Hi, I’m Amber.

I’m stoked that you’re here. I’ve been working in food for a long (read: LOOOOONG) time. Food preservation, food safety, and food entrepreneurship are my favorite topics.

I’m here to share my work through cookbooks, food products, and recipes. I love to interact with you as much as possible, so feel free to shoot me an email here or check out my social media here.

I hope today offers you some time to harvest, cook, or preserve some of your favorite foods!

(if you want more of a bio… the long version is below)

Until next time,

XO -Amber

I am the creator behind all things amberoncini! Food is my ultimate passion. It’s how I build community and learn about the world around me. My food & beverage experience started by rolling burritos for $7 an hour on Campus Corner in Norman, Oklahoma.

I have spent the last 17 years moving across the country from Oklahoma to the KC area, Northern CA, Washington D.C., Tennessee and now New Mexico. I have staged with James Beard chefs, worked on an organic pear & cherry farm, trained on 20 ft. trailer smokers with world famous BBQ guru & master pit builder David Klose, slung coffee with cult-brands, and put up a lot of food along the way. I currently operate amberoncini, a small food business, recently published my first cookbook, and work as an Assistant Professor for New Mexico State University teaching Family & Consumer Sciences with a focus on food preservation, food safety & science, and food entrepreneurship.

I am passionate about connecting growers with the every day cook. I aim to build a bridge between the source of our food and our home kitchens. I believe in building sustainable systems that honor regenerative practices, reduce waste, support food justice in our communities, and provide education to home cooks about practical ways to make their lives better.

My formal education is a Master of Business Administration and an undergraduate degree in Business with emphasis in Organizational Leadership. I plan to pursue my Ph.D. through NMSU with a focus in Food Science next Fall.

My first cookbook was published April 2023! It is available on most major book retailers and you can get a limited edition, signed author copy, by ordering right here!

When I’m not teaching, studying, or writing, you’ll find me behind the fire or at the counter developing & testing recipes. I also offer a line of dry spice blends, herbs, teas, and durable kitchen smallwares. Thanks for your support!