Experience

Here are some highlights. For my full resume, contact me here.

  • Writing

    • Freelance writer with bylines in the Washington Post, BBC Travel, Serious Eats, as well as hundreds of bylines across the Eater network.

    • Author of two books: The Little Local New Orleans Cookbook and The A-Z Encyclopedia of Food Controversies and the Law.

    • See my portfolio here.

  • Management and editing

    • Worked at Eater as a temporary Cities Manager, doing top level edits on Eater cities stories and coordinating edit calendars; and as interim editor of Eater DC, Eater Vegas, Eater Nashville, and Eater Boston, writing content and managing the freelancers for those sites. I worked wherever I was needed. (Note: I’m proud of this turn at Eater because they reached out and asked me to come back to fill in these positions. Eater publisher Amanda Kludt referred to me as “the Eater ‘Swiss army knife’”)

    • Former editor of Eater New Orleans, where I managed and developed a team of freelancers.

    • Publisher and editor of Eater New Orleans, a print magazine covering the New Orleans food scene. Two stories I assigned and edited were chosen for Best Food Writing Anthology (Holly Herrick). We also won numerous Eddy awards for photography, writing, and my own recipe for Creole Cream Cheese (chosen for the award by Nathalie Dupree).

    • Administrative director at the Southern Food and Beverage Museum for 5 1/2 years. I developed the museum’s magazine, curated the Texas exhibit, and gave talks on topics like historic cocktails and New Orleans cuisine.

  • Recipe writing and developing

    • In addition to writing a The Little Local New Orleans Cookbook, I’ve also written recipes for magazines like Culture and Edible New Orleans (my recipe for Creole Cream Cheese won the Eddy Award for Recipes), and I’ve written recipe tips for Family Circle.

    • Edited the recipes for the Cooking School of China, a program providing culinary education to travelers and food enthusiasts at state-operated culinary academy in Sichuan, China.

    • AOS degree from the Culinary Institute of America and lots of professional cooking experience.

  • Professional cooking

    • Worked as a cook at the Greenbrier in West Virginia; Restaurant Mörwald in Vienna, Austria; Brennan’s in New Orleans; and in many more kitchens. While living in Austria, I also cooked at a refugee shelter for teenage boys.

  • Honors and awards

    • Legacy Award in journalism from Les Dames d’Escoffier International

    • New Orleans City Business Women of the Year award

    • Eddy awards for recipe-writing, and more

    • Work I assigned and edited was chosen for The Best Food Writing anthology twice

    • Co-founder and president of Les Dames d’Escoffier New Orleans chapter

    • Featured in Me Voy A Comer El Mundo, a food travel show on the food network in Spain

    • Represented New Orleans as a chef at the 4-14 Festival in Dijon, France

  • Education

    • MA in Philosophy from Tulane University

    • AOS in Culinary Arts at the Culinary Institute of America

    • BA from Tulane University in Philosophy (minors in Spanish and Art Studio).