Chef Bio: Annemarie Ahearn
About chef annemarie ahearn
Annemarie Ahearn first fell in love with cooking in college during a stay in France, where she studied Provençal cuisine and visited the open-air markets. She worked in high-profile restaurants and magazines in Paris and New York and earned a degree from the Institute of Culinary Education before eventually moving to Maine. In 2009, she founded Salt Water Farm, a cooking school for home cooks based in an antique barn overlooking Penobscot Bay. Annemarie is the primary instructor at the school and teaches both weeklong workshops and specialized cooking classes. She also runs a program called “Back to Basics” that teaches fundamental cooking skills to high school students in Maine. In 2010 Annemarie was named “Top 40 Under 40” (before she turned 30) in Food & Wine magazine. She is the author of Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea and contributes a monthly recipe column to Down East magazine. Salt Water Farm has been featured in Bon Appetite, the New York Times, the Wall Street Journal, the Boston Globe and the Portland Press Herald.