School
Barnard College At Columbia University
Expertise
Family Dinners, Natural Wine, Culinary Destinations
- Food is Jaimie's love language, and she, her husband, and their daughter cook together almost every night.
- During her time as a restaurant owner, she founded a women's wine club and hosted regular classes to taste and explore the world of natural wine.
- Her mother is a phenomenal home cook; the kitchen was the heart of her childhood home, and now it is the heart of Jaimie's.
Experience
Jaimie has been writing professionally for over a decade, but her passion for food and cooking came much earlier. She started her career in the wedding industry, working as an editor for BRIDES Magazine and writing a wedding planning book while working as an event planner in the mountains of Colorado. y, Jaimie also worked closely with jewelry designer Neil Lane on his wedding planning book, "Style Your Wedding with Neil Lane." Her love of cooking and passion for hospitality led her to open a restaurant with her husband outside of Vail, where she fell deeper in love with the power of food to connect people. These days, she is raising a budding foodie and can be found exploring Denver's restaurant scene with her family on nights when she's not in the kitchen herself, turning out family meals designed to bring her loved ones together around the table.
Education
Jaimie has a degree in French literature from Barnard College at Columbia University. She also studied French literature at La Sorbonne.
Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.
Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.
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Entertainment
By Jaimie Mackey
In an exclusive interview, Paul Hollywood let us in on the American treats he adores -- and the bake that would guarantee a competitor a Hollywood Handshake.
By Jaimie Mackey
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Entertainment
By Jaimie Mackey
In an exclusive interview, chef Robert Irvine shares some advice with Mashed on how to find balance between heat and flavor when cooking with jerk seasoning.
By Jaimie Mackey
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Entertainment
By Jaimie Mackey
What are the ingredients chef Robert Irvine stocks in his pantry? It's the humble things -- salt, pepper, cooking oil -- but with an attention to quality.
By Jaimie Mackey
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Entertainment
By Jaimie Mackey
In an exclusive interview, Robert Irvine shared fish grilling tips that might save your next cookout. With Irvine's help, you can cook a perfect piece of fish.
By Jaimie Mackey
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Exclusives
By Jaimie Mackey
In an exclusive interview with Mashed, Chef Robert Irvine talked us through tips on how to avoid the biggest mistakes people make when grilling meat.
By Jaimie Mackey
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Entertainment
By Jaimie Mackey
Chef Robert Irvine tells Mashed how his passion for service has led him to revolutionize the way our military is fed with a series of Fresh Kitchen restaurants.
By Jaimie Mackey
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Exclusives
By Jaimie Mackey
We chatted with Chef Robert Irvine about Fresh Kitchen and got some expert grilling tips for home cooks to get the best results with steak, fish, and more.
By Jaimie Mackey
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