Accolades and Syndication

Recognition, Press, and Accolades

The Aubergine Chef and Amy Riolo at Fall for the Book | The Aubergine ChefPrince William Living Magazine
On a High Note: Fall for the Book… and the Food
October 2014
Prince William Living Magazine did a nice write up on the Fall for the Book event and I got a little shout out in it! It was such a fun event. I hope I’m able to do it again next year.


Main Dish magazine cover for September 2014 issueMain Dish Magazine
Debunking the Blog
September 2014
I was interviewed and included in an awesome article about food blogging. The magazine is specially created for the Restaurant School at Walnut Hill College. The article was written by Kelly Vass, another amazing food blogger, and I’m in great company with other successful food bloggers also included in the article.


Jason Shriner fall for the bookFall for the Book
September 2014
I was invited to speak about food writing by George Mason’s Fall for the Book. My food writing workshop was attended by 70 people and the cupcake decorating I hosted afterward was just as popular. You can see more follow up on the Fall for the Book event on Bristow Beat’s website.

Would you like to download my presentation? Slideshow | Speaking Notes | Handout


Potomac Local 40 Under 40Potomac Local
40 Under 40
July 2014
I was honored as one of our area’s 40 under 40 in the Culinary Arts category! The 40 under 40 are people who have achieved a high level of responsibility in their careers, whether in the private sector, nonprofit or government and who have contributed to the betterment of the community where we work, live and play. The 40 Under 40 are influential people in their professional industries and catalysts of community impact. I was so happy to hear that my volunteer work was what really pushed me into becoming an honoree. Thank you Potomac Local!

Via Potomac Local: “No ordinary food blogger, is how to describe Jason Shriner’s passion for the culinary arts and unique entrepreneurial spirit. Prince William County’s very own pastry chef, Jason Shriner, caught the eye of Every Day with Rachel Ray magazine after he posted one of his culinary video blogs online. Soon afterwards, he was featured in the magazine’s Talk with Friends section in the Holiday 2011-2012 issue.

Propelling forward from this accolade, Jason began teaching classes at the Manassas Park Community Center in January 2012, offering in-depth, university-grade baking and pastry classes to the public. He also provides intense in-home classes to individuals, social groups, and restaurateurs.

Despite his busy schedule, Jason continues to update his blog on a monthly basis, and has a YouTube following of over 5,800 subscribers with nearly 1.5 million views.”


Say I Do
Northern Virginia LGBT Wedding Expo
November 2013
After participating as a vendor at the 1st LGBT Wedding Expo in Virginia, I was voted by the attendees as the most fun vendor! I think that’s the perfect award for the Aubergine Chef!



The Aubergine Chef featured on
Cafe Vision: Dessert Preparation
October 2013 is a food industry specific website focused on improving food industry professionals through education. My lattice apple pie video is featured on their website.



US Apple Association featured the Aubergine ChefUS Apple Association
Blogging for Apples: How to Make Apple Lattice Pie
October 2013
My lattice apple pie video and recipe was picked up and shared by the US Apple Association! Thanks for the love!



Manassas Patch and Manassas Park Patch featured The Aubergine Chef's apple lattice pie recipeManassas Patch and Manassas Park Patch
Manassas Park Patch Reader Gets Recipe Featured in National PatchCooks Post
October 2013
My lattice apple pie recipe was picked up and shared by nationally and by the two local Patches (Manassas and Manassas Park)!


Aubergine Chef appearing in the Gainesville Times and Prince William Times for the KitchenAid OXO and Calphalon donationsMultiple News Sources
After attending Eat Write Retreat I donated a KitchenAid mixer, OXO tools, and a Calphalon pan to the Manassas Park Community Center. Several news sources covered the story to help promote the baking and pastry classes and request more donations from the community!

