I’m a Minnesota native who grew up fishing, gardening, and hunting with my grandfather and learning from my grandmother how to cook the walleye we gathered from our lake, transform our garden’s vegetables into pickles, fruit into preserves, and our deer and pheasants into charcuterie. I moved to Seattle after graduating from college where foraging, baking, brewing, and cheese making left an indelible mark.
When I moved to New York, the city ignited in me the courage I needed to change careers and pursue what I always knew I wanted to be: a professionally trained cook. I graduated with honors from The Institute of Culinary Education in Manhattan and cooked at Jean Georges and Tabla in New York and Heston Blumenthal’s The Fat Duck in Bray, England.
After working in restaurant kitchens, I finally found a way to put my English degree to good use by serving as the Executive Editor of Art Culinaire Magazine. At the publication, I was responsible for every aspect of production. Chief among my duties were selecting the topics, chefs and culinary personalities to feature, writing all editorial content, supervising photo shoots, and testing and editing all recipes. The dozens of subjects I profiled during my tenure included: Ferran Adriá, Fergus Henderson, Alberto Alessi, Sean Brock, Alain Ducasse, Claude Bosi, Thomas Keller, Tony Maws, Julie Packard, Alex Guarnaschelli, Nathan Myhrvold, and Ted Turner.
Eventually, I decided it was time to pursue the two things I always dreamed of doing: cookbook and freelance writing. Initially it was nerve wracking to strike out on my own… but this anxiety didn’t last long. I am gratified by the freedom my job affords, the inspiring people I am privileged to meet, and the extraordinary places I am able to visit. Every new destination, passionate person, and enriching adventure reinforces for me food’s ability to connect us, no matter how different we might initially think we are from each other. There is no easier way to open a door to a new friendship, understand a new place, or ignite a fresh dream than to share a meal together.
I have written about my experiences for several print and online publications including Food & Wine Magazine, The Wall Street Journal, Food Arts, Plate Magazine, Culinary Trends, The Local Palate, Zester Daily, Food Republic and Roads and Kingdoms.
My most recent cookbook, North: The New Nordic Cuisine of Iceland profiles traditional Icelandic food producers through the lens of Chef Gunnar Karl Gislason’s contemporary Nordic Cuisine.
I am also the author of the James Beard nominated Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants which was published by Running Press in October 2012. A few of the featured restaurants include St. John, The Fat Duck, Mugaritz, Ad Hoc, Arzak, Michel Bras , Au Pied de Cochon, McCrady’s, The Slanted Door, and wd-50. The cookbook includes a foreword by chef Ferran Adria and was featured in the holiday gift guides of The New York Times and Associated Press in addition to several print and online publications including The Guardian, The London Times, Vogue, Food Network Magazine, Salon, Every Day with Raechel Ray, and The Washington Post.
I am involved in all aspects of cookbook development including writing content, on-site research, photo shoot supervision, and writing and testing recipes. In between writing, I’ve been a moderator at the CIA’s World of Flavors conference and presented at the Google Author Series and IACP national conference
I’ve instructed at culinary schools around the country including Astor Center, The Culinary Institute of America, Bowery Culinary Center, Ger-Nis, Kitchen Window, and Salt Eldhus in Reykjavik, Iceland. I’m also launching a line of artisanal food products in 2014 and have served as a recipe developer and consultant for various companies and organizations throughout the country.
My next Iceland culinary tours are scheduled for August, 2014.
I‘m a member of the New York chapter of Les Dames d’Escoffier and serve on The Board of Directors for the New York Women’s Culinary Alliance. I live on the east coast where I enjoy running, gardening, and planning tomorrow’s next culinary adventure.
I can be reached at firstname.lastname@example.org.
Thank you so much for visiting my site. Wishing you joy and enrichment at your own table and the abiding inspiration that only the culinary world affords!