About Paige


Paige Hovey: DSM native -> ATL transplant.

By the time I was about eight years old, my mom had taught me how to bake chocolate chip cookies, and I’ve hardly left the kitchen since. With cooking and baking as my first and deepest loves, I started work in the culinary industry at age 16 in 2005. Since then I have been a GM and buyer at a coffee shop, worked in restaurants and bakeries, and done a bit of catering. I have also been a major part of a team putting together a cookbook for one of the afore mentioned restaurants. I currently work as an independent consultant and test cook for corporate test kitchens based in Atlanta.

Writing is my second greatest love. I’m a freelance columnist and specialize in musical theater reviews, interpersonal dynamics, women’s issues, secular philosophy, and personal growth. The time has come to merge my two passions– food and writing. Food for the Face is where I begin to do that. All the recipes and techniques you’ll find here are my own original ideas, or were inspired by another that I significantly tweaked to make it my own. Food styling and photography are also done by me; any assistance is noted in the post.

For general inquiries, e-mail me at thesePHoolishthings@gmail.com
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