Hi, I’m Tasha Mendelsohn.
I’m a Boston-based culinary professional working at the intersection of cooking, creativity, and production. From developing recipes to supporting photo and video shoots, I sweat the details that make everything run smoothly. I care about thoughtful processes, precise execution, and beautiful, intentional food.
As the (extremely lucky!) daughter of two brilliant home cooks, I grew up eating well. My fascination with food began with Northern California’s bounty: local peaches, cherries, basil, and tomatoes feature prominently in some of my earliest memories. I made food the focus of just about everything I could, and my eighth-grade capstone project, Dumplings Around the World, is still a frequent topic of family conversation. Add a steady diet of Good Eats, Chopped, and The Barefoot Contessa, and it’s no surprise I eventually found my way into the culinary world!
I took a slight detour first, earning a bachelor's degree in psychology from Northeastern University. But when COVID during hit my junior year, I suddenly had plenty of time to reflect on what I truly loved — and the answer was, of course, food. I went on to attend Boston University’s Professional Culinary Arts Program, where I had the privilege of learning from some of New England’s best chefs, including Chris Douglass, Jody Adams, Michael Leviton, and the legendary Jacques Pépin. Shortly afterward, I returned to the program as the Julia Child Teaching Assistant.
Since then, my career has taken me through many corners of the culinary world. I’ve taught cooking classes and camps at Taste Buds Kitchen, where I learned how to manage a room full of children with knives (a task every bit as high-stakes as a professional kitchen!). I developed recipes for meal-delivery company WECO Hospitality, balancing production realities, seasonality, and consumer appeal. As Farm Chef at Langwater Farm, I created hyper-seasonal menus that showcased the farm's organic produce at its peak. And as a personal chef at Tiny Spoon Chef, I designed and executed customized weekly menus for my roster of clients. Most recently, I began freelance culinary production work at America’s Test Kitchen, an experience that sparked my interest in culinary media and inspired my transition toward freelance editorial and production work.
I've always been fascinated by the details that make things work. The best recipes, meals, and productions may look effortless from the outside, but they're built on thoughtful planning, careful communication, and hundreds of small decisions. That's the work I love most.
You can call me Natasha, too.
I’m a huge stone fruit lover. I think plums are the most underrated fruit.
That’s Julia Child’s pot I’m holding!
I share my home in Boston with my partner and our beloved cat, Cordelia.