Overview
I'm a food and travel writer, recipe developer, and graduate of the French Culinary Institute with more than seven years of experience working on digital and print projects with an editorial perspective, as well as marketing campaigns. They have ranged from shortform briefs and promotional copy to longform features and cookbooks. In addition, I have traveled to more than 35 countries and experienced myriad cuisines. I have worked as an editor for Blue Apron, Bon Appetit, and Epicurious, and my clients include Callisto Media, Vox Media, and Edible. I can offer both ghostwriting and editing services.
Services
Non-Fiction
Cooking, Food, Wine, & Spirits
Travel
Languages
English (US)
Certifications
- Grand Diploma in Culinary Arts, French Culinary Institute
Work experience
Blue Apron
Mar, 2016 —
Oct, 2017
(over 1 year)
• Managed end-to-end production of 12 recipes per week over a 5-week cycle: online publication, food costs, nutrition adjustments, reshoots, regional variations, and print publication
• Edited and proofed recipes for accuracy, clarity, consistency, method, style, and mechanics
• Wrote intro and social copy for each recipe, highlighting provenance, unique ingredients, or technique
• Collaborated with Test Kitchen to create new step text language as needed and maintain style guide
• Coordinated with producers, retouchers, and Creative Studio to ensure visual accuracy of recipes
• Worked closely with Partnerships to highlight Guest Chef recipes (e.g.: Top Chef and MasterChef)
• Served as point-of-contact for Extra Helpings in-box content series and Blue Apron Blog: conceptualized topics with designers and recipe writers, interviewed sources, wrote copy, coordinated photo shoots, and ensured adherence to production schedule across departments
• Developed one of the highest-rated recipes of all time, South Indian Squash Curry
• Proofread The Blue Apron Cookbook: 165 Essential Recipes & Lessons for a Lifetime of Home Cooking
Maple
Jun, 2015 —
Mar, 2016
(9 months)
• Tested and edited 40-45 recipes per week, and submitted dishes for tasting by executive panel
• Developed standardized cooking practices to streamline production and create consistency
• Liaised with recipe developers, chefs, and operations director to scale up recipes for commissary
• Advised photography team on accurate recreation and styling of dishes
• Revised and QA'd recipe yields to minimize food costs and waste while meeting customer demand
Conde Nast
Oct, 2014 —
Jan, 2015
(3 months)
• Adapted Bon Appétit print magazine content for the web
• Produced, wrote, and managed daily recipe and special holiday newsletters for 90,000+ subscribers
• Assisted with relaunch of, reporting to Executive Director
Self-employed
Aug, 2013 —
Present
Ghostwriting and editing services specializing in food, wine, and spirits, as well as travel.
The Daily Meal
Sep, 2011 —
Aug, 2013
(almost 2 years)
• Edited and published more than 3,000 recipes from leading bloggers, chefs, and cookbook authors
• Wrote 5-7 editorial features per week, syndicated to Yahoo!, The Huffington Post, and AOL
• Produced and wrote four of the top five most-trafficked stories of all time; grew traffic fivefold for vertical
• Authored and managed Recipe SWAT Team weekly column and in-house recipe development contest
• Managed test kitchen: oversaw ordering of ingredients and scheduled weekly shoots with photo editor
• Won all-expense paid trip to Australia through Melbourne Food & Wine Festival's Pinterest recipe contest; winning recipe cooked by Guy Grossi for 50 food media peers
The Daily Meal
Jun, 2011 —
Sep, 2011
(3 months)
Il Buco
Mar, 2011 —
May, 2011
(2 months)
Portfolio
Break Free of Grains with Ease and Convenience From the creators of the New York Times best seller, Paleo for Every Day, this step-by-step detox plan will help you lose weight and improve health without sacrificing flavor or time. Take the edge off wheat withd... read more
Prep, smoke, and savor meat with Real BBQ—the ultimate step-by-step smoker cookbook. Everyone loves a good cookout, but finding a tried-and-true formula to smoke mouthwatering barbecue can be challenging. With this smoker cookbook, mastering your smoker just b... read more
With more bitters recipes than any other book--and twice as many cocktail recipes to try them out--Handcrafted Bitters belongs on the shelf of every cocktail enthusiast, kitchen crafter, foodie, and happy drunk. An expert at simplifying professional techniques... read more
You can pick the protein, switch the sides, and even swap the sauce―but when it comes to being a barbecue pitmaster there are three ingredients that you just can’t do without: Meat. Smoke. And, most importantly, time.Barbecue is a pillar of American cookery, s... read more
A step-by-step manual for mastering the art of sausage making at homeFrom picking quality cut meat to pairing it with the right seasoning and casing, you know that the best sausages are handmade. Easy Sausage Making equips home cooks with the fundamental skill... read more
