Cheryl Redmond

Cheryl Redmond – Editor

Experienced editor and former pastry chef who knows what makes recipes work. Expertise includes cooking, nutrition, wellness, and DIY books.


I earned a bachelor’s degree in philosophy from Mount Holyoke College and an associate’s degree in pastry arts from Johnson and Wales College. I worked as a pastry chef in restaurant and bakery kitchens for several years before attending the Radcliffe Publishing Course. After completing the course, I was hired at Natural Health magazine, where I eventually became associate food editor. I worked on recipe articles as well as articles about diet and nutrition. My years at Natural Health helped me hone the ability to translate complex ideas into everyday language in order to give readers information in an engaging and empowering way.

Since 2003, I’ve been a freelance copy editor, developmental editor, and proofreader. I work extensively with America’s Test Kitchen as well as publishers such as Chronicle and Macmillan, and I’ve done projects with individual authors as well.

As an editor, I care deeply about the integrity of each project I’m involved with. I love to do research, and I aim to find the best solution to any problem, not just the easiest solution. I’m all for consistency, as long as it makes sense. I enjoy working with authors to make books that add value to people’s lives.

Cooking, Food, Wine, & Spirits Health & Wellbeing Humanities & Social Sciences Self-Help & Self-Improvement
English (US)
  • American Medical Writers Association Essential Skills Certificate

Work experience


Jun, 2003 — Present

* Works with publishing companies and directly with authors.
* Has copyedited more than 100 published cookbooks, including best sellers and award winners.
* Expert at a range of subjects including diet, nutrition, alternative and complementary medicine, and self-help.
* Provides developmental editing, copy editing, and proofreading.
* Can do nutrient analysis.

Natural Health magazine

Sep, 1997 — May, 2003 (over 5 years)

*Developed and pitched story ideas. Researched and wrote feature-length articles.
*Wrote the regular column "Natural Kitchen."
*Assigned projects to freelance writers and edited their work. Created guidelines for recipe writers that supported the mission of the magazine.
*Developed recipes. Generated and analyzed nutrient data for all published recipes.
*Regularly promoted the magazine in national and regional television and radio interviews. Lectured and conducted cooking demonstrations at consumer health shows.

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