When you hire me to edit your food and beverage content—stories, blogs, menus, recipes, ads, you name it—you'll be getting expert editing plus deep knowledge of the content.

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Here's why:

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I hold a degree in culinary arts from Le Cordon Bleu.​ 

 

For 12 months as an untraditional (that is, older) culinary student, I diced, whisked, sautéed, braised, and plated my way through rigorous classroom instruction in French cuisine. It was a longtime dream come true—and a tough challenge. With unwavering dedication, I earned regular praise from the chef-instructors and graduated with a 4.0 GPA.

 

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I interned at America's Test Kitchen.

 

The Le Cordon Bleu program concluded with a three-month externship. Interested in food publishing, I applied and was accepted at the respected and well-known America's Test Kitchen. There, I assisted with the day-to-day operations of a test kitchen, including recipe testing, ingredient analysis, equipment evaluation, photo shoots, grocery handling, and kitchen inventory and organization. I worked with the editors of Cook’s Illustrated and Cook’s Country magazines and earned respect as a top-notch professional.

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I copyedit a cooking column in a national magazine.

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For much of my freelance-editing career, I've been copyediting a cooking column in a health and fitness magazine. Because of my culinary knowledge, the staff hires me to review each column's content early in the editorial process.

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I've completed intensive studies of wine and bartending.

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Separate from my culinary training, I completed the International Sommelier Guild's Wine Fundamentals I & II series: a deep dive into the world of wine covering 72 intensive hours over 12 weeks. Also in a separate program, I learned cocktail fundamentals while completing the certificate program at the Minnesota School of Bartending. 

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For as long as I can remember, I've loved food culture.​

 

Last but definitely not least, I find great joy in the art and science of food and wine, and I'm fascinated by their history and the roles they play in our traditions and happiest moments. 

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