Raeanne Sarazen is a registered dietitian and chef who specializes in food writing and recipe development. She’s the author of The Complete Recipe Writing Guide, an essential resource that sets nutrition and editorial standards for developing, writing, and publishing recipes. Raeanne has more than two decades of food industry experience. She has worked in hospitals as a clinical dietitian, at the Chicago Tribune as test kitchen director and assistant food editor, and in restaurant kitchens, including Charlie Trotter’s. Raeanne has written articles, developed recipes, and produced video for the Chicago Tribune, The Wall Street Journal, Cooking Light, Better Homes and Gardens, and national food companies. Raeanne completed her professional cooking studies at Le Condon Bleu. She received her Bachelor of Science in Nutrition and Medical Dietetics from the University of Illinois, and a Master of Arts in New Media Studies from DePaul University. She is a Distinguished Fellow of the Academy of Nutrition and Dietetics and a founding member of the Academy’s Food and Culinary Practice Group. The mother of three, Raeanne lives in Chicago with her husband Rob. Her greatest joys are hiking and traveling the world with her family and learning about local foods and culture.