Pat Sinclair is a food consultant with over 20 years experience. Her first cookbook "Baking Basics and Beyond", published by Surrey Books, has been presented the Baking Cookbook Award for 2007 by the Cordon d’Or- Gold Ribbon Award International Annual Cookbooks and Culinary Arts Program.
Throughout her career she has worked for high-profile corporate clients who target American home bakers such as Land O’Lakes, General Mills and Pillsbury. She was the recipe editor for two Pillsbury Classics Cookbooks and also one for Land O’Lakes.
Pat has played a major role in the production of several community cookbooks, including “Breakfast in Cairo, Dinner in Rome” and "Cooking with KARE- KARE 11 News". "Breakfast in Cairo, Dinner in Rome" was the 2000 Midwest Regional Winner in the prestigious Tabasco Community Cookbook Awards. As the food editor of this cookbook, Pat incorporated changes to the recipes as a result of kitchen testing. Pat also made the decision as to which recipes from over 450 were to be included, named the chapters and arranged recipes in the chapters.
Pat is currently teaching cooking classes in the Twin Cities at Cooks of Crocus Hill, Mothersauces, and Byerly’s Cooking School. Her emphasis is on recipes that are easy, fast and practical for the home cook.
Pat holds a bachelor’s degree in Food Research from Purdue University and a master's degree in Foods from the University of Maryland. She is a member of the International Association of Culinary Professionals.