Leslie Cerier is a gourmet caterer specializing in whole foods and organic cuisine. Her robust New England based business includes custom culinary work for private clients as well as private and group cooking instruction and coaching. Cerier is a pioneer and national authority on wheat-free baking, the entire spectrum of whole grains, and cooking with wild foods. Her specialty in grains has led to her being much sought after by health professionals and private clients to help them translate challenging dietary allergy issues into culinary success and meal satisfaction.

Leslie is the author of Going Wild in the Kitchen (Square One Publishers, 2005), The Quick and Easy Organic Gourmet (Barrytown Ltd, 1996), co-author of Sea Vegetable Celebration (The Book Publishing Company, 2001) and editor of Taste Life! Organic Recipes (Enchantment Books, 2002). Leslie has also developed many recipes for natural foods companies, including Green and Blacks (Organic Chocolate), Coombs Vermont Gourmet (Organic Maple Syrup) Lotus Foods (Jade Rice), and The Teff Company. Naturally, the perfect marriage of her culinary knowledge and aptitude has also resulted in many requested appearances around the country. Leslie has been interviewed by the Food Network and her work was even developed into a local cable TV show, "Easy Organic Cooking." She has also taught at Canyon Ranch, Esalen, Frontier Natural Products Co-op's Herb Fest, The Conscious Kitchens conference, Kripalu Center for Yoga and Health, the Northeast Organic Farming Association, and will be teaching at the Natural Gourmet Institute in New York, Fall 2008 and Winter 2009. Leslie also has taught gluten free baking with teff flour to the baker at Kripalu Center for Yoga and Health in March 2008.

Leslie has a Master's degree from Columbia University and has taught at Barnard College, Columbia University, Hampshire College, and Eastern Kentucky University.

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