I have work as a recipe developer, writer, and editor at Bon Appétit Magazine for 4 years. Prior to that I earned a Masters in Food History from McGill University. Prior to that I earned a Professional Certificate in French Cuisine from École Ferrandi in Paris and worked at Spring restaurant under Chef Daniel Rose. I began working in the test kitchen at Bon Appétit as a recipe tester in 2013. Most recently I was promoted to Senior Food Editor. My personal area of expertise is in baking, but my cooking skills are wide ranging.
I offer expert recipe testing, development, and writing skills for cookbook projects. My particular strengths are in the style and mechanics of recipe writing to make sure home cooks achieve maximum success. I have worked with chefs from all over the country, testing and adapting their recipes for a home audience. I also have extensive experience writing chef profiles and articles related to food and cooking. In addition to recipe development and writing skills, I also offer food styling.
Working primarily in the test kitchen at Bon Appétit, I develop and test both original recipes and recipes submitted by chefs to appear in the print magazine and. I also write feature text and personal essays to accompany recipes in both print and online. I also host test kitchen videos and do occasional food styling.
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Former editor from Oxford University Press with extensive experience in science publishing, and personal interests in health and wellbeing.
Copyediting, proofreading, and developmental editing for writers and publishers of creative and scholarly nonfiction.