Click image to read Gainesville Times/Prince William Times article

Also appeared in: Bristow Beat, Potomac Local, Prince William Living

Screen Shot 2013-02-04 at 4.15.29 PMPrince William Living Magazine
Meet The Aubergine Chef
Going Places, February 2013
Check out this amazing article about me and my business in a local magazine focused on promoting local businesses! Learn about who I am, how and why I got started, and how I got to where I am today! It was an awesome experience! I’m so grateful for the local community’s support and for believing in me and my business. Click the picture for the magazine version or this link for the online version on Prince William Living magazine’s site with a bonus quote from one of my students!

Bristow Beat
Featured Articles, June 2012
Bristow Beat, a local news source, interviewed my students and me to help promote my classes and at-home demonstrations! This well thought-out article really captures who I am and what my goals for my students are. Thank you Bristow Beat! I hope to see you for class again soon!


Every Day with
Rachael Ray magazine

December 2011 – Talk with Friends
I’m a big fan of Rachael Ray and her magazine.  I like how they each simplify recipes and try different spins on classic recipes.  I also love that many recipes are quick and easy to make and that many recipes can be easily altered.  The Aubergine Chef got a big shout out in the Talk with Friends section for the featured food blogger spot!  They highlighted the beignet episode, the strawberry spiral cake episode, and the piña colada cake episode – some of my favorite episodes!  It was an honor to be asked to be part of an international magazine!  Thank you for the awesome opportunity!

Contributions and Web Syndication

valentines breakfast in prince william livingPrince William Living Magazine
A Valentine’s Breakfast
In the Kitchen with the Aubergine Chef, February 2014
Try turning your cinnamon rolls into hearts to make your Valentine’s Day extra special this year!



The only four tools you need to ice a cake in prince william livingPrince William Living Magazine
The Only 4 Tools You Need To Ice a Cake Professionally
In the Kitchen with the Aubergine Chef, January 2014
You don’t have to spend a lot of money to ice professional looking cakes. I’ll share with you the must have tools to begin your cake decorating adventure.


The aubergine chef in the say i do diariesThe Say I Do! Diaries
5 Tips and 3 Desserts to Make Entertaining for the Holidays Easy, December 2013
After joining them during their wedding expo in November, the Say I Do! team invited me to guest post on their blog. If you’re looking for a fun and easy holiday survival guide – from a baker’s perspective – look no further.


Tricks to trick out your holiday cookies in Prince William LivingPrince William Living Magazine
Tricks to Trick Out Your Holidays Cookies
In the Kitchen with the Aubergine Chef, December 2013
In this article I cover a solid recipe for cut out cookies and how to make them extra special for the holidays.



The Aubergine Chef featured in Calphalon's blog | the Aubergine ChefCalphalon
Guest Blog: Bake Up Some Frightful Fun
October 2013
I did a sponsored post for Calphalon earlier in the month and they shared it on their blog! Super exciting, and I had a ton of fun working with the awesome staff of such a great company.


The Aubergine Chef's Pumpkin Mousse Pie recipe in Prince William LivingPrince William Living Magazine
Your New Favorite Thanksgiving Pie
In the Kitchen with the Aubergine Chef, November 2013
If you’re not a fan of traditional pumpkin pie, don’t write off pumpkin altogether. This pumpkin mousse pie is magic and I bet it’ll change the way you look at pumpkin.


The Aubergine Chef's pumpkin scones recipe featured in Prince william LivingPrince William Living Magazine
Freeze Like a Professional Baker and Pumpkin Scones
In the Kitchen with the Aubergine Chef, October 2013
You may or may not know that commercial bakeries freeze products to help with diversifying their products and easing the demands of high production. I share with you how you can use freezing to your advantage as well.


The Aubergine Chef's candied apples recipe featured in Prince William LivingPrince William Living Magazine
Candied Apples: An Introduction to Sugar Work
In the Kitchen with the Aubergine Chef, September 2013
Have you ever wanted to try to make your own candy or try your hand at sugar work? Candied apples are an easy and fun way introduction to sugar work.


