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Chris Reynolds
 Passionate about food and its creation, I have spent many years pursuing its perfection on many levels. My background in science (as a biological database analyst for The Nature Conservancy) and art photography has expanded from photographing beautiful food to donning a chef's jacket and creating beautiful food.
After distinguishing myself at the Culinary School of the Rockies, I polished my craft at the Ballymaloe Cookery School in Ireland. Nesteled on rolling coastal pastures, Ballymaloe is the only culinary school that is also a working organic farm. Inspired by the pastural setting, I was equally inspried by my teachers, Darina and Rachel Allen. I gained a renewed appreciation for organic produce, farmhouse cheeses, slow food and artisan baking. Upon my return from Ireland, I developed "Waiting for Gateau" where I work to adapt recipes for high-altitude for cookbook authors, magazine food editos and food bloggers.
The recipes on this site are family favorites, my own adaptions from my recipe collection and some grand experiments. Many are from my e-cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours, which was a year-long project to consolidate and preserve my family's baking heritage. For each recipe, I will note how I adapted the dish to suit my taste and provide any high-altitude adjustments (I live in Colorado). My goal is to update the collection every Friday.
All of the food in the photos is real and is the exact recipe it represents. All the food is cooked, styled and photographed by me in my home kitchen. After I shoot it, I eat it.
Job note: I'm always on the lookout for recipe development or photo jobs. If you like my style and feel I could contribute to your team or project, feel free to contact me.
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waiting for gateau (dot) com