Gail Monaghan teaches cooking and writes about food from her loft just North of Madison Square Park in Manhattan. She writes regular features for the Off Duty section of the Wall Street Journal and hosts the Wall Street Journal Digital Network web series “Cooking Confidential with Gail Monaghan.” Gail has published articles in Food and Wine, House and Garden, Oprah, Food Arts, Martha Stewart Living, and The New York Times. She is an expert on culinary history; her recent books Lost Desserts and The Entrees track the origins of classic dishes from the past, sweet and savory respectively. Gail has educated the audience and hosts of ABC’s The Chew, including Mario Batali, on the history of dishes such as Beef Wellington, Baked Alaska, and the Cobb Salad. She also edits cookbooks, including close friend and James Beard 1996 Outstanding Chef Award winner Jeremiah Tower’s Jeremiah Tower Cooks.

For Monaghan, food and cooking were always passions, but turning them into a career was a circuitous journey. After some years owning and operating successful design businesses, she received a professional degree from The Institute of Culinary Education (then called Peter Kump’s) in 1991. She created and produced gourmet cookies and scones for several New York City eateries, including Dean & Deluca, published Perfect Picnics for All Seasons and Some Like It Hot, a cookbook inspired by the movie of the same name, and began teaching cooking classes in 1997. Gail now teaches four to six classes a month that are open to the public, in addition to private group classes for birthdays, bachelorette parties, bridal and baby showers, holiday parties and other special events. She also teaches corporate classes, and has taught classes for Gaggenau, Rolex, LVMH, Dior, Bain & Company, LexisNexis, Boston Consulting Group, Morgan Stanley, J.C. Penney, the Paul Kasmin Gallery, the David Nolan Gallery, and various law and architecture firms.

Gail Monaghan

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