The author of Baja: Cooking On the Edge, Schneider is a leading proponent of the cuisine known to Mexico's Baja peninsula - light, simple, vibrantly fresh, and full of the tastes of the sea and land. A certified executive chef care of the American Culinary Federation, as a teen she left Ontario farm country to tour Spain, Italy, and North Africa by motorcycle before beginning her professional cooking career on a yacht in the Greek Islands.