Ashlee Redger: Crafting Approachable Recipes and Food Writing
A culinary advocate who demystifies cooking and empowers cooks of every background.
Ashlee Redger: Making Great Food Accessible to All
Ashlee Redger stands out in the world of food writing and recipe development as a dedicated advocate for approachable, accessible cooking. Her journey bridges rural Mennonite traditions and modern professional kitchens, reflecting a genuine belief that great food shouldn’t be restricted by skill level or economics. With roots in Southwestern Kansas, Ashlee’s heritage and professional expertise blend to inspire confidence, curiosity, and inclusivity in the kitchen.
Table of Contents
- Ashlee’s Culinary Beliefs
- Southwestern Kansas Roots
- A Multifaceted Culinary Career
- Recent Projects & Collaborations
- How to Work With Ashlee
- Frequently Asked Questions (FAQs)
Ashlee’s Culinary Beliefs
Food Accessibility and Recipe Confidence
Ashlee describes herself as a “food geek,” but more precisely, a recipe geek. Her core beliefs revolve around the power of recipes and food writing to nurture confidence in cooks of all backgrounds. She champions:
- Culinary Access for All: Great food should be achievable for anyone, regardless of their cooking experience or financial background.
- Demystifying Cooking: Cooking is scientific, cultural, historical, technological, and sustaining, but not magic. Ashlee’s work aims to make food approachable, banishing intimidation.
- Skepticism Toward Diet Trends: She resists fads, elitist recipes, and hard-to-find ingredients, favoring authenticity and inclusivity over pretension.
- The Joy of Simple Food: While she enjoys culinary creativity, there’s no substitute for the comfort of rustic staples—like fresh bread, good butter, and homemade jam.
To Ashlee, everyone deserves to eat well.
Southwestern Kansas Roots
Mennonite Heritage and Regional Influences
Raised in a region dominated by German and Holdeman Mennonite communities, Ashlee’s culinary identity is deeply influenced by her family’s traditions and local Midwestern culture. Her upbringing was shaped by:
- Family Ties: Her parents, both from Mennonite backgrounds, contributed to a food environment rich with tradition—though she was not raised directly in the faith, the impact was profound.
- Grass-Fed Beef Farming: The family’s agricultural roots ensured an appreciation for quality ingredients grown and raised sustainably.
- A Mosaic of Food Cultures: Mennonite migrations through Eastern Europe fostered a unique blend of Dutch, German, Ukrainian, Russian, and Midwestern American cuisines in local dishes.
Some of Ashlee’s favorite home-cooked foods reflect this rich history:
- Peppernuts (Anise Cookies): Tiny spiced cookies with a distinctive aroma and Mennonite heritage.
- Bierocks: Soft bread buns stuffed with beef and cabbage, a staple at gatherings and cafés.
- Cabbage Borscht: Mennonite-style soup (not beet-based) with lots of vegetables and soul-satisfying flavor.
This marriage of cultures explains Ashlee’s enduring affection for simple, honest cooking.
A Multifaceted Culinary Career
From Test Kitchens to Professional Food Writing
Ashlee’s career spans recipe development, food writing, kitchen management, and culinary education, continually reflecting her passion for accessible cooking. Her major professional milestones include engagements with respected industry leaders and innovative food enterprises.
Savory Spice Test Kitchen (2016–2018)
Recipe Development & Brand Innovation
- Created over a hundred original recipes and adapted numerous customer submissions, overseeing everything from ideation to launch.
- Coordinated in-house photography and food styling for hundreds of products and recipes.
- Led product development for the “Spice ‘n Easy” line—meal-specific spice and recipe kits sold nationwide and online.
What others are reading
In the marketing department, Ashlee’s projects involved everything from in-depth recipe testing to consumer-facing product launches, reflecting her expertise in both food craft and communication.
America’s Test Kitchen Internship (2018–2019)
A Dream Culinary Experience
- Worked alongside legendary teams responsible for Cook’s Illustrated and ATK’s renowned cookbooks.
- Participated in daily mise en place, recipe tests, kitchen maintenance, and the behind-the-scenes setup for Cook’s Country television show (Season 12).
