Grace WITHMORE
Editorial Project Manager & Comfort Food Columnist
I’m Grace Whitmore, the editorial project manager at Recipster. My job? Coordinating publications, making sure everything flows smoothly… and sometimes setting down my cup of tea to write a recipe or a little column myself. I juggle words, ideas, and frying pans — sometimes all at once.
Before this, I spent about ten years working in the cultural sector: libraries, local associations, editorial projects with purpose. What I took from those years? I’ve kept a habit of noticing the little things, taking my time, and making work that feels honest and helpful.
I’m not a trained chef. I’m a hands-on cook — all instinct and trial-and-error turned into habit.
I’ve learned to trust a wooden spoon and what things smell like. Sometimes the dough sticks. Sometimes that’s the best part.
What I share on Recipster isn’t about perfection. It’s about real food — simple dishes you can tweak based on how the day feels. Quiet stews, Sunday cakes, forgiving breakfasts. If one of them brings you a little comfort, then I’ve done my job.
I live in the American Midwest. I often cook in socks, love butter a little too much, hate peeling garlic, and one day I hope to write a book called:
“Oh well — it’s still good.”
Professional Affiliation:
Kaizen Co. Publishing
Website: https://kaizencompublishing.com
Business contact: [email protected]
A living kitchen, like the ideas that grow inside it.
Most days, I end up in the kitchen — not always cooking, sometimes just standing there, waiting for a bit of inspiration that never shows up on time. There’s flour in places it shouldn’t be — once I found some on the radio and just laughed. I keep saying I’ll clean it later. I don’t. The playlist skips, the kettle starts to whistle, and by the time I remember it, the water’s already cold again.
I test things the way most people think — messy, distracted, never the same twice. One eye on the clock, the other trying to remember where I put the spoon. Once, I dropped my phone in a bowl of flour and left it there until it buzzed. Another day, I baked cookies five times in a row — each one a little off, but somehow they all vanished before dinner.
Sometimes my mind goes back to Italy — 2010, a pasta competition in a kitchen that felt smaller than my oven now. Everything smelled like olive oil and steam. I was sweating, the dough kept tearing, someone behind me kept shouting “faster.” My sauce turned out too salty. Didn’t matter. People laughed, the pans clanged, someone poured wine into the wrong bowl. The old chef said something I didn’t really catch — “Good food listens,” I think. I didn’t understand back then. Now I get it. Maybe that’s why I still cook the way I do — messy, stubborn, listening to what the food wants more than what I planned.
Leo SANTANA
Culinary Guide & Teaching Voice
I’m Leo — part recipe developer, part explainer-in-chief here at Recipster.
I don’t just want you to follow a recipe. I want you to understand it. Why that dough needs to rest. Why that sauce breaks.
Sam TRIBAK
Creative founder and brand strategist
I never really decided to become a “creative.” It just happened somewhere between a keyboard and a kitchen counter. I started out building websites, sketching logos, and writing bits of code that sometimes worked and sometimes didn’t.
Amara DIALLO
Global Recipe Creator & Bold Culinary Voice
I’m Amara — I write recipes, chase flavors, and love food as much as I love the stories behind it.I didn’t grow up with just one kind of cuisine. I grew up between worlds: Sunday jollof, maple syrup on pancakes, soy sauce in weeknight stir-fries. Home was a mix
