Maggie Green, a professionally trained chef and registered dietitian, is a nutrition expert, food and nutrition writer, recipe developer, and cookbook industry consultant.
Food and nutrition expert Maggie Green is the owner of The Green Apron Company. The Green Apron specializes culinary nutrition, food and nutrition writing, and recipe and cookbook development.
Maggie is a registered and licensed dietitian. After a career in clinical dietetics and food service management; she launched her own business, The Green Apron Company. As a personal chef, Maggie cooked privately for over 100 clients in the greater Cincinnati area. In 2001, she successfully transitioned her work to the publishing industry.
As a cookbook editor, Maggie edited the Joy of Cooking (2006) and BakeWise (2008). As a food and nutrition writer, Maggie’s experience includes writing for Humana’s Active Outlook Program and their award-winning HAO Magazine, as well as a seven-year stint as a food writer for a local newspaper, Inside Your Town.
As an author, Maggie wrote her first cookbook, The Kentucky Fresh Cookbook, in 2011. Published by University Press of Kentucky, Kentucky Fresh explores seasonal cooking and regional foods of Kentucky. In 2016, Maggie wrote her 2nd cookbook, Tasting Kentucky: Favorite Recipes from the Bluegrass State. Tasting Kentucky showcases 100 recipes from restaurants and inns all across the state of Kentucky. Maggie’s third and fourth cookbooks, Essential Pantry and Essential Plant-Based Pantry will be published in 2018 and are sure to change the way home-cooks think and feel about cooking as they streamline their pantry and simplify their meals.
As a professionally trained chef and registered dietitian, Maggie is a sought-after culinary nutrition expert, food and nutrition writer, recipe developer, and cookbook industry consultant.
In 2012 Maggie launched Cookbook Camp. Cookbook Camp offers individual and group coaching programs for aspiring cookbook authors. She is a member of the Academy of Nutrition and Dietetics as well as the International Association of Culinary Professionals.
Maggie lives in Ft. Wright, Kentucky with her husband, the best male cook she knows. They have three children and a shaggy dog, also named Maggie, who all enjoy sharing time in the kitchen and around the table.
Maggie Green Show Notes
What did you do before you became a MaturePreneur?
Did you do anything before that?
Did you go to school for the Culinary Arts?
Was it fun going to that school?
What was your favorite class?
Did you I want to know a little more about being a personal chef, did you make the meals in their houses, or did you make it in your own and deliver it to them?
You touched upon what you do now, why don’t you talk a little bit more about it?
Do you help people now with cookbooks?
What was your most successful idea you implemented for the business?
How did you find these people to sign up?
What was your least successful idea and how did you change tactics to fix it?
After you started, is there anything you wish you could have done differently?
The reason you would change a coach is to get a different perspective?
What is the most important advice that someone has given you?
What is the most surprising thing you’ve discovered once you started your business?