Maggie Green is the author of The Kentucky Fresh Cookbook. Green owns The Green Apron Company that specializes in culinary nutrition and cookbook development. As a cookbook coach, Maggie Green offers group and private cookbook coaching, virtual Cookbook Camps, webinars, and private coaching services for aspiring cookbook authors. In addition Green writes recipe chapters for nutrition books, and provides food, nutrition, cooking, and recipe content for print and digital publications.
As a cookbook editor Maggie has edited several well-known trade cookbooks including:
James Beard Award-winning cookbook, BakeWise by Shirley Corriher,
The Ultrametabolism Cookbook by Dr. Mark Hyman, and the
75th Anniversary Edition of the Joy of Cooking.
Maggie serves on the Medical Advisory Board for Humana’s Active Outlook Program where she writes food and nutrition content for their award winning magazines.
Prior to her work in the publishing industry, Green was a personal chef for over 100 clients in the Greater Cincinnati area, and the director of a food service department at an area retirement home.
Green is a graduate of the University of Kentucky with a degree in food and nutrition and is licensed as a dietitian in Kentucky and Ohio. She is also a distinguished graduate of the Culinary Arts Management program at Sullivan University’s National Center for Hospitality Studies in Louisville, so has a unique set of skills with food, nutrition, and culinary arts.
Maggie was born in Lexington, Kentucky and loves the beautiful Bluegrass state, with its rich culinary traditions and regional foods. She lives in Northern Kentucky with her husband, the best male cook she knows, and their three children.