Rachel Quinlivan West

Rachel Quinlivan West, RD, has been a writer and editor for more than 15 years. She most recently served as a senior editor and brand leader at Oxmoor House, where she created and edited more than 45 cookbooks, two of which won prestigious James Beard awards, and oversaw the publishing list for all Cooking Light­-branded books and special interest publications. Her goal has always been to help people understand the powerful role good food plays in overall health—emotionally, socially, and nutritionally—and the joy that can be found in preparing a meal and gathering around the table, even when dealing with a health condition. She is a founding and active member of the Birmingham chapter of Les Dames d’Escoffier, an international organization for women in the culinary industry. A native of Mobile, Alabama, Rachel earned her undergraduate degrees in journalism and nutrition and dietetics from The University of Southern Mississippi, proudly serving first as news editor and then executive editor of the Student Printz. She completed her dietetic internship at the University of California, San Francisco Medical Center. West was inducted into the Mass Communication and Journalism Hall of Fame in 2018.