Allison Zinder

Paris, France

Passionate about French culture and cuisine, Allison moved to Paris from her native Virginia in 1995. For the past 12 years, she has been teaching culinary arts and F&B in Paris, both in the national apprentice system and in private institutions. One of these, Initiation Gourmande, features “cooking classes brilliantly conducted by Allison Zinder, a young and vivacious American chef.”

Allison offers cooking classes and historic walks in eastern Paris through her web site, Paris on the Edge, which also features regularly updated articles about Parisian life, as well as delicious recipes from artists living and working in Paris.

Her other activities include writing recipes and articles for publications such as Bonjour Paris, France Today, and the newsletter of the Société Culinaire Philanthropique in New York, of which she is a member.

Allison was invited to Brussels to speak about Miel Béton, or Concrete Honey, during Open Sauces, a synaesthetic dinner hosted by FoAM.

Producing award-winning black & white photography (Ilford Prix du Jury, individual exhibit, publication in Time Out magazine), and creating contemporary glass panels make up Allison’s free time.

  • Work
    • cooking classes in English
  • Education
    • B.A. James Madison University, Virginia
    • CAP cuisine-mention complémentaire en desserts de restaurant, Angers