Meredith Deeds culinary career started at a young age in her mother’s restaurant in San Diego where she was put to work in every department from dishwashing to cooking. That experience cemented a life long love of good cooking, as well as a lingering dislike for dishwashing.  Meredith has spent the last 20 years writing and teaching about food all over the country.
She has co-authored four cookbooks, among them are the James Beard Award finalist The Big Book of Appetizers (Chronicle Books), The Mixer Bible (Robert Rose, Inc.), The Take-Out Menu Cookbook: How to Cook In the Foods You Love to Order Out (Running Press), 300 Sensational Soups (October 2008, Robert Rose, Inc.), which was chosen by Good Morning America as one of the top 10 cookbooks of 2008.
Her column, Dinner Tonight, appears weekly in the Minneapolis Star Tribune. Her work has appeared in various magazines and newspapers such as Bon Appetit, Family Fun Magazine, Cooking Light, Prevention, Chile Pepper, Better Homes and Gardens, The Cleveland Plain Dealer and The Dallas Morning News. She has also lead the editorial team for Frontburner, the International Association of Culinary Professionals' monthly e-zine.
Over the years, she has taught a wide range of classes in cooking schools around the country such as Sur la Table, Whole Foods Markets and Central Market to name a few. 
In addition to writing and teaching, Meredith is a culinary consultant and content developer for companies like General Mills, Snake River Farms, United Healthcare Group, Cub Foods, Lindsay Olives and Torani Syrups and not-for-profit organizations like the American Heart Association.
Meredith Deeds was also the CEO for the International Association of Culinary Professionals, a worldwide forum for the development and exchange of information, knowledge, and inspiration within the professional food and beverage community, and is responsible for organization's consistent achievement of its mission and financial objectives.