HomeArticleDoes The Professional Chef Claire Saffitz Have A Husband? Know About Her Affairs And Rumors
Does The Professional Chef Claire Saffitz Have A Husband? Know About Her Affairs And Rumors
Updated On 12 Sep, 2019 Published On 23 Jan, 2019
Claire Saffitz is a professional chef and a food critic. She is popular for her own series ‘gourmet makes’ where she recreates classic junk foods(Twinkies, Gusher, Oreos). She also serves as a senior editor at Bon Appetite, a popular food magazine.
So, to know more about of this rising wily executive from the domain of food network tag in along with the article in the section below. Furthermore, know what she's up to these days. Know if she's married, dating anyone?
The St. Louis, Missouri native hasn't confirmed her relationship status t date. She has never been linked to any men except her alleged affair with co-worker Brad leone, the Test Kitchen's manager.
Neither Saffitz nor Leone reacted on the comment as it was just a hoax. Claire is very much focused on building her culinary art career. Probably, she's looking forward to her perfect match. Saffitz is in her 30s and she'll surely update her relationship status in upcoming days.
Claire Saffitz's Dating Anyone; Rumored To Have A Chef Boyfriend?
Unlike her much known about dessert skills, Claire's behind the kitchen life remains a mystery to her viewers till date. Therefore, whether she is in love or is she even interested in relationships is kind of an enigma that no dares to crack open.
However, much to her frequent collaboration with Test Kitchen's manager Brad Leone, some fans of Claire couldn't help themselves but to eventually link up the chef duo. And for a while, many of Claire's viewers were even ready to let themselves with it.
Claire Saffitz(right) with Bran Leone(left)
SOURCE: Team Works Media
Yet with no substantiation from either side, this pubic created fling went off sooner than the time it was in the air.
Claire Saffitz on The Recent Edition of The Bon Appetite's Magazine
To start, take Claire Saffitz's series, ‘gourmet makes’ on Youtube. From one episode to the next, millions of viewers tune in to watch Claire experiment Cheetos from scratch(and nearly turn orange along the way); toil for days contriving homemade gushers; pulling sugar with the determination of the rock while keeping the secret to skittles….and, well, you know the rest.
To say it’s appealing to her followers would be an understatement. But for those on her staff side, as well as for everyone who turns to BA for recipes, Claire will always remain a dessert dilettante.
Meanwhile every day around at 3 p.m., in coffee o’clock, there is a good chance Claire will be out setting something absolutely fascinating in the test kitchen. One week it could be her moist and savory swirled tahini tea cake(if ever there was a loaf meant for a cup of freshly brewed coffee), the next her gleaming, crispy-yet-fluffy focaccia.
Whatever she seems to be broiling, she is clearly the reason her fans are carrying a few extra pounds these days.
Unlike most of the home cooks, Claire instead takes a practical, nearly manic approach to her craft. She will go through a recipe again and again and then one more time, just for good measure.
On a recent interview with Bon appetite, she mentioned about her easy sheet with chocolate-cream cheese frosting. As for saying, this is just a typical from-scratch birthday cake.
But Claire, in turn, bemused her viewers when she coined the term mechanical leaving in this very traditional pastry; the term which follows how certain ingredients are hygroscopic and how gluten comprises ‘glutenin and gliadin’.
Nevertheless, her seemingly unusual approach in confectionary one way or another always manages to spill out ‘pudding and heaven’ from her fellow show attendee to her staffs alike.
Claire Saffitz’s Career
Claire startup journey in the world of cuisine to many seems rather out of the blue, yet few know that she was in the media from her first batter. Saffitz started it off by first attending Cambridge School of Culinary Arts, in Massachusetts.
SOURCE: Boing Boing
And from the year 2012 to 2013, Claire went on to study classic French cuisine and pastry at Ecole Gregoire Ferrandi, a culinary and trade school in Paris, France. Claire then followed by an externship at Spring restaurant.
Subsequently, in 2014, Claire completed her Master's degree in History at McGill University, where she pursued culinary History in the Early Modern Era.
Fast forward to the next half of the 2010s, she now runs her own session of cooking classes. For the time being, Claire is working on her dream project of fermenting crock in the test kitchen of Bon Appetite.
And if you want to picture her beside the kitchen you can also find Claire arraying of books, which unfolds the fanatic tales of a connoisseur unraveling the landmark cuisines from the Mediterranean to all the way up the great plains of North America.