About

Renie Steves

Thirty years ago I cooked for family, friends, and my husband’s clients. Realizing that they all liked it, and came to the house whenever invited, stimulated me to open a cooking school, The French Apron. It was full service in the culinary field — from menu planning, garnishing, presentation, table settings, and wine education.

Nine years later I became Cuisine Concepts and besides teaching and creating recipes, developed a network of activity from choosing wines to go with food, menu consulting for restaurants and organizations, food styling for photography for magazines, newspapers, and television, freelance journalism, and restaurant critiquing.

It was luck not brains in many instances. There wasn’t even any foam on the gourmet wave. I was there at the beginning of the food and wine excitement we know today. There were three star European restaurants to dine in, and masters to study with —- Jacques Pepin, Julia Child, Diana Kennedy, Charles Finance, Marcella Hazan, Madeline Kamman and more.

Today life is still an eat-a-thon. I am always in pursuit of the best of the newest dishes, as well as modern versions of all time favorites, and wines to match.

My passion for the culinary arts has led me on a life journey. Eating and drinking (both in moderation) are your best teachers. Like in many jobs, travel and sharing thoughts and concerns with others is my stimulation. My greatest accomplishment —- being a two-time cancer survivor.

Professional Qualifications

Author of Dallas Is Cooking! and Fort Worth Is Cooking! Renie also co-authored the chapter on Texas in Culinaria USA. Chairman of the International Association of Culinary Professionals Culinary Trust (formerly IACP Foundation) as well as President of Les Dames d’Escoffier International’s 26 chapters, are two of the volunteer positions that she is most proud of.

Renie was honored in March 2007 by Savor Dallas with the Spirit of Texas Award. In the last 20 years, she has written and published about 900 articles on wine, food, and travel.

In September 2008 Renie received the Distinguished Alumnae Award at Randolph College, formerly Randolph-Macon Woman’s College. This award exemplifies how far the culinary arts have come in the last 30 years. When Renie opened the cooking school in 1979 the only chefs in America were at large hotels. Today restaurant chefs are on the Food Network, on reality shows, and are stars signing autographs. While food is still regional, it’s ethnic, it’s fusion, it’s ranch, it’s for comfort, it’s healthy, and today, its foams and caramelizes involving chemistry.

Other awards and affiliations are Who’s Who in Food and Wine in Texas from the Texas Hill Country Wine and Food Festival, Academy of Wine Communications recognition for outstanding contributions to wine journalism, Domaine Chandon’s Rising Star Award, one of Texas Top Twelve Tastemakers by “Texas Homes” magazine, Certified Culinary Professional (CCP) of IACP, Awards judge for James Beard Foundation in best restaurant chefs and food journalism categories, Bonne-Bouch tasting panel for Les Amis d’Escoffier, Wine and Food Foundation of Texas Board and Advisory Board, and Culinary Library of Texas Board.

Renie has taken culinary courses under James Beard, Simone Beck, Giuliano Bugialli, Julia Child, Shirley Corriher, Charles Finance, Marcella and Victor Hazan, Barbara Kafka, Madeleine Kamman, Diana Kennedy, Gaston Lenotre, Lydie Marshall, Anton Mosimann, Jacques Pepin, Sri Owen, Julie Sahni, and Paula Wolfert.

She has worked in the kitchens of Barrier in Tours, France, El Toula in Rome, Troisgros in Roanne, France, Chez Augusta in Paris, and Nagaoka Grand Hotel in Nagaoka, Japan. Her food styling training was under Judy Peck Prindle in Los Angeles, and at Food on Film in Minneapolis.

Chocolate ‘95 in Perugia, World of Flavors at the Culinary Institute of America, Italian olive oil courses in Trevi and Spoleto, American Harvest Workshop at Cakebread Cellars, Sterling Vineyard School of Service and Hospitality, Sterling Viticulture Seminar, Beringer American Chefs School, and both the Professional Food and Wine Writers Symposiums, are only a few of the educational events she has participated in. Renie has judged wine competitions in California, New York, Indiana, New Mexico, Texas, and in Italy at Vinitaly in Verona and Banco d’Assagio in Torgiano.

In May 2010, Anova Books/Reader’s Digest published North American Wine Routes:  A Travel Guides to Wines & Vines, From Napa to Nova Scotia.  The book was edited by Dan Berger and Tony Aspler.  Renie Steves authored the chapter on Texas wine routes.  The book is available for purchase at Barnes & Noble or on Amazon.com.

 
 

  • Welcome

    Hello and welcome to the Cuisine Concepts website. Within you will find wonderful recipes, photos from travels around the globe and articles by Renie Steves.
  • Contact Us:

    Renie Steves
    Cuisine Concepts
    1406 Thomas Place
    Fort Worth, TX 76107

    Phone: (817) 732-4758
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