- Culminated internship by developing a muffin recipe and authoring a Cook’s Illustrated-style article.
This rigorous, hands-on immersion deepened Ashlee’s appreciation for meticulous food research and storytelling.
Snooze A.M. Eatery Headquarters (2019–2021+)
Menu Development & Culinary Training
- Developed, tested, and implemented national menus, recipe improvements, and regional pilots for a leading restaurant group.
- Stepped into a sous chef support role during the pandemic’s peak—demonstrating adaptability and leadership.
- Returned to the R&D kitchen as Culinary Coordinator, modernizing training for 50+ restaurants and launching a virtual food concept (BodEGGa).
- Faced supply chain challenges with innovative solutions while maintaining consistent culinary and training excellence.
- Diversity, Equity, Inclusion, and Belonging: Advanced translation of critical materials into Spanish and served on the DEIB Committee, reflecting a deep commitment to accessible and inclusive food culture.
Ashlee’s tenure at Snooze illustrates her dedication to education, operational excellence, and equitable food access.
Recent Projects & Collaborations
Freelance Endeavors and Creative Food Roles
Currently, Ashlee balances a diverse portfolio of culinary projects, including:
- Freelance food writing for Serious Eats—delivering well-researched, approachable content for all home cooks.
- Contributions to Westword magazine, covering both food and cultural topics with depth and flair.
- Professional food chef for photography—regularly preparing picture-perfect food for a studio to be featured in cookbooks, editorial shoots, and packaging.
Her work is characterized by an eagerness to innovate, learn, and collaborate in new settings—always with the goal of making food knowledge more accessible.
How to Work With Ashlee
Collaboration Opportunities
Ashlee welcomes fresh challenges and engaging collaborations, with particular interests in:
- Recipe development, testing, and editing
- Freelance food writing
- Food photography chef roles
- Basic recipe photography and food styling
She encourages anyone with an interest in food to connect, whether for a specific project or a broader partnership. Her process emphasizes clear communication, adaptability, and a relentless focus on accessibility and education.
Frequently Asked Questions (FAQs)
How did Ashlee’s Mennonite background influence her culinary approach?
Ashlee’s family’s Mennonite traditions introduced her to hearty, resourceful cooking—emphasizing simple, nourishing meals with deep cultural roots. The intermingling of German, Dutch, Russian, and Midwestern influences shaped her love for accessible, rustic dishes.
What is Ashlee’s main goal as a food writer and recipe developer?
Her central mission is to demystify cooking and advocate for recipes that build confidence, foster curiosity, and are accessible regardless of finances or experience level.
What types of projects does Ashlee seek out?
She is drawn to collaborative food projects: recipe testing, food writing, content creation for digital or print publications, and chef work for food photography and styling.
How can aspiring food writers or home cooks benefit from her philosophy?
By championing “food for all,” Ashlee provides practical recipes and approachable instructions that emphasize learning by doing, curiosity, and a rejection of culinary snobbery. Her writing encourages readers to embrace mistakes and enjoy the journey of cooking.
Where can you read Ashlee’s work?
You can find her recipes and articles on Serious Eats, features in Westword magazine, and contributions to other culinary media outlets.
Ashlee Redger: Quick Facts Table
| Aspect | Details |
|---|---|
| Core Belief | Cooking should be accessible, inclusive, and joyful. |
| Heritage | Southwestern Kansas, German and Mennonite roots |
| Professional Highlights | Savory Spice Test Kitchen, America’s Test Kitchen, Snooze A.M. Eatery, Serious Eats, Westword |
| Signature Dishes | Peppernuts, Bierocks, Cabbage Borscht, Sandhill Plum Jam |
| Current Focus | Freelance recipe development, food writing, food styling/photography |
| Contact | Open to new collaborations and creative culinary projects |
Connect with Ashlee
If you’re interested in collaborating or learning more about Ashlee’s work, she encourages direct outreach. As a continual learner and hands-on educator, she brings enthusiasm and expertise to any food-centric project, always with a mission to keep delicious, rewarding cooking within everyone’s reach.
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