Sharon Joyce is a trainer/educator/chef and author who graduated from Northwestern University in Chicago. She studied Advanced French Cooking and Pastry at Cordon Bleu in Paris in 1981 and operated a catering business and cooking school in Chicago and in the Virgin Islands. She has taught various types of cooking classes, including French, International, Regional American, Downeast Maine Cooking and Cruzan cooking in such locations as Chicago, Bar Harbor, California and Christiansted, St. Croix USVI. She was fascinated by the abundance of local foods when she moved to Bar Harbor more than thirty years ago. She operates Ambrosia Cooking School in Bar Harbor, Maine.
Joyce's fascination with Maine dates back to her childhood when she developed a taste for lobster and in fifth-grade wrote a report about the Pine Tree State gluing lobster shells and potato pieces to a poster.
Since then, she has delighted in researching, practicing sharing and improvising with the state's food traditions. Over the years, what she has gleaned and learned is woven into her colorful, informative cookbook A Culinary History of Downeast Maine (American Palate, division of The History Press, $21.99), published earlier this year. Ellsworth American