As Director of Culinary Development for the legendary Laura Chenel’s Chèvre in Sonoma, California, Jacquelyn Buchanan combines her enduring passion for artisanal, local, and sustainably grown foods with her extensive experience as a chef and culinary educator. With a 20 year career in the world of food and wine, she currently travels the U.S. teaching consumers and trade professionals about the great taste, versatility and nutritional benefits of chèvre.

Prior to joining Laura Chenel’s Chèvre, Jacquelyn served as the Julia Child Director of Culinary Programs at COPIA: The American Center for Wine, Food and the Arts in Napa, California. At COPIA, she was responsible for the development and implementation of all food-related programs and activities.

Jacquelyn’s sensibility for artisan cheeses has also been honed through the years as a chef for renowned Northern California establishments such as the Hayes Street Grill in San Francisco, The General’s Daughter in Sonoma, and George Lucas’ Skywalker Ranch. During her early chef years she worked with legendary Bay Area chef Judy Rodgers at The Union Hotel, prior to Rodgers’ opening Zuni Café. She remembers discovering Laura Chenel's Chef's Chèvre early in her career and falling love with it, as well as Sonoma County’s bounty of local, seasonal, and artisan foods. She is excited to work with a company that helped to pioneer that movement.

Jacquelyn is a graduate of the California Culinary Academy; Bauman College’s Nutrition Educator Program; and Maryville College in Maryville, Tennessee. She is a member of the American Cheese Society, Women Chefs & Restaurateurs, the International Association of Culinary Professionals, the San Francisco Professional Food Society, the National Association of Nutrition Professionals, and Slow Food, USA. She lives in Petaluma, California.

Peggy Fallon is the author of GREAT PARTY FONDUES (John Wiley & Sons, 2008) and GREAT PARTY DIPS (John Wiley & Sons, 2008); ICE CREAM AND FROZEN DESSERTS (DK Publishing 2007); THE BEST ICE CREAM MAKER COOKBOOK EVER (HarperCollins 1998); and CHICKEN DINNERS IN ONE POT (HarperCollins, 1997). She is co-author of 365 SNACKS, HORS D’OEUVRES & APPETIZERS (HarperCollins, 1992); 365 GREAT BARBECUE & GRILLING RECIPES (Harper & Row, 1990); and THE COMPLETE POULTRY COOKBOOK (HP Books/Price Stern Sloan, 1990.)

Ms. Fallon was Associate Food Editor for Celebrity Dish, a monthly magazine published by TV Guide. For the past 11 years she has been a monthly columnist for East Bay Alive! (formerly The Valley Citizen Monthly), providing information and recipes using locally grown, seasonal produce. She is a Contributing Editor for www.projectfoodie.com, and serves on both its advisory and editorial boards. She has also written food and entertaining articles for the San Francisco Examiner and www.deandeluca.com.

Peggy creates original recipes for clients such as Dacor appliances, Weldon Owen Publishing, Pacific Coast Farmers’ Market Association, Kendall-Jackson Winery, Dean & Deluca, Sun-Diamond Growers, Tri-Valley Growers, OSO Sweet Onions, Mann Packing Company, Grimmway Farms, the National Honey Board, and The Barbecue Industry Association. She has contributed to dozens of cookbooks, providing everything from editorial support, copy writing, and copyediting to recipe development and testing for publishers such as Weldon Owen, John Wiley & Sons, Ten Speed Press, Chronicle Books, Kyle Cathie, and DK Publishing. She was Recipe Developer for NUTS from Diamond of California (named all-around Best Cookbook of the Year by Food & Wine magazine); Recipe Consultant for the award-winning MAYO CLINIC WILLIAMS-SONOMA COOKBOOK; Culinary Editor for the Williams-Sonoma Guide to Good Cooking ™ CD-ROM software; and a culinary consultant for Cooking.com.

She has participated in culinary study trips to Hong Kong, Bangkok, Singapore, and Oaxaca. Following 7 years as the owner/operator of a San Francisco Peninsula-based catering company, she has taught cooking classes for Chef-K Culinary Health Education for Kids; as well as adult classes at Draeger’s Cooking School, Thyme to Cook, Yan Can International Cooking School, the University of California at Santa Cruz Extension, the Burlingame Parks and Recreation Center, and the Chefs’ Holiday Program at the Ahwahnee Hotel in Yosemite National Park. Her popular classes offer entertaining menus that stress advance preparation and creative presentation. Her work in garnishing and food styling has been featured on local television programs such as View from the Bay, People Are Talking, The Channel 5 Morning News, and Good Morning, Bay Area. In conjunction with the publication of her books, Ms. Fallon has been interviewed in print as well as television and radio, including numerous guest spots on Martha Stewart Living Radio. Her promotional appearance on the QVC shopping network’s “In the Kitchen with Bob” generated the sale of 5,000 of her ice cream cookbooks in less than 10 minutes.

Born on Thanksgiving, Peggy remains passionate about the preparation and enjoyment of good food. She is a member of the International Association of Culinary Professionals, the San Francisco Professional Food Society, Bakers’ Dozen, and Consumer Business Professionals of San Francisco.