Did you know?
Fred received culinary training at the Culinary Institute of America (CIA) in Hyde Park, NY, and St. Helena, CA.
Fred's Featured Recipe
Gene’s Northern California Planked Salmon
Fred Thompson is a cookbook author, culinary instructor, freelance writer and grilling guru. Born in North Carolina (or ‘que country’), he would rather be standing beside a grill than anywhere else.
Fred has written several cookbooks, including Grillin’ With Gas and Crazy for Crab, and is also a weekend gourmet columnist for the News & Observer in Raleigh, North Carolina. He publishes edible Piedmont as well, which focuses on food in the Piedmont area of North Carolina.
He has taught regularly for CLASS at Southern Season, Institute for Culinary Education (ICE), Central Markets, and the Viking Culinary Center. In addition, he has taught food writing at the Greenbrier Professional Food Writers Symposium.
He has written for Fine Cooking Magazine, Wine & Sprits Magazine, Better Homes & Gardens, Family Circle Magazine, Everyday with Rachel Ray, Taste of the South, and the San Francisco Chronicle. He makes frequent guest appearances on radio and television.
Fred is also a food stylist, and culinary developer with a client base that stretches from North Carolina to Tokyo.When he is not on the road, he divides his time between Raleigh, NC and NYC.