Michelle Blodget has worked with food in one way or another since she was 15.  She graduated from The Culinary Institute of America in Hyde Park, NY with an Associate's Degree in Culinary Arts and a Bachelor's Degree in Hospitality Management. 

She contributed articles for Edible Santa Fe, a publication based in New Mexico with an emphasis on sustainability.  She was involved in advocacy for food shed projects for over four years and now works as an intern finding ways to provide products from local farmers to restaurants, schools and health institutions.  She also works at Adeline's Kitchen, a catering company in St. Charles and freelances for Patch.