From the kitchen to the table with Tim and Shelly Connors .
The husband and wife food-writing team of Shelly and Tim Connors serve a recipe for edible prose consisting of a savory mixture of experience, knowledge and a fervent enthusiasm for all things edible. As freelance food and travel writers for digital media formats and as restaurant consultants, this hungry wanderlust duo love to spread the word of fine food and exotic travel.
Tim Connors, a Culinary Institute of America graduate, was a disciple of fusion cuisine inspired by his zeal for exotic travel. His career included cooking for David Burke at Park Avenue Cafe in Manhattan, opening numerous trendy Manhattan restaurants as well as cooking stints in Brazil, Boston and Providence, Rhode Island.
On his days off from the hot Manhattan kitchens, Tim racked up enough hours in a twin engine airplane to follow his dream of becoming a commercial pilot. Flying all over the world has enabled him the opportunity to continue to explore global gastronomy. From Japan, Peru to Africa, Tim borrows from the best food cultures to teach cooking classes and write food reviews on his days off.
In Shelly Connors’ life, fine food was always the central theme. She was probably the only five year old clamoring for her favorite birthday meal of sautéed frog legs and asparagus soufflé. While her parents were international luxury travel advisors, she was privileged to experience different cultures through their culinary traditions.
Early career in her career, Shelly was as a fragrance and skin care product developer on 5th Avenue in Manhattan before she realized she’d rather make edible recipes rather than recipes developed for the skin. She launched her culinary career as a restaurant public relations and marketing guru and then moved onto hands-on food training at such notable New York institutions like Eli Zabar’s and through a protégé of a Dean and Deluca.
As she honed her culinary skills, Shelly was hired by Whole Foods Market as a travelling chef trainer and profit prophet. If a Whole Food’s kitchen was fiscally challenged, her financial wizardry could whip their books into shape with two shakes of a whisk. Today, instead of flying for work, she flies for food-she flies all over the world to taste the ‘untasted’ and prefers to write about food. Shelly also delights in teaching others how to cook what she loves to eat in her popular private cooking classes. She is also the owner of a small public relations company based in Naples, Florida.