Close Modal
author portrait
© Katie Donnelly

Jane Bertch

Jane Bertch has spent more than two decades living and working in Europe. In 2009, she started La Cuisine Paris, which has become the largest nonprofessional culinary school in France. She holds a BA in English, an MA in labor and industrial relations from the University of Illinois, and an executive MA from the French business school INSEAD. The French Ingredient is her first book.

Books