Leslie Cerier is a gourmet caterer specializing in whole foods and organic cuisine. Her New England based business includes custom culinary work for private clients, as well as private and group cooking instruction and coaching. Cerier is a pioneer and national authority on wheat-free baking, the entire spectrum of whole grains, and cooking with wild foods. Her specialty in grains has led to her being much sought after by health professionals and private clients to help them translate challenging dietary allergy issues into culinary success and meal satisfaction.

Leslie is the author of "Gluten-Free Recipes for the Conscious Cook", "Going Wild in the Kitchen", "The Quick and Easy Organic Gourmet", co-author of "Sea Vegetable Celebration", and editor of "Taste Life! Organic Recipes". Leslie has also developed many recipes for natural foods companies, including Green and Blacks (Organic Chocolate), Coombs Vermont Gourmet (Organic Maple Syrup) Lotus Foods (Jade Pearl Rice and Madagascar Pink Rice), and The Teff Company. Naturally, the perfect marriage of her culinary knowledge and aptitude has also resulted in many requested appearances around the country.

Leslie has been interviewed by the Food Network, WGBY PBS, and her work was even developed into a local cable TV show, "Easy Organic Cooking." She has also taught at Canyon Ranch, Esalen, Frontier Natural Products Co-op's Herb Fest, Kripalu Center for Yoga and Health, Northeast Organic Farming Association, Natural Gourmet Institute for Food and Health, and 3rd annual Gluten-Free Culinary Summit.

Leslie has a Master's degree from Columbia University and has taught at Barnard College, Columbia University, Eastern Kentucky University, Sarah Lawrence College and Hampshire College.