Weep for Joy Lemon Meringue Pie screencap of PWL article | The Aubergine ChefPrince William Living Magazine
Weep for Joy: A Weep-Free Lemon Meringue Pie
In the Kitchen with the Aubergine Chef, July 2013
Weeping is a well-known issue with lemon meringue pies. I share with you how I overcame weeping using all-natural solutions.



What is a master recipe cornbread article screencap from PWL | The Aubergine ChefPrince William Living Magazine
What is a Master Recipe?
In the Kitchen with the Aubergine Chef, July 2013
You’ve probably heard the term master recipe thrown around, but do you know what qualifies a recipe for master status?



Aubergine Chef article on Prince William Living Grandma Approved Coffee CakePrince William Living Magazine
Grandma-Approved Coffee Cake
In the Kitchen with the Aubergine Chef, April-May 2013
My grandma loves this coffee cake and I was happy to share it with the readers!



Think Like a Chef Prince William Living Peanut Butter Pie screenshotPrince William Living Magazine
Think Like a Chef
In the Kitchen with the Aubergine Chef, April 2013
Developing recipes doesn’t always have to be from the very beginning. In this article I tell you about how I developed my peanut butter pie recipe and how you can tweak it to make it your own.


Hot Cross Buns Buns Baked in History Prince William Living screenshotPrince William Living Magazine
Buns Baked in History
In the Kitchen with the Aubergine Chef, March 2013
The more traditional a baked good is the more likely it has an interesting history. I share with you what I found out about Hot Cross Buns.


Screen Shot 2013-03-10 at 10.22.10 AMPrince William Living Magazine
Sophisticate St. Patrick’s Day
In the Kitchen with the Aubergine Chef, March 2013
Coming up with new recipes isn’t always easy but it’s always rewarding. I share with you how I came up with the concept behind the Dubliner cake in this article.


Screen Shot 2013-03-10 at 10.21.52 AMPrince William Living Magazine
Bake with Your Love this Valentine’s Day
In the Kitchen with the Aubergine Chef, February 2013
Focus on togetherness rather than stuff for Valentine’s Day. By doing so, you’ll save money and create a lasting. experience



Screen Shot 2013-03-10 at 10.21.36 AMPrince William Living Magazine
Bake Your New Year’s Resolution
In the Kitchen with the Aubergine Chef, January 2013
A creative approach to common New Year’s resolutions. I make some pretty good points about how baking can help you save money and learn something new all at the same time.


Screen Shot 2013-02-04 at 4.04.12 PMBristow Beat
Cinnamon Rolls – With All the Cinnamon in my Heart
Thought for Food, January 2013
An article I wrote on cinnamon rolls for Valentine’s Day for Bristow Beat.



Screen Shot 2013-01-21 at 6.05.47 PMBristow Beat
Apple Strudel – Stretching More Muscle Than Yoga
Thought for Food, December 2012
An article I wrote on apple strudel for Bristow Beat.



Manassas Local
6 Simple Tips to Intimate Holiday Entertaining
November 2012
A short article I wrote for Manassas Local, a local news source that focuses on the area where I teach my classes (the Manassas Park Community Center), that talks about how to maintain stress-free entertaining during the holidays. A few short tips from decorating, to guests, and of course the food.


Bristow Beat
Twist on an Old Favorite – Pumpkin Mousse Pie
Thought for Food, November 2012
An article I wrote on my famous Pumpkin Mousse Pie for Bristow Beat. If you’re looking for a new holiday favorite – look no further.



Bristow Beat
Cookie Crumb Crust – Phoenix of Baked Goods
Thought for Food, November 2012
An article I wrote on cookie crumb and graham cracker crumb crusts for Bristow Beat



Bristow Beat
Aubergine Chef’s Homemade Candy Apples
Thought for Food, September 2012
An article I wrote on making homemade candied apples for Bristow Beat


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