In Memory of Jan Weimer: On Friday, April 13, 2007 , we lost one of the nation’s most notable and talented food minds. Jan Weimer was an encyclopedic master of all aspects of food: its preparation, sourcing, marketing language and equipment. Widely traveled, she was the free lance author of hundreds of articles, in dozens of publications, some introducing groundbreaking innovations in American Cuisine. Her book on kitchen design is the most comprehensive guide on design principles, sourcing and legal aspects on the shelf. Jan was an Einstein of recipe development. As a genius does, she cooked in her head and could read a recipe like a conductor sight reads sheet music. She won numerous awards for her intellectual achievement, including best paper at the 1999 Appliance Manufacturer Conference and Expo, a rare achievement for a woman and non-engineer. Her career spanned a comprehensive tour of the food world as Executive Food Editor of Bon Appetit Magazine, Assistant Food editor of the San Francisco Chronicle, Chief Culinary Officer of and consultant to Princess Cruises, Covent Garden Soup Company, Trefethen Winery, numerous restaurants, and many happy home chefs in their new kitchens.

Jan was a graduate of the Paris Cordon Bleu and had, as well, a masters degree from Stanford University in Speech and Audiology. She was a powerful influence on many in the food world and in her chosen avocation, serving selflessly as arts volunteer supporting LACMA. With an unmatchable work ethic and incomparable humility, she served as a role model for many women professionals in diverse fields.

 She will be sorely missed by her family and friends. Jan leaves, Sandy, her husband and soulmate of 42 years, her mother, Cyrille, and her brother Sam.















































































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