About Patty Lee
Patty has been a contributing writer at Food Network since 2016 and previously worked as a digital content producer for Cooking Channel. Thanks to her background as a features reporter, she’s skilled at covering a wide variety of topics (from food safety to viral food trends) and writing in different formats (from chef’s profiles to how-to tutorials). Patty has been a food and lifestyle journalist for over a decade and got her start in print before pivoting to the digital world. Since then, she’s been on staff at national publications such as The Kitchn, The Spruce Eats and TODAY Show. She’s currently a freelance writer who has been published in Forbes Vetted, AllRecipes, Simply Recipes, U.S. News 360 Reviews, Time Out New York, Thrillist and more.
Experience: A former features editorial assistant at the New York Daily News who worked her way up to Executive Editor at The Kitchn, Patty has written more than 300 articles and edited countless others during her 15-year career as a writer and editor.
Education: Patty was a member of New York University’s Arthur L. Carter Journalism Institute and graduated with a Bachelor of Arts in Journalism and History.
