert on a book documenting the inspiration that he gains from ingredients and techniques discovered while traveling by providing photography as well as written documentation. Angie is also honored to be working with fashion designer Natalie Chanin on her book, “Alabama Studio Style” by providing text and recipes as well as food styling for the publication. She is also thrilled to be traveling the nation, collecting photos and recipes to be included in the forthcoming “Truck Food Nation” book currently being written by celebrated food writer, John T. Edge. In addition to being a member of Les Dames d’Escoffier, Women Chefs and Restaurateurs, and the International Association of Culinary Professionals, Angie is proud to serve as the current board president of the Southern Foodways Alliance.