Meaghen found out she was celiac (allergic to gluten) in 2002 and was pretty devastated when she realized she couldn't eat any of her favorite foods. This led her to start making food for herself and she quickly learned she loved to cook and wanted to do it for a living. She attended Le' Cordon Bleu in Cambridge and became a recipe developer for the cookbook team at America's Test Kitchen in Boston. She worked on How Can It Be Gluten Free 1 & 2, Healthy Slow Cooker Revolution, and Make Ahead. She invented the gluten free flour blend that all of America's Test Kitchen gluten free recipes use today. After the polar vortex winter of 2015, she let her sister talk her into moving to “sunny San Francisco.”
Monica drove to San Francisco ten years ago after college with no job and one friend. After a brief stint in corporate retail, her one friend got her an interview at a little startup called Facebook. She started as a customer service rep, helping users untag unflattering photos and reset their passwords, then went on the manage operations teams and build strategic external partnerships. She always dreamed of starting her own business with Meaghen. While not officially schooled by a culinary establishment, she spends a lot of time in the kitchen as Meaghen's sous chef, taste tester and dishwasher. She thinks this is probably the best job in the game.
