About King's Taste Productions

Our Story

What is King’s Taste Productions and for what does it stand?  Read on to learn more about our story.

Christy Seelye-King

Who is she?  We’re glad you asked!

Christine Seelye-King is a professional Chef Instructor and Cookbook Author, teaching culinary skills to students of all ages from small children through senior citizens. She is the co-author of Easy Gluten-Free Entertaining, and author of the ebook Mrs. Claus Cooks for Holiday Entertaining. She has worked with the Hope Scholarship Program through Chattahoochee Technical College, teaching the first year of culinary basics and management to advanced placement high school students, and as a Chef Instructor to the public at the Viking Cooking School and Cook’s Warehouse.  She is a certified ServSafe instructor and proctor for the National (and Georgia) Restaurant Associations.

Christine served a 3-year chef’s apprenticeship through the American Culinary Federation, becoming the first woman to graduate from the program in the SE in 1984.  Since then her job titles have included Restaurant and Bar Manager, Personal Chef, Health and Education Coordinator for Sevananda Natural Foods, Mad Scientist, and Mrs. Claus.  She currently teaches at Cook’s Warehouse, and with the LEAD Homeschool Organization as a Chef Instructor and teacher of Living History and Domestic Sciences. 

Areas of Food Specialty

Natural Foods – emphasis on fresh, local, seasonal, gluten-free and other dietary appropriate foods.  

Special Dietary Needs  – food prep, menu and shopping list planning for various special needs diets including: gluten-free and dairy-free; allergies and sensitivities; vegetarian, vegan and raw foods; Blood Type; Coumadin and other medication-specific diets; gastric feeding tube; polycystic kidney and liver disease; Candida diet; IBS; religious observance (Jewish, Muslim, Christian, Hindu); etc.

Food Historian and Culinary Speaker – Talks and demos about research and on-site recreation of historical foods and cooking techniques spanning the centuries.  On-site demos include Stone Mountain Park in the 1840’s Cookhouse and Open Hearth Pottery Cooking.  Specialties include Ancient Roman, Viking, Medieval, Renaissance, 18th – 20th century English and American cuisines. 

Co-Founder of the Culinary Historians of Atlanta (CHA) group. 

Trained in Classical French Cuisine

Classes Taught (a sampling)

Beginner, Intermediate, and Advanced Cooking Techniques – all areas (not a Pastry specialist, although I teach some basic Baking classes)

Understanding Natural Foods (Grains, Beans, Sweeteners, Oils & Fats, Sea Vegetables,

Dietary Choices, Food Combining, Vitamins & Supplementation, Allergies & Sensitivities)

Ethnic Cuisines – African, American Regional, Asian (Chinese, Japanese, Thai), Caribbean, Chilean, French, Greek, Guatemalan, Indian, Italian, Mediterranean, Mexican, Native American (New World Foods), Spanish, etc.


Introduction to Culinary Management; Culinary Purchasing and Budgeting; Event Planning (author of “The Feast Planner’s Handbook”)

Herbs – Potions, Powders and Pomanders; Start With The Basics: Understanding the Common Herbs; Cooking with Herbs; Scottish Herbalism, Tea Leaf Reading

Kid’s Classes – Tantalizing Tastes; Food Labels; Healthy Snacks; Gifts from the Kitchen; Kitchen & Fire Safety; Knife Skills; Supermarket Surprise; Kitchen Chemistry

Food History  – Dining at Downton Abbey, Food for an Outlander (18th cent. Scottish), Herbs of the Vikings, Roman Banquet, The History of Condiments, Beverages, Pumpkins, Apples, etc., Historic Food Preservation, Basic Feast Planning

Quick Healthy Meals on a Budget (for Habitat for Humanity), Make Your Own Pet Food