Whether I write cookbooks, chef profiles, or academic articles, my goal is always to be engaging and accessible, no matter the complexity of the topic covered. I have co-authored six cookbooks and a book on culinary careers based on interviews with 120 culinary professionals and research. I’ve spent countless late nights trailing and interviewing chefs for articles and profiles, and countless others deeply immersed in scholarly journals for academic pieces. I enjoy both worlds, and bring to all the writing that I do a thoroughly inquisitive mind and investigative approach, coupled with extensive experience in the culinary world.
I love nothing more than a challenging assignment that’ll make me think about food and cooking in new ways, and deal with the most pleasant and the most difficult subjects—both people and topics—with the same enthusiasm.