The EVERDAY FOOD Cooks
Lucinda Scala Quinn
Raised in a family of “foodies,” it came as no surprise that Lucinda began cooking professionally at the age of 16. Lucinda has worked as chef, caterer, cooking teacher and food writer.
In addition to co-hosting Everyday Food, Lucinda presently oversees the food group, which contributes to MSLO’s media and merchandising business segments. Shi is formerly the food editor of Martha Stewart Living Television.
Her recent cookbook, Rustic Italian Cooking, was released in 2007. Lucinda's Authentic Jamaican Cooking, written prior to her joining Martha Stewart Living Omnimedia, was
re-released in April 2006. She is currently working on a book about food and family.
Lucinda lives in New York City with her husband and three sons.
Allie Lewis Clapp
As an economics major at Yale, it didn’t occur to Allie to pursue a career in food. The turning point came the summer before her senior year, which she spent at Tante Marie’s Cooking School in San Francisco, learning more about her favorite hobby, cooking. After graduating, Allie followed her true calling to Paris, where she earned her Grand Diplôme at Le Cordon Bleu and took a position as a stagiaire at Restaurant Arpège, Alain Passard’s Michelin 3-star restaurant. Previously, she worked in New York restaurants such as Mesa Grill and Bolo, ran her own catering business and was a special event planner for Tentation Special Events Catering.
When Allie isn’t in the kitchen at work, she enjoys cooking for her new husband and friends at her home in Greenwich Village.
Margot began her professional cooking career in 1996 when she attended Peter Kump’s New York Cooking School (now the Institute of Culinary Education) in New York City. As part of her education, she held an externship at Mario Batali’s Po Restaurant in New York City, and subsequently worked at The Elms Restaurant and Tavern in Ridgefield, CT for Chef Brendan Walsh.
In 1998, Margot joined Martha Stewart Living Television where she was the commissary chef for six years, servicing the television staff and crew at the Westport, CT television studio. While there, she also worked for Martha in off-premise catering and appeared on her show. During this time, Margot was cast as one of five hosts for Everyday Food. She has also worked as a caterer and a personal chef for a number of luminary clients.
Margot's first independent venture was as chef/co-owner of the SoNo Baking Co. and Café in South Norwalk, CT. She has since opened her own restaurant, the well-received Margot Café and Wine Bar in Stamford, CT.
In 2005, Margot was chosen as one of 50 alumni inducted into the ICE Culinary Hall of Achievement.
Sarah Carey is Deputy Food Editor for Martha Stewart Living. In addition to developing recipes for stories in the magazine, she shares her passion for cooking and her deep fund of knowledge about food on MSLO’s radio and television programs.
Sarah also contributed to Martha Stewart’s Cooking School, which hits bookstores in October 2008.
Growing up on a commune in Woodstock, NY, Sarah was exposed to a variety of diverse foods and cuisine types at an early age. After receiving a bachelor of fine arts in photography from the School of Visual Arts in New York City, Sarah was drawn to her real passion: cooking. She received her formal training at the Culinary Institute of America in Hyde Park, NY. Before joining Martha Stewart Living Omnimedia in 1999, she worked as a recipe developer for cookbook writer Barbara Kafka and former New York Times food columnist Molly O'Neil.
Emma grew up in New York City and from childhood has been influenced by the food culture of one of the most diverse cities in the world. While pursuing a bachelor of fine arts in film and television from New York University, Emma earned her Grand Diploma in Culinary Arts from the French Culinary Institute. After graduating from NYU, she realized that she was ready to pursue her first love — food. Before joining “Everyday Food” magazine in September 2006, she assisted Sheila Lukins, the renowned cookbook author and food editor of “Parade” magazine, testing, preparing and helping to develop recipes for the magazine and Ms. Lukins’ upcoming cookbook. In addition to her editorial experience, Emma has worked as a cook for Chef Grey Kuntz in New York.