Hungry for Perspective
I've been cooking since I was 11 years old. When I might've been expected to be thumbing through pages of ElleGirl , I was hoarding my mom's discarded piles of Food & Wine, Bon Appétit, and Better Homes to secretly scour after bedtime.
I come from a family of chefs, and despite their pleas (like many cooks, I was forbidden to go to culinary school) wound up working in the Philadelphia restaurant industry for 10 years. For one more, I was the sole in-house baker for 2 sister restaurants in Lancaster City.
Upon exiting the food biz and starting to write full-time, I began developing recipes for food content marketing companies. I also started writing a series of editorials about the connection between food and emotion.
Lately I've been prioritizing sourcing my ingredients hyper-locally. This includes cooking with the game meat my partner brings home from a long day's hunt, as well as seasonal veggies and traditional food preserves from the Amish farms nearby.
Wanna read some food stuff? Check out my writing portfolio.
Need some help in the kitchen? Reach out!
(Recipe Development, Test Kitchen, Food Writing)