Kye Ameden grew up in Fairlee, Vermont and has always loved food, farms, and family. She earned her culinary education in a hands-on fashion, spending her teenage years working by her chef uncle’s side in the kitchen at the Hulbert Outdoor Center, cracking hundreds of eggs, slicing cheesecakes into 13 perfect slices, and developing her passion for precision and baking.
After receiving her Bachelor of Arts degree from St. Lawrence University where she majored in Environmental Studies with a focus on sustainable food production, she transitioned to working at the Sylvia Center, a nonprofit that aims to teach inner-city children where food comes from. Kye helped run their garden-to-table and after-school culinary programs, where she taught students in New York’s Hudson Valley how to cook with whole, fresh food. During her time there, she also worked in kitchens and bakeries of all sorts, including The Flammerie, a farm-to-table wood-fired bistro that specialized in flammkuchen (aka tarte flambée).
Shortly after, Kye’s love of European-style desserts landed her at a family-owned bakery in Kinderhook, New York, called Dutch Desserts. There she trained in the pastry arts and made hundreds of handmade tarts each day. The only thing stronger than Kye’s love of the bakery’s Fudgy Chocolate Tart was her love for the Upper Valley region of Vermont and New Hampshire. She moved back in 2015 and soon found herself a part of the King Arthur family.
Kye started at King Arthur answering questions on the Baker’s Hotline and then social media platforms before becoming part of the Editorial Team. Today, Kye is King Arthur’s Recipe Editor and tends to the site's recipes as if they were each their own little treasure, creating one giant trove of baking joy. She regularly appears in YouTube videos, teaching bakers how to make things like mirror glaze and printed sugar cookies, and also hosted one of our initial On-Demand classes, Brunch Bakes. She's usually thinking about King Arthur's next Recipe of the Year, which she helps to produce annually — the one she can't stop baking at home is the Supersized, Super-Soft Chocolate Chip Cookies.
