About Amy : Amy Reiley is best known as an authority on aphrodisiac foods. But she is also a speaker, cookbook author and consultant as well as a freelance wine writer and wine competition judge. In 2004, she became the secon...
About Amy :
Amy Reiley is best known as an authority on aphrodisiac foods. But she is also a speaker, cookbook author and consultant as well as a freelance wine writer and wine competition judge.
In 2004, she became the second American to earn a Master of Arts (MA) in Gastronomy awarded by France’s culinary temple, Le Cordon Bleu. While at Cordon Bleu, Amy rose to prominence for her work in culinary aphrodisiacs. In 2006, Amy releases her first book, Fork Me, Spoon Me: the sensual cookbook, cementing her role as America’s leading aphrodisiac food authority.
Amy regularly speaks and consults on the topic of aphrodisiacs and has appeared on The Today Show, CBS Early Show, Nightline and even Playboy TV–you’ll recognize her as the one wearing clothing.
In June 2005, Reiley was singled out as one of the five best female wine professionals in the world of the year by France’s Wine Women Awards. And she currently contributes to the wine section of Gayot.com. An internationally recognized journalist, Amy has shared her food and wine knowledge in such publications as Variety, Sunset, The Daily Meal, Los Angeles and Las Vegas magazines.
Amy’s second book, Chile Aphrodisia by Rio Nuevo press, was released in June 2006. Her other books include Romancing the Stove: the unabridged guide to aphrodisiac foods and The Love Diet. Amy’s latest book, Eat Cake Naked: aphrodisiac desserts to heat up your love life, co-authored by nutrition expert Delahna Flagg, became an Amazon bestseller in its first week.
Amy lives in Los Angeles with her husband and two children. In her spare time, she works for Rock & Wrap it Up! as a sustainability coordinator. She helps film and television studios including Universal, Netflix and WarnerMedia donate leftover catering to those in need rather than let it go in the trash. These food recovery efforts give her a broad perspective on the social and environmental impact of the food industry